QUARTER 7

PREPARE and DISPLAY PETIT FOURS

Petit fours are small confectioneries usually served as appetizers, dessert or snacks and go well with hot coffee or
chocolates or other beverages.

TYPES OF PETIT FOURS

1. Petit fours sec. - sec means dry. This type of petit four includes a variety of small items like dainty biscuits,
baked meringues, macaroons, and puff pastries like cream puffs and éclairs.
2. Petit fours glaze – glazed means iced. This includes small puffs pastries or a very tiny cake which is covered in
fondant glaze, caramel or butter icing.
3. Petit fours sales – sales means salted or savory. This includes bite-sized appetizers usually served in cocktails,
before dinner, and in buffets.

PROCEDURES IN PREPARING PETIT FOURS

1. Prepare petit four bases – petit fours must be small enough to be consumed in one to two bites. Petit four bases
can be made from any edible product. Normal products used are: sponge, cake, shortbread, pastry, chocolate,
marzipan, and choux pastry.
2. Cut and assemble bases for petit four glaze – before you can assemble your petit fours, the basic principle is the
same.
• Normal
-sponge sheets, plain vanilla flavour
-binding agent, normally jam, apricot or flavoured butter cream

• Chocolate
-
spo
nge
s
she
ets,
cho
cola
te
-
rasp
berr
y
 jam
or -
gan
ach
e

• Classic opera cake

-marzipan and butter enriched sponge sheets
-ganache
-coffee flavoured butter cream

3. Prepare and flavour filling to required consistency

– fillings will vary to selling price, storage requirements
and marketplace requirements. • Jams, various flavours
• Ganache
• Butter creams
4. Prepare petit four glaze for glazing, glazing should include:
• Jams
• Creams
• Chocolate
• Fondant
• Ganache
5. Decorate petit four glace to enhance customer eye appeal

FLAVOURED AND SHAPED MARZIPAN

Marzipan is flavoured and/or coloured and used for stuffing dates or prunes or topped with or sandwiched
between nuts and glace fruits. To stuff dates or prunes, marzipan is flavoured (vanilla, kirsch, rum, etc.) and/or
coloured and if rather firm, softened with a little stock syrup. Even-sized pieces are cut from thin sausage shaped
rolls, then rolled in the palm of the hands first round, then elongated to fit the cavity of the fruit. About ¼ to 1/5 of the
marzipan used should be visible.

• Pitted, firm and small dates or prunes are stuffed with the marzipan, then rolled in the palm of the hand to
smoothen • With the back of a small knife, three to four lines are marked onto the marzipan that sticks out of
the date or prune
• The pieces are now rolled in caster sugar or after having dried, dipped into caramel. •
SHAPED
They can be prepared in several ways:
• Marzipan modelled into various fruit shapes, then coloured and sealed
• Marzipan fancies, using flavoured marzipan with nuts or preserved fruit
• Piped marzipan, browned in a hot oven, coated with glaze while still hot
Quality modelling marzipan, left natural or flavoured (natural flavouring paste, spirit or liquer concentrates), is
rolled into sausage shaped lengths of equal size and thickness. Cut into uniform small pieces (10-12g), the marzipan
is shaped into seamless round balls. The basic form of the fruit to be represented is modelled next by using the palm
of the hands.

The finished fruit is set on to greaseproof or silicon paper with very evenly spaced gaps in between, to allow easy
and even access for spraying with colour. For display or service, the marzipan fruits are set into small petit four
paper cups and arranged attractively for service or display. For storage, they keep quite well if covered for
protection from dust and odours in a cool and dry area. DISPLAYING PETIT FOURS

Preparing on how you will display your petit fours is a way to a good standard. To get ideas on how you should
plan go over recipe books, magazines, and journals, and study visuals and illustration on presentation. For you to
know what kind of style you want, experiment and do different display styles. For a good standard presentation all
you need is a right container that looks attractive, finely crafted, and elegant.

