篇一：蛋糕的英语单词

蛋糕的英语单词

柠檬奶油卷 Lemon Roulade

蓝莓起士蛋糕 Blueberry Cheese Cake 巧克力起士蛋糕 Chocolate Cheese Cake 五壳核果糕 Banana Oatmel Mousse Cake 香草泡芙酥 Vanilla `Eclair

醇酒三色糕 Ligueur Perfumed Triplet Cake> 绿仙香茶糕 Green Tea Cake

金黄芒果糕 Mango Mousse

草莓多姿糕 Strawberry Mousse

千层酥 Napoleons

红豆杏仁卷 Almond Roulade

千层咖啡包 Curry Cake

黑森林 Black Forest Cake

巧克力富奇 Chocolate Fudge

茅屋乳酪 Cottage Cheese Cake

法式乳酪 French Cheese Cake

大理石乳酪 White Chocolate Cheese Cake 樱桃乳酪 Cherry Cheese Cake

欧香咖啡幕斯 Espresso Mousse

香草摩卡幕斯 Vanilla Mocha Mousse 芒果夏绿地 Mango Charlotte

起士蛋糕 ~~~ 咖啡店经典蛋糕 Cheese Cake 海绵蛋糕Sponge Cake

戚风蛋糕Chiffon Cake

香草奶油蛋糕 Vanilla Cream Cake 巧克力口味 Marbled Chocolate

大理石蛋糕 Cheese Cake

巧克力蛋糕 Chocolate Cake

瑞士巧克力蛋糕 Swiss Chocolate

白巧克力蛋糕 White Chocolate Cake 蛋糕 cake

樱桃蛋糕 Cherry cake

醇酒三色糕 Ligueur Perfumed Triplet Cake> 绿仙香茶糕 Green Tea Cake

金黄芒果糕 Mango Mousse

草莓多姿糕 Strawberry Mousse

千层酥 Napoleons

红豆杏仁卷 Almond Roulade

千层咖啡包 Curry Cake

黑森林 Black Forest Cake

巧克力富奇 Chocolate Fudge

茅屋乳酪 Cottage Cheese Cake

法式乳酪 French Cheese Cake

大理石乳酪 White Chocolate Cheese Cake 樱桃乳酪 Cherry Cheese Cake

欧香咖啡幕斯 Espresso Mousse

香草摩卡幕斯 Vanilla Mocha Mousse 芒果夏绿地 Mango Charlotte

起士蛋糕 ~~~ 咖啡店经典蛋糕 Cheese Cake 海绵蛋糕Sponge Cake

戚风蛋糕Chiffon Cake

香草奶油蛋糕 Vanilla Cream Cake 巧克力口味 Marbled Chocolate

大理石蛋糕 Cheese Cake

巧克力蛋糕 Chocolate Cake

瑞士巧克力蛋糕 Swiss Chocolate 白巧克力蛋糕 White Chocolate Cake

篇二：各种蛋糕的英文表达

蓝莓乾酪蛋糕(Blueberry Cheese Cake)

天使蛋糕(Angelfood cake)

苹果蛋糕(Apple cake)

兰姆糕(Babka)（一种加有桔皮、兰姆酒、杏仁和葡萄干的咖啡蛋糕） 年轮蛋糕 (Baumkuchen)

生日蛋糕(Birthday cake)

奶油蛋糕(Butter cake)

蝴蝶蛋糕(Butterfly cake)

胡萝卜蛋糕(Carrot cake)

奶酪蛋糕(Cheesecake)

巧克力蛋糕(Chocolate cake)

圣诞蛋糕(Christmas cake)

雪芳蛋糕(Chiffon cake)

纸杯蛋糕(Cupcake)

恶魔蛋糕(Devil's food cake)

葡萄干蛋糕(Eccles cake)

色情蛋糕(Fairy cake)

水果蛋糕(Fruit cake)

德式巧克力蛋糕(German chocolate cake)

热那亚式蛋糕(Génoise Cake)

姜饼蛋糕(Gingerbread)

牛油蛋糕(Gooey butter cake)

热牛奶蛋糕(Hot milk cake)

冰奶油蛋糕(Ice cream cake)

佳发蛋糕(Jaffa Cakes)

马德拉岛蛋糕(Madeira cake)

纸包蛋糕(Paper wrapped cake)

花色小蛋糕(Petit fours)

倒转煎菠萝蛋糕(Pineapple Upside Down Cake)

磅蛋糕(Pound cake)(因以面粉，黄油，糖等原料各一磅而得名) 伊丽莎白女王蛋糕(Queen Elisabeth cake)

红豆蛋糕(Red bean cake)

红色天鹅绒蛋糕(Red velvet cake)

萨克大蛋糕(Sachertorte)(一种杏仁果酱馅巧克力奶油蛋糕) 黑森林蛋糕(Schwarzwald Cake)

重油水果蛋糕(Simnel cake)

香料蛋糕(Spice cake)

海绵蛋糕(Sponge cake)

卷蛋糕(Swiss roll)

绿茶蛋糕(Teacake)

香草切片蛋糕(Vanilla slice)

结婚蛋糕(Wedding cake)

