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1 bissge (h-by- zhjh) French term tht denotes the rolling out of pstry dough. bisse (h- bys) French term tht describes rolled-out piece of pstry, specificlly puff pstry, into thin sheets. It my lso refer to thin slice of sponge cke. bernthy biscuit firm crcker flvored with crwy seeds. Creted in the 1800s by Scottish physicin nmed Dr. John bernthy s digestive cure. boukir (h-boo- kir) 1. Swiss dessert mde with sponge cke nd pstry crem flvored with chestnut lcohol. The round cke is finished with coffee- flvored fondnt nd grnished with chopped pistchios. 2. bombe consisting of lmond/ prline ice, prline-flvored pâte à bombe, nd grnished with tosted lmonds nd mrzipn. boukir lmonds (h-boo- kir) petit four of green-colored mrzipn studded with two rosted blnched lmonds, dipped into sugr syrup nd cooled, forming hrd crust. bricot (h-bree- coe) The French word for pricot. bsinthe ( b-sinth) sweet nd highly flvored emerld green spirit distilled from the leves of the wormwood plnt, flvored with herbs such s fennel, Chinese nise, hyssop, nd veronic. It ws first produced by Henri Louis Pernod but is bnned by most countries becuse it is believed to be dngerous to one s helth. In recipes, Pernod is often cited s substitute. bsorbition The bility of bred flour to bsorb wter. cçá (h- k-sh) Brzilin porridge of coconut milk nd rice flour tht is stemed, usully in bnn leves. cci (h- ky-sh) food dditive derived from the cci tree. It is used s n emulsifier, thickener, or flvoring gent in processed foods such s chewing gum, confections, nd snck foods. lso known s gum rbic. cci honey See honey. cerol (s-uh- roh-luh) smll tree grown in the West Indies nd djcent regions, s well s the smll cherry-type fruit tht it produces. The fruit is lso known s Brbdos cherry, Puerto Ricn cherry, nd West Indies cherry ; it hs tngy, sweet flvor nd is n excellent source of vitmin C. Used in desserts nd preserves. cesulfme-k (y-see- suhl-fym-k) noncloric rtificil sweetener, commercilly sold s Sunette nd Sweet One. It ws discovered in 1967 by the Germn life-sciences compny Hoechst G nd ws pproved by the FD in It is 200 times COPYRIGHTED MTERIL 1

2 2 cette sweeter thn sucrose, nd retins its sweetness when heted, unlike other rtificil sweeteners. Used in mny foods, including puddings, geltin desserts, cndies, nd yogurt. cette ( h-s-tte) cler, flexible plstic, which cn be purchsed s sheets, rolls, or strips in vrious thicknesses, often used in chocolte work nd cke mking. cetic cid (h- see-tic) 1. colorless pungent liquid tht is the essentil ingredient in vinegr it mkes it sour. 2. n cid in sourdough culture nd sourdough bred. long with lctic cid, it provides the sour flvor in sourdough bred. The cid develops best in bred doughs tht re cool nd stiff. It is formed when wild yest bcteri interct with lcohol present in fermented solutions such s wine nd beer. cetobcillus (h- see-toe- bh-sill-us) Bcteri tht crete lctic cid nd cetic cid by eting sugrs present in bred dough. This cretes distinct sour flvor in the bred. ceto dolce (h- see-toh dohl-chee) Literlly, sweet vinegr in Itlin. Refers to fruit spred mde by preserving fruit in vinegr nd then cooking it with honey nd grpe juice. The spred is served like jm for brekfst or s n fternoon snck. cetome ( h-sh-tome) syrup mde from honey nd vinegr, once used s preservtive for fruits in mny prts of Europe, but rrely used tody. chiote (h-chee- oh-ty) The red, inedible seed of the nntto, smll shrub ntive to tropicl meric nd lso cultivted in Southest si nd other tropicl climtes. The seeds contin nturl coloring pigment clled nntto. cid From the Ltin cidus, which mens sour. cids re found in vinegr (cetic cid), wine (trtric cid), lemon juice (citric cid), sour milk (lctic cid), nd pples (mlic cid). They my be used s tenderizers becuse they brek down connective tissue, nd lso to prevent fruit from oxidizing. cids re lso used in mking meringue becuse they help strengthen the cell wll of egg white protein. cidic (h- sihd-ihk) culinry term tht describes n item with trt or sour flvor. cidophilus milk (ss-h- doph--lus) Whole, low-ft, or nonft sweet milk to which Lctobcillus cidophilus bcteri hve been dded, s wy of restoring the bcteri present in rw milk but destroyed in the psteuriztion process. The ddition of the bcteri converts the lctose milk to lctic cid, which is linked to helth benefits, including improved digestion. cidulnt, cidulted wter (h- sihd-yoo-ly-ted) Wter to which smll mount of n cid hs been dded, used to prevent discolortion of some fruits nd vegetbles, such s peches nd rtichokes. The cids used my include vinegr, lemon juice, lime juice, nd scorbic cid. citróne (h-sih- troh-ny) Cndied nople. ckee (h- kee) bright red tropicl fruit tht, when ripe, bursts opens to revel soft yellow flesh nd blck seeds. Some prts of the fruit re toxic when underripe, nd therefore ckee my be subject to import restrictions. The fruit ws brought from the West fric to Jmic in the lte 1700s by Cptin Bligh. It is served with slt fish t brekfst in Jmic. clme See litme. corn Nut produced by the ok tree. Of the mny vrieties of ok trees, the corns of the white ok nd live ok re the most commonly used for food. The nuts my be eten rw or rosted. Ground corns my lso been used s coffee substitute. cqu ( hk-wh) The Itlin word for wter. ctive dry yest See yest.

