Dessert Encyclopedia

A

• ATPATP (adenosine triphosphate) testing is a rapid swab test that detects organic residue on a surface,...
• AffogatoAn Italian dessert of a scoop of gelato or ice cream with a shot of hot...
• Air and Water QualityAir and water quality means keeping the water, ice, steam, compressed air and room air that...
• All-purpose flourA general wheat flour with a medium protein content, about 10 to 12%, suitable for most...
• AllergensAllergens are foods, or proteins from foods, that can set off allergic reactions in sensitive people....
• Almond flourFinely ground blanched almonds, used in macarons, frangipane and gluten-free baking.
• AlmondsThe seeds of the almond tree, used whole, sliced, slivered, ground or as almond paste and...
• Apple pieA pie of sliced, spiced apples baked in a pastry crust, usually with a top crust...

B

• Baker's percentageA way of writing a recipe in which the weight of every ingredient is given as...
• Baking powderA chemical leavener made of baking soda, one or more dry acids and a little starch,...
• Baking sodaSodium bicarbonate, an alkaline leavener that releases carbon dioxide when it meets an acid in a...
• BaklavaA pastry of many thin layers of phyllo dough, chopped nuts and butter, soaked after baking...
• Banana breadA moist, sweet quick bread made with mashed overripe bananas and leavened with baking soda or...
• Banana cream pieA cream pie of sliced bananas in vanilla pastry cream set in a baked crust and...
• BananasA soft, sweet tropical fruit used in baking mainly when very ripe, for banana bread, muffins,...
• BatterA pourable or spoonable mixture of flour, liquid and usually eggs, thinner than a dough, used...
• BerriesSmall, soft fruits such as strawberries, blueberries, raspberries and blackberries, used fresh or cooked in pies,...
• Birthday cakeA celebration cake for birthdays, usually a frosted layer cake decorated with candles, sprinkles or piped...
• Blind bakingBaking a pastry crust before it is filled, so the bottom is crisp and fully cooked.
• BlondieA chewy bar cookie made like a brownie but without cocoa, with a butterscotch flavor from...
• BloomingPale streaks or a dusty coating on chocolate caused by fat or sugar coming to the...
• Blueberry pieA fruit pie filled with blueberries, sugar, lemon and a thickener, baked in a flaky crust.
• Body Fluid Control ProgramA body fluid control program is a written plan for safely cleaning up vomit, diarrhea, blood...
• Bourbon vanillaVanilla from the Indian Ocean islands, chiefly Madagascar, made from Vanilla planifolia, prized for its rich,...
• Bread CoolingBread cooling is the step between the oven and the slicer or bag, when hot loaves...
• Bread flourA high-protein wheat flour, usually about 12 to 14% protein, that develops strong gluten for chewy,...
• BriocheA soft, golden French yeast bread enriched with plenty of eggs and butter.
• BrittleA hard, flat candy made by cooking sugar to the hard-crack stage, mixing in nuts or...
• Brown sugarSugar with molasses, which gives it a moist texture, a caramel flavor and a light or...
• Browned butterButter that has been cooked until its milk solids turn golden brown, giving it a nutty,...
• Building ProgramA building program is the part of a food safety system that keeps the structure itself...
• ButterA solid dairy fat made by churning cream, usually about 80% milkfat, with the rest mostly...
• Butter blockA flat, even slab of cold butter that is enclosed in dough and folded in to...
• Butter cakeA cake made by creaming butter and sugar, then adding eggs, flour and liquid, giving a...
• ButtercreamA frosting made mainly of butter and sugar, beaten until smooth and light, used to fill,...
• ButtermilkToday, a tangy cultured milk thickened by lactic acid bacteria, used to tenderize and add flavor...
• ButterscotchA sweet, buttery confection or sauce made by cooking brown sugar with butter, often finished with...