GUIDELINES IN PETIT FOURS DISPLAY

1. Iced petit fours can be arranged in small squares, small rectangles, long rectangles, triangles, round, and even
diamonds.
2. Petit fours arranged on a platter or tray should be of uniform shaped and size. However, you can vary frosting
and decors to avoid monetary issues and create variation in color and flowers using only one cake as base.
3. Follow the shape of the container when arranging petit fours. If the tray is rectangular, line up petit fours from
end to end along the length and width of tray. If the tray is round, arrange petit fours in a circular pattern. This
allows blending of shapes of both product and container.
4. Line up petit fours on a long narrow plate. Even spacing should be observed as to allow easy packing and full
view of each petit fours.
An allowance of two inches between petit fours is adequate spacing. 5. Petit fours can be placed on individual paper
cups or similar container before arranging them on trays or platters, or they can be arranged as is.
6. You can create a patter, design, or composition when arranging petit four secs on a platter since they do not have
icings and toppings. 7. Use a cake pedestal for an elegant, eye catching arrangement that can create a big impression
on the viewer.

8. Use a r-turned cake trays or pedestal to arrange variations of shapes, icings and decors, and flavours. Arrange one
type of petit four for each tier.
9. Individual plating of petit fours provides excellent opportunities for creating your own design or composition.
Use sauces, frosting, ice cream, whole or cut fruits, whipped cream, and chocolate.

10. You can provide contrast in color and shapes of container and product. Multi-coloured petit fours go well with a
cream0colored ceramic or a brown-colored tray and a silver platter or a glass pedestal.

STORING PETIT FOURS

The shelf life of petit four depends on the perishability of its ingredients. The more perishable the ingredients
are, the shorter its shelf life is. Petit fours with fillings like the custard, whipped cream, or frosting with milk do not
stay long at room temperature. Keep them in a vapour and moisture-proof container before refrigerating on freezing.
To prolong their shelf life, it is best to separate the frostings and fillings from the cake. Put them in separate
containers before storing. If the cake is already frosted and has fillings, refrigerate it so the frosting will harden. Then,
seal in airtight containers or in inner layer of wax paper and an outer layer of aluminium foil.
Petit four secs that include dainty biscuits can be kept at room temperature provided that they are kept in airtight
containers to prevent sogging. Macaroons can be refrigerated to be stored for a longer time. Puff pastries can be
refrigerated or frozen. They can be sorted in a cake keeper and filling should be kept separately in sealed plastic bag
and then refrigerate or freeze depending on the length of time when it is to be used.
 Thaw cakes at room temperature. Petit four glaces will thaw between 1-3 hours depending on their size and
compactness.

DESSERTS

TYPE OF DESSERTS

1. PUDDING, PIES, AND TART – pudding is a soft bread variety made of bread softened in milk, with egg, and
sugar added. Pies are types of parties consisting a high portions of fat to flour and a little water resulting to a
tender and flaky crust. Tarts are small pies with a single crust and fillings like cooked custard, macapuno
preserves, fruit jams, and nuts, and topped with meringue. They come around in boat size.
2. VARIETY OF CAKES AND CAKE SPECIALTIES – cakes are rich muffins that contain high proportion of
fat, sugar, and eggs. Cake specialties are elaborate types of cakes served for special occasions
3. CUSTARD AND CREAMS – custard are tender and thickened mixture of milk, eggs, and sugar molded in flan
molders, and may be steamed or baked. Creams, on the other hand, are milk products that contain more fat than
milk itself.
4. MERINGUE AND CREPES – meringue are egg whites beaten to stiff stage with sugar added gradually. Crepes
on the other hand, are very thin pancakes served with fillings like fresh or cooked fruits like mangoes, peaches,
and strawberries with whipped cream, custard, or chocolate cream.
5. PANCAKE AND WAFFLES – these are snack favourites but they are also served for breakfast and for buffet
desserts. Waffles on the other hand, are similar to pancakes but with extra egg and fat for a richer and tender
product.

6. CREAM PUFF AND POPOVERS – they have hallow shells that are crispy and brown outside and moist and
soggy inside. They contain rich, sweet, and creamy fillings made of milk, egg, and butter.
7. ICE CREAM AND SHERBETS – these are frozen milk products made with cream or milk, sugar, flavouring,
and stabilizer like gelatin, pectin, and seaweed gum.
8. FRESH * COOKED* OR PROCESSED FRUITS – these are universal popular type of desserts and the most
nutritious because they contain high amount of vitamins and minerals, sugar, fiber, and water. They are also
favourites for snacks and buffets.
9. MARZIPAN – this is a confectionery basically made of ground almonds, confectioners’ sugar, and water.
10. DOUGHNUTS AND SHORTCAKES – doughnuts are made of soft dough leavened with yeast and baking
powder and mixed with milk, sugar, and shortening. Shortcakes, on the other hand, consist of biscuit dough
topped with fruits and nuts folded in whipped cream.
PRESENTING AND SERVING PLATED DESSERT

