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Coating

Coating a pastry base or cake with liquids such as fruit juice, a sugar solution or alcohol.

Crisping up

Putting in the oven and rebaking for a short time. It is done to revive cakes and pastries which been frozen and defrosted or have lost some of their freshness while being stored, such as bread and rolls.

Cakes and pastries with icing or glaze cannot be crisped up.

Dusting

Dusting cakes and pastries with icing (confectioners’) sugar or cocoa powder by shaking through a sieve or flour dredger.

Folding in

The careful incorporation of whipped cream, beaten egg whites, almonds, etc. into another mixture, pastry or dough. It is done with a spatula, cooking spoon or whisk.

Garnishing

Giving food a pleasing appearance. This includes piping whipped cream or icing on cakes and pastries, and applying other decorations.

Kneading

Working several ingredients to make a smooth, even dough. A hand-mixer with a kneading hook attachment can be used to knead the dough or you can knead the dough with your hands.

Stirring in

The slow, careful stirring in and mixing of fine substances such as flour or liquids into a dough with a spatula, cooking spoon or whisk