C

• CakeA sweet baked dessert made from a batter of flour, sugar, eggs and fat, raised by...
• Cake doughnutA doughnut made from a sweet batter leavened with baking powder instead of yeast, giving a...
• CandyA sweet confection made mainly from sugar, often cooked to a specific temperature that sets its...
• Candy thermometerA thermometer that clips to the side of a pan and reads high temperatures, used to...
• CannoliA Sicilian pastry of crisp, fried pastry tubes filled with sweet, creamy ricotta.
• Caramel appleAn apple on a stick dipped in soft caramel, sometimes rolled in nuts or drizzled with...
• Caramel sauceA pourable sauce made by cooking sugar until it turns amber, then stirring in cream and...
• CardamomAn aromatic spice from the seed pods of a ginger-family plant, with a floral, citrusy, slightly...
• Carrot cakeA moist, spiced cake made with grated carrots, usually topped with cream cheese frosting.
• CashewsKidney-shaped, buttery nuts used in cookies and candy, and soaked and blended into creamy dairy-free fillings...
• Certificate of Analysis (COA)A certificate of analysis (COA) is a document from a supplier or lab that reports test...
• Chai spiceA warm spice blend from Indian masala chai, usually cinnamon, cardamom, ginger, cloves and black pepper.
• CheesecakeA rich dessert of sweetened soft cheese, usually with eggs, set on a crust of crumbs...
• Chemical ControlChemical control is the part of a food safety program that governs which chemicals a food...
• Cherry pieA pie filled with cherries, usually tart sour cherries, thickened and baked in a pastry crust...
• Chocolate brownieA dense, rich chocolate bar cake, cut into squares, ranging from fudgy to cakey.
• Chocolate cakeA cake flavored with cocoa powder, melted chocolate or both, from a light layer cake to...
• Chocolate chip cookieA butter cookie studded with chocolate chips, invented in the 1930s by Ruth Wakefield at the...
• Chocolate chipsSmall drops of chocolate made to hold their shape in the oven, used in cookies, muffins...
• Chocolate ice creamIce cream flavored with cocoa powder, melted chocolate or both.
• Chocolate sauceA pourable chocolate sauce made from chocolate or cocoa with cream, milk or water and sugar,...
• Chocolate truffleA small round chocolate confection with a soft ganache center, rolled in cocoa powder or coated...
• Choux pastryA cooked dough of water or milk, butter, flour and eggs that puffs into hollow, crisp...
• ChurningStirring an ice cream or sorbet base as it freezes so ice crystals stay tiny and...
• ChurroA fried dough pastry from Spain, piped through a star tip into ridged sticks and coated...
• CinnamonA warm, sweet spice made from the dried inner bark of cinnamon trees, sold as sticks...
• Cinnamon rollA soft, sweet yeast roll made by rolling dough around a filling of butter, brown sugar...
• Clean In Place (CIP)Clean in place (CIP) is an automated way to clean the insides of pipes, tanks and...
• CobblerA baked fruit dessert topped with spoonfuls of biscuit dough or batter that bake into a...
• Cocoa powderUnsweetened powder made by pressing most of the cocoa butter out of roasted cacao beans and...
• CoconutThe fruit of the coconut palm, used in desserts as shredded or flaked dried coconut, coconut...
• Coconut creamThe thick, rich part of coconut milk, with more fat and less water, used in dairy-free...
• Confectioners' sugarVery finely ground white sugar mixed with a little cornstarch, used for icings, glazes, dusting and...
• CookieA small, flat, sweet baked treat, made from a dough of flour, sugar and fat, that...
• Cookie doughThe dough used to make cookies, usually butter, sugar, eggs, flour and leavening, often with chocolate...
• Cookie icingA smooth icing for decorating cookies that sets with a firm, glossy or matte finish, such...
• Cookies and creamA flavor made by mixing crushed chocolate sandwich cookies into a vanilla or sweet cream base,...
• CoolingLetting a baked good lose heat after baking, often in the pan briefly, then on a...
• Corn syrupA syrup made from corn starch, mostly glucose, used to keep candies and frostings smooth by...
• CornstarchA fine white starch from corn, used to thicken puddings, pie fillings and sauces and to...
• CrackerA thin, crisp, dry baked biscuit, usually savory; sweet types such as graham crackers are used...
• Cream cheeseA soft, mild, spreadable fresh cheese made from milk and cream, the base of cheesecake and...
• Cream cheese fillingA sweet, creamy filling of cream cheese, sugar, egg and vanilla, used in Danish pastries, swirl...
• Cream pieA pie with a smooth, stovetop-cooked custard or pudding filling set in a baked crust and...
• CreamingBeating softened butter with sugar until pale and fluffy, so that tiny air pockets are trapped...
• Creaming eggsWhipping eggs with sugar until they are thick, pale and fall from the whisk in a...
• CrispA baked fruit dessert topped with a crumbly mixture of flour, sugar, butter and usually oats,...
• CroissantA crescent-shaped French pastry made from laminated yeast dough, with crisp, flaky layers and a soft,...
• Cross-ContactCross-contact is when an allergen gets into a food by accident, for example through a shared...
• CrumbThe interior texture of a baked good: the size, shape and evenness of its air holes...
• CrumbleA baked dessert of fruit under a crumbly topping of flour, butter and sugar, often with...
• Crème brûléeA rich baked custard of cream, egg yolks, sugar and vanilla, topped with a thin layer...
• CupcakeA small, single-serving cake baked in a paper-lined cup of a muffin pan and usually topped...
• CustardA mixture of milk or cream and eggs that thickens as the egg proteins set, either...
• Custard pieA pie with a filling of eggs, milk or cream and sugar that bakes into a...
• Customer Complaints ProgramA customer complaints program is a written system for receiving, logging, ranking, investigating and answering complaints...