Presentation in serving dessert are important because it is the appearance that people see when they buy or order
something is even if it tastes good but it does not look good, people will not be encouraged to buy your product.
The elegance and beauty of plated dessert add to its cost and aesthetic value. This is a marketing strategy of
attracting and selling different desserts to customers, depending on its presentation, neatness, orderliness, pleasing
combination of color, form, size, and texture.
Any enterprise – be it a restaurant, a hotel, or any food outlet – must have its established standard procedure in
presenting and plating its dessert.
FOUR COMPONENTS OF A PLATE DESSERT
1. The main item – the main item as a finished product should weigh between three and give ounces but it is not
unusual for it to weigh as much as 8 ounces. .The main item should be the main focal point of the dessert
presentation.
2. The sauce – a plated dessert should have up to two sauces but if tastefully approached more can be used. In
short, the sauces should not be more than one to two ounces with the exception of a flooded design. The sauces
should be about the same consistency. This is so the sauces don’t run into each other, this is called bleeding.
3. Crunch component – it is an added component that adds a crunch to the dessert. This is especially important to
soft desserts like custard and ice cream. Crunch components usually a dry decorative cookie, such as a tulle or
biscotti, but anything can be used such as nougat.
4. Garnish - this is the final component of a plated dessert. This broad category can be just about anything.
Common garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar work, and
sorbet.
TEMPERATURE RANGES IN STORING DESSERTS

Puff pastry shells, those crisp casings for fresh fruit or pastry cream, can be baked ahead and cooled. They may
be left on the baking sheet for protection, covered with foil and stored in the freezer for up to one week.
Remove from freezer two hours before filling and recrisp in 325 oven five minutes or until warm.
Pate a choux – or cream puff pastry for éclairs or cream puffs – can be stored in rigid airtight containers in the
freezer up to five days. Do not store in the refrigerator because pastry absorbs odors and can become stale
quickly.
Baked cream puffs freeze beautifully up to one month, tightly covered. When filled with ice cream and frozen
(as in profiteroles), cream puffs should be made with milk instead of water, which freezes more solidly, making
the puffs hard and dry.
Classic puff pastry dough can be wrapped in plastic and stored in the refrigerator up to three days. If freezing,
overwrap plasticwrapped dough with foil and freeze up toe three months. Thaw in refrigerator 24 hours before
rolling.
Butter cream, well covered o prevent odor absorption, can be stored in the refrigerator up to one week, in the
freezer up to one month. Allow to stand at room temperature one hour after removing from freezer or
refrigerator, then beat until smooth.
Whipping cream will be more stable if beaten slowly and not over whipped. Sugar (granulated or extra fine)
and vanilla may be added before whipping. To stabilize one cup cream with gelatine, soften ½ teaspoon gelatine
in 1 tablespoon cold water, then melt over low heat. Whip cream to soft peaks, then fold ¼ cup cream into
gelatine mixture. Return to whipped cream, folding gently just to blend.
Royal icing will keep three to four weeks in the refrigerator and can be rebeaten before used. To keep it from
hardening, cover with plastic wrap and place damp towel over the top. Store baklava or other sweet, sticky filo
pastries at room temperature, uncovered, up to eight hours. To refresh, bake for 10 minutes at 400 ˚.
Baked sweet – or short-crust pastry shells can be stored in plastic bags in refrigerator up to two days or frozen
up to one month.
Unbaked pastry dough can be shaped into a disc, placed in freezer plastic bag. Defrost at room temperature or
refrigerator until softened but still very cold for easier rolling.
Pavlovas, daquoise or other meringue sheets or circles may be stored in airtight metal containers at room
temperature up to one week. (This may note work in humid areas.) In humid or rainy weather, dry them in 225 ˚
oven 20 to 30 minutes longer and use immediately.
 Butter cream-filled and frosted meringue tortes freeze well up to three days but taste best at room
temperature.
If assembling genoise- based dessert the next day, leave genoise on rack to air-dry at room temperature. A drier
cake will absorb liqueur or flavoured syrup better. If prepared two to three days in advance, wrap in plastic wrap
and store at room temperature. If freezing, wrap in plastic and foiled and keep nor more than 10 days.
To preserve fresh-baked ladyfingers, freeze in plastic container with wax paper between layers up to 10 days.
Refrigeration hastens drying and staling. Because they thaw quickly, ladyfingers may be used frozen in cold
desserts.
Sponge cake, chiffon, and angel food cake will keep at room temperature up to two days, wrapped in plastic
wrap. Otherwise, freeze up to two months, wrapped in plastic and foil. Frosted cakes can be frozen up to one
month.
Keep fruit purees on hand in the freezer; they make easy but tasty sauces for plain cake slices.
Jellyroll can be filled with jam and moistened with liqueur, rolled and left at room temperature overnight. If not,
freeze up to one week.

