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A– D

• Absorption: The ability of flour to absorb water during mixing.
• Acetic Acid: A byproduct of fermentation that contributes flavor in bread.
• Active Dry Yeast: Yeast in granule form that must be rehydrated before use.
• Active Starter: A sourdough starter that has been recently fed and is ready to use.
• Aerate: To introduce air into a mixture—often by beating or whisking—to lighten texture.
• Airbrushing: Using an airbrush to spray edible color onto cakes for a smooth finish.
• Alveoli: The small gas pockets in bread formed by fermentation and gluten structure.
• Amylase: Enzyme that breaks down starches into sugars during dough fermentation.
• Ash Content: The mineral residue in flour; influences flavor and color of baked goods.
• Autolyse: A rest period after combining flour + water (before adding yeast/salt) to hydrate dough.
• Baking Powder: A leavening agent (often a mix of baking soda, acid salt, and inert filler) that releases CO₂ when moistened and heated.
• Baking Soda: Sodium bicarbonate; a leavening agent that reacts with acids (e.g. buttermilk) to produce CO₂.
• Bain‑Marie: A water bath method used to gently cook or keep food warm (e.g. custards).
• Baker’s Math / Baker’s Percentage: System of calculating ingredient amounts relative to flour weight.
• Banneton: A proofing basket that shapes and supports dough.
• Basketweave: Decorative piping style resembling woven strips.
• Bassinage: Gradually adding water to dough during mixing.
• Batter: A liquid or semi-liquid mixture (e.g. for cakes, muffins).
• Bench Flour: Flour used to dust surfaces to prevent dough from sticking.
• Bench Rest: Letting dough rest on the work surface between handling.
• Bench Scraper: Tool for dividing or scraping dough.
• Blind Baking: Pre-baking a crust (often with weights) before adding the filling.
• Bloom: Softening gelatin in liquid before incorporating into the recipe.
• Boule: A round loaf of bread (tight crumb structure).
• Bread Machine Yeast: Yeast tailored for use in bread machines.
• Bulk Fermentation: Initial rise of dough in one container before shaping.
• Buttercream: Frosting made typically from butter + sugar + flavoring.

E – I

• Edible Yield: The usable portion of an ingredient after trimming, peeling, etc.
• Emulsion: Mixture of two liquids that normally don’t mix (e.g. oil + water).
• Enriched Doughs: Doughs with added fats, sugar, eggs for richer flavor and texture.
• Enrobing: Coating items (cakes, candies) with chocolate, icing, or glaze.
• Fermentation: Yeast (or bacteria) converting sugars into CO₂ and other byproducts.
• Final Proof: The last stage of rising before baking.
• Firm Peaks: Stage when whipped egg whites or cream can hold shape (with a slight bend at the tip).
• Fluting: Decorative crimping on pie crust edges.
• Fondant: A smooth icing made from sugar, water, (and gelatin) used to cover cakes.
• Fork Mixer: A mixing tool with tines (used for dough).
• Frangipane: Almond-based filling used in tarts and pastries.
• Fresh Yeast: Live yeast sold in a moist cake; requires refrigeration.
• Ganache: Mixture of chocolate + cream, used as glaze, frosting, filling.
• Ghee: Clarified butter (milk solids removed), used in baking and cooking.
• Gelatinize: When starches absorb water and swell during heating/baking.
• Gluten: Proteins in wheat flour that provide elasticity and structure in dough.
• Gold Leaf: Thin sheets of edible gold for decoration.
• Grease: To coat a pan (e.g. with butter or oil) to prevent sticking.
• Gum Paste: Sugar dough used for decorative shapes (flowers, figures).
• High Altitude Baking: Adjusting baking technique/ingredients for higher elevations.
• High Hydration Dough: Dough with high water-to-flour ratio (more open crumb).
• Hooch: Liquid on top of sourdough starter (indicates it needs feeding).
• Houndstooth: A pattern sometimes replicated in cake decoration.
• Instant Yeast: Yeast that can be mixed directly into dry ingredients (no proofing needed).
• Isomalt: A sugar substitute used in sugar decorations (more heat/stability resistant).

