bpp m1

• Acid


  A substance having a sour or sharp flavor
• Angel food cake


  A type of cake made of meringue and flour
• Appropriate


  Suitable or proper under the given circumstances
• Assembling


  Fitting together the components/parts of a certain dish or food
• Bake


  To cook food in a dry heat method inside an oven
• Batter


  A semi-liquid mixture of one or more flours combined with liquids such as water, milk, or eggs and is used to prepare various foods
• Beating


  A way of introducing air into the mixture through mechanical agitation as in beating eggs
• Blend


  To combine ingredients and produce a homogenous mixture
• Boiled icing


  Made with sugar and egg white icing for cakes; Sugar is first cooked on the stovetop to form syrup and then the hot syrup is beaten into whipped egg whites. As the mixture is beaten it becomes smooth, fluffy, and glossy
• Boiled icing - Italian meringue


  Used as cake icing
• Brown sugar


  A regular granulated sucrose-containing various impurities that give a distinctive flavor
• Cake flour


  A fine, white flour made from soft wheat
• Confectioner's sugar


  A sucrose ground into a fine powder and mixed with a little cornstarch to prevent caking
• Consistency


  How a certain substance, typically liquid, holds together; thickness or viscosity
• Creaming


  A way of rubbing butter and sugar until it becomes light and fluffy
• Creaming method


  A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items
• Dark chocolate


  Sweetened chocolate that consists of chocolate liquor and sugar
• Dust


  Sprinkling the surface with flour to avoid the mixture sticking to it
• Filling, coating, topping


  The quantity of material that fills or is used to fill something, or is used to coat, or is used to design the top of the food
• Foaming


  Continuously beating the egg white to incorporate air until it becomes light and fluffy
• Fondant type of icing


  Made of boiled sugar syrup that is agitated to crystallize into a mass of extremely small white crystals
• Frost


  To cover cakes with icing
• Grease


  To brush the pan with shortening
• Gum paste


  A type of sugar paste made from vegetable gum
• Iced petit fours


  Iced or decorated tiny cakes covered in fondant or icing
• Marzipan


  A paste or confection, icing or filling made of meringue and gelatin or other stabilizers
• Marzipan petit four


  A paste made of almonds and sugar that is worked to a plastic consistency. Its texture allows it to be rolled out with a rolling pinlike dough or modeled into shapes of fruits
• Petit Fours


  Miniature bite-size confections that come from the French word petit which means small or little and four which means oven
• Types of Petit Fours


  • Cake
  • Shortbread
  • Pastry
  • Sponge
• Jams


  High in moisture; used to enhance flavor, add moisture, and bind the product. Blend jam until a smooth consistency is attained, making sure no lumps are present, as they will tear sponge cake
• Ganache


  A mixture of chocolate and cream. Ganache carries alcohol flavors well to add interest to the petit fours. When the ganache is agitated it must be worked quickly as it will set
• Buttercreams


  Need to be chilled before cutting. Buttercreams are flexible for decorating the tops of petit fours as they can be flavored and easily piped. However, they can be easily damaged at room temperature
• • Fruittarts -are made with custard and fresh fruits on top.
• Cream puffs or éclairs -are filled with buttercream or pastry.
• Cream puffs - round and fat, are filled with whipped cream dusted with a blizzard of confectioners’ sugar.
• Choux pastry -is a very light pastry made with egg, typically used for éclairs and profiteroles and it contains only butter, water, flour, and eggs.
• Profiteroles -a small hollow pastry typically filled with cream and covered with chocolate sauce.
• Iced petit -fours are small, bite-sized cakes with a thin coating of glaze, typically fondant, which is applied at the end of the production process.