Crème brulee can be partially made ahead. The custard can be refrigerated up to two days; just before serving
cover with sugar and blowtorch to a rich dark brown.

PACKAGING DESIGN TECHNIQUES

1. Be creative and unique

If you want your product to be patronized by many, you can start with a creative packaging. Some products have
mazes, crossword puzzles, and others to encourage consumers to buy the item. Some even have collectibles with it so
that they have to complete a certain collection like cards, paper dolls, and other. You can use a variety of shapes in
your packaging too.

2. Choose the colors and fonts.

Choose the color that suits the product. Or if the company have chosen the color for it, use it. Make sure also
that you will be using the right combination and contrast for the text. The text should be clear and readable. Do not
use orange text on a red background for it won’t be readable. Choose the right font that will best represent the
product. Do not use fancy fonts that could be too hard to read. Just be sure it is readable and legible.

3. Make sure labels are easy to read.

The labels should be legible and readable. Most consumers read about the product for they want to know what
they are buying and if they bought the right thing. Make sure you are using a size and font style that is easy to read.
Some packaging make very small labels, making it hard for consumers to read it. Do not make this mistake.

4. Use images
You may include images in your packaging designs. It could be a cartoon, a picture of the product, a picture of
the model or whatever. Just make sure it is of high resolution and would look good no matter how big or how small it
will be used. Also, the picture should be appropriate for the product to avoid confusion.

5. Have relevance.
Choose the right image, font style, colors, and design that would suit the product. It should have relevance to the
type of product you are selling.

6. Use the right language.

 Choose a language that is fitting to the product. Consumers are literate and informed. Do not say delicious when
you are referring to a hard drive or a flash drive. You have to be careful with your language. Also use the right
spelling and grammar. Most products with erroneous packaging came from sources that have low quality.

7. Make it convenient.
Be sure that your packaging is easy to use and convenient.
Remember that most people who will use these products are busy people. So make their lives easier. Do not make a
design that is so large and would be hard to carry.

8. Make sure it doesn’t look tampered.

Product security is very important. It should always be sealed for consumers wouldn’t buy that if it looked
opened or tampered. You have to make sure that the design you’ll make for packaging will keep the product secured.
You’ll have trouble selling the product if it looks tampered. You’ll have a big problem with that. So, in making your
design, consider how it could be sealed and how to protect the product inside it.

9. Make sure it is easy to open.

Even if you are ensuring that your product is protected and will not be tampered, you still have to make sure that
it is easy to open when consumers use it. These people are busy and don’t want to spend much time just to figure out
how to open the packaging of the product they bought. Leave some instructions as to where to tear and how to open
it. Even if it is already self-explanatory, just place those texts so that it could serve as a guide to the consumers.

10. Keep it simple.

Make the design simple yet striking. You should also make it easier for both kids and adults to utilize. Make it
easy to handle. Use different colors for color coding. A simpler design with the right labels and contents will have a
better impact than a crowded one.

RECIPE
SUGAR SYRUP (Makes about 1 cup)

INGREDIENTS
-1 cup water -1 cup sugar
METHOD
1. In a saucepan, stir the sugar and water over medium heat until the sugar is dissolved.
2. Allow to simmer over medium heat for 5 minutes
3. Remove from the heat and allow to cool before using
4. Sugar syrup can be stored in an airtight container in the refrigerator for up to 4 days

CHOCOLATE FROSTING
INGREDIENTS
Butter 1 cup, cubed, at room temperature
Icing (confectioner’s) 1/3 cup
Sugar
Salt ¼ tsp
Bittersweet chocolate 1 ¾ cups, melted and cooled
Cocoa powder 1/3 cup
Hot milk ¼ cup

METHOD
1. Using an electric mixer, beat the butter and icing sugar until light and fluffy.
2. Add the salt and reduce the speed to low. Gradually add the melted chocolate.
3. In a separate bowl, whisk the cocoa powder and milk until smooth.
4. Add to the chocolate mixture, whisking until blended.
5. If the frosting is too runny, refrigerate it for 5 to 10 minutes and whip again on low speed until smooth. Use
immediately or keep refrigerated for up to 4 days.