D

• Dairy-freeMade without milk or any ingredient from milk, such as butter, cream, cheese or milk powder.
• DanishA sweet laminated pastry made from a buttery yeast dough, shaped around fillings such as fruit,...
• Dark chocolateChocolate made from cocoa solids, cocoa butter and sugar with little or no milk, ranging from...
• DatesThe sweet, chewy fruit of the date palm, used whole, chopped or blended to sweeten bars,...
• Decorative pie crustA pie top or edge made attractive with cut-outs, braids, leaves, lattices or patterned crimps.
• Deep-fryingCooking food by fully submerging it in hot oil, usually between 325 and 375°F (165 to...
• DippingCoating a food by dipping it into melted chocolate, glaze or another coating so it is...
• Double boilerA pair of stacked pans, or a bowl over a pot of simmering water, used to...
• DoughA stiff, workable mixture of flour and liquid, often with fat, sugar, eggs or yeast, firm...
• DoughnutA small ring or round of sweet dough or batter that is fried until golden, then...
• Doughnut doughThe soft, enriched yeast dough used for raised doughnuts, made with milk, butter, sugar and eggs.
• DrizzlingPouring a thin, irregular stream of a sauce, glaze or melted chocolate over a dessert to...
• Dulce de lecheA thick, caramel-like spread made by slowly cooking milk and sugar until the sugars brown, popular...
• DustingLightly coating a dessert, pan or work surface with a fine powder, such as powdered sugar,...
• Dutch-process cocoaCocoa powder treated with an alkali to reduce its acidity, giving a darker color and a...

E

• EggA whole chicken egg, which binds, leavens, enriches and colors baked goods; recipes assume a large...
• Egg washBeaten egg, sometimes mixed with water, milk or cream, brushed on dough before baking for shine...
• Egg whiteThe clear part of an egg, mostly water and protein, which whips into foams for meringues...
• Egg yolkThe yellow part of an egg, rich in fat and natural emulsifiers, which adds richness, color...
• EmulsionA smooth mixture of two liquids that normally do not mix, such as fat and water,...
• Environmental MonitoringEnvironmental monitoring is a planned program of swabbing and testing surfaces in a food facility to...
• Equipment and UtensilsEquipment and utensils are the machines, tools, containers and surfaces used to prepare, hold or serve...

F

• FigsA soft, sweet fruit with tiny edible seeds, eaten fresh or dried and used in tarts,...
• FlanA baked custard of eggs, milk and sugar set over a layer of caramel, then turned...
• FoamA mass of tiny gas bubbles trapped in a liquid or solid, the structure behind whipped...
• FoldingGently combining a light, airy mixture such as whipped egg whites or cream with a heavier...
• Food DefenseFood defense is the effort to protect food from deliberate contamination or tampering by people who...
• Food LabelingFood labeling covers what a packaged food’s label must show under federal rules: the product name,...
• Food Safety Modernization Act (FSMA)The Food Safety Modernization Act (FSMA) is a 2011 U.S. law that moved FDA's food safety...
• Food processorA kitchen appliance with a bowl and fast spinning blade, used to chop, grind, purée and...
• Foreign MatterForeign matter is anything in a food that does not belong there, from insect or rodent...
• FrangipaneA rich almond filling of butter, sugar, eggs and ground almonds, baked inside tarts and pastries.
• FrappéA cold, blended or shaken drink. In the US, usually coffee blended with ice and milk;...
• French toastSlices of bread soaked in a mixture of eggs and milk, then fried in butter until...
• Fruit fillingA cooked or uncooked mixture of fruit, sugar and a thickener used to fill pies, tarts,...
• FudgeA soft, creamy candy made by boiling sugar, milk or cream and butter, then beating it...

