Börek (Burekas) – Popular in the Middle East, Borek is a family of filled pastries made with thin flaky phyllo dough or puff pastry dough. Borek comes in a variety of different flavors, including cheese, spinach, and potato.

Croissant Dough – Croissant dough is made from a layered yeast-leavened dough. The dough is laminated with butter or margarine, although butter is usually used for its superior flavor. The dough is flaky and is similar to puff pastry dough.

Danish Dough – Danish dough is a specialty of Denmark and neighboring Scandinavian countries, It is leavened with yeast and often filled with cheese, fruits or custard. It is a light, flaky, rich, and laminated dough, similar to croissant dough.

Dough Sheeter/Sheeting – Dough sheeting technology is used by bakeries to roll out dough onto a dough sheet with a desired even dough thickness.

Gluten – Gluten is a protein composite found in wheat and other grains. Gluten gives elasticity to dough, helping it rise and keep its shape. It often gives the final product a chewy texture.

HAACP (Hazard Analysis and Critical Control Points) – A preventive approach to food safety from biological, chemical and physical hazards in the production process. HAACP is designed to prevent hazards on finished product and design measurements to reduce these risks.

Kosher – Kosher foods are those that conform to the regulations of kashrut. Food that may be consumed according to halakha is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér, meaning “fit”.

Lamination – Lamination is a term for the process of alternating layers of dough and fat (butter, margarine, shortening, etc.) when making dough.

Parve (Pareve) – A Hebrew term describing food without any meat or dairy ingredients.

Patisserie – A patisserie is a French or Belgian bakery that specializes in pastries and sweets.

Pescatarianism (Pescetarian) – Pescatarianism is the practice of following a diet that includes fish or other seafood, but not the flesh of other animals.

Phyllo (Filo) Dough – Phyllo dough, or phyllo pastry, is a dough made from paper-thin sheets of unleavened flour dough, separated by a thin layer of butter. It is used for Middle Eastern and Balkan pastries.

Puff Pastry Dough – Puff pastry dough is made by laminating butter, margarine or shortening between layers of pastry dough. It is then rolled out, folded and allowed to rest. The process is repeated multiple times, producing a light flaky pastry with many layers. There are several methods of making puff pastry, including Scotch/Blitz Method, English Method, and French Method. Here at Jecky’s Best we use the French Method.

Saturated Fat – Fat that consists of triglycerides containing only saturated fatty acids.

Tarte Tatin – Tarte Tatin comes from France and was created by the Tatin sisters It is an upside-down tart in which the fruit is caramelized in butter and sugar before the tart is baked.

Trans fat – Trans fats are unsaturated fats which are uncommon in nature, but can be created artificially. Fats such as vegetable oils are hydrogenated to produce saturated fats.

Veganism (Vegan) – Veganism is the practice of refraining from consuming animal products and animal byproducts. This includes meats, eggs, dairy, and other animal-derived substances.

Vegetarianism (Vegetarian) – Vegetarianism is the practice of abstaining from the consumption of meat.

Viennoiserie – Viennoiseries are baked goods made from either a yeast-leavened dough in a manner similar to bread, or from puff pastry. It has added ingredients which gives them a richer, sweeter character. The dough is often laminated.