CREAM CHEESE FROSTING

INGREDIENTS
Cream cheese 1 cup, softened
Butter ½ cup softened, cubed
King (confectioner’s) sugar 2 cups, sifted
Vanilla extract ½ tsp

METHOD
1. Using an electric mixer, beat together the cream cheese and butter on high speed until fluffy.
2. Reduce the speed to low and gradually add the icing sugar ½ cup at a time. Add the vanilla extract and mix
until smooth.
3. Use immediately, or refrigerate for up to 4 days. Before using, bring to room temperature, then beat on low
speed until smooth. Use as required.

SWISS MERINGUE
INGREDIENTS
Egg whites 4
Sugar ¾ cup
Salt ¼ tsp
Vanilla extract 1 tsp
Food coloring A few drops

METHOD
1. Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl. Set over a pan of simmering
water and whisk constantly until the mixture is warm to the touch and the sugar is dissolved.
2. Transfer the mixture to an electric mixer fitted with a whisk attachment and whisk on high speed until
completely cool, and stiff and glossy peaks have formed. Takes 8 to 10 minutes.
3. Add food coloring to achieve your desired color. Use as required.

PASTRY CREAM
INGREDIENTS
Milk 2 ¼ cups
Egg yolks 4 large
Sugar 2/3 cup
Corn flour ¼ cup
Vanilla extract 1 tbsp
Butter ¼ cup

METHOD
1. Boil the milk in a saucepan.
2. In a bowl, whisk the egg yolks, sugar, corn flour and vanilla extract. Add half of the boiling milk to the bowl,
whisking well.
3. Return the mixture to the saucepan, whisking continuously until thickened. Stir in the butter.
4. Remove the pan from the heat and transfer the cream to a bowl. Cover with plastic wrap and cool to room
temperature. Refrigerate until ready to use.

VANILLA CHIFFON
INGREDIENTS
Cake flour ¾ cup
Sugar 1/3 cup
Baking powder 1 ½ tsp
Salt ½ tsp
Corn oil ¼ cup
Egg yolks 4 large
Water 1/3 cup
Vanilla extract 1 tsp
Egg whites 4
Cream of tartar ¼ tsp

METHOD
1. Preheat the oven to 350˚F(180 ˚C). Line in a 9-in (22.5 cm) round baking pan with parchment paper. Set
aside.
2. In a medium bowl, sift together the cake flour, sugar, baking powder and salt.
3. In a separate bowl, whisk together the oil, egg yolks, water and vanilla extract. Add to the cake flour mixture,
mixing until combined and smooth.
4. Using an electric mixer, beat the egg whites and cream of tartar on medium speed until frothy. Increase the
speed to mediumhigh and gradually add the sugar, beating until glossy and stiff.
5. Gradually fold the whisked egg whites into the batter. Blend well.
6. Transfer the batter into the prepared pan and bake for 30 minutes or until the top of the cake springs back
when touched. Do not prick the cake.
7. Remove the cake from the oven and allow to cool completely. Use as required.

FLAKY PIE DOUGH/CRUST

INGREDIENTS
Plain (all-purpose) flour 2 ½ cups
Salt 1 tsp
Cold butter
¾
cup, cubed
Shortening
¼
cup, cubed
Iced water

¼ to ½
cup
METHOD
1. In a large bowl, mix together the flour and salt.
2. Add the butter and shortening. Using a fork or pastry blender, toss the flour to coat the butter and shortening,
then cut in the butter and shortening until the mixture forms coarse crumbs the size of large peas.
3. Drizzle with a little ice water and continue tossing until the dough is evenly moist and comes together in a
mass, but does not form into a ball.
4. Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour or overnight before using. The
dough may be stored in the freezer for up to 1 month.
5. Roll the chilled dough out between two streets of parchment paper to 1/8-in (0.3 cm) thickness. Place the
dough into the pie pan and press the dough into the edges. Gently prick the base using a fork. Repeat to line
as many pie pans as required in the recipe.
6. Cover the pie pan(s) with plastic wrap and refrigerate for 20 to 30 minutes.

7. To bake, preheat the oven to 375 ˚F (190 ˚C). Line the dough with parchment paper, leavening a 1-in (2.5)
overhand all around. Fill with pie weights, dried beans or uncooked rice and bake for 15 minutes,. Remove
the paper and weights and bake for another 10 minutes or until golden.
8. Transfer to a wire rack and allow to cool completely. Use as directed in the recipe.

