The Boarding House
Custom Bakers & Chocolatiers

A  B  C  D  E F  G H I  J K L M N 
O P
 Q R  S  T U V W Z Y Z

Please select a letter that begins the word you are looking for, 
and you will be brought to a listing of them.

Glossary Of Dessert Terms - O & P

 O
Outline:
A line of icing which helps define shapes on the cake. Frequently used on character cakes in which a icing picture is first outlined, then filled in with stars or zigzags. 
P
Palatable:
 Acceptable to the taste; sufficiently flavored to be eaten.
Pancake Turner: A versatile kitchen utensil for removing cookies from cookie sheets, or removing brownies and corn bread from baking pans. Flipping pancakes or burgers, and serving casseroles or cake squares. 
Pan Release: Cakes and breads won't stick with this brush-on pan coating. No taste to interfere with the flavor of your baked goods. A unique combination of vegetable oils specially processed, with extremely fine flour solids for smooth consistency. Gives excellent pan coverage and uniform cake releasing.
Pastry Brush: A pastry brush is a small soft bristled brush which can be used for applying glaze, greasing pans, and brushing off crumbs on a cake before icing. This brush comes in different sizes for multiple applications.
Paraffin: A waxy white or colorless solid hydrocarbon mixture used to make candles, wax paper, lubricants, and sealing materials. Also called paraffin wax. Used when making jelly and jams to seal its surface, also can be used in canning of fruits and vegetables. The paraffin is melted, then poured on the surface of the jelly or canning item and left to harden.
Paramont Crystals: Vegetable oils, mostly coconut oil, in small solid pieces and used as coconut oil. Are a must to help prevent icing break down due to humidity and helps restore coating to a useable condition when it has been damaged by such things as too high heat or moisture. FOR THE CANDY MAKERS: Use it thin chocolate when it is thicker than desired. Just melt some in the microwave and add as much as needed to thin the way you like. This is a pure shortening that will not taste like Crisco would. MIXING INSTRUCTIONS: Add 1 teaspoon to 2 cups of chocolate you are melting. If more is needed, add small amounts until chocolate starts to melt. A MUST HAVE ON HAND FOR ALL YOU CHOCOLATE MAKERS.
Parchment Bag: Disposable decorating bag formed from a parchment paper triangle. 
Parchment Paper: Is a silicone coated paper. It feels kind of like heavy tissue paper, and it can withstand heat and food products put on it will not stick to it. It comes in 16 3/8" x 12 3 1/16" or 16 3/8" x 24 3/8"sheets and also available in rolls. You can use it when rolling out dough, use it and reuse it when you bake cookies. The cookies will bake evenly and won’t stick. You can use it when baking almost anything and the product won’t stick to it.
Parfait: A frozen dessert that consists of egg, whipped cream, sugar and flavoring. It can be a single flavor or a combination of flavors. In America it is generally served as a layered ice cream dessert, which consists of layers of ice cream, flavored syrup, fruit and whipped cream and sometimes garnished with nuts and a cherry. A parfait is served in a tall, narrow, footed glass.
Pare: To remove the outer covering, such as apples with a knife.
Pareve: Foods that are neither meat nor dairy (such as vegetables, eggs, grains, spices) are called Pareve. They may be eaten with meat or dairy but to retain their pareve status they must be cooked in designated pareve utensils. A traditional color for pareve is green.
Pastillage: Rolled Fondant without any of the softening ingredients (glycerin, cornstarch or shortening). It is used mainly for decorative ribbons, three dimensional shapes and appliques, as it dries bone-dry and crusts more quickly than Fondant. Pastillage is rolled Fondant without any of the softening ingredients (glycerin corn starch or shortening). It is used mainly for decorative ribbons and three dimensional shapes because it dries bone-dry and crusts more quickly than Fondant. It can be rolled very thin, to make sugar greeting cards, picture frames, bells, boxes or other containers which can then be decorated. Decorations made from pastillage should not be eaten. 
Pastry Cream: A delicate milk and egg-based filling similar to pudding. Pastry cream can be flavored with vanilla, chocolate or coffee.
Pastry Cutter: A tool which is used to stamp out pastry, biscuits, scones, etc. Available in a many different sizes and shapes from the most popular plain or fluted round cutters to novelty shapes such as numbers and letters.
Pastry Wheel: A small hand held tool with a fluted wheel on the end for cutting pastry and creating a decorative edge.
Pattern: An illustrated design which can be transferred to an iced cake, then decorated.
Pearls: Round, edible sugar balls coated with a pearl dust used for decorative purposes. Avalibale individually or in strings.

