Term | Pronunciation | Definition | Context/Example |
Aerate | air-ayt | To incorporate air into a mixture through whisking, sifting, or creaming to add lightness and volume | "Aerate the butter and sugar thoroughly before adding eggs." |
Aging | ay-jing | The process of resting dough, batter, or cream to develop flavour, texture, and stability | "Age the macaron batter for 30 minutes before piping." |
Bain-marie | ban mah-ree | A water bath is used to gently melt chocolate, cook custards, or keep preparations warm without direct heat | "Melt the couverture chocolate over a bain-marie — never direct heat." |
Bake blind | bayk blynd | To pre-bake a pastry case without filling, using weights to prevent the base from rising | "Bake blind the tart shell for 15 minutes before adding the filling." |
Batter | bat-er | A pourable, uncooked mixture of flour, liquid, and other ingredients used for cakes, pancakes, and coatings | "The crepe batter should rest for at least one hour before cooking." |
Bench rest | bench rest | A short resting period for the dough on the work surface between shaping steps, allowing the gluten to relax | "Give the dough a 10-minute bench rest before final shaping." |
Bloom | bloom | The grey or white streaks that appear on poorly tempered or stored chocolate are caused by fat or sugar migration | "Bloom on the chocolate indicates it was not stored correctly." |
Boule | bool | A round, smooth ball of dough formed before proofing or further shaping | "Shape the dough into a boule before the first proof." |
Brûlée | broo-lay | To caramelise a sugar surface using a blowtorch or salamander to create a thin, crisp toffee layer | "Brûlée the crème brûlée tableside for maximum effect." |
Butter block | buh-ter blok | A flattened rectangle of cold butter used as the fat layer in laminated pastry doughs | "The butter block must be the same consistency as the dough for even lamination." |
Caramel | kar-ah-mel | Sugar cooked to a deep amber colour, used as a sauce, filling, or decoration in pastry | "Cook the caramel to 180°C / 356°F for a deep, bitter-sweet flavour." |
Caramelisation | kar-ah-mel-ih-zay-shun | The chemical browning of sugar when heated above 160°C / 320°F, developing complex flavour and colour | "Caramelisation begins at 160°C — watch carefully to avoid burning." |
Chantilly cream | shan-tih-yee kreem | Lightly sweetened whipped cream, sometimes flavoured with vanilla, is used as a garnish or filling | "Pipe the Chantilly cream just before service to maintain its texture." |
Chilling | chil-ing | Resting a dough or preparation in the refrigerator to firm the fat, relax the gluten, and improve workability | "Chill the pastry for at least 30 minutes before rolling." |
Chocolate couverture | chok-lut koo-ver-tyoor | High-quality chocolate with a higher cocoa butter content, used by professionals for coating and moulding | "Always use couverture for enrobing — compound chocolate will not temper correctly." |
Choux pastry | shoo pay-stree | A light, hollow pastry made by cooking flour and water before adding eggs, used for éclairs and profiteroles | "Choux pastry relies on steam for its rise — do not open the oven during baking." |
Coating chocolate | koht-ing chok-lut | Compound chocolate containing vegetable fat instead of cocoa butter, which sets without tempering | "Coating chocolate is suitable for decoration but not for fine confectionery." |
Compote | kom-poht | A cooked fruit preparation in syrup, used as a filling, sauce, or garnish in pastry | "Serve the vanilla panna cotta with a warm berry compote." |
Conching | kon-ching | A prolonged mechanical mixing process is used in chocolate production to develop smoothness and flavour | "Longer conching produces a smoother, more refined chocolate." |
Coulis | koo-lee | A smooth, poured sauce made from puréed fruit or vegetables, used as a plating sauce in desserts | "Plate a swoosh of raspberry coulis before positioning the dessert." |
Couverture | koo-ver-tyoor | Professional-grade chocolate with a minimum cocoa butter content of 31%, designed for tempering and fine work | "All chocolate work in this kitchen uses couverture — never compound." |