3 dditive 3 dditive nturl or synthetic ingredient dded to food products to enhnce flvor nd/or ppernce, prolong shelf life, nd/or improve nutritionl vlue. de cold drink tht combines sugr, wter, nd citrus fruit juice. dobe oven See oven. dvoct ( d-voh-kht) Dutch drink of brndy, sugr, nd egg yolks, similr to eggnog. fvorite in msterdm. lso clled dvoctenborrel. drk ( hd-rck) The Indin word for fresh ginger root. dzuki ben (h- zoo-kee) russet-colored dried ben with distinctive white strek nd sweet flvor; used extensively in Jpnese nd Chinese puddings nd confections, such s Yokn. dzuki bens cn be found in sin mrkets; my lso be spelled zuki. eblepidsvin Dnish dessert of pples, lemon juice, nd tosted lmonds. ebleskiver ( eh-bleh-skee-vor) Literlly pple slice, this is smll Dnish doughnut mde with beer btter flvored with spices nd citrus zest. The doughnuts re bked stovetop in specil pn clled n ebleskivepndle, which hs deep hlf-sphere indentions to form the pstry s it cooks. slice of pple or smll mount of jm my be inserted into the centers fter bking or they my be dusted with confectioners sugr; served wrm. enjer See injer. erte ( y-uh-ryt) To fill with ir; to lighten, so s to crete volume in pstry products. ertion my be ccomplished by physiclly or mechniclly whisking, creming or lminting, or by dding levening gent such s yest or bking powder. erometer (ir- oh-mee-tehr) See Bumé. fricn Red te See rooibos. fternoon te trditionl English light mel served in the fternoon nd consisting of finger sndwiches, petit fours nd scones, crumpets, nd/or muffins served with clotted crem nd jm. It is trditionlly ccompnied with te nd sometimes Mdeir, Port, or Sherry. See lso high te. gr-gr ( h-ghr) dried, tsteless seweed used by commercil processors becuse of its strong setting properties to thicken soups, suces, ice crems, nd jellies. My be used s geltin substitute. gr-gr is unique in tht it will set t room temperture, unlike geltin, which needs refrigertion to set. Cn be found in mny sin mrkets. ging The mturing of foods under controlled conditions, for the purpose of obtining prticulr flvor or texture. gitte To move with rpid, irregulr motion. In pstry, gittion is often done to induce crystlliztion of fts nd sugrs, s with gitting chocolte during the tempering process. giter (h-ghe- ty) The French verb mening to stir or shke. grz North fricn sorbet mde from verjuice, sugr, ground lmonds, nd often sprinkled with Kirsch. grio (h- gree-yoh) The Spnish word to describe something s sour. grumes (h-grue- my) The French word for citrus fruit. gurdiente (h-gwr-dee- en-tee) strong Spnish liqueur similr to grpp or mrc. igre (y-gruh) The French word tht describes something s trt, sour, or bitter. igre-doux (y-gruh- doo) The French term to describe something s bittersweet.

4 4 irbrush irbrush smll, ir-operted tool tht sprys edible color for the purpose of decorting ckes, confections, nd showpieces. ir pump tool used in the production of blown sugr. It consists of long tpered nozzle with hose tht connects to bulbous hnd pump. bll of cooked sugr is plced over the nozzle nd ir is blown into the sugr by hnd-squeezing the pump, while t the sme time the sugr is formed into the desired shpe. irelle (h- rehl) crnberry-flvored eu-de-vie. irelle rouge (h- rehl roo-zh) The French word for crnberry. iysh (eye- yesh) Egyptin fltbred. jouter (h-zhu- ty) The French verb mening to join, or dd ingredients. jown ( hj-wh-hn) light brown to purplish seed used s spice in Indin breds nd chutneys. It hs the flvor of thyme nd is the size nd shpe of celery seed. lso clled jwin or crom. jwin See jown. kl (h- kh-lh) Hwiin berry similr to rspberry, eten rw or used in jms nd pies. The color my vry from red to purple. kee See ckee. kwdu Ghnn dessert of bnns or other fruits combined with shredded coconut, citrus juice, nd sugr nd bked until the coconut is golden brown. Usully served hot or cold fter spicy mel. à l crte (h lh crht) menu term used to indicte tht ech item is priced seprtely. à l minute (h lh mee- noot) The French term for of the minute, referring to dishes tht re prepred t the lst moment or re mde to order. à l mode (h lh mohd) The French term for in the style of or in the mnner of. During the lst century, it hs come to men mericn pie with scoop of ice crem on top. lbriño (hl-bh- ree-n yoh) white grpe vrietl grown in Cliforni s well s prts of Portugl nd Spin. It produces crisp, light-bodied wine. lbert Uster Imports See Specilty Vendors ppendix. lbumen (l- byoo-mehn) From the Ltin word lbus, which mens white, this is the protein of the egg white, which mkes up pproximtely 70% of the edible portion of the egg. lczr (l-kh- zhr) See lkzr. lchermes (l- kehr-mess) bright-red spicy Itlin liqueur. The color is from nturlly occurring dye clled cochinel, which is substnce extrcted from insects such s ldybugs. The liqueur is used to flvor nd/or color desserts nd confections. lcohol tsteless, odorless, highly flmmble liquid tht is the intoxicting gent in liquors nd fuels. lcohol suitble for humn consumption is known s ethyl lcohol, or ethnol. These spirits re mde by fermenting the juices nd concentrtions of grins or fruits nd then distilling the liquids to produce lcohol. Wter is usully dded to bring the solution to rting of 80 proof, or 40% lcohol by volume. Unlike wter, which boils t 212 F (100 C), lcohol boils t 173 F (78 C), nd not ll of the lcohol my be cooked or burned off, s hs been proved by