G

• GanacheA smooth mixture of chocolate and warm cream, used as a glaze, filling, frosting or the...
• GelatinizationThe swelling of starch granules as they absorb water and are heated, which thickens sauces and...
• GelatoItalian-style ice cream, typically denser and silkier than American ice cream because it is churned with...
• GenoiseA light sponge cake made by whipping whole eggs and sugar until thick and pale, then...
• GingerA pungent, warm spice from the root of the ginger plant, used fresh, ground, crystallized or...
• GingerbreadA spiced baked good flavored with ginger, cinnamon, cloves and molasses, made either as a soft...
• Glass and Brittle PlasticsA glass and brittle plastics program keeps shatter-prone items, such as light bulbs, gauge covers and...
• GlazeA thin, glossy coating poured or brushed over baked goods, such as a powdered sugar glaze...
• GlutenThe stretchy network of proteins that forms when wheat flour is mixed with water, giving doughs...
• Gluten-freeMade without wheat, barley, rye or any ingredient containing gluten, for people with celiac disease or...
• Gluten-free flour blendA mix of non-wheat flours and starches, often with a binder like xanthan gum, made to...
• Graham crackersLightly sweet whole-wheat crackers, usually flavored with honey or cinnamon, crushed into crumbs for pie crusts...
• Grain TraceabilityGrain traceability is tracking wheat and other grains from farm and elevator through milling to flour...
• Granulated sugarRefined white sugar from sugarcane or sugar beets, in fine crystals, the standard sugar in most...
• Greek yogurtYogurt strained to remove much of its whey, making it thick, tangy and high in protein.

H

• HACCPHACCP (Hazard Analysis and Critical Control Point) is a science-based system that prevents food safety hazards...
• HACCP Plan for BakeriesA HACCP plan for bakeries is a written plan that applies HACCP principles to baking. It...
• HazelnutsRound, sweet nuts from the hazel tree, toasted and used in chocolate spreads, praline, cakes and...
• Heavy creamCream with at least 36% milkfat, rich enough to whip and stable enough to boil, used...
• HoneyA thick, sweet syrup made by bees from flower nectar, used to sweeten and add moisture...
• Hot chocolateA warm drink of milk mixed with melted chocolate or cocoa powder and sugar.
• Hygienic Design of Bakery EquipmentHygienic design of bakery equipment means building mixers, dough troughs, proofers, ovens, coolers and conveyors so...
• Hygienic Design of Belt ConveyorsHygienic design of belt conveyors covers how belts, frames, rollers, guides and drives are built so...
• Hygienic Design of TanksHygienic design of tanks covers how storage and process vessels are shaped, finished and fitted so...
• Hygienic Floor DesignHygienic floor design is the choice of floor materials, slopes, drains and wall joints that lets...

I

• Ice creamA frozen dessert made from cream, milk and sugar, churned while it freezes so small ice...
• IcingA sweet coating for cakes, cookies and pastries, made mainly from sugar and often thinner and...
• InfusingSteeping an ingredient such as vanilla, tea, herbs, spices or citrus peel in a warm liquid...
• Instant yeastDried yeast with fine granules that can be mixed straight into dry ingredients without dissolving first....
• Integrated Pest Management (IPM)Integrated pest management (IPM) is a prevention-first way to control pests that combines sanitation, exclusion, monitoring...

J

• JamA thick, spreadable preserve made by cooking crushed or chopped fruit with sugar until it sets.

K

• KefirA tangy, slightly fizzy fermented milk drink made with kefir grains, a mix of bacteria and...
• Kill StepA kill step is a processing step, such as baking, cooking or pasteurizing, that is lethal...
• Kitchen scaleA scale for weighing ingredients, the most accurate way to measure for baking.
• KneadingWorking dough by pushing, folding and turning it to develop gluten, making the dough smooth, elastic...
• Kouign-amannA caramelized, buttery pastry from Brittany, France, made from laminated yeast dough folded with sugar as...

