E-J

Products based on the aromatic essential oils of plant materials that are distilled by various means. In extracts, the highly concentrated oils usually are suspended in alcohol to make them easier to combine with other foods in cooking and baking. Almond, anise, lemon, mint, orange, peppermint, and vanilla are some of the extracts sold.

An imitation extract made of chemical compounds. Unlike an extract or oil, a flavoring often does not contain any of the original food it resembles. Some common imitation flavorings available are banana, black walnut, brandy, cherry, chocolate, coconut, maple, pineapple, raspberry, rum, strawberry, and vanilla.

To make a scalloped, decorative pattern or impression in food, usually a piecrust.

A method of gently mixing ingredients -- usually delicate or whipped ingredients that cannot withstand stirring or beating. To fold, use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom over close to the surface.

Either liquid, paste, or powdered edible dyes used to tint foods.

To apply a sweet cooked or uncooked topping to cakes, cupcakes, or cookies. Frosting is soft enough to spread but stiff enough to hold its shape.

A rich chocolate icing made of bittersweet chocolate and whipping cream heated and stirred together until the chocolate melts. The mixture is cooled until lukewarm and poured over a cake or torte for a satiny, glossy finish.

To add visual appeal to a finished dish by decorating it with small pieces of food or edible flowers. The term also refers to the items used for decoration.

A semitropical plant whose root is used as a pungent spice. Ginger has a slightly hot flavor and nippy aroma. Ginger comes fresh as gingerroot, powdered, and in candied or crystallized form.

A thin, glossy coating on a food. There are numerous types of glazes. A mixture of powdered sugar and milk can be drizzled on cookies, cakes, or breads for a glaze.

An elastic protein present in flour, especially wheat flour, that provides most of the structure of baked products.

Sometimes called wheat gluten, made by removing most of the starch from high-protein, hard-wheat flour. If you can't find gluten flour at your supermarket, look for it at a health-food store. Store it in an airtight container in a cool, dry place for up to 5 months, or freeze it for up to a year.

To rub food -- especially hard cheeses, vegetables, and whole nutmeg and ginger -- across a grating surface to make very fine pieces. A food processor may also be used.

To coat a utensil, such as a baking pan or skillet, with a thin layer of fat or oil.

To mechanically cut a food into small pieces, usually with a food grinder or a food processor.

To drizzle or spread baked goods with a thin frosting.

To extract the natural liquid contained in fruits and vegetables. This can be done with a juicer or -- in the case of citrus fruits -- simply by squeezing wedges of fruit over a measuring cup to catch the juice.