J – Q

• Jelly Glaze: A shiny glaze made with fruit juice, gelatin, sugar to coat baked goods.
• Jelly Roll Pan: A shallow, rectangular pan with edges—ideal for sheet cakes, bars.
• Jimmies: Sprinkles (rod-shaped decorative confectionery).
• Knead: Working dough to develop gluten structure.
• Knock (Dough): Gently punching down risen dough to release gas and redistribute.
• Kosher (in context): Certification or a process compliant with Jewish dietary laws.
• Lactic Acid Leaven / Leavener: A sourdough-based leavening relying on lactic acid bacteria.
• Laminate: Folding butter into dough (as in croissants) to create layers.
• Lattice: A woven pastry crust (e.g. on pies).
• Levain: A pre-ferment (starter) used in bread for flavor and rise.
• Macerate: Soaking fruit in a liquid (often sugar or liquor) to soften and flavor.
• Maillard Reaction: Browning reaction between amino acids and sugars—adds flavor/appearance.
• Maltose: Sugar formed from starch breakdown; feeds yeast.
• Marble: Swirling two batters (e.g., vanilla + chocolate) for decorative effect.
• Marzipan: Sweet almond paste used for decorations and fillings.
• Nappe: A sauce or cream thick enough to coat the back of a spoon.
• Nougat: Confection made from nuts, sugar, egg whites—used in pastries, bars.
• Nutmeg: Aromatic spice commonly used in baking.
• Oxidation (Dough / Flour): Exposure to oxygen, altering flavor/color in dough or flour.
• Oxidizers: Additives (like ascorbic acid) that strengthen dough structure.
• Par-Baking: Partially baking a crust before adding filling.
• Pâte Brisée: A classic buttery, flaky pastry dough (often for pie crusts).
• Patent Flour: Highly refined white flour (strong gluten potential).
• Pâte Sucrée: Sweet pastry dough (with added sugar and fat).
• Petal Dust: Finely ground edible powder for coloring sugar decorations.
• Phyllo Dough: Very thin layered dough (used in baklava, strudel).
• Piping: Using a piping bag to apply frosting, creams, decorative elements.
• Proofing: Final rise stage before baking.
• Puff Pastry: Dough created by layering butter and dough and folding repeatedly.
• Pulled Sugar: Technique where hot sugar is pulled and shaped into decorations.
• Quick Bread: Bread leavened by chemical agents (baking soda/powder)—no yeast.
• Quick Mix Method: Combining wet and dry ingredients in one step.

R – Z

• Rapid Rise Yeast: Yeast formulated to shorten rise time (faster fermentation).
• Rough Puff Pastry: Simplified method of puff pastry making (less folding).
• Roulade: Cake rolled with filling, often showcasing spiral pattern.
• Royal Icing: Hard icing made from egg whites + powdered sugar—used for detailed decorating.
• Ruffles: Gathered or pleated fondant or frosting for decor.
• Sablé Dough: Rich, crumbly cookie or tart dough (from French technique).
• Score / Scoring: Slashing the dough surface before baking to control expansion.
• Semolina: Coarse durum wheat flour used sometimes in breads, pasta, etc.
• Short Crust Pastry: Crumbly pastry dough made from flour, fat, minimal water.
• Shortening: Fat (often vegetable) used to tenderize baked goods.
• Sifting: Passing flour (or other powders) through a sieve to remove lumps and aerate.
• Stretch & Fold: A gentle folding technique during fermentation to strengthen dough.
• Sugar Flowers: Edible decorative flowers made of sugar or gum paste.
• Swiss Dots: Small, even frosting dots piped onto cake for decorative finish.
• Tare Weight: Weight of an empty container so you can subtract it to get net ingredient weight.
• Temper: Gradually mixing hot liquid into eggs or chocolate to prevent curdling or seizing.
• Tube Pan: A pan with a central tube to aid even baking (e.g. angel food cakes).
• Ube: Purple yam used in Filipino baking—adds flavor and natural color.
• Unsweetened Chocolate: Pure chocolate liquor without sugar—used in recipes for control over sweetness.
• Vents: Slits cut into crusts (e.g. pies) to release steam.
• Vital Wheat Gluten: Concentrated gluten added to boost elasticity in dough.
• Vol‑au‑Vent: Flaky puff pastry shell filled with savory or sweet fillings.
• Whip: Beating ingredients (e.g. cream, eggs) to incorporate air.
• Whisk: Tool to blend, beat, or incorporate air into mixtures.
• Work Surface: The countertop or table where dough is handled.
• Xanthan Gum: Thickener and stabilizer often used in gluten-free baking.
• Xerophyte / Xylanase: (Technical) terms related to plants and enzyme systems in dough.
• Yeast: Microorganism that metabolizes sugars and produces CO₂ for fermentation.
• Yeast Nutrient: Additive that supports yeast activity (especially in high-sugar doughs).
• Yeast Water: Natural leavening agent made by fermenting fruits or vegetables in water.
• 00 Flour: Very finely milled Italian flour (used especially for pasta, pizza).
• Zest: The colored outer peel of citrus fruits—adds flavor (avoid bitter white pith).