Peel: To pull off the outer covering, such as with bananas or oranges.
Petals: The outermost segments of a flower.
Pie Dish: A deep round glass or metal dish with sloping sides and a wide rim. Used to prepare and bake pies.
Petits Fours: A very small cake small enough to be eaten in one or two bites. Generally they are approximately 1 inch square and about 1.5 to 2 inches high and consist of layers of cake and butter cream icing, then covered with fondant. Petits fours, can be referred to many other miniature desserts or pastry, like fruit tarts, mini eclairs, butter cookies or any type of "Dessert Shooter". That’s what I call them, pop them in and shoot them down. No Forks Required - No Crumbs - No Mess.
Phyllo: A dough that is delicately rolled and stretched sheets of wheat dough. Paper-thin and almost translucent, the sheets are approximately 12 x 20 inches and are stacked, rolled, wrapped, and then frozen. Because the dough is already rolled and cut, phyllo is easy to work with when handled properly. However, that the sheets of dough are so thin that they dry out quickly and can tear very easily. Baklava is the most common pastry made with phyllo dough.
Pillars: Used in a tiered cake, such as a wedding cake, to separate the tiers of cake.
Pinch: An approximate tiny measurement of a powdered ingredient usually obtained by picking it up with the finger and thumb.
Pipe: To squeeze icing out of a bag through a decorating tip to form decorations.
Piping: Decorative details created using a decorating bag and various decorating tips. Piping details include leaves, borders, basketweave, and flowers.
Piping Bag: A triangular shaped disposable or re-useable bag that has large opening at one end and a small opening at the other. A nozzle is inserted into the small end, the bag is filled with a mixture and forced out using pressure from both hands.
Piping Gel: A transparent gel with lots of decorating uses including; tinting with any color for decorating or writing or add a small amount to icing for a shinier finish. 
Pit: To remove pit or seed, such as with cherries or prunes.
Pound Cake: Its name, "Pound cake", originated from the ingredients used in quantities of English pounds. A traditional Pound Cake recipe would specify one pound each of flour, butter, eggs (8 eggs), sugar, and several kinds of dried fruits, raisins and cherries. In America the Pound Cake is normally prepared without dried fruits, raisins and cherries. But served plain with a with just a dusting of powdered sugar or a topping of ice cream, whipped cream or fresh fruit.
Practice Board: Hard surface that can be used flat or upright for practicing decorative effects. Its also used to prevent Gum Paste and fondant flower sections from drying before assembling.
Preheat:To set the oven or grill to a specific temperature to allow the internal temperature to increase adequately before cooking. With most ovens it takes 10 to maybe 15 minutes.
Press: To apply pressure.
Puff Pastry: A multi-layered pastry, which is made by combining thin layers of pastry dough with a very thin layers of butter, or other solid fat between each layer of dough. The dough is then rolled and folded many times prior to baking. As the layered pastry bakes, steam is created by the moisture from the butter, which causes the dough to puff and separate into many flaky layers. Puff Pastry normally rises to about 5 times its original volume during baking. Its primarily used as a food wrap for appetizers and small sandwiches or to make turnovers, croissants and napoleons.
Pulled Sugar: A technique in which boiled sugar is manipulated and pulled to produce flowers and bows.
Puree: To press or rub through a strainer or process in an electric blender.

407-409 Parkview St. NE, Massillon, OH 44646 Phone 330-832-2935