The Boarding House
Custom Bakers & Chocolatiers

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Glossary Of Dessert Terms - 
T, U, V, W, X, Y, Z

Tart Maker:
 A wood or plastic two sided hand held tamper for making pastry shells.
Tart Pan: This pan is distinguished by its short (about 1") fluted sides and removable bottom. Various shapes and sizes are available.
Tempering: The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping, coating, or molding.
Texturizing: To give a desired texture to by a special process, a procedure for putting a unique finish onto the surface of the cake.
Thaw: To allow food that has been frozen to come back to its original non-frozen state.
Thawed: Frozen food that has been removed from the freezer and has reverted to its original non-frozen state.
Thermometer: Use to measure the temperature of food that is cooking or cooked, two main types of thermometers are used in a kitchen, a sugar (candy) thermometer and a meat thermometer.
Thicken: To increase the thickness of an ingredient or a mixture of ingredients by heating or freezing.
Thin: To add a liquid to a thicker mixture to make it runnier.
Thread Stage: A test for sugar syrup in which a drop of boiling syrup forms a soft 2" thread when immersed in cold water. On a candy thermometer, the thread stage is between 230°F and 234°F.
Tier: To stack cakes of graduating sizes, starting with the largest at the bottom and ending with the smallest at the top.
Tier Separators: Constructed plate and pillar supports that separate stacked cakes.
Tip Brush: Small brush that is used to clean icing out of decorating tips.
Tip Position: For tips which have irregular shaped openings, the direction the tip is held must be specified in order to produce correctly formed decorations.
Toasted Coconut: A fine, sweetened golden brown coconut. As with any type of coconut, it is ideal for topping cakes, pies and desserts. It is an excellent topping when used on ice cream bars, snowballs, donuts, and other baked goods. It is used in macaroons, bakery mixes, donut fillings, and even breading for shrimp, fish and chicken. It also improves flavor when used on fruit cup.
Toothpicks: Thin, sharp matchstick-sized pieces of wood or plastic used trace designs on icing or add small amounts of food coloring to icing or dough.
Toppers: Toppers are great for finishing touches for cakes and cup cakes. Toppers are available in many styles, materials and themes to match special occasions. The most well known topper is the topper for on top of a wedding cake.
Torte: A dense cake that does not use leavening agents like baking powder or baking soda.
Torting: The splitting of a single cake layer in half horizontally to form two layers.
Turnover: A pastry that consists of round or square pieces of dough that are spread with a filling and then folded in half so the filling is on the inside. The pastry is sealed by pinching the edges and then baked or deep-fried.
Turntable: Revolving cake stand for easier decorating. Some turntables can be tilted to decorate the sides of the cake.

The flour has been aged and bleached naturally by the oxygen in the air. It will have an off-white color but it may still contain dough enhancers.
Unpeeled: A fruit or vegetable with its skin left on.
Untreated: Flour has been milled but no treatments have been performed on the flour-unbromated and unbleached. Synonymous with King Arthur brand of flour found on grocery shelves.
Vanilla Sauce:
Vanilla sauce is considered a "mother sauce" in pastry. It is used as the base in many creams, mousses, ice cream and desserts. It is sometimes referred to as - crème anglaise, custard sauce and English crème/sauce. It is based on milk, sugar and egg yolks.
Vanilla Sugar: Granulated sugar flavored with vanilla by enclosing it with a vanilla pod in an airtight jar.
Washed: An ingredient that has been thoroughly rinsed and scrubbed to prepare it for cooking or eating. 
Wax Papaer: Paper that has a waxed surface making it ideal for using as a non-stick lining for cake tins and baking trays. Also used to drop handmade candies on while the dry such as; peanut clusters, buckeyes, and chocolate covered fruits.
Whip: To beat rapidly using a fork, hand or electric whisk to introduce air into a mixture or single ingredient to increase the volume and become fluffy.
Whipped: A mixture of ingredients or a single ingredient that has been rapidly beaten using a fork or hand or electric whisk to introduce air into it to increase the volume.
Whipped Cream: Made of heavy cream and sugar and usually has some type of stabilizer to prevent it from separating. Whipped cream must be kept refrigerated. Not recommended for outdoor parties and weddings.
Whisk: Combine two or more ingredients using a wire whisk, by using a hand or electric kitchen tool that has teardrop shaped group of loops attached to a long handle. This baking tool is used for whipping ingredients such as eggs and cream to incorporate air into them to increase the volume. Similar to whipping but not as fast a motion or for as long a period of time. Ingredients are whisked until blended or smooth-but not fluffy.
Wire Rack: A metal rack with feet to raise it slightly above the surface on which it is placed. Wire racks are invaluable in baking to allow freshly baked cakes, loaves and biscuits to cool before storing.
Wrap: To encase food in plastic cellophane or aluminum foil.
Fungus cells used to produce alcoholic fermentation, or to cause dough to rise . A leavening agent used in doughs and batters. It usually comes in a dry, bead like form which can be compressed into cakes, although it also exists in a fresh form. It is best activated at a temperature of 110-F to 115-F degrees. Anything too cold won't activate it, anything too hot will kill it.
Yeast Bread: Any bread whose primary leavening action results from the fermentation of sugar by yeast.
Yogurt: Curdled milk which has been treated with harmless bacteria. In the Middle East it is served as a sauce with meat, fish and vegetables; in Europe mainly with or in desserts; in American primarily a breakfast or snack with fruit or fruit flavorings.
Young Dough: Dough that is under fermented.
Zest: Sometimes known as peel or rind. Thin, colored outer coating of citrus fruit that contains the essential oil extracts that gives the fruit its distinctive flavor. A small amount of zest gives a strong characteristic flavor of the fruit. Citrus zest is used extensively in sweet or savory dishes wherever the flavor of citrus fruit is required. Zest can be grated from fruit using the fine side of a standard grater - be careful to only remove the colored zest and not the white pith underneath which imparts a bitter flavor, the best way to avoid this happening is to turn the fruit frequently when grating. Alternatively use a zester - a small tool which efficiently removes the zest by running it down the skin of the fruit.
Zester: A hand held tool that removes the zest from citrus fruits. It has a metal rectangular head with several holes in it. The holes are passed over the skin of the fruit and fine shavings of the zest are removed. 

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