Pastry, the Glossary
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them.[1]
Table of Contents
117 relations: Almond, Ancient Roman cuisine, Aristophanes, Arrack, Athens, Éclair, Bakery, Baking, Baking powder, Biscuit, Blackberry pie, Bougatsa, Bread, Brioche, Butter, Cabbage, Caltanissetta, Cha siu bao, Chocolate, Choux pastry, Clarified butter, Confectionery, Cookie, Cream, Crocetta di Caltanissetta, Croissant, Custard, Danish pastry, Dim sum, Dough, Doughnut, Eggs as food, Encyclopædia Britannica, Far East, Filo, Flaky pastry, Flour, Fowl, Fruit preserves, Game pie, Gaz (candy), Ghee, Gluten, Hangwa, Hübner Haus, Hong Kong, Hot water crust pastry, Huff paste, Icing (food), Isfahan, ... Expand index (67 more) »
Almond
The almond (Prunus amygdalus, syn. Prunus dulcis) is a species of tree from the genus Prunus.
Ancient Roman cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence.
See Pastry and Ancient Roman cuisine
Aristophanes
Aristophanes (Ἀριστοφάνης) was an Ancient Greek comic playwright from Athens and a poet of Old Attic Comedy.
Arrack
Arrack is a distilled alcoholic drink typically produced in Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin.
Athens
Athens is the capital and largest city of Greece.
Éclair
An éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing.
Bakery
A bakery is an establishment that produces and sells flour-based baked goods made in an oven such as bread, cookies, cakes, doughnuts, bagels, pastries, and pies.
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones.
Baking powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid.
Biscuit
A biscuit, in English speaking countries such as Britain, Ireland, Australia, New Zealand and South Africa, is a flour-based baked and shaped food item.
Blackberry pie
Blackberry pie is a pie composed of blackberry filling, usually in the form of either blackberry jam, actual blackberries themselves, or some combination thereof.
Bougatsa
Bougatsa is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack.
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.
See Pastry and Bread
Brioche
Brioche (also) is a pastry of French origin whose high egg and butter content gives it a rich and tender crumb.
Butter
Butter is a dairy product made from the fat and protein components of churned cream.
Cabbage
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
Caltanissetta
Caltanissetta (Nissa or Cartanissetta) is a comune (municipality) in the central interior of Sicily, Italy, and the capital of the province of Caltanissetta.
Cha siu bao
Cha siu bao is a Cantonese baozi (bun) filled with barbecue-flavored ''cha siu'' pork.
Chocolate
Chocolate or cocoa is a food made from roasted and ground cocoa seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods.
Choux pastry
Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. Pastry and choux pastry are pastries.
Clarified butter
Clarified butter is butter from which all milk solids have been removed.
See Pastry and Clarified butter
Confectionery
Confectionery is the art of making confections, or sweet foods.
Cookie
A cookie (American English) or biscuit (British English) is a baked snack or dessert that is typically small, flat, and sweet.
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization.
See Pastry and Cream
Crocetta di Caltanissetta
The crocetta di Caltanissetta is a traditional Italian sweet pastry that was produced in the comune (municipality) of Caltanissetta, Sicily, until the end of 1908, then forgotten about, and which has recently been rediscovered.
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Croissant
A croissant is a French pastry made from puff pastry in a crescent shape.
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.
Danish pastry
A Danish pastry (wienerbrød) (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition.
Dim sum
Dim sum is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch, with a “selection of over 1,000 varieties of small-plate Chinese foods, usually meat or vegetables in dough or a wrapper that is steamed, deep-fried or pan-fried.” Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines.
Dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops.
See Pastry and Dough
Doughnut
A doughnut or donut is a type of pastry made from leavened fried dough.
Eggs as food
Humans and their hominid relatives have consumed eggs for millions of years.
Encyclopædia Britannica
The British Encyclopaedia is a general knowledge English-language encyclopaedia.
See Pastry and Encyclopædia Britannica
Far East
The Far East is the geographical region that encompasses the easternmost portion of the Asian continent, including East, North, and Southeast Asia.
Filo
Filo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.
See Pastry and Filo
Flaky pastry
Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. Pastry and Flaky pastry are pastries.
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.
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Fowl
Fowl are birds belonging to one of two biological orders, namely the gamefowl or landfowl (Galliformes) and the waterfowl (Anseriformes).
