GLOSSARY

Bloomed - Gelatin that has been hydrated in a proper ratio of cold liquid

Blind Baking - Crust baked upside down or with weights (preferably beans). For fillings that will not be baked with the crust.

Blind Baking Crust

Chantilly cream - Whipped cream with the addition of sugar and vanilla 

Cooked Juice Method - Pie filling for soft textured fresh fruit, canned and frozen fruit that requires no cooking before baking. (Blueberries, Cherries and Canned Peaches)

Cooked Fruit and Juice Method - Pie filling  uses fresh fruit and dried fruits that require cooking before baking to soften the fruit. (Apples, Pears, Raisins, Dried Cherries)

Creaming - Beating soft fat or butter with sugar and gradually adding the remaining ingredients

Dock - To prick a pie crust with a fork or docking tool before baking. This lets the steam escape so the pie crust doesn't puff up in the often. Usually used when blind baking a pie crust before filling

 

Docked Pie Crust
 

Dry Method - cooking sugar without water. Stir or shake pan to caramelize sugar, typically used for sauces, fillings and garnishes.

Egg wash - beaten eggs sometimes mixed with another liquid (water or milk) which is brushed onto the surface of a pastry before baking. An egg wash is often used to make pastries shiny and golden or brown in color, and it also is used to help toppings or coatings stick to the surface of the pastry, or to bind pastry parts together. Egg wash can usually be made with two tablespoons of liquid, such as milk or water, for every egg. Less liquid makes for a darker wash.

Fluting - Decorative method of finishing a pie crust by making folds or pleats in the dough at regular intervals around the edge

Folding - Gently mixing a lighter ingredient into a heavier one. 

Formula - Standardized recipe used in baking

Fraisage - Method of mixing dough by hand

French Meringue/Common - Meringue that is made without any application of heat and requires the use of pasteurized egg whites if it is to be used as a component of a product that is not cooked or baked.

Ganache - Filling made chocolate and water-based liquids such as milk, cream, teas, or fruit juices.

Italian Meringue - Strongest type of meringue; most time consuming to prepare

Lattice crust - Crust of interwoven strips of dough evenly placed across the top of a pie.


Lattice Style Top Crust

Liqueurs - A sweetened spirit used in baking for flavoring; can vary widely in alcohol content.

Long flake pie dough - Used only as a top crust; fat is cut into nickel-sized pieces.

Mealy pie dough - Used as a bottom crust; fat is cut into small, small pea size pieces.

Meringue - Delicate, fluffy mixture of stiffly whipped egg whites plus sugar; three basic type include: French Meringue/Common, Swiss Meringue and Italian Meringue

Pasteurization - Processing of milk and other liquids to prevent spoilage.

Pastry cream - Cream anglaise that includes whole eggs as well as egg yolks and thickened with starch.

Simple Syrup - Concentrated solution of sugar and water, usually in a one-one ratio

Slurry -  Cornstarch and cold liquid whisked together then incorporated into a  mixture to create thickness

Streusel topping - Crumbled mixture of flour, fat, sugar, and often spices and nuts.

Swiss Meringue - Stable meringue that is used to make macaroon cookies.

Short flake pie dough - Used as either top or bottom crust; fat is cut into hazelnut-sized pieces.

Tempering - Heating, cooling, and reheating process that is used to stabilize chocolate. (Also some creams use as this technique to incorporate liquids)

Whipped cream - Heavy cream that has been whipped to a thicken foam.