Even having baked for most of my life, and professionally in the past five years some of these terms were new to me! Every day is a school day, that is so true. Are there any other terms that you would add to the below?
1. Cloche
A cloche is a bread maker that is dome shaped. It helps the bread to retain its moisture but also ensures a nicer crust is formed.
2. Flute
Fluting is a baking term to describe the decorating of pies and pasty or around the outside of a cake (who knew?!). You can actually buy fluted pans that do the work for you too.
3. Pearl
The term pearl can be used when you are making sweets. When you are boiling sugar, the pearl stage is when the sugar will drop off the spoon in spheres. You can test if your sugar is at this stage by dripping it into a small bowl of cold water, if it forms into a drip or a pearl then this is at the correct stage for a lot of sugar work.
4. Reamer
A reamer is an apparatus that can be used to extract juice from citrus fruits.
5. Roux
A roux is made from equal amounts of fat and flour that can be used as a thickening agent. You may have heard about a roux when making a cheese sauce for your cauli cheese, or base for lasagne.
6. Temper
Tempering is the technique of mixing cold and hot liquids together gradually so that the cold liquid does not get ruined e.g. tempering chocolate is a common technique
7. Toque
Simply - another word for a chef's hat!
8. Weep
Weeping can be when clear juices weep out of an item e.g. meringues can weep if not made correctly and if the sugar is whisked into the eggs too quickly. It can ruin the taste and the appearance of the delicious gooey meringue
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