Cream puff | kreem puhf | A baked choux pastry shell filled with cream, pastry cream, or ice cream | "Fill the cream puffs to order to keep the pastry crisp." |
Creaming | kreem-ing | The technique of beating butter and sugar together until pale, light, and fluffy to incorporate air | "Cream the butter and sugar for at least five minutes before adding eggs." |
Crème anglaise | krem ahn-glayz | A pourable vanilla custard sauce made from egg yolks, sugar, and milk, cooked to a nappe consistency | "Serve the warm crème anglaise alongside the fondant." |
Crème brûlée | krem broo-lay | A classic baked vanilla custard topped with a layer of caramelised sugar | "The crème brûlée must set overnight in the refrigerator before service." |
Crème pâtissière | krem pah-tis-ee-air | A thick, cooked pastry cream made from milk, eggs, sugar, and starch, used as a filling for tarts and pastries | "Fill the tart shell with crème pâtissière and top with fresh fruit." |
Crimping | krim-ping | The technique of pressing or folding the edge of a pastry case to seal it and create a decorative finish | "Crimp the pie edge firmly to prevent the filling from leaking during baking." |
Croissant | kwah-sohn | A buttery, flaky, laminated pastry made from enriched dough and butter, shaped into a crescent | "A properly laminated croissant should have at least 27 distinct layers." |
Crystallisation | kris-tuh-lih-zay-shun | The formation of sugar crystals in a syrup or caramel causes it to turn grainy or opaque | "Brushing the pan sides with water prevents crystallisation during sugar cooking." |
Dacquoise | dak-wahz | A crisp meringue disc made with ground nuts, used as a layer in layered desserts and entremet cakes | "The dacquoise layers add crunch and flavour contrast to the entremet." |
Dead dough | ded doh | An overworked dough where the gluten structure has broken down, resulting in poor texture and rise | "Overworking the pastry produces dead dough — handle it as little as possible." |
Docking | dok-ing | Piercing raw pastry with a fork or docker tool to prevent it from rising during blind baking | "Dock the tart base thoroughly before adding baking weights." |
Dough hook | doh hook | A spiral-shaped mixer attachment used for kneading yeast doughs in a stand mixer | "Use the dough hook on medium speed for 8 minutes to develop the gluten." |
Dust | duhst | To lightly coat a surface or finished item with a fine powder such as icing sugar, cocoa, or flour | "Dust the work surface with flour before rolling the puff pastry." |
Egg wash | eg wosh | A mixture of beaten egg and milk or water is brushed onto pastry before baking to produce a golden, glossy finish | "Apply egg wash evenly — avoid the cut edges or the pastry will not rise." |
Emulsification | ee-muhl-sih-fih-kay-shun | The process of combining fat and water-based ingredients into a smooth, stable mixture | "Proper emulsification gives ganache its smooth, glossy texture." |
Enrobing | en-rohb-ing | The process of coating a confectionery item in a thin, even layer of tempered chocolate | "Enrobe the truffles by dipping them into tempered dark chocolate." |
Entremet | ahn-truh-may | A multi-layered mousse cake assembled in a mould, typically glazed and decorated for plated dessert service | "The entremet has five layers — dacquoise, mousse, insert, glaze, and garnish." |
Feuilletage | fuh-yuh-tahzh | The French term for puff pastry or any laminated pastry dough | "The mille-feuille is made with classic feuilletage — 729 layers." |
Fermentation | fer-men-tay-shun | The biological process by which yeast consumes sugars and produces carbon dioxide, causing dough to rise | "Long, cold fermentation develops a more complex flavour in sourdough." |
Feuille de brick | fuh-yuh duh brik | A thin, crisp North African pastry sheet used for wrapping and frying | "Use feuille de brick to wrap the cheese for a crispy baked appetiser." |
Filo pastry | fee-loh pay-stree | Extremely thin sheets of unleavened dough are used in layered pastries such as baklava and spanakopita | "Keep unused filo pastry covered with a damp cloth to prevent drying." |
Fondant | fon-dant | A smooth sugar paste used for icing cakes and confectionery, or a soft sugar filling in chocolates | "The fondant centre should be fluid when the chocolate is cut at room temperature." |