5 lcohol Burner 5 USD study. lso, lcohol will not freeze completely, nd therefore is used in mny frozen desserts, when complete hrd freeze is undesirble. lcohol burner smll tool with flme, used extensively in the production of pulled sugr nd blown sugr. The glss or metl burner hs cloth wick tht is soked in dentured lcohol. When the wick is lit, the burner is used to het or melt pieces of sugr so they cn be connected. lso known s spirit lmp. ldehyde n orgnic compound tht contributes flvor nd rom to bred. leurone lyer The outermost lyer of the whet endosperm, which is typiclly removed with the brn prior to milling. lfjore (l-fh- hor-ry) South mericn pstry populr in Peru nd Ecudor, consisting of short dough rounds bked nd sndwiched together with cinnmonflvored custrd or cooked milk pudding. lgin (l-jihn) thickening gent derived from seweed nd similr to geltin. It is used s stbilizer in commercil puddings, ice crems, pie fillings, nd other foods. lso known s lginic cid. lginic cid See lgin. litme (l-ih-tym) n rtificil sweetener tht is 2,000 times the sweetness of sugr. It is not yet pproved by the FD. It is currently mrketed in some countries under the brnd nme clme. lkli ( l-kh-lie) substnce with ph of 7 or bove. lklis re used to neutrlize cids. The most common lkli in bking is bking sod, which is lso known s bicrbonte of sod. See bking sod nd ph. lknet ( l-kuh-neht) Eursin plnt tht is member of the borge fmily. Its roots produce bright red color tht is used s food dye, prticulrly in mrgrine. lkzr (l-kh- zhr) n ustrin cke tht is mde with bse of shortdough pstry tht is covered with lyer of pricot mrmlde nd topped with Kirschflvored lmond meringue. fter the cke is bked, it is grnished with more mrmlde nd ltticework of mrzipn, nd then returned to the oven to brown the mrzipn. lso spelled lczr. llegrini n Itlin, red semisweet wine nmed for the lte Giovnni llegrini, who founded the llegrini wine estte in the 1950s. It hs intense blckberry fruit flvors with hint of licorice nd euclyptus, nd it pirs well with ripe, cremy cheeses nd cheesecke. llelui (h-ly- loo-yh) citrus-flvored French confection mde during Ester time. It is believed tht the cke is nmed fter Pope Pius VII. Legend hs it tht dying soldier found the recipe during bttle nd gve it to pstry chef; upon hering the story, the Pope bptized the cke nd nmed it llelui, which is French for hllelujh. lligtor per See vocdo. ll-purpose flour See flour. ll-purpose shortening See shortening. llspice The dried brown berry of the Piment dioic tree, found in Centrl nd South meric nd the West Indies. The flvor is similr to tht of cinnmon, nutmeg, nd cloves. Sold both whole nd ground, llspice is used in vriety of bked goods including pumpkin pie. lso known s Jmic pepper.

6 6 llumette llumette (h-loo- meht) The French word for mtchstick, which refers to thin strips of puff pstry tht re bked nd then topped with sweet filling or royl icing; in the svory kitchen, the strips re topped with svory fillings. lmendrs grrpinds (l- mhn-drhz gh-rh-pihn- yh-dhz) Tosted lmonds cooked in crmelized honey syrup. The lmonds re cooled on mrble slb nd broken into bite-size pieces. These cndied lmonds re populr in Spin nd usully mde for celebrtions. lmond The nut of the lmond tree, grown in Cliforni, South fric, ustrli, nd the Mediterrnen. lmonds re either sweet or bitter. Sweet lmonds re most common in the United Sttes; bitter lmonds re illegl here becuse the prussic cid in the rw bitter lmond is poisonous. The toxins cn be destroyed by heting, however, nd processed bitter lmonds re used in liqueurs, extrcts, nd orget syrup. Sweet lmonds re vilble blnched or unblnched; whole, sliced, slivered, or chopped; smoked; nd in pste form. lmond crem thick pstry crem enriched with ground lmonds nd lmondflvored liqueur. lmond extrct flvoring gent mde from sweet or bitter lmond oil nd lcohol, used in mny pstries, ckes, icings, nd confections. This is concentrted flvoring ingredient nd so is used in smll quntities. lmond flour Finely ground blnched lmonds. lso clled lmond mel. See mel, no. 2. lmond mel See lmond flour. lmond milk mixture of milk or wter nd mrzipn, heted until the mixture is smooth. It is used in custrds, ckes, nd suces. lmond oil The oil extrcted from sweet lmonds. Used in the preprtion of desserts nd sld dressings. lmond pste 1. soft pste mde from ground blnched lmonds, sugr, nd glycerin. It is used in vriety of confections including frngipne, mcroons, nd Hippenmsse. Mrzipn is mde from lmond pste. 2. The British term for mrzipn. lpine strwberry nother nme for frise des bois. lum ( l-uhm) 1. crystlline slt used to retin the crispness of fruits nd vegetbles. 2. n ingredient in bking powder. luminum cookwre type of cook or bke wre mde from luminum. It is populr becuse of its high conductivity nd low cost, but is limited to stovetop cooking becuse of its tendency to discolor foods, prticulrly cidic foods. It is recommended to use hevy-guge pn lined with prchment pper or Silpt to obtin better bked product. See lso nodized luminum. luminum foil thin flexible sheet of luminum used for bking nd storing food products. The foil comes in two weights, regulr nd hevy-duty, nd my lso be used to wrp foods for the freezer to protect them from freezer burn. lveogrph Europen testing instrument used to mesure the strength nd bking bility of flour. m (hm) The Indin word for mngo. mi (h-mh-ee) The Jpnese word to describe something s sweet. mnde ( h-mhn) The French word for lmond. mndine ( h-mhn-deen) French term tht refers to food preprtion grnished with lmonds. mrnth ntive mericn herbceous plnt whose nutritive seeds hve unique, slightly spicy flvor. They cn be used whole, cooked, or ground into