L

• Laminated doughA dough made of many thin, alternating layers of dough and butter, created by repeatedly rolling...
• LatticeA top crust for a pie made by weaving strips of pastry over and under each...
• LavenderAn aromatic flower whose dried buds, culinary lavender, add a floral, slightly herbal flavor to cookies,...
• Lemon cakeA cake flavored with lemon zest and juice, from a lemon loaf with a tangy glaze...
• Lemon curdA smooth, tangy spread of lemon juice and zest, sugar, eggs and butter, cooked gently until...
• LemonadeA drink of lemon juice, water and sugar, served cold, often sweetened with a simple syrup...
• ListeriaListeria monocytogenes is a hardy bacterium that causes listeriosis, a rare but serious foodborne infection. Unlike...

M

• MadeleineA small, buttery French sponge cake baked in a shell-shaped mold, known for the hump on...
• Maillard reactionThe browning reaction between proteins and sugars under heat that gives baked goods their golden crust...
• MaintenanceIn food safety, maintenance means keeping buildings, equipment and instruments in good repair, and doing repair...
• MangoA sweet, juicy tropical stone fruit with fragrant orange flesh, used in sorbets, mousses, lassi and...
• Maple sugarSugar made by boiling maple sap until almost all the water is gone, then stirring it...
• Maple syrupA syrup made by boiling down the sap of maple trees, mainly from northeastern North America,...
• MarshmallowA soft, springy confection of whipped sugar syrup set with gelatin.
• Marshmallow fluffA spreadable, fluffy marshmallow cream made from corn syrup, sugar and egg whites, used in fluffernutter...
• MascarponeA rich, soft Italian cream cheese made by heating cream and setting it with acid, with...
• MatchaA finely ground powder of shade-grown Japanese green tea leaves, whisked into drinks or used to...
• Melting chocolateGently heating chocolate until it turns smooth and liquid, using low heat so it doesn't scorch...
• MeringueEgg whites whipped with sugar into a glossy foam, baked until crisp or used soft as...
• Metal-to-Metal ProgramA metal-to-metal program is a routine of inspections and repairs that finds places where metal parts...
• Microbial Control ProgramA microbial control program is a food business's coordinated set of practices for keeping harmful bacteria,...
• MilkLiquid dairy milk, usually whole cow's milk in baking, adding moisture, protein, sugar and fat that...
• Milk chocolateA sweet, creamy chocolate made from cocoa solids, cocoa butter, sugar and milk powder.
• MilkshakeA cold drink made by blending ice cream with milk and flavorings until thick and smooth.
• MintAn aromatic herb, mainly peppermint and spearmint, used fresh, as an extract or in candy to...
• Mise en placeA French kitchen term meaning everything in its place: measuring and preparing all ingredients and tools...
• MoldMolds are microscopic fungi that grow on food and send root threads below the visible spot....
• MousseA light, airy dessert made by folding whipped cream or whipped egg whites into a flavored...
• MuffinA small, individual quick bread baked in a cup-shaped pan, made from a batter leavened with...

N

• Nut butterA spread made by grinding roasted nuts such as peanuts, almonds or cashews into a smooth...
• NutmegA warm, sweet, slightly woody spice from the seed of the nutmeg tree, used in custards,...

O

• Operational MethodsOperational methods are the written, everyday procedures a food business follows to receive, store, handle, make,...
• Outside Grounds ProgramAn outside grounds program sets out how a food facility keeps its yard, roads, parking areas,...