Fondue | fon-dyoo | Melted chocolate or cheese served as a dipping sauce, or a soft-baked chocolate centre in a dessert | "The chocolate fondue is served with fresh fruit and marshmallows." |
Frangipane | fran-jih-payn | An almond cream filling made from butter, sugar, eggs, and ground almonds, used in tarts and pastries | "Fill the tart shell with frangipane and top with sliced pears before baking." |
Friand | free-ahn | A small, moist almond-based cake baked in an oval mould, similar to a financier | "Our friands are made with browned butter and fresh raspberries." |
Ganache | gah-nahsh | A smooth emulsion of chocolate and warm cream, used as a filling, glaze, or truffle base | "A 2:1 ratio of chocolate to cream produces a firm ganache for truffles." |
Gelatin | jel-ah-tin | An animal-derived setting agent used in mousses, jellies, and glazes to create a firm or semi-firm texture | "Bloom the gelatin in cold water before dissolving it in the warm mixture." |
Génoise | zhen-wahz | A light, whole-egg sponge cake used as the base for layered gâteaux and entremets | "A well-made génoise should spring back when lightly pressed." |
Glacé | glah-say | Fruit preserved and coated in a thick sugar syrup until crystallised, or a smooth icing finish | "Glacé cherries are used in traditional Christmas cake recipes." |
Glaze | glayz | A smooth, shiny coating applied to pastries, tarts, or entremets for a professional finish | "Apply the mirror glaze when the entremet is frozen for the smoothest result." |
Gluten | gloo-ten | The protein network formed when flour is hydrated and worked, giving dough its elasticity and structure | "Strong gluten development is essential for bread but undesirable in shortcrust." |
Gluten development | gloo-ten dih-vel-uhp-ment | The process of building the gluten network through mixing or kneading affects the final texture of the baked product | "Minimal gluten development in shortcrust pastry produces a tender, crumbly result." |
Grissini | grih-see-nee | Thin, crisp Italian breadsticks made from a simple yeasted dough | "Serve the grissini in a tall glass with the bread basket." |
Hydration | hy-dray-shun | The ratio of water to flour in a dough, expressed as a percentage, affects texture and workability | "A high-hydration sourdough at 80% produces an open, airy crumb." |
Icing | y-sing | A sweet coating applied to cakes and pastries, available in various forms, including royal, fondant, and buttercream | "The royal icing must be stiff enough to hold its shape when piped." |
Infusion | in-fyoo-zhun | The process of steeping an aromatic ingredient in a hot liquid to extract and transfer its flavour | "Infuse the cream with Earl Grey tea for 10 minutes before making the ganache." |
Italian meringue | ih-tal-ee-an meh-rang | A stable meringue made by pouring hot sugar syrup into whisked egg whites, producing a glossy, marshmallow-like texture | "Italian meringue is more stable than French meringue and safe to eat without further cooking." |
Japonaise | zhah-poh-nayz | A hazelnut meringue disc used as a layer in composite desserts, similar to dacquoise | "The japonaise base adds a nutty crunch to the layered charlotte." |
Kneading | nee-ding | The technique of working dough by hand or machine to develop gluten structure and elasticity | "Knead the brioche dough until it passes the windowpane test." |
Lamination | lam-ih-nay-shun | The technique of folding butter into dough multiple times to create hundreds of thin, alternating layers | "Correct lamination technique produces flaky, defined layers in croissants and puff pastry." |
Leavening agent | leev-en-ing ay-jent | Any ingredient that causes dough or batter to rise by producing or incorporating gas, such as yeast, baking powder, or bicarbonate of soda | "Choose the correct leavening agent for the recipe — they are not interchangeable." |
Levain | luh-van | A naturally fermented sourdough starter is used in place of commercial yeast to leaven bread | "Feed the levain 12 hours before baking for peak activity." |
Macaron | mak-ah-ron | A delicate French confection made from almond flour and meringue, sandwiched with a ganache or buttercream filling | "Macarons require precise humidity and temperature conditions to succeed." |