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Fruit preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
See Pastry and Fruit preserves
Game pie
Game pie is a form of meat pie featuring game.
Gaz (candy)
Gaz (گز) is an Iranian nougat that originated in the Isfahan region.
Ghee
Ghee is a type of clarified butter, originating from India.
See Pastry and Ghee
Gluten
Gluten is a structural protein naturally found in certain cereal grains.
Hangwa
() is a general term for traditional Korean confections.
Hübner Haus
The Hübner-Haus is an office building on Poststrasse between the Neuer Wall and the street Bei der Stadtwassermühle in the Neustadt district in the Mitte section of Hamburg, Germany.
Hong Kong
Hong Kong is a special administrative region of the People's Republic of China.
Hot water crust pastry
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Pastry and Hot water crust pastry are pastries.
See Pastry and Hot water crust pastry
Huff paste
Huff paste is a stiff pie shell (or coffyn) made using a mixture of flour, suet, and boiling water. Pastry and Huff paste are pastries.
Icing (food)
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings.
Isfahan
Isfahan or Esfahan (اصفهان) is a major city in the Central District of Isfahan County, Isfahan province, Iran.
Jésuite
A Jésuite is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar.
Kneading
In cooking (and more specifically baking), kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product.
Konditorei
A is a business that typically offers a wide variety of pastries and typically also serves as a café.
Kuo Yuan Ye Museum of Cake and Pastry
The Kuo Yuan Ye Museum of Cake and Pastry is a pastry culture and making museum in Taiwan.
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Laminated dough
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling.
See Pastry and Laminated dough
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.
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Lemon
The lemon (Citrus × limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar, and China.
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Liège
Liège (Lîdje; Luik; Lüttich) is a city and municipality of Wallonia and the capital of the Belgian province of Liège.
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Linzer torte
The Linzer torte is a traditional Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top.
List of baked goods
This is a list of baked goods.
See Pastry and List of baked goods
List of Chinese bakery products
Chinese bakery products consist of pastries, cakes, snacks, and desserts of largely Chinese origin, though some are derived from Western baked goods.
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List of desserts
A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture.
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List of food preparation utensils
A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions.
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List of pastries
The following is a list of pastries, which are small buns made using a stiff dough enriched with fat. Pastry and list of pastries are pastries.
See Pastry and List of pastries
Manjū
is a traditional Japanese confection.
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Marie-Antoine Carême
Marie-Antoine Carême (8 June 1783 or 178412 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century.
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Maxim's Caterers
Maxim's Caterers Limited is a Hong Kong based food, beverage and restaurant chain jointly owned by Dairy Farm International Holdings Limited and Hong Kong Caterers Ltd. Founded in 1956, the company operates over 1,000 outlets in Hong Kong, mainland China, Cambodia and Vietnam. These include bakeries, fast food shops restaurants and Starbucks coffee shop licences.
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Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century.
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Mid-Autumn Festival
The Mid-Autumn Festival, also known as the Moon Festival or Mooncake Festival, is a harvest festival celebrated in Chinese culture.
See Pastry and Mid-Autumn Festival
Milk
Milk is a white liquid food produced by the mammary glands of mammals.
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Mochi
is a Japanese rice cake made of, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.
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Mold (cooking implement)
A mould (British English) or mold (American English), is a container used in various techniques of food preparation to shape the finished dish.
See Pastry and Mold (cooking implement)
Mooncake
A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節).
Northern Europe
The northern region of Europe has several definitions.
See Pastry and Northern Europe
Orange (fruit)
An orange, also called sweet orange when it is desired to distinguish it from the bitter orange (Citrus × aurantium), is the fruit of a tree in the family Rutaceae.
Oxford English Dictionary
The Oxford English Dictionary (OED) is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house.
See Pastry and Oxford English Dictionary
Pain au chocolat
Pain au chocolat, also known as chocolatine in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. Pastry and Pain au chocolat are pastries.
See Pastry and Pain au chocolat
Pan dulce
Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries.
Pasta
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.
See Pastry and Pasta
Pastel de nata
Pastel de nata (pastéis de nata)) is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil, Mozambique, Macau, Goa and East Timor. The Macanese variant has been adopted by KFC and is available in regions such as mainland China, Hong Kong, Taiwan, Thailand and Singapore.
