Glossary of terms (E)

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Egg Wash

A mixture of beaten eggs (yolks, whites, or whole eggs) with either milk or water. Used to coat cookies and other baked goods to give them a shine when baked.

Electric Hand Mixer

A hand held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites and sugar. Dough hooks are also available for some models to mix and knead yeast mixtures.

Electric Mixer

A large worktop piece of equipment which has the capacity to mix large amounts of bread, cake, icing and pastry dough. Food mixers also often have useful extra attachments such as a blender, juice extractor, pasta maker or coffee grinder.

Elongated

To taper an icing decoration by relaxing the bag pressure and movement before stopping the technique.

Embroidery

A delicate technique that creates a pattern on the top and sides of the cake using a series of straight and curved lines, dots and flower shapes resembling fine embroidery.

Eggs:
In home baking, neither the shell color nor the grade of
egg matter. The size standard recipes call for is large unless stated
otherwise. Eggs perform many functions – leavening, binding, thickening, coating or glazing, emulsifying, moisturizing or drying, and adding color, flavor, and nutrients to the finished product. Eggs also may be used to retard crystallization in some frosting.
Egg wash:
A thoroughly combined mixture of 1 whole egg, egg yolk, or egg white mixed with 1 tablespoon cold water or milk. This mixture is brushed on the unbaked surface of breads, pastries, or other baked goods just before baking to provide a rich color or gloss to the crust.
Egg yolk:
The yellow center portion of a whole egg; an emulsifier contaning lecithin, vitamins, lutein, fat and choline.
Elasticity:
Capable of recovering shape after stretching; developed gluten in dough is elastic.
Electrolyte:
Dissolved compound capable of carrying an electric current and be broken down into elemental parts.
Emulsify, emulsifier:
An ingredient such as an egg that, when beaten with two non-mixing ingredients like oil and vinegar, will hold them in a suspension so they do not separate.
Enrich:
To improve the nutritional value of an ingredient or food. Baked goods may be enriched by using milk, enriched flour, whole grain flours, eggs, soy protein or flour.
Endosperm:
The starch granules in grain embedded in
gluten-forming proteins from which flour or meal is produced;
80-85% of a wheat kernel is endosperm. (See The Whole Kernel
diagram, p. 170)
Enriched:
see also Enrich.
Equipment:
Hand or electrical tools and appliances needed to accomplish a task, craft or job.
Equivalent:
Equal or the same (Ex: three teaspoons is equivalent to one tablespoon).
Regional Clubs