Macaronage | mak-ah-roh-nahzh | The folding technique used to combine almond flour and meringue when making macarons involves deflating the mixture to the correct consistency | "Correct macaronage produces a batter that flows like lava — not too stiff or too loose." |
Madeleine | mad-uh-lin | A small, shell-shaped French sponge cake with a distinctive hump, baked in a special mould | "Rest the madeleine batter in the refrigerator overnight for the best hump." |
Maillard reaction | my-yar ree-ak-shun | The chemical reaction between proteins and sugars during baking that produces browning, crust development, and complex flavour | "The Maillard reaction is responsible for the golden crust on a well-baked loaf." |
Marzipan | mar-zih-pan | A smooth paste made from ground almonds and sugar, used for sculpting decorations and covering cakes | "Roll the marzipan to 5mm thickness before covering the Christmas cake." |
Meringue | meh-rang | A light, sweet preparation made from whisked egg whites and sugar, baked or torched to varying textures | "French meringue is the simplest — Swiss and Italian are more stable." |
Mirror glaze | mir-er glayz | A smooth, highly reflective glaze made from sugar, water, condensed milk, gelatine, and chocolate, poured over frozen entremets | "Pour the mirror glaze at 35°C / 95°F for the smoothest, most reflective finish." |
Mise en place (pastry) | meez ahn plahs | The complete preparation and organisation of all ingredients, tools, and equipment before beginning pastry work | "Pastry mise en place is non-negotiable — measure everything before you begin." |
Miso caramel | mee-soh kar-ah-mel | A contemporary flavour combination of white miso and caramel, adding depth and umami to sweet preparations | "Our miso caramel tart balances sweetness with a subtle savoury note." |
Mocha | moh-kah | A flavour profile combining coffee and chocolate, used extensively in pastry and confectionery | "The mocha entremet combines coffee mousse with a dark chocolate glaze." |
Molten centre | mol-ten sen-ter | A baked chocolate dessert with a liquid chocolate core, served warm | "The molten centre fondant must be baked to order — 12 minutes at 180°C." |
Mousse | moos | A light, aerated dessert or filling made from a flavoured base folded with whipped cream or meringue | "Fold the whipped cream into the chocolate base gently to preserve the mousse's lightness." |
Nougat | noo-gah | A confection made from sugar syrup, egg whites, and nuts or dried fruit, available in soft or hard textures | "The soft nougat filling must be stored at room temperature — refrigeration makes it hard." |
Nougatine | noo-gah-teen | A brittle, caramelised nut praline used for decoration and as a textural element in pastry | "Work the nougatine quickly while it is still warm — it sets rapidly." |
Over-proofing | oh-ver proof-ing | Allowing the dough to ferment for too long results in a collapsed structure and poor oven spring | "Over-proofed dough will collapse when baked — watch the timing carefully." |
Pastry cream | pay-stree kreem | See crème pâtissière; a thick cooked custard used as a filling for tarts, éclairs, and mille-feuille | "Pastry cream must be chilled rapidly after cooking to prevent bacterial growth." |
Pastry wheel | pay-stree weel | A small rotating blade tool used to cut pastry into strips or decorative shapes | "Use the pastry wheel to cut clean, straight strips for the lattice top." |
Pâte à choux | paht ah shoo | The French term for choux pastry dough | "Cook the pâte à choux until it pulls away cleanly from the sides of the pan." |
Pâte brisée | paht bree-zay | A classic short, crumbly French pastry used for savoury and sweet tarts | "Pâte brisée is made with minimal mixing to keep the texture short and tender." |
Pâte feuilletée | paht fuh-yuh-tay | The French term for classic puff pastry, made through repeated folding and rolling of dough and butter | "Pâte feuilletée requires six folds — each fold doubles the number of layers." |
Pâte sablée | paht sah-blay | A rich, sweet, crumbly French pastry with a high butter and sugar content, used for sweet tart shells | "Pâte sablée has a biscuit-like texture — ideal for fruit tarts." |
