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Cake : A product obtained by baking a leavened and shortened batter containing flour, sugar,
milk, liquid, flavouring, shortening and a leavening agent.
Cake Faults : Deviations from the standards of perfection for the type of cake.
Cake Machine : Machine with vertical agitators operating at different speeds used for mixing
cake ingredients.
Caramelized sugar : Dry sugar heated with constant stirring until melted and dark in colour,
used for flavouring and colour.
Carbohydrates : Sugar and starches derived chiefly from fruits and vegetables sources
which contain set amounts of carbon, hydrogen and Oxygen.
Carbon Dioxide : a colourless, tasteless, edible gas obtained during fermentation or from a
combination of soda and acid.
Carbonated Ammonia : Leavening agent made of ammonia and carbonic acid.
Cardamom : Seed of an East India spice plant; used for flavouring.
Casein : The principle nitrogenous or protein part of milk.
Cinnamon : The aromatic bark of certain trees of the laurel family, ground and used as a
spice/flavouring.
Citron : The sweetened rind of the fruit.
Clear Flour : Lower grade and higher ash content flour remaining after the patent flour has
been separated.
Cocoa : A powder made from chocolate from which part of the cocoa butter has been
extracted.
Coconut : The inside meat of the coconut, shredded or grated.
Coffee Cake : Sweet yeast leavened dough made in various shapes, with filling or topping.
Colours : Shades produced by the use of dyes.
Compounds : In the baking industry certain mixture of fats and oils.
Corn Meal : A coarse meal made by grinding corn.
Cottage Cheese : The drained curd of soured or coagulated cream, pressed and mixed until
smooth.
Cream : The fat portion of cow’s milk; also a thickened cooked mass of sugar, milk and a
thickener used for pies and fillings.
Creaming : The process of mixing and aerating shortening and another solid such as sugar
or flour.
Cream pies : One crust pies having cream filling, usually topped with whipped cream or
meringue.
Cripple : A mis-shapen, burnt or otherwise undesirable unit.
Crusting : Formation of dry crust on surface of doughs due to evaporation of water from the
surface.
Cupcakes : Small cakes of layer cake batter baked in muffin pans.
Current : The acidulous berry of a shrub, usually dried.
Custard : A sweetened mixture of eggs and milk which is baked or cooked over hot water.
milk, liquid, flavouring, shortening and a leavening agent.
Cake Faults : Deviations from the standards of perfection for the type of cake.
Cake Machine : Machine with vertical agitators operating at different speeds used for mixing
cake ingredients.
Caramelized sugar : Dry sugar heated with constant stirring until melted and dark in colour,
used for flavouring and colour.
Carbohydrates : Sugar and starches derived chiefly from fruits and vegetables sources
which contain set amounts of carbon, hydrogen and Oxygen.
Carbon Dioxide : a colourless, tasteless, edible gas obtained during fermentation or from a
combination of soda and acid.
Carbonated Ammonia : Leavening agent made of ammonia and carbonic acid.
Cardamom : Seed of an East India spice plant; used for flavouring.
Casein : The principle nitrogenous or protein part of milk.
Cinnamon : The aromatic bark of certain trees of the laurel family, ground and used as a
spice/flavouring.
Citron : The sweetened rind of the fruit.
Clear Flour : Lower grade and higher ash content flour remaining after the patent flour has
been separated.
Cocoa : A powder made from chocolate from which part of the cocoa butter has been
extracted.
Coconut : The inside meat of the coconut, shredded or grated.
Coffee Cake : Sweet yeast leavened dough made in various shapes, with filling or topping.
Colours : Shades produced by the use of dyes.
Compounds : In the baking industry certain mixture of fats and oils.
Corn Meal : A coarse meal made by grinding corn.
Cottage Cheese : The drained curd of soured or coagulated cream, pressed and mixed until
smooth.
Cream : The fat portion of cow’s milk; also a thickened cooked mass of sugar, milk and a
thickener used for pies and fillings.
Creaming : The process of mixing and aerating shortening and another solid such as sugar
or flour.
Cream pies : One crust pies having cream filling, usually topped with whipped cream or
meringue.
Cripple : A mis-shapen, burnt or otherwise undesirable unit.
Crusting : Formation of dry crust on surface of doughs due to evaporation of water from the
surface.
Cupcakes : Small cakes of layer cake batter baked in muffin pans.
Current : The acidulous berry of a shrub, usually dried.
Custard : A sweetened mixture of eggs and milk which is baked or cooked over hot water.