UPMSP Class 12 Baking & Confectionery - Code 206 key terms

French phrase meaning 'everything in its place'; the practice of gathering, measuring and arranging all ingredients and tools before starting a bakery task so work proceeds without interruption or error.

Weighing ingredients or portions accurately, usually in grams, so that formulas stay consistent from batch to batch; a digital scale is preferred over volume cups for flour and other dry ingredients.

Hazard Analysis and Critical Control Points: a systematic food-safety system that identifies biological, chemical and physical hazards at each step and sets critical limits, monitoring and corrective actions to control them.

Transfer of harmful microorganisms or allergens from one food, surface or utensil to another, for example raw egg traces reaching ready-to-eat cream through an unclean whisk or bench.

Reducing microorganisms on food-contact surfaces to a safe level using heat or an approved chemical solution after cleaning; cleaning removes soil, whereas sanitising kills or reduces microbes.

First In, First Out: a stock-rotation rule under which the oldest delivered ingredients are used before newer ones, limiting spoilage and stale stock, especially for flour, eggs, dairy and chocolate.

A formula system in which every ingredient is expressed as a percentage of total flour weight, which is always 100 percent; it makes recipes easy to scale and compare.

An elastic protein network formed when wheat flour is hydrated and worked; it traps gas and gives structure to bread, and its strength depends on flour protein level and mixing.

The proportion of protein in flour, which determines how much gluten can form; strong bread flour is high in protein, while cake flour is low and gives tender, crumbly results.

Flour with low protein, such as cake or pastry flour, forming little gluten; it is chosen for sponges, shortcrust and cookies where tenderness matters more than gas retention.

Any fat used in baking that coats flour particles and limits gluten development, producing a tender, 'short' texture; the term also names specialised bakery fats used for this purpose.

A substance that produces gas to raise dough or batter; examples are yeast (biological), baking powder and baking soda (chemical), and steam or trapped air (physical).

A chemical leavener containing bicarbonate of soda plus an acid and a starch filler; it releases carbon dioxide in the batter and again in the oven, so it is described as double-acting.

Sodium bicarbonate, an alkaline chemical leavener that needs an acid such as buttermilk, curd or cocoa to release carbon dioxide; excess leaves a soapy taste and yellow crumb.

The stage of mixing in which flour hydrates, gluten forms and the dough becomes smooth, elastic and capable of holding gas; it is judged by feel and by the windowpane test.

A check for gluten development in which a small piece of dough is stretched thin between the fingers; if it forms a translucent sheet without tearing, the dough is fully developed.

The action of yeast on sugars in dough, producing carbon dioxide that raises it and alcohol and acids that build flavour; temperature and time control the speed and character of this process.

The final rise given to shaped dough before baking, allowing yeast to produce gas and the dough to relax and increase in volume; under-proofing and over-proofing both cause faults.

The rapid rise of bread in the first minutes of baking as gases expand and yeast activity peaks before heat kills the yeast; a good spring needs well-developed gluten and adequate proof.

A rest period in which flour and water are mixed and left before salt and yeast are added, letting hydration and gluten formation begin and yielding a more extensible dough.

The correct proportion of flour, sugar, fat, egg, liquid and leavener in a recipe so the baked item has the intended structure, moisture and tenderness; imbalance causes characteristic faults.

A cake mixing technique in which fat and sugar are beaten until pale and fluffy to incorporate air, after which eggs and then sifted dry ingredients are folded in.

A sponge technique in which whole eggs or egg whites are whipped with sugar to a stable foam that traps air, then flour is folded in gently to avoid deflating the batter.

A gentle mixing motion using a spatula to combine a light, air-filled mixture with a heavier one without knocking out the trapped air that provides lift.

Large elongated holes running through a cake crumb, usually caused by over-mixing after flour is added, too much leavener or an oven that is too hot.

A pastry method in which cold fat is worked into flour with the fingertips until it resembles breadcrumbs, coating the flour and limiting gluten so the baked crust is short and tender.

A simple pastry of flour, cold fat, salt and a little water, mixed to a crumbly texture and rested before rolling; it is used for tarts, pies and quiches.

Chilling or standing dough before rolling and baking so gluten relaxes and fat firms, which prevents shrinkage during baking and makes the pastry easier to handle.

The process of folding fat and dough together in repeated layers to create puff and Danish pastries; steam from the fat separates the layers and lifts them during baking.

A laminated pastry made by enclosing a block of butter in dough and rolling and folding it several times; in the oven the water in the butter turns to steam and lifts the many layers.

A laminated, enriched yeast dough with egg and sugar, rolled with a butter block, shaped and filled, then proofed and baked; it combines lamination with yeast fermentation.

A paste of water, fat and flour cooked on the stove, then beaten with eggs; it is piped and baked, and steam expands it into a hollow shell for éclairs and profiteroles.

Named stages of a boiling sugar syrup, judged by temperature or by testing in cold water, ranging from thread and soft ball through hard ball to crack and caramel.

The browning and flavour development of sugar when heated above about 160–170 degrees Celsius, producing colour, bitterness and aroma without any protein being present.

A smooth, pliable sugar paste or a creamy confection made from a cooked sugar syrup that is cooled and worked until it crystallises finely; it is used for icing and sweets.

An emulsion of melted chocolate and warm cream, sometimes with butter, used as a filling, glaze or truffle centre; the ratio of cream to chocolate controls its firmness.

Controlled heating and cooling of chocolate so cocoa butter crystallises in a stable form, giving a glossy finish, a clean snap and resistance to fat bloom.

A dull grey or white film on chocolate caused by cocoa butter rising to the surface (fat bloom) or by sugar dissolving and recrystallising (sugar bloom), usually from poor storage.

A thick pastry cream made by cooking milk, sugar, egg yolks and starch until it boils, then cooling it; it is used to fill éclairs, tarts and Danish pastries.

A mixture of milk and egg, usually with sugar, that is cooked gently until it thickens; overheating causes the egg proteins to curdle, so it is often cooked over a water bath.

A light, airy dessert made by folding whipped cream or egg whites into a flavoured base such as chocolate, fruit or custard, then chilling until set.

A broad Hindi term for Indian sweets, typically made from milk, khoya, sugar, ghee, gram flour or semolina, and often associated with festivals and celebration.

Also called mawa: milk slowly simmered and stirred until most moisture evaporates, leaving a thick solid used as a base for many Indian sweets such as barfi and gulab jamun.

Calculating the cost of ingredients and labour in a single serving by dividing the batch cost by the number of portions, so the selling price can be set with a target margin.

The cost of ingredients used to produce a dish divided by its selling price, expressed as a percentage; it is a key control measure for bakery profitability and pricing decisions.

The number or weight of finished items a formula produces, or the usable portion of an ingredient after trimming and waste; accurate yield is essential for costing and portion control.

The period during which a stored product remains safe, wholesome and acceptable in taste and texture; it depends on ingredients, moisture, packaging and storage conditions.

The planned sequence of production steps and staff tasks in a bakery, arranged so that work moves smoothly from storage to mixing, baking, cooling and packing without bottlenecks.