7 mrdine 7 flour. mrnth contins no gluten, so it should be used in combintion with whet flour if mking breds or ckes. mrdine dried-pricot pste tht hs been processed into sheet, produced in the Middle Est. mree cookie thin spice-flvored cookie with bse of drk chocolte nd topped with rosted sesme seeds, creted in 1990 by ustrlin pstry chef ron Mree. mretti (m-h- reht-tee) n Itlin mcroon mde from bitter lmond pste or pricot kernel pste. The most populr brnd is Lzrroni di Sronno. mrttini (m-h-reht- teen-ee) miniture version of mretti cookies. mren cherry Moist, fleshy ripe wild cherries preserved in syrup or brndy, n Itlin specilty. The Fbbri brnd is the most well known. mretto (m-h- reht-toe) n lmond-flvored liqueur originlly produced in northern Itly. It is combintion of sweet nd bitter lmonds, nd my lso contin the flvor of pricot kernels. The word mro mens bitter in Itlin. mrul (h-mh- rue-lh) crem liqueur from South fric, mde from the fruit of the fricn mrul tree; it hs fruity crmel flvor. mbsh n Ethiopin spice bred mde with whet flour, yest, fenugreek, crdmom, slt, nd corinder. mbssdor cke French gâteu consisting of sponge cke flvored with Grnd Mrnier, filled with pstry crem nd cndied fruit, then covered with thin sheet of mrzipn. mbrosi (m- bro-zh) 1. n mericn fruit dessert of bnns, ornges, nd tosted coconut. Mrshmllows nd whipped crem my lso be found in this southern fvorite, served s dessert or sld. mbrosi mens immortlity nd hs its roots in Greek mythology, where it ws considered the food of the gods. 2. cocktil of Chmpgne, Clvdos, Grnd Mrnier, nd lemon juice. mericn Culinry Federtion See Professionl Development Resources ppendix. migdlozoúmi (-meeg-dh-loots- oom-ee) Greek lmond milk drunk during Lent nd t funerls. mmonium bicrbonte levening gent populr before the utiliztion of bking sod nd bking powder, with certin unique fetures well suited to mking smll, dry bked goods such s cookies nd crckers. It is not recommended for use in lrge or moist products becuse the mmoni gs will not bke out nd the product will hve strong mmoni tste. lso known s hrtshorn slt becuse it ws originlly produced from hrt s (mle deer) horns nd hooves. montilldo (h-mohn-tee- yh-doh) See sherry. mylse ( h-mh-lze) n importnt enzyme in yest-risen bked goods. It is present in ingredients such s mlted brley flour nd breks down strches into sugrs, which softens the bred nd helps prevent it from stling. lso known s distse. mylopectin component of strch chrcterized by brnch moleculr structure. See strch. mylose ( h-mh-lohs) 1. ctegory of sugr tht includes mltose, sucrose, glucose, fructose, nd dextrose. 2. component of strch tht hs stright chin of glucose molecules. See strch. mylose strch The network of glucose molecules found in whet nd most other bred grins. These strches ply n importnt role in the geltiniztion process of bred bking. See strch.

8 8 n n (hn) Jpnese sweet ben pste. ndm bred (nn- dhm-mh) n erthy yest bred contining molsses nd cornmel, from New Englnd. Legend hs it tht this bred cme bout from frmer s frustrtion t his wife serving him cornmel nd molsses gruel on dily bsis. One dy he ws so fed up tht he dded yest nd flour to the mush while yelling, nn, dmn her! nns ( h-nh-nhs) The French word for pinepple. nesone (h-neh- soh-ny) cler, nise-flvored liqueur with distinct licorice flvor. ngel food cke light nd iry cke mde from beten egg whites, sugr, flour, nd flvorings nd bked in tube pn. Thought to hve originted in Pennsylvni in the erly 1800s, it hs become n mericn fvorite. ngel food cke pn tll, round bking tube pn tht hs removble bottom. It is specificlly designed for mking ngel food ckes. ngel hir See spun sugr. ngelic (n- jehl-l-kh) n romtic herb ntive to northern Europe nd Scndinvi. Its bright green stems re cndied nd used for flvoring nd decortion. The fresh stems nd leves cn lso be used to flvor custrds nd jms. Owing to its expense, it is not widely vilble in the United Sttes. nethol The oil in nise seed, fennel, nd str nise tht give them their licorice flvor. nice ( h-nee-cheh) The Itlin word for nise. niml ft The ft tht comes from n niml, including butter, suet, nd lrd. niml fts re sturted, nd so re commonly replced by vegetble shortenings in pstry preprtions. nise, nise seed ( n-ihss) herbceous member of the prsley fmily, Pimpinell nisum, whose greenish-brown ovl seeds hve sweet licorice flvor nd re used in confections. The seeds lso flvor severl liqueurs, including ouzo nd Pernod. They re lso chewed s digestive id nd to freshen one s breth. nisette ( n-ih-seht) cler, sweet, licorice-flvored liqueur. nisyl butyrte food dditive used to enhnce the flvor of cndy, bked goods, nd the vnill flvor in ice crem. nisyl formte food dditive used to dd berry flvor to cndies nd bked goods. nisyl propionte food dditive used to enhnce the flvor of vnill nd vrious fruits, including plums nd quince. njou per ( hn-zhoo) See per. nkerstock ( hn-ker-sthk) sweet, rectngulr rye bred flvored with spices nd currnts. It is believed to hve originted in Scotlnd in the erly 1800s, nd is similr to gingerbred. nntto (uh- nh-toh) Yellow-red food coloring derived from soking chiote seeds in wter or cooking them in oil. vilble in seed or liquid extrct. Populr in Ltin mericn nd Indin cooking, primrily to color food nd pstries; lso used to color butter nd cheese. Lends slight stringent, erthy flvor. nodized luminum hrd, durble luminum tht is not rective with food. Though it does not conduct het s well s trditionl luminum, its drk color llows some het to be trnsferred through rdition nd its hevy guge promotes more even bking.