SWEET TART DOUGH/CRUST

INGREDIENTS
Plain (all-purpose) flour 2 2/3 cups
Sugar ¼ cup
Butter 1 cup, cubed
Egg yolks 2
Iced water ¼ cup

METHOD
1. Mix the flour and sugar in a food processor. Add the butter and pulse for 10 to 20 seconds until the mixture
resembles coarse meal.
2. In a small bowl, lightly beat the egg yolks and add the iced water.
3. With the food processor running, pour in the egg mixture through the feed tube in a slow, steady stream.
Pulse for no more than 30 seconds until the dough holds together without being wet or sticky.
4. To test the consistency, squeeze together a small amount of dough. If it is crumbly, add more iced water,
about 1 tbsp. at a time.
5. Flatten the dough into a disc and cover with plastic wrap. Refrigerate for at least 1 hour or overnight before
using. The dough may be stored in the freezer for up to 1 month.
6. To bake, preheat the oven to 375 ˚F (190 ˚C). Roll the chilled dough out between two sheets of parchment
paper to 1/8-in (0.3 cm) thickness. Place the dough into the edges. Place a large sheet of heavy duty
aluminum foil over the dough, making sure to press the foil into the edges. Repeat to line as many pie pans as
required in the recipe. Fill with pie weights, dried beans or uncooked rice.
7. Bake for 15 minutes until the crust dries out. Check if the crust is ready by pulling up one corner of the foil. If
it sticks, return the crust to the oven and check every 2 minutes.
8. When the foil no longer sticks to the crust, carefully remove the weights by gathering the foil edges toward
the center and pulling it up and out. Reduce the heat to 350 ˚F (180 ˚C) and continue baking for another 10
minutes until the crust is golden brown.
9. Transfer to a wire rack and allow to cool completely.

