This is a rest period given to dough during kneading process. It allows the dough to absorb more water resulting in dough that is moist, stretchy and easier to shape
Cookery
The art or practice or preparing food by boiling, baking, roasting, frying
Dough
Thick mixture of flour, water etc to be made into bread
Fluffy
To make light and airy
Frothy
To cause a liquid to foam, mass of small bubbles
Mature Cake
Cake is said to mature when it has been stored for a while allowing the ingredients to sort of ripen to become tastier and richer. The longer it stays, the sweeter it becomes
Meringue
Mixture of whites of eggs and sugar used as covering over sweet pies
Mise En Place
Mise en place is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared
Source: Wikipedia
Pastry
Mixtures that contains flour, fat and water and usually prepared by baking in an oven
Recipe
Set of instructions for preparing food or dish
Set
To set means when your mixture has risen and taken its form
Stock
Stock or Broth is a liquid in which sasoned meat is simmered
Swallow
A generalised terms for paste-like balls eaten with soup. Examples are garri, pounded yam, amala, starch or semovita
Whisking
To stir rapidly with a fork or whisker to make a stiff light mass from liquid