9 ntioxidnt 9 ntioxidnt substnce in food tht prevents oxidtion. Found nturlly in citrus fruits, broccoli, nd Brussels sprouts, ntioxdnts id in preventing the discolortion of fruits nd some vegetbles. scorbic cid nd vitmin E re populr ntioxidnts. It is believed tht they my lso help reduce the risk of some cncers nd hert disese. nzc ( n-zic) hrd, sweet biscuit populr with the ustrlin nd New Zelnd rmy corps. They re known for there resilience nd soldiers joke tht these tileshped cookies re more suitble for rmor protection thn consumption. pee ( y-pee) sugr cookie with sour crem bse. Invented in the 1800s by Phildelphi cook nmed nn Pge, the nme of the cookie comes from her initils. peritif (h-pehr-uh- teef) light lcoholic beverge typiclly served before lunch or dinner. pfel ( hp-phul) The Germn word for pple. pfelstreudel (hp-phul- strew-dull) thin pstry roll filled with pples, spices, nd risins. Populr in Germny nd ustri. phrodisic (hf-roh- de-ze-hk) Food or drink believed to give people heightened sense of desire nd sexul rousl. It is nmed fter phrodite, the Greek goddess of love. The most well-known pstry phrodisic is chocolte. ppreil (hp-ph- ry) The French word denoting mixture of ingredients used in preprtion. pple The primrily round fruit of tree in the Rosece fmily. The pple is grown in mny temperte regions round the world nd thousnds of vrieties exist, offering flvors from trt to sweet. The fruit hs firm flesh surrounded by thin skin, which cn rnge in color from yellow to red to strips of ornge nd gold. There re smll seeds in the center of the fruit. pples re populr rw, cooked, or pulped for their juice. Though some vrieties re sesonl, others re vilble yer-round. The most common vrieties re: Bldwin smll, red pple with yellow streks nd mild, sweet-trt flvor nd crisp texture. Good for bking nd eting. vilble lte fll. Breburn red pple with yellow streked skin nd crisp, sweet-trt flvor. vilble October to pril. Cville Blnc d Hiver populr French dessert pple not commercilly grown. vilble mid-fll through spring. Chenngo medium mericn pple with ple yellow skin tht is striped with red. It hs white flesh with pinkish-red mrbling nd is good for eting or cooking. vilble mid-to lte fll. Cortlnd lrge pple with smooth, shiny, drk red skin with yellow ptches nd juicy, sweet-trt flvor. Good resistnce to browning when cut. vilble lte fll. Crbpple wild or cultivted vriety with smll, pinkish-red fruit mrked by hrd, trt flesh. Its sour flvor mkes it undesirble fresh but is populr for jms nd jellies. vilble September to November. Criterion bright red pple with light green streks nd slightly trt, juicy flesh. vilble yer-round with pek seson in the fll. Empire Developed in New York stte, cross between McIntosh nd red delicious, this pple hs drk red skin nd sweet-trt flvor. vilble yer-round. Fuji n ttrctive, romtic, medium pple with greenish-yellow skin hevily blushed with red. It hs sweet, crisp, juicy flesh nd is good for bking nd poching. vilble yer-round.

10 10 pple Gl Originlly from New Zelnd, the pple s ple yellow skin is generously spotted with reddish streks nd it hs crisp, juicy flesh. Good for eting but not bking. vilble yer-round. Golden Delicious Originlly from West Virgini, this pple hs ple, greenish-yellow skin nd sweet, crisp, juicy flesh. It hs good resistnce to browning when cut nd is excellent for bking becuse it retins its shpe when cooked. vilble yer-round but t its pek in erly fll. Grnny Smith Originlly from ustrli, the pple is nmed fter the grndmother who developed it. With golden-green skin nd slightly juicy, trt flvor, it is populr for bking or eting rw. vilble yer-round. Grvenstein round, crisp pple with distinct cidic flvor. It is good both rw nd cooked. vilble erly summer through erly fll. Id Red cross between Jonthn nd Wgener. It is red with hint of yellow nd excellent for bking owing to its firm texture nd medium cidity. vilble fll through spring. Jongold cross between golden delicious nd Jonthn. It hs reddish-yellow skin nd juicy, sweet-trt flvor. Good rw or for cooking nd bking. vilble erly fll through lte winter. Jonthn crisp, bright red pple with juicy, sweet-trt flvor. Only vilble October through November. Ldy smll, bright red pple tht is cultivted crb pple. It hs sweet, white flesh nd is populr s decortive item or fresh on desserts. vilble fll to erly winter. Mcoun lrge red mericn pple tht is derived from crossbreeding with McIntosh pple. It hs crisp texture nd juicy sweet-trt flvor tht is good eten rw or for bking. It hs short seson tht begins in lte fll nd ends in Jnury. McIntosh Nmed for its discoverer, John McIntosh, it is originlly from Cnd nd ws developed in the erly 1800s. It is medium nd hs red color with greenish-yellow streks. Its sweet-trt flvor nd crisp, juicy texture mke it excellent for eting but it is not recommended for bking. vilble yer-round. Newton Pippin common mericn vriety of the Pippin pple tht originted in Frnce. It hs greenish-yellow skin nd crisp, juicy, slightly trt flvor. vilble fll to erly spring. Northern Spy lrge pple ntive to North meric, with reddish-yellow striped skin nd sweet-trt flvor. good ll-purpose pple. vilble fll to lte winter. Pink Ldy smll, crisp pple with pinkish-red skin nd sweet-trt flesh tht hs hint of rspberry nd kiwi flvor. vilble mid-winter. Pink Perl medium mericn pple with light green skin nd unique pink flesh. It rnges in flvor from trt to sweet. vilble fll to lte winter. Red Delicious crisp, juicy, slightly elongted pple with bright, deepred color nd slightly sweet flvor. Good for eting but turns mushy when bked. vilble yer-round. Rhode Islnd Greening populr commercil pple for pplesuce nd pie fillings, it hs green skin nd sweet-trt flvor. vilble mid-fll through spring. Rome Beuty lrge, red mericn pple discovered in the 1800s in Rome, Ohio. Good for bking owing to its bility to retin its shpe when cooked. vilble mid-fll through spring.

