Baking and Pastry Specialist BPS: Baking & Pastry Arts Topics

Food made from grains that have been ground into flour or meal, moistened and kneaded into a dough, and then baked.

From The Deluxe Food Lover's Companion
A glossary of bread types.

From The Deluxe Food Lover's Companion
Cake baking techniques and glossary.

From The Deluxe Food Lover's Companion
A glossary of tools for cooking, baking, and pastry-making.

From The Deluxe Food Lover's Companion
A baking term that describes the rapid rising action of yeast doughs during the first 10 to 20 minutes after being placed in a hot oven.

From The Columbia Encyclopedia
A general name for baked articles of food made of paste or having paste as a necessary ingredient.

From Dictionary of Food: International Food and Cooking Terms from A to Z
A pastry rolled out so thin that it is translucent, usually sold ready prepared in layers of several rectangular sheets.

From The Deluxe Food Lover's Companion
Made by placing pats of chilled fat (usually butter) between layers of pastry dough, then rolling it out, folding it in thirds and letting it rest.

From The Deluxe Food Lover's Companion
A leavener containing a combination of baking soda, an acid (such as cream of tartar) and a moisture-absorber (such as cornstarch).

From The Deluxe Food Lover's Companion
Also known as bicarbonate of soda, baking soda is an alkali used as a leavener in baked goods.

From The Deluxe Food Lover's Companion
A glossary of cereal grains and flours.

finely ground, usually sifted, meal of grain, such as wheat, rye, corn, rice, or buckwheat. Flour is also made from potatoes, peas, beans, peanuts, etc.

From The Deluxe Food Lover's Companion
Agents that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies.

From The Deluxe Food Lover's Companion
Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide.

From Dictionary of Food: International Food and Cooking Terms from A to Z
A method of making bread developed at the British Baking Industries Research Association, Chorleywood, (now the Flour Milling and Baking Research Association), which cuts down on the time necessary to knead and prove the dough.

From Food and Cooking
Cooking technique: Clarifying butter

From Food and Cooking
Cooking technique: Cooking in a double boiler

From The Deluxe Food Lover's Companion
Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient to another while at the same time mixing rapidly.

From Dictionary of Food: International Food and Cooking Terms from A to Z
Dough formed into a ball, cross cut on the top, corners pulled out and rolled out to a square with a thick centre and thin corners.

From The Deluxe Food Lover's Companion
Guidelines for baking at higher altitudes.

From The Deluxe Food Lover's Companion
Because at high altitudes boiling water is 14° cooler than at sea level, foods will take longer to cook because they're heating at a lower temperature.

From The Deluxe Food Lover's Companion
A technique used to mix and work a dough in order to form it into a cohesive, pliable mass

From Food and Cooking
Cooking technique: Preparing a Yeast Dough

From The Deluxe Food Lover's Companion
A French term for the technique of making puff pastry.

From Food and Cooking
Cooking technique: Whipping egg whites