The base of bavarois is crème anglaise, which is thickened by adding egg yolks, sugar, vanilla, and cream or milk.īeat: Whisk or stir rapidly in order to aerate/incorporate air into the mix.īiscuit: In the US a biscuit usually refers to a type of dense roll that is almost like a savory version of a scone while in Europe, a biscuit refers to a dry cookie like a shortbread or sable cookie.īlanch: The act of putting an ingredient in boiling water and then transferring it to ice water to quickly stop the cooking.

It does this by producing carbon dioxide in the response of moisture and heat which helps the batter rise.īaking soda (also known as bicarbonate of soda): A leavening agent used to help increase lightness in batter by releasing carbon dioxide when it reacts with acid, causing the batter to expand.īatter: A mixture of ingredients that is liquid enough to pour and cannot be kneaded.īavarois / Bavarian cream / Crème Bavaroise: A sweet, smooth custard dessert. These are commonly used for melting chocolate to temper, cheesecake, and souffles.īaker’s Dozen: 13 is a baker’s dozen, originating in medieval England where laws related to the price of bread were so strict, bakers would include an additional loaf in fear of coming up short and getting fined or worse.īaking Powder: A rising agent that is used to increase the volume and lighten the texture of baked goods.

Baba: A type of yeast bread or cake that is soaked in syrup.īabka: A type of sweet yeast bread or coffee cake.īaked Alaska: A dessert consisting of ice cream on a sponge-cake base, covered with meringue and browned in the oven.īain-Marie (also known as double broiler): The French term for water bath, this is a technique where a container is placed into another container that is full of hot or boiling water in order to warm, melt, or cook the food by providing a consistent gentle heat.

Define baste dredge cooking definition