11 pple Brndy 11 Stymn Winesp cross between the red delicious nd the Winesp, it hs red skin with greenish-yellow stripes nd crisp, juicy, trt flesh. Good ll-purpose pple. vilble lte fll through lte winter. Winesp drk red mericn pple with crisp, juicy, trt flesh. Good for cooking. vilble lte fll through lte winter. York Imperil n mericn pple with yellow streked red skin nd crisp, trt flesh. Good for cooking. vilble mid-fll to pril. pple brndy Brndy tht hs been distilled from pples. See pplejck nd Clvdos. pple brown betty n mericn dessert of sliced pples bked with spices nd sugr nd topped with crumb topping. It originted in colonil meric. pple butter thick, sweet puree of pples with sugr, spices, nd sometimes cider. Used s fruit preserve. pple chrlotte buttered bred shell filled with spiced, sutéed pples. Unlike other chrlottes, this is bked nd served wrm. See lso chrlotte. pple Connught (kh- nowt) British custrd nmed in honor of the Duke of Connught. It is topped with the syrup from glzed pples. pple corer smll, shrp edged, cylindricl hnd tool tht is used to remove the core from n pple. pple dumpling n pple dessert consisting of whole pple tht hs been peeled, cored, nd filled with sugr, nuts, spices, nd butter, then encsed in squre of short dough or puff pstry, egg wshed, nd bked. See lso dumpling. pplejck strong mericn pple brndy distilled from pple cider. It rnges from 80 to 100 proof nd is ged in wooden csks for minimum of two yers before being bottled. See lso Clvdos. pple juice The nturl juice of pples, usully psteurized nd filtered. Sugr my or my not be dded. pple pndowdy rustic bked mericn dessert of buttered bred sprinkled with sugr nd topped with pples, molsses, brown sugr, cinnmon, nutmeg, cloves, lemon juice, nd butter, then nother lyer of buttered bred with the sugred side up. The crisp top nd soft, moist interior re n interesting texture contrst. It is typiclly served wrm, with whipped crem. pple per See sin per. pple pie two-crust pie with spiced pple filling. Originlly from Englnd, this populr dessert ws brought to meric by erly Europen settlers. The pple filling is flvored with sugr, butter, nd spices, nd lwys topped with pie crust. Often served with ice crem; lso served with Cheddr cheese in some regions of the country. See lso French pple pie. pplesuce puree of cooked pples, often flvored with sugr nd sometimes spices such s cinnmon. pplesuce cn be mde by pssing the cooked fruit through food mill for smooth puree or by crushing the pples mnully, which results in chunky version. pple schnitz (shnihts) Dried pple slices, used in mny Pennsylvni Dutch recipes. pple snow cold dessert of pplesuce, spices, lemon juice, nd whipped egg whites. Sometimes geltin is dded to increse the body of this soft mousselike dessert. It is often served in individul glsses or dishes, nd grnished with whipped crem. pple strudel ( shtroo-duhl) long pstry roll filled with pples, nuts, sugr, spices, nd bred or cke crumbs. See lso strudel.

12 12 pple Sugr pple sugr sweet confection of pple juice, sugr, glucose, nd n cid. The mixture is cooked to the hrd crck stge nd then poured onto mrble, cut into sticks, nd coted in fine sugr crystls. Originlly from Rouen, Frnce; the rice ppers used to wrp the cndies re stmped with picture of the fmous Rouen lndmrk, its clock tower. These cndies re lso shped into smll drops nd slbs. pple turnover smll individul pstry filled with pples, sugr, nd spices enveloped in short dough or puff pstry. The trditionl shpe is hlf-moon, formed by cutting circulr shpes from the dough. The filling is plced on hlf of the circle, nd the remining hlf is turned over to enclose the filling. The pstry is egg wshed nd bked. Turnovers my lso be filled with svory items or other fruits. ppliqué (hp-lh- ky) method of cke decortion mde by rolling out nturl or colored fondnt or mrzipn nd cutting designs of vrious shpes nd sizes, such s flowers, leves, nd blossoms. The pieces re then plced on the surfce of the cke, strting with the lrgest cutouts. Smller cutouts re dded on top of the lrger pieces to crete three-dimensionl effect, with the overll gol of dding depth nd color to the finished product. pprentice/pprenticeship person lerning crft by working with experts in the field for set period of time. n pprentice does n pprenticeship. Some pprenticeship progrms re snctioned by eductionl institutions nd professionl orgniztions, nd they my offer certifiction or credits towrd diplom or degree. pricot The smll, ovl fruit of the tree Prunus rmenic. pricots hve thin, velvety skin tht rnges in color from ple yellow to deep burnt ornge. The fruit is fleshy crem to bright ornge color nd similr in texture to pech. In the center of the fruit is smll lmond-shped stone, which detches esily from the fruit when the pricot is cut in hlf. The mericn crop is grown primrily in Cliforni, nd used in pstry in vriety of forms, including fresh, dried, nd jm or glze. The kernels in the stones re lso rosted nd used to flvor liqueurs or ground into slightly bitter pste nd used to flvor confections. The most common vrieties re: Erly Gold Originlly from Oregon, this round, medium fruit hs bright golden skin tht encses rich, juicy flesh. It is best eten rw or used for cnning. vilble erly summer. Golden mber Originlly from Cliforni, this lrge, uniform fruit hs golden, yellow skin tht encses firm, slightly cidic, yellow flesh. vilble lte summer. Moorprk Originlly from Englnd, this lrge, ovl fruit hs red-dotted ornge skin tht encses frgrnt ornge flesh. vilble mid-summer. Perfection Originlly from Wshington, this lrge, ovl fruit hs ple ornge skin with tsty, bright ornge flesh. vilble erly summer. Royl Originlly from Frnce, this lrge fruit hs yellowish-ornge skin tht encses juicy flesh. There is similr vriety clled Royl Blenheim tht is originlly from Englnd. vilble mid-summer. Tilton Originlly from Cliforni, it is similr to the Royl but hs n inferior flvor. vilble mid-summer. pricot brndy ny form of brndy distilled from pricot s. pricot glze cler, pricot-colored glze mde from pricot jm nd wter. It is most commonly brushed on desserts nd pstries to provide shine nd to protect fruit toppings from the ir so they will hve longer shelf life. The glze my be mde fresh or purchsed in bulk from specilty vendors. lso known s nppge.