Pâte sucrée | paht syoo-kray | A sweet, firm French pastry similar to pâte sablée but with a crisper, more structured finish | "Pâte sucrée holds its shape better than pâte sablée — preferred for moulded tarts." |
Patissier | pah-tis-ee-ay | The pastry chef is responsible for all desserts, pastries, chocolates, and baked goods in a professional kitchen | "The patissier prepares all components two days ahead for the weekend service." |
Pearling | per-ling | The process of cooking sugar to a specific stage where the syrup forms pearl-like drops when tested | "The sugar has reached the pearling stage — remove from heat immediately." |
Pectin | pek-tin | A natural gelling agent derived from fruit, used in jams, glazes, and confectionery to create a firm set | "Add pectin to the fruit compote for a clean, sliceable set." |
Piping | py-ping | The technique of using a piping bag and nozzle to apply cream, batter, or icing with precision and control | "Practise consistent piping pressure for uniform éclairs and choux buns." |
Piping bag | py-ping bag | A cone-shaped bag used with a nozzle to pipe preparations such as cream, ganache, or batter | "Fill the piping bag no more than two-thirds full for better control." |
Praline | prah-leen | A confection of caramelised sugar and toasted nuts, ground into a paste or left as a brittle | "Fold praline paste into the buttercream for a rich, nutty flavour." |
Proofing | proof-ing | The final fermentation stage of a shaped yeast dough before baking, during which it rises to its final size | "Final proofing at room temperature takes approximately 45 to 60 minutes." |
Puff pastry | puhf pay-stree | A laminated pastry dough that rises dramatically during baking due to the steam generated between the layers | "Always rest puff pastry between folds — never rush the lamination process." |
Quenelle | kweh-nel | An oval shape formed from a soft preparation, such as ice cream, mousse, or butter, using two spoons | "Shape the ice cream into a quenelle using two warm spoons." |
Retarding | rih-tard-ing | Slowing the fermentation of a dough by placing it in the refrigerator overnight or for an extended period | "Retarding the croissant dough overnight improves flavour and workability." |
Rolling | roh-ling | The technique of flattening dough to an even thickness using a rolling pin | "Roll the pastry from the centre outward — never back and forth." |
Royal icing | roy-uhl y-sing | A hard-setting icing made from icing sugar and egg whites, used for decorating and fine detail work | "Royal icing must be kept covered at all times — it dries quickly." |
Roulade | roo-lahd | A Swiss roll-style sponge that is spread with a filling and rolled into a cylinder before slicing | "Roll the sponge while still warm to prevent cracking." |
Sablé | sah-blay | A crisp, buttery French biscuit or pastry with a sandy, crumbling texture | "Serve the sablé biscuit alongside the dessert for texture contrast." |
Scoring | skor-ing | Making shallow cuts in the surface of bread dough before baking to control expansion and create a decorative pattern | "Score the sourdough loaf decisively with a lame — hesitation tears the dough." |
Shortcrust pastry | short-kruhst pay-stree | A crumbly, tender pastry made with fat rubbed into flour, used for both sweet and savoury tarts | "Keep shortcrust pastry cold throughout — warm butter produces a tough result." |
Soufflé | soo-flay | A light, airy baked or chilled preparation made from a flavoured base folded with whisked egg whites | "A baked soufflé must be served immediately — it begins to collapse within minutes." |
Sourdough | sowr-doh | A naturally leavened bread made using a fermented starter of flour and water instead of commercial yeast | "Our sourdough uses a 10-year-old levain — feed it every 12 hours." |
Spray chocolate | spray chok-lut | A mixture of cocoa butter and chocolate is sprayed onto frozen entremets using a spray gun to create a velvety texture | "Spray the frozen mousse cake with spray chocolate for a velvet finish." |
