Icing
Also called 'frosting'. The combination of confectioners or 'icing' sugar with other ingredients makes an 'icing'. There are numerous types of icings, both thick and thin, cooked and uncooked, starting with a simple mixture of powdered sugar and water, to beating hot sugar syrup into stiffly beaten egg whites

Infusion
Extracting flavours by hot soaking in liquid in a covered pan. The term also refers to the liquid resulting from this process.

Knead
To work dough by pressing it with the heels of the hand, folding it, turning it, and repeating each motion until the dough is smooth and elastic.

Level
Dry ingredients are scooped onto a spoon and then levelled off with a straight edge, such as a knife or spatula.

Liason
A mixture of cream and egg yolks, used to thicken and enrich sauces.

Macaroon
A chewy cookie made with sugar, egg whites, and almond paste or coconut.

Macerate
To soften by soaking in a liquid or syrup.

Marzipan
A paste of ground almonds, sugar, and egg whites used to cover cakes or make petit fours. Most often used to cover classic fruit cake, before the icing.

Mash
To break food by pressing it with the back of a spoon, a masher or forcing it through a ricer.

Meringue
Egg whites beaten until they are stiff, then sweetened. It can be used as the topping for pies, or baked into firm biscuits.