P

• Pain au chocolatA French laminated yeast pastry, made from croissant dough rolled around one or two bars of...
• Panna cottaAn Italian dessert of sweetened cream gently set with gelatin, served chilled.
• Passion fruitA tropical fruit with a wrinkled purple or yellow shell and a fragrant, tart pulp full...
• PasteurizationPasteurization heats a food such as milk or liquid eggs to a set temperature for a...
• PastryDough made mainly from flour and fat, and the baked goods made from it, from flaky...
• Pastry creamA thick, cooked custard of milk, sugar, egg yolks and starch, usually flavored with vanilla, used...
• Peanut AllergyPeanut allergy is an allergic reaction to peanut protein. Peanuts are legumes, not tree nuts, but...
• PeanutsLegumes that grow underground and are eaten like nuts, used roasted, chopped or as peanut butter...
• PearsA sweet, juicy fruit used fresh, poached or baked in tarts, cakes and crumbles.
• Pecan pieA Southern American pie with a sweet, gooey filling of eggs, sugar, butter and corn syrup,...
• PecansButtery, sweet nuts from the pecan tree, native to North America and used in pecan pie,...
• PectinA natural gelling fiber found in fruit, especially apples and citrus peel, that sets jams and...
• Personnel PracticesPersonnel practices are the hygiene and health rules food workers follow, such as handwashing, clean clothing,...
• Petit fourA small, bite-sized French cake or confection, often a tiny layered cake coated in fondant or...
• Physical Foreign MaterialsPhysical foreign materials are hard or sharp objects, such as metal, glass, hard plastic, rubber, wood...
• PieA baked dish with a pastry crust that holds a sweet or savory filling, sometimes covered...
• Pie crustThe pastry shell of a pie, usually made from flour, cold fat, a little salt and...
• PineappleA sweet-tart tropical fruit used fresh, canned or cooked in cakes, tarts and desserts such as...
• PipingSqueezing frosting, batter, dough or cream through a bag and tip to make shapes, borders, writing...
• Piping bagA cone-shaped bag, used with or without a metal or plastic tip, for piping frosting, cream,...
• PistachiosGreen, slightly sweet nuts from the pistachio tree, used in gelato, baklava, cannoli, cookies and pastries.
• PretzelA baked bread twisted into a knot and dipped in an alkaline bath before baking, which...
• ProofingThe final rise of shaped yeast dough before it is baked, when the yeast fills it...
• PuddingIn American usage, a soft, creamy dessert of milk, sugar and a starch or eggs; in...
• Puff pastryA laminated dough of many thin layers of dough and butter that puffs into crisp, flaky...
• PumpkinA winter squash whose cooked, puréed flesh is used in pumpkin pie, breads, muffins and cheesecakes.
• Pumpkin pieA spiced custard pie made with pumpkin purée, eggs, sugar and milk or cream, traditional at...
• Pumpkin pie spiceA blend of warm spices, usually cinnamon, ginger, nutmeg and cloves or allspice, used to flavor...

Q

• Quality AssuranceQuality assurance (QA) is the overall system a food business uses to make sure every product...
• Quality Control for Baking IngredientsQuality control for baking ingredients is the routine inspection and testing of flour, grains and other...

R

• Raspberry jamA sweet preserve made by cooking raspberries with sugar until thick and spreadable, used in cookies,...
• Raspberry pieA fruit pie filled with fresh or frozen raspberries, thickened and baked in a pastry crust.
• Raw Flour and Raw DoughMost flour is a raw agricultural product that has not been treated to kill germs. Raw...
• RecallA recall removes or corrects a food product already on the market because it breaks the...
• Red velvet cakeA tender, mildly chocolate layer cake with a red color, made with buttermilk and vinegar and...
• Regulatory OverviewA regulatory overview maps which agencies and rules apply to a food business. For U.S. bakeries...
• Rhubarb pieA tart, spring pie made from chopped rhubarb stalks, often with strawberries, sugar and a thickener.
• Rice puddingA creamy dessert of rice slowly cooked in milk and sugar, often flavored with vanilla, cinnamon...
• RicottaA soft, fresh Italian cheese with small, moist curds, traditionally made from whey, used in cannoli,...
• Room temperatureIn baking, the moderate temperature (around 68 to 72°F, 20 to 22°C) that butter, eggs and...
• Royal icingA smooth icing made from egg whites or meringue powder and powdered sugar that dries hard...
• Rubbing inWorking cold fat into flour with fingertips, a pastry blender or a food processor until it...
• RugelachSmall crescent-shaped Jewish pastries made from a tender cream cheese or sour cream dough rolled around...

S

• SaltSodium chloride, used in small amounts in almost every sweet recipe to sharpen flavor, balance sweetness...
• Salted caramelCaramel finished with a noticeable amount of salt, which balances the sweetness and deepens the toasty,...
• Sanitary DesignSanitary design is the practice of building food equipment, rooms and processing systems so every surface...
• SanitationSanitation is the everyday work of keeping a food facility, its equipment and its food-contact surfaces...
• SconeA lightly sweet British quick bread made from flour, cold butter, a leavener and milk or...
• Self-inspectionsA self-inspection is a scheduled walk-through a food business performs on itself, using a checklist to...
• Shellfish AllergyShellfish allergy is a reaction to crustaceans such as shrimp, crab and lobster, or to mollusks...
• ShortbreadA rich, crumbly Scottish cookie traditionally made from 1 part sugar, 2 parts butter and 3...

E

• ÉclairA long French pastry of piped choux dough, baked hollow, filled with pastry cream and topped...