Stabiliser | stay-bih-ly-zer | An ingredient added to ice cream, mousse, or cream to maintain texture and prevent separation or weeping | "Add a small amount of stabiliser to the ice cream base to prevent crystallisation." |
Steaming | steem-ing | A cooking method using moist heat to cook puddings, dumplings, and certain bread products | "Steam the Christmas pudding for six hours, then store until service." |
Stock syrup | stok sir-uhp | A simple syrup made from equal parts sugar and water, used for soaking sponges, making sorbet, and glazing fruit | "Brush the génoise layers with stock syrup to add moisture before filling." |
Streusel | stroo-zuhl | A crumbly topping made from butter, flour, and sugar, used on cakes, muffins, and tarts | "Scatter the streusel generously over the apple tart before baking." |
Sugar boiling | shug-er boyl-ing | The process of cooking sugar syrup to specific temperature stages for different confectionery applications | "Accurate sugar boiling temperatures are critical — use a reliable thermometer." |
Sugar pulling | shug-er pool-ing | An advanced sugar work technique where cooked sugar is stretched and manipulated into decorative shapes | "Sugar pulling requires the sugar to be kept at a precise temperature throughout." |
Sugar spinning | shug-er spin-ing | A decorative technique using a fork to flick fine threads of cooked sugar over a mould to create a spun sugar nest | "Spin the sugar nests just before service — humidity will dissolve them quickly." |
Sugar stages | shug-er stay-jez | The defined temperature points at which sugar syrup takes on different properties, from thread to caramel | "Understanding sugar stages is fundamental to all confectionery and pastry work." |
Sugar work | shug-er werk | The broad category of advanced pastry techniques involving cooked sugar for decoration and confectionery | "Sugar work is a specialist skill — practice in a cool, dry environment." |
Swiss meringue | swis meh-rang | A meringue made by heating egg whites and sugar together before whisking, producing a dense, marshmallow-like texture | "Swiss meringue buttercream is more stable than French for warm climates." |
Tart | tart | A pastry case with a filling that is open at the top, available in sweet and savoury varieties | "The lemon tart must be filled and glazed no more than two hours before service." |
Tempering chocolate | tem-per-ing chok-lut | The process of heating, cooling, and reheating chocolate to specific temperatures to stabilise its cocoa butter crystals for a glossy, snapping finish | "Correctly tempered chocolate shrinks as it sets, releasing cleanly from the mould." |
Texture | teks-cher | The physical properties of a finished pastry or dessert, including crunch, creaminess, flakiness, and chewiness | "A great dessert balances contrasting textures — crisp, soft, and creamy." |
Tuile | tweel | A thin, crisp biscuit or wafer shaped while warm and used as a garnish on plated desserts | "Shape the tuiles over a rolling pin while still hot to create a curved form." |
Turning | turn-ing | The technique of folding and rolling laminated dough during pastry production to build layers | "Complete all six turns of the puff pastry with 30-minute rests between each." |
Under-proofing | uhn-der proof-ing | Insufficient fermentation time before baking, resulting in a dense crumb and poor oven spring | "Under-proofed bread will be dense with a tight crumb — allow more time." |
Vanilla | vah-nil-ah | A fundamental pastry flavouring derived from the cured pods of the vanilla orchid | "Always use real vanilla pods or paste — never essence in fine pastry work." |
Viennoiserie | vee-en-wah-zuh-ree | The category of enriched, laminated, and sweet baked goods, including croissants, pain au chocolat, and brioche | "Our viennoiserie programme requires a three-day production cycle." |
Windowpane test | win-doh-payn test | A technique for testing gluten development in bread dough by stretching a small piece until it becomes thin enough to see light through | "The dough passes the windowpane test when it stretches without tearing." |
Zesting | zes-ting | Removing the coloured outer layer of citrus fruit using a fine grater or zester to extract aromatic oils for flavouring | "Zest the lemons directly over the batter to capture the essential oils." |