Terminologies in baking

Used by bakers to slide bake goods into and out of the oven

• Bakers shovel

• Bakers peel

• Bakers pale

• Bakers pan

A mixture of flour, eggs, and milk

• Batter

• Choux

• Dough

• Frosting

It can be cooked to make bread, pastry and biscuit

• Choux

• Ganache

• Glaze

• Dough

An egg yolk used to lighty brush dough before baking

• Folding

• Knead

• Egg wash

• Dusting

Shiny coating applied to food

• Glaze

• Genoise

• Gateau

• Ganache

Describe a dessert that features a rich filling in between the layers of sponge cake

• Ganache

• Gateau

• Genoise

• Glaze

A rich blend of chocolate and heavy cream

• Glaze

• Genoise

• Gateau

• Ganache

Also known as icing

• Fondant

• Frosting

• Meringue

French name for dough

• Pâte

• Pláte

• Pâtes

• Pátte

Over spring means

• Rapid walk

• Rapid test

• Rapid rise

• Rapid cook