GLOSSARY FOR BAKING TERMINOLOGIES

1. AERATION – the incorporation of air and/or gas in bakery products by mixing, beating or whisking.
2. BATCH – the content of the oven. One mixing of bread or cakes.
3. BATTER – a soft completed cake mixture.
4. BAY – a well, made in heap flour.
5. BEAT – the aeration of fat, sugar, eggs and other materials.
6. BODY – firmness and response of the crumb or dough to pressure
7. BRAKE – a machine to roll pastry or other dough
8. BREAK – that part of the crust formed during oven spring
9. BULK FERMENTATION – fermentation time between dough kneading and scaling.
10. BUN – a small yeast fermented or chemically aerated, sweetened cake.
11. BUN WASH – eggs brushed on bakery products before baking
12. CAKE – a baked mixture of fat, sugar, eggs and flour, with or without milk, baking powder, fruits, etc.
13. CAKE HOOP – a metal ring which supports a cake during baking
14. CARBONATE OF AMMONIA – a mixture of ammonium bicarbonate and ammonium carbonate.
15. CARBON DIOXIDE – a heavy colorless gas produced as a result of the fermentation of sugar by yeast.
16. CHAFFING – the careful final molding of buns, scones, etc., to produce a perfectly smooth skin.
17. CLARITY – a crumb free from cores seams and streaks
18. CLEARNING – the thorough dispersal of all ingredients during dough making.
19. COAGULATE – the partial or complete solidification of a protein in a suspension by heat.
20. COAT – to cover a cake with icing or cream
21. COMB SCRAPER – a plastic scraper with a serrated edge, which makes a patter on the surface of the royal
icing, chocolate or cream.
22. CONES – coarsely ground rice or maize, used to prevent a dough from sticking during manipulation and
proving.
23. CONSISTENCY – the feel of the dough
24. CORES – hard spots in the crumb structure
25. CREAM OF TARTAR – one of the best acid components of baking powder.
26. CREAM POWDERS – various acids to be used in baking powders.
27. CRUMB – all the loaf except the crust.
28. CRUST – that part of the outside of the load that is dehydrated and caramelized during baking.
29. CUP CAKES – small cakes baked in crimped paper cups or cases.
30. CURDLE – a cake mixture, which has separated and has lost its smooth consistency.
31. CUTTERS – implements, either plain or fluted, used to cut out biscuits and pastries in various shapes and
sizes.
32. DEVELOP – to thoroughly mix dough to increase its elasticity by complete hydration and the development
of the gluten.
33. DIVIDER – a machine manual of mechanized, that will accurately a piece of dough into smaller pieces.
34. DOUGH – a yeast fermented mixture.
35. DRAW - to remove bread or cakes from the oven
36. DREDGER – a small container with a perforated lid used to sprinkle sugar, flour, etc.
37. DRUMMED HOOP – a cake hoop across the bottom and side of, which is stretcher a sheet of strong grease,
proof paper
38. DUST – to sprinkle flour on the table top to prevent dough or pastry from sticking.
39. ELASTICITY – the effect of manipulation on a dough
40. EMULSION – an intimate mixture of the fluids that normally would not mix, such as oil and water.
41. ENRICHMENT – the addition of enriching agents such as fat, sugar, eggs, etc., to dough and pastries.
42. ESSENCES – aromatic compounds used for flavoring confectionery
43. EXTENSIBILITY – the degree to which dough may be stretched or deformed without break or rupture.
44. FACE – the side crust of a tin loaf
45. FANCIES – small decorated cakes of any kind.
46. FERMENT – a soft sponge used as a preliminary stage for rich fermented dough.
47. FERMENTATION – pantry fermentation is brought about by the action of yeast on sugars in a solution
which produces CO2, alcohol and other by-products.
48. FINAL PROOF – the fermentation period before baking.
49. FINGERS – finger shape products.
50. FONDANT – a form of icing made by boiling sugar, water, glucose or a weak acid to 115 ˚C, then agitating
when it is cool until it forms a mass of minute crystals.
51. FOXY COLOUR – the red/brown color of the crust caused by an under-fermented dough.
52. GELATINIZATION – the heating of starch in water so that the cells burst. On cooling a gel is formed.
53. GENOESE – sheets of good quality plain cake that are cut into small shapes for making Genoese, fancies,
etc.
54. GLUCOSE – thick viscous, colorless syrup used in boiling sugar to prevent premature graining.
55. GLUTEN – insoluble wheat protein after hydration.
56. GLYCERING – a colorless, odorless syrup with a sweet taste.
57. GRAIN – the size, shape and arrangement of the cells which make up the crumb surface.
58. GREEN DOUGH – under fermented dough
59. HANDING UP – the shaping into balls of yeasted dough pieces and scones after weighing, in preparation for
final shaping.
60. HARSHNESS – a dough with a tough tenacious gluten.
61. HOT PLATE – a heated flat, metal plate in which muffins, crumpets and pancakes are baked.
62. HYFROSCOPIC – the power of attracting moisture.
63. HYGROMETER – an instrument to measure the humidity of the atmosphere.
64. ICING – the coating and decoration of a cake with royal icing.
65. ICING SUGAR – finely powdered sugar
66. INTERMEDIATE PROOF – the time allowed for the dough piece to recover after handing up and before
final molding.
67. JELLY – a liquid substance thickened by a thickening agent like starch, gelatin, pectin, etc.
68. KNOCK BACK – the operation of degassing a fermented dough either by hand or machine.
69. LAMINATIONS – the formation of numerous alternate layers of dough and butter in puff pastry by rolling
