A technique of layering fat (butter) and dough through process of rolling and folding.

Breads thoroughly rolled into a flattened dough.

Breads leavened with baking powder and baking soda instead of yeast.

Combination of quartet of flour, sugar, eggs, and butter or oil and decorated with icing, nuts, fondant, sprinkles, cream, ganache, and other items.

Term used broadly and imprecisely for all fancy sweet baked goods, including cakes, sweet rolls. and cookies.

An independent position, usually preparing specific dishes in a station; may also be referred to as a Cuisinier de Partie.

Works in specific station, but reports directly to the Chef de Partie and takes care of the tools for the station.

Often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.

Cleans dishes and utensils, and may be entrusted with basic preparatory jobs.

In larger restaurants, takes care of all the pots and pans instead of the Plongeur.

Manages a team of cooks that roasts, broils, and deep fried dishes.

In larger kitchens, prepares grilled food instead of the Rotisseur.

In larger kitchens, prepares fried food instea dof Rottiseur.

Prepares fish and seafood dishes.

Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.

In larger kitchens, reports to the Entremetier and prepares the soups

In larger kitchens, reports the Entremetier and prepares the vegetable dish.

Responsible for preparation of cold hors d'oeuvres, pates, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items.

Moves throughout the kitchen, assisting other positions in kitchen

Prepares desserts and other meal-end sweets, and for locations without a Boulanger, also prepares breads and other baked items; may also prepare pasta for the restaurant.

In larger restaurants, prepares candies and petits fours instead of the Patissier.

In larger restaurants, prepares frozen and cold desserts instead of the Patissier.

In larger restaurants, prepares show pieces and specialty cakes instead of the Patissier.

In larger restaurants, prepares bread, cakes and breakfast pastries instead of the Patissier.

Butchers meat, poultry, and sometimes fish; may also be in charge of breading meat and fish items.

Takes orders from the dining room and distributes item to the various station; may also be performed by the sous-chef de partie.

Prepares the meal served to the restaurant staff.

What is FATTOM?

These are the ingredients that add sweetness to food. They can add tenderness and color to baked products, retain moisture, and provide food for yeast.

Used for sugar derived from sugarcane or beets, chemically known as sucrose.

Refined sugar mixed with molasses.

Slightly coarser, darker, and less than granulated sugar.

Juice extracted from sugarcane by mechanical processes, heated and cooled until small, brown, grainy crystals are formed.

Raw, unrefined dark brown sugar with slightly coarser granulated and more assertive molasses flavor than brown sugar.

By product of sugar refinement, dark, thick, sticky syrup that adds slight spice and acidic flavor, dark color, and moisture to bakes products.

Liquid, viscous sweetener is one and half times sweeter than sugar.

Amber-colored, silky, nectar, that has a distinctive caramel flavor for baking and drizzling over baked goods.

It has mild flavor and is less sweeter than sugar.

A sweetener that doesn't have a real impact in blood suger.

Milk and cream contribute to the texture, flavor, and color baked goods.

3.5 percent fat and has nothing removed or added except vitamin D

0 to 0.5 percent fat content.

This canned milk which about 60 percent of the water has been removed, is heavily sweetened with sugar.

This canned milk (60 percent of the water removed) has cooked, boiled-milk flavor.

Made form whole milk and nonfat milk added to enhance the flavor and texture in baked goods.

Cream with a fat content between 30 to 440 percent - the higher the fat content, the easier to whip and the more stable it is after whipping.

Made of milk soured by bacteria that contains no butter.

Thick, custard-like consistency that provides moisture, acidity, and creaminess.

Made of fresh cream that has been fermented by the addition of bacteria, has thick consistency and a slightly tangy flavor.

Adds moisture, richness, flavor, and lengthen the shelf life of the produce. Used as creaming agents to help in leavening process and give pie dough and pastries a flaky quality.

Besides imparting the benefits of its fat content to baked goods, it also gives a desirable flavor and a melt in your mouth quality. Is Salted and Unsalted.

It's ability to shorten the gluten and tenderize the products. Suitable usage in making flaky baked products and for creaming.

Use for greasing pans to prevent sticky liquids or ingredients from adhering to the products.

Made by grinding cereal grains or other nuts, legumes, seed, or roots. It has protein content, which is what determined it's different flavors.

A blend of hard-wheat and soft-wheat flours, it is a fine-texture flour with an average protein content of 5 to 7 percent. Most widely available and used flour.

A very fine, smooth and completely white flour made from soft wheat protein content of 3 to 5 percent. Used for delicate cakes and goods that require a low gluten content.

A low-gluten flour that contains 4 to 6 percent protein. Can be used to make pie doughs and some and tender muffins.

Made of hard wheat flour and is often referred to as "High-gluten flour" as it contains 12 percent protein. Slightly coarser which provides preparations with strong structures, ideals for breads and puff pastry.

The production or incorporation of gases in baked products to increase volume and develop shape and texture.

The microorganism ferment sugars producing carbon dioxide and alcohol.

Releases gases produced by chemical reactions. Baking soda reacts when moisture and acid are present.

One of the baking ingredients in baking, these are produced by free-range chickens raised and fed organically.

A quicker circular motion, often using a whisk, spoon, fork or machine, that mixes ingredients together and adds air to the mixture (also known as whipping.)

Cooking something using dry heat, most commonly in an oven.

Mixing ingredients together thoroughly, using a spoon and whisk, fork or electric mixer.

Moderately or totally baking a pastry without filling the inside.

Cooking something in water that is around 100C and bubbling.

Crossing three or more long pieces of dough over each other for an aesthetic effect.

Using refrigerated or freezer to bring down the temperature of your mix or baking item.

Use a sharp object to cut something into small pieces. Your recipe may require loosely chopped ingredients.

Mix two or more ingredients together.

Leave your mixture or baked good out to cool to room temperature. A cooling rack may be used for some recipes.

Completely cover with the ingredient specified.

Removing the seeds and inner core of a fruit.

Creating a soft mixture by beating ingredients (often use butter or eggs with sugar) together.

When ingredients in a mixture separate (often an unintentional and unwanted consequence of adding ingredients that are wrong temperature).

The process of combing fat into the mixture, often using two knives or just fingers.

A tiny measurement of an ingredient to be added to what you're making.

Stirring a dry ingredient into liquid until it is no longer detectable as a solid.

Distributes pieces of a mixture equally.

making cutes across the surface of a food item before it is baked, often used when making bread. (Also known as Scoring)

Used to bake bread or pastry; this is a thick mixture of flour and liquid that can be handled easily.

Removing liquid form an ingredient or mixture.

Light sprinkling for icing sugar over the top of the cake or snowy effect.

A technique used to combine a light ingredient (e.g. beaten egg) with a heavier one. It involved rotating the bowl and gently cutting though the ingredients to delicately mix them together.

Use a food mixer or handled grater to shred ingredients into tiny pieces.

A sometimes lengthy process involving turning, folding, and pressing dough with your hands to give it a elasticity, often used when creating pizza bases or bread.

The back of the spoon or fork to combine ingredients into a smooth mixture.

Heat a solid item, such as sugar or butter, until it becomes liquid.

Combine two or more ingredients by stirring with a spoon. the recipe may state how vigorously you should stir, as this may affect the end product.

Remove the skin from an ingredient.

Adding a tiny amount of an ingredient to a recipe.

The process of heating an oven before baking begins so it is at the right temperature

This process allows yeast to rise before you begin baking.