13 prium 13 prium ( p-ree-uhm) hybrid fruit tht combines plum (25%) nd pricot (75%). It hs the tste nd ppernce of pricots but slightly sweeter flvor. vilble My to June. pry ( p-ree) n lterntive nme for pricot brndy. qu vite ( hk-wh vee-tee) Literlly, wter of life in Ltin. cler distilled brndy, served s cold shot in the Scndinvin countries. rbin coffee Coffee tht hs been ground to fine powder nd flvored with crdmom, cloves, nd sffron. It is served blck with no sugr, nd its preprtion signifies n offer of hospitlity. rbic coffee ben (h-rh-bih-kh) See coffee. rchide (h-rh- sheed) The French word for penut. rk ( hh-rrk) 1. In si nd the Middle Est, this is fiery liquor whose ingredients vry from country to country but my include rice, sundry-plm sp, nd dtes. 2. strong-scented, light-bodied rum from Jv. lso spelled rrck. rnci (h- rhn-chh) The Itlin word for ornge. rborio rice See rice. rctic cloudberry See berry. repsu (h-ruh- phs-oo) Ltin mericn cornbred, especilly populr in Venezuel nd Colombi. They re mde from ms nd re first grilled nd then fried, which gives them crisp exterior nd soft, chewy interior. reps de chocolo re mde with fresh corn kernels tht hve been rosted, ground, nd kneded. simple version my be mde by mixing equl mounts of boiling wter nd cooked white cornmel with bit of butter nd slt; shping the dough into tortills nd bking on griddle. rmgnc ( hr-mhn-yk) One of the world s gret brndies, it is produced in the French region of Gscony under strict controls. It is single distilled fullflvored brndy mde from white grpes, with dry, smooth flvor, strong bouquet, nd n mber color owing to its ok csk ging. The ging my tke up to 40 yers. The ge of the brndy is clssified s follows: XXX is three yers, VO is five to 10 yers, VSOP, is up to 15 yers, nd Hors d ge is t lest 25 yers. rmenin crcker bred See lvsh. rom Synonymous with smell, n importnt component of flvor becuse it enbles tsters to seprte nd describe different products. romtic word to describe n rom tht is imprted from spices, plnts, or herbs tht enhnces the frgrnce nd/or flvor of food or drink. rrck See rk, no. 2. rrowroot white, strchy thickening gent derived from tropicl tuber of the sme nme. It hs thickening power tht is twice s strong s whet flour; it is used to thicken suces, puddings, nd other foods. rrowroot is tsteless nd becomes trnsprent when cooked. When dissolved in wter, it is known s slurry, nd is dded cool to hot liquid. rroz con leche ( h-rohs kon leh-cheh) Spnish rice pudding flvored with vnill, lemon, nd cinnmon. rtificil coloring syntheticlly or inorgniclly produced color used in mny sweets, such s cndies, decortions, nd commercil pstries. rtificil colorings must meet FD sfety regultions for humn consumption. rtificil flvor chemiclly mnufctured flvor s defined by the FD. It is used s food dditive in commercil ckes, cndies, frozen desserts, nd pstries to mimic nturl flvor.