and folding.
70. LECITHIN – an emulsifier from eggs yolks and soya beans.
71. LIQUEURS – spirits sweetened with sugar and flavored with essences, fruit juice, distillates, or essential oils.
72. MANIPULATIONS – the use of the hands or machine in molding, folding, rolling, shaping and plating.
73. MASKING – to cover a cake or such like base with butter cream.
74. MAW SEED – seeds to sprinkle on tea breads and rolls.
75. MINCEMEAT – a confection for making mince pies and tarts, containing currants, peel, sultanas, raisins,
suet, sugar, apples, spices, lemon juice and brandy or rum.
76. NO TIME DOUGH – straight dough with a very short bulk fermentation
77. OVEN SPRING – the increase of volume during the first stage of baking
78. OVER DEVELOPED – dough which has fermented too much and has been manipulated excessively.
79. PALETTE KNIFE, a thin, flat, knife with a rounded end used for spreading, icing and cake batter.
80. PAN – baking tin for bread.
81. PECTIN – a thickening agent found in fruits and vegetables.
82. PIE – fruit of meat in dish covered with pastry lid.
83. PINCHED – the decoration on the edge of short-bread
84. PINNED – the rolling of dough or pastry into a flat sheet with a rolling pin.
85. PLAITING – the weaving of one or more ropes of dough into ordered design.
86. POUND CAKES – all cakes baked in a round hoop or oblong tin
87. PROVE – the filling of yeasted dough with gas
88. PROOFER – a cupboard with a controlled humidity and temperature for the fermentation of yeasted goods.
89. PUFF PASTRY – a laminated structure built up of alternate layers of dough and butter.
90. RECIPE – ingredients and processing method of a certain product
91. RECOVERY TIME – the time necessary for a dough to lose its toughness manipulation
92. RETARDATION – the arresting of fermentation by keeping dough at
93. RICE FLOUR – finely milled rice used for dusting purposes. 94. RIPENING – the action of fermentation,
manipulation, time, salt water, and temperature on gluten, all of which will affect its toughness.
95. ROLLS – small bread shapes used at breakfast, dinner, and tea.
96. ROPE – the crumb of the loaf discolors, becomes sticky and emits a bad odor.
97. ROYAL ICING – a mixture of icing sugar and egg white, sometimes with the addition of lemon juice.
98. SAVOY BAG – a triangular shaped bag made of cloth or a plastic material into which a pipe is inserted.
99. SAVOY PIPE – a metal nozzle to be used in a piping bag.
100. SCOOP – a big spoon for holding materials like flour, sugar, etc.
101. SEASON – the dulling of shiny surfaces of pans and baking tins so that heat will penetrate and not be
reflected.
102. SEASONING – the adding of pepper, salt, spices and herbs to meat and other savory products.
103. SHEEN – reflection from the cells in the cut surface of the crumb
104. SHELL – or flying top, a loose top crust by too short a final proof
105. SHORT PASTRY – a friable easily broken pastry made from flour, fat, sugar, and egg.
106. SOUR – a dough in which excessive acidity has been allowed to develop.
107. SHRED – character of the surface at the break. It may be smooth, ragged or broken.
108. SIEVE – utensil with a wire or nylon mesh through which dry materials are passed.
109. SKINNING – the formation of a skin by evaporation of the surface moisture.
110. SLACK DOUGH – soft dough.
111. SLAB CAKE – plain or fruitcake baked in rectangular tins or frames, 112. SNOW – well beaten egg
whites.
113. SODIUM – bicarbonate the constituent of baking powder that liberates CO2
114. SOFT FLOUR – flour containing weak gluten
115. SPATULA – a wooden tool with a flat blade for beating and mixing.
116. SPONGE – a light plain cake produced by whisking eggs and sugar together until stiff and thoroughly
aerated, then careful blending in flour.
117. STABILITY – the quality of the gluten in dough that enables it to withstand the effects of fermentation and
manipulation.
118. STRAIGHT DOUGH – a method of bread making in which all the ingredients is mixed together at the dough
making stage. 119. STREAKS – continuous patches seen in the crumb structure.
120. STRONG FLOUR – flour containing strong, stable gluten.
121. TART – a pastry case baked with a filling
122. TEA BREADS – small yeast goods made from enriched dough shaped in many ways.
123. TEXTURE – the feel of the cut crumb surface.
124. TURNTABLE – a piece of equipment for the icing of the cake which can be rotated at any speed.
125. WEDDING CAKES – a richly fruited cake covered with almond paste coated and piped with royal icing
usually made in several
tiers.
126. YIELD – the calculated units from the total baked weight of a particular formula.
 REFERECE LINKS:

http://www.hospitalityinfocentre.co.uk/Bakery/Glossary%20of%20Cakes.htm
Experience Baking by Celia E. Cariño and Amor S. Lazaro
Bread and Pastry Production- Leonora D. Basbas.|
http://www.wikihow.com/Cool-Cakes
http://www.marthastewart.com/342348/chocolate-cake
http://www.monarch.averydennison.com/emea/en-uk/solutions/h
ospitality-product-id.asp http://store.mintel.com/prepared-cakes-
and-pies-us-june-2014?cookie_test=true
http://www.eatforhealth.gov.au/food-essentials/how-much-do-we-need-each-
day/serve-sizes Bread and Pastry Production by Leonora D. Basbas
https://www.academia.edu/10040889/CBLM_-
_BPP_Prepare_and_Display_petits_fours_
http://www.theauberginechef.com/techniques-plated-desserts/
http://articles/latimes.com/1987-11-22/food/fo-24009_1_room-temperature
http://naldzgraphics.net/tips/packaging-design-tips/ http://www.bakerassist.nl/terminologies.htm