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A mixture of flour, baking powder, salt and shortening that are combined to form a base for making breads, biscuits, and flat cakes.

Raw or cooked seafood served over a bed of rice, which is often part of a meal of sushi. Nigri is often formed into rectangular cakes of rice with a layer of wasabi sauce and a thin piece of raw fish or cooked seafood.

A variety of white Peach that originated in Asia. The name was derived from the appearance, which looks like a cake donut.

Refers to the process of lightly sprinkling a fine layer of a powdered or granulated ingredient onto food.

Small confections having a peppermint flavor, which are eaten as candy or used for decorating and flavoring in cakes, cookies and other desserts.

An Asian paste made from grinding fermented shrimp and salt together, which may be dried to be shaped into cakes or kept in a soft, paste form.

Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.

A French term used to refer to the pastry chef, pastry cook or person working with confections, such as cake and pastry decorators.

A paste mixture used for making molded decorations. Works especially well on flowers and leaves used to decorate wedding cakes.

Sweetened dough that is formed into a ring or ball and then deep-fried. The deep-frying process produces a browned surface covering a moist cake.

Refers to the final course of a meal. In the United States, dessert usually consists of a sweet dish such as cake, pastry, or ice cream.

The process of combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform.

A concentrated flavoring made from the combination of almond oil with alcohol. It is used as a flavoring in many recipes, especially cakes and pastries and it can be purchased in various sized bottles.

A food decorating powder that provides a metallic or pearl-like reflective quality to cookies and sweets when lightly sprinkled over the surface of the food.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

A sweet chocolate dessert that has a history of different stories of origin, but all pointing to being created around the mid 1800's.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences.

Long flat egg noodles that have been deep-fried in a flattened nest shape and then dried. The fried noodle cakes are fragile so they need to be handled with care.

A quick bread, originating in Scotland, that is often served as a breakfast food or as a snack with a hot beverage.