14 14 rtificil Sweetener rtificil sweetener nonnutritive, syntheticlly produced sugr substitute. rtificil sweeteners include sprtme, cesulfme-k, nd scchrin. These sweeteners re 150 to 200 times sweeter thn sugr. New sweeteners re becoming vilble tht re chemicl derivtives of sucrose, including Splend. rtisn bred high-qulity bred tht contins no rtificil ingredients or preservtives nd is mde with only flour, wter, yest, nd slt nd sometimes grins nd/or seeds. rtisn breds re creted by rtisn bkers who re trined in the skill nd science of mixing, fermenting, shping, nd bking hnd-crfted product. They re typiclly mde with pre-ferment nd bked directly on the oven deck. rtois, gâteu d pstry tht combines filling of pricot jm nd lmond crem sndwiched between two puff pstry strips. The top of the pstry is then egg wshed nd decorted with dimond pttern, mrked with knife. It is bked nd finished with dditionl pricot jm brushed over the surfce, then decorted with crystl sugr on the sides. rtos (hr-ths) The generl nme for Greek celebrtion breds. There re mny vrieties nd they differ in size, shpe, color, nd tste, depending on the festivity. Ech is unique, with history nd involving fmily trditions. Mny home bkers bring their breds to priest for blessing before donting the loves to the less fortunte. scorbic cid (s- kohr-bihk) wter-soluble vitmin found in citrus fruit nd the scientific nme for vitmin C. It is used to prevent browning of fruits nd vegetbles, nd lso s n oxidizing gent in doughs to improve gluten qulity. sh The minerl content of flour. sh is mesured in flours nd grins by burning smple t very high tempertures nd weighing the remins. The sh content is importnt to bred bking becuse it helps determine wht portion of the grin hs been milled, s well s the minerl content; minerls increse yest fermenttion by providing food for the yest. sfor Middle Estern ingredient mde from the stmens of the sfflower. It hs golden, ple-ornge color nd is used to tint nd flvor foods nd desserts. sin per vriety of juicy per with sweet rom. They were first brought to meric by Chinese miners during the gold rush of the 1800s. lso known s n pple per owing to its similr shpe. The most common vrieties re: Hosui Medium per with crisp, pple flvor. It hs golden reddishbrown skin. vilble erly ugust. New Century See Shinseiki, below. Nijisseiki The most common type of sin per, it hs soft, smooth, yellowish-green skin tht encses slightly trt white flesh. lso known s Twentieth Century. vilble erly September. Shinseiki flt, round per with tough, yellow skin tht encses white flesh with sweet, crisp tste. lso known s New Century. vilble mid-ugust. Twentieth Century See Nijisseiki, bove. Yli hrdy vriety with ple yellow skin tht encses lightly sweet flesh. vilble erly October. sprtme ( h-sphr-tym) synthetic rtificil sweetener, 180 to 200 times sweeter thn sugr. It hs pproximtely 4 clories per grm nd is good choice for sweetening cold dishes. If heted, it breks down nd looses it sweetness, but new form is being creted for use in bking. spic ( s-pihk) cler geltin preprtion. In the svory kitchen, spic is mde from broth to which geltin been dded nd is used to cot cold dishes such fish

15 ssm Te 15 nd poultry in order to produce shiny glze. In the pstry kitchen, spic is mde with fruit juices, nd lthough limited in use, my be mold lining for riz à l impértrice or other molded desserts. ssm te ( s-shm) blck te with reddish tinge tht is full-bodied. Found in Indi s ssm district. sti Spumnte ( h-stee spoo- mhn-tee) sweet, sprkling dessert wine mde from the Musct grpe. It is produced in the sti re of the Piedmont in northern Itly. It my be used s n peritif nd lso pirs well with fresh fruit nd cheese. sure (h- shoo-ry) pudding of hulled whet, chickpes, nuts, nd dried fruit. Originlly from Turkey, it is lso known s Noh s pudding nd hs religious significnce to Muslims becuse it is believed tht this ws the lst mel served on Noh s rk. tïf (h- tth-yif) fried hlf-moon pncke filled with nuts nd syrup or cheese. lso known s rb pncke. te (h-tee) sweetened, slightly griny fruit pste typiclly mde from guv or quince. It cn be used s dessert component or cke frosting or filling, nd lso pirs well with cheese. te keeps long time nd is populr in Mexico, Cub, nd the Middle Est. temoy (h-teh- moh-ee-yh) fruit ntive to South meric nd the West Indies, cross between cherimoy nd sugr pple. It hs cremy custrd-like center tht contins drk flt seeds nd hs tough, lethery green skin. The flvor is similr to mngo but with hint of vnill. temoys re in seson from lte summer through the end of fll nd contin high mounts of potssium nd vitmins C nd K. thole brose (h-thohl broz) Scottish drink of ots, hether, whisky, nd crem or eggs. This is typicl of Brose dishes nd ws creted during the Highlnd Rebellion in tole (h- to-ly) thick Mexicn drink of corn ms, milk, crushed fruit, nd sugr or honey. It dtes bck to pre-columbin times nd is served hot or t room temperture. tr ( h-ter) The rbic word for sugr syrup often flvored with citrus or rosewter. tt flour ( t-t) See flour. u lit (oh ly) The French term tht signifies n item is mde with milk, s in cfé u lit. ufluf ( uhf-luhf) The Germn word for soufflé. uslese (ouse-ly-zuh) The Germn word for selected hrvest, which refers to rich, sweet wine mde from very ripe grpes tht hve been hrvested in selected bunches. utolyse (w-toh-leeze) resting period in the production of rtisn breds. fter the flour nd wter re mixed, this blend is llowed to rest for pproximtely 20 minutes so tht the protein molecules my completely hydrte nd bond to ech other. The method ws creted by the fmed bker Professor Rymond Clvel s wy to increse the volume nd extensibility of the dough, s well s to reduce the oxidtion tht cuses nturl bleching of the flour. uvergnt (o-fehr-n yh) French bred shpe, bll of dough ( boule ) with second piece of dough rolled out into disk nd ttched to the top of the round dough. fter bking, it ppers s though the round dough is wering flt cp.

16 16 veline veline (h-veh- leen) The French word for hzelnut or filbert. vocdo tropicl fruit of tropicl tree in the lurel fmily. Prized for its cremy, buttery flesh rich in oils, vitmins, nd protein. The ple yellow-green flesh nd lrge stone re enclosed in skin tht rnges in color from green to greenish-blck. Depending on the vriety, n vocdo cn weigh nywhere between 3 ounces (85 grms) to 3 pounds (1 kg 365 grms) nd cn vry from round to per shpe. The most well-known vrieties re the blck Hss nd the green Fuerte. In si, the fruit is pureed nd sweetened with condensed milk. It lso mkes n interesting ice crem. wwm ( h- wwhm) Lebnese yest-rised bll of pstry dough tht is fried nd then dipped in honey, lemon, nd rosewter syrup. zodicrbonmide chemicl sometimes dded to flour during the milling process. It rtificilly oxidizes the flour nd increses lof volume. zúcr (h- thoo-khr) The Spnish word for sugr. zuki ben (h- zoo-kee) See dzuki ben.