Pastry bag
A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand to pipe semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decoration and icing.
Pastry blender
A pastry blender, or pastry cutter, is a device used to mix a hard (solid) fat into flour in order to make pastries.
Pastry brush
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.
Pastry chef
A pastry chef or pâtissier (feminine pâtissière) is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods.
Pastry fork
A pastry fork, dessert fork, pie fork or cake fork is a fork designed for eating pastries and other desserts from a plate.
Pasty
A pasty is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles, and elsewhere through the Cornish diaspora.
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Pâte brisée
Pâte brisée is a variation on a traditional short-crust pastry dough. Pastry and Pâte brisée are pastries.
Pâtisserie
A pâtisserie, patisserie in English or pastry shop in American English, is a type of bakery that specializes in pastries and sweets.
Petit four
A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer.
Pie
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients.
See Pastry and Pie
Pionono
Pionono describes different sweet or savory pastries from Granada, Spain, the Philippines, South America, and the Caribbean.
Pirozhki
Pirozhki (p) are Eastern European baked or fried yeast-leavened boat-shaped buns with a variety of fillings.
Pork pie
A pork pie is a traditional English meat pie, usually served either at room temperature or cold (although often served hot in Yorkshire).
Profiterole
A profiterole, cream puff (US), or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.
Puff pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). Pastry and Puff pastry are pastries.
Quiche
Quiche is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables.
Rum
Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice.
See Pastry and Rum
Runeberg torte
Runeberg torte (runebergintorttu; Runebergstårta) is a Finnish torte flavored with almonds and arrack or rum and weighing about 100 grams.
Sesame
Sesame (Sesamum indicum) is a plant in the genus Sesamum, also called simsim, benne or gingelly.
Shortcrust pastry
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Pastry and Shortcrust pastry are pastries.
See Pastry and Shortcrust pastry
Shortening
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products.
Starch gelatinization
Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.
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Steak and kidney pie
Steak and kidney pie is a popular British dish.
See Pastry and Steak and kidney pie
Strudel
Strudel is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common.
Suet
Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Sweet bean paste
Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries.
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Synecdoche
Synecdoche is a type of metonymy; it is a figure of speech in which a term for a part of something is used to refer to the whole (pars pro toto), or vice versa (totum pro parte).
Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.
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Tompouce
A tompoes or tompouce is a pastry in the Netherlands and Belgium.
Tteok
Tteok (떡) is a general term for Korean rice cakes.
See Pastry and Tteok
Tulumba
Tulumba or Bamiyeh (بامیه; بلح الشام) is a deep-fried dessert found in Egypt, Turkey and the regional cuisines of the former Ottoman Empire.
Viennoiserie
Viennoiseries (English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry.
Waffle
A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression.
Yaksik
Yaksik or yakbap (literally "medicinal food" or "medicinal rice") is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts.
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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Yolk
Among animals which produce eggs, the yolk (also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.
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References
[1] https://en.wikipedia.org/wiki/Pastry
Also known as Pastrie, Pastries, Pastry case, Pastry dough.
, Jésuite, Kneading, Konditorei, Kuo Yuan Ye Museum of Cake and Pastry, Laminated dough, Lard, Lemon, Liège, Linzer torte, List of baked goods, List of Chinese bakery products, List of desserts, List of food preparation utensils, List of pastries, Manjū, Marie-Antoine Carême, Maxim's Caterers, Medieval cuisine, Mid-Autumn Festival, Milk, Mochi, Mold (cooking implement), Mooncake, Northern Europe, Orange (fruit), Oxford English Dictionary, Pain au chocolat, Pan dulce, Pasta, Pastel de nata, Pastry bag, Pastry blender, Pastry brush, Pastry chef, Pastry fork, Pasty, Pâte brisée, Pâtisserie, Petit four, Pie, Pionono, Pirozhki, Pork pie, Profiterole, Puff pastry, Quiche, Rum, Runeberg torte, Sesame, Shortcrust pastry, Shortening, Starch gelatinization, Steak and kidney pie, Strudel, Suet, Sugar, Sweet bean paste, Synecdoche, Tart, Tompouce, Tteok, Tulumba, Viennoiserie, Waffle, Yaksik, Yeast, Yolk.