篇三：冷冻蛋糕常见中英词汇

THE BASICS OF FROZEN CAKES

冷冻蛋糕基本介绍

引用地址：冷冻蛋糕专家-贝鲁尼蛋糕网

ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOLCIATES SINGAPORE

一、LEAVENING OF CAKES 蛋糕发酵

The forms of leavening can occur in cakes:蛋糕中发酵因素

Vapor pressure水蒸气压力

Chemical leavening 化学发酵物

Expansion of air cells incorporated during Mixing 在搅拌中产生气泡膨胀

二、 CLASSIFICATION OF CAKES 蛋糕分类

Based on functional ingredients that are involved in the retention of air cells in the batter:依据原材料持气功能来划分

-Foam cakes乳沬蛋糕 -Batter cakes而糊类蛋糕 -Chiffon cakes 戚风蛋糕

三、CLASSIFICATION

FOAM CAKES：乳沫蛋糕

Aeration properties based on egg content in Formulation 依据配方中蛋的含量来划分

膨松的程度

Formation of air cells based on whipping before adding other ingredients 气泡勺形成是 OF CAKES 蛋糕种类

在末加其它配料前在搅拌中形成的

Angel food cakes 天使蛋糕 -Uses only egg whites as the egg source 只使用蛋白 Sponge cakes海绵蛋糕

-uses whole eggs or fortified whole eggs 使用全蛋或强化全蛋

BATTER CAKES：面糊蛋糕

Aeration properties based on fat / oil in the Formulation 以配方中的汕脂来划分

A fat-water emulsion is formed during mixing which traps the air cells in the batter 在搅 拌过程中形成的脂肪乳状液裹住气泡

Layer cakes多层蛋糕

-Uses chemical leavening to enhance volume使用化学膨松物来增加其体积

Pound cakes重油蛋糕

-Leavening only by air incorporated during Mixing 在搅拌过程中与空气混合产生 的膨松效果

CHIFFON CAKES：戚风蛋糕

A combination of both batter type cakes and foam type cakes 面糊类与乳沫类蛋糕的

社入

Initially an oil-based batter is blended 先搅押油和 llj粉

At the end of this mixing, this batter is then folded into a whipped egg white / sugar mixture最iTI?加入蛋白/糖等混合物

四、BASIC CATEGORIES OF FROZEN CAKES 冷冻蛋糕基本分类

Raw frozen batter-many variations 冷冻面糊■多种

-Predominantly cake muffins and brownies大多数以蛋糕麦芬和核仁巧克力饼为主 -Essentially batter type cakes 面糊类蛋糕 -No foam or chiffon type 戚风类蛋糕

Baked frozen -many variations 烤后冷冻产品-多种 -Batter type面糊蛋糕

-Foam type乳泡蛋糕 -Chiffon type戚风蛋糕

五、INGREDINETS 配料

The basic ingredients used in the formulation of cakes can generally be classified in terms of their purpose and function in the cakes蛋糕配方中的基本原料一般是根据它们作用

和功能来分类的

Some ingredients can serve more than one function within the cake formulation 有原材 料有多重功能

六、INGREDIENT CATEGORIES 配料种类

TOUGHJENERS：韧性材料

These are ingredients that provide structure to the cakes as well as toughening or binding

it这些原料提供蛋糕的骨架同吋也可使蛋糕增加韧性和使其凝固

-Flour面粉 -Milk solids 奶固体 -Egg whites 蛋白

RENDERIZERS：柔性材料

These are ingredients that provide softness in the cake 有些配料可使蛋糕柔软 -Sugar 糖

-Fats (shortening，butter，oil)油脂(起酥油，黄油，液体，油）

-Egg yolks 蛋黄 -Chocolate 朱古力

-Other fat containing ingredients 其它脂肪配料

-Chemical leaveners 化学膨松剂

-Emulsifiers 乳化剂 -Starches 淀粉 -Gums胶类

-Sugar alcohols (polyols)多轻基化合物

MOISTENERS：湿性材料

These are ingredients that provide moistness in the cake and are associated with keeping quality这些配料提供水分使蛋糕保持质量

-Water 水

-Liquid milk 液态奶 -Eggs 蛋 -Syrups 糖衆 -Liquid sugar 液体糖

DRIERS：干性材料

These ingredients absorb and retain the moisture provided by the moisteners and they contribute to the body of the cake有些配料可吸收和保持湿性原料提供的水分，并组

成蛋糕的形状

-Flour面粉

-Milk solids 奶固体

-Instant starch 即溶淀粉

-Gums 胶

七、INGREDIENT CATEGORIES

FLAVORERS：增香/味材料

These ingredients contribute flavor, either distinctive or subtle to the product

-Salt 盐

-Sugar 糖

-Cocoa可可粉

-Chocolate 朱古力 -Butter 黄油 -Vanilla 香草

-Other flavor providing ingredients 其'乞

八、FLOUR面粉

The main function is structure 主要作ill是蛋糕的骨架

The main structural element is the starch 主要是淀粉构成其骨架

Protein make minor contribution to structure but controls Viscosity 蛋由质也有提供骨 架的功能也可以控制它的粘度

Too much protein might lead to a toughening of the Texture 太多的蛋白质或许导致其 结构坚硬

Different types of flour can be used for cakes depending on type of cake and characteristics desired蛋糕的特性，需要的面粉也不同

-These include: bread flour, all purpose flour, pastry flour and cake flour 这些面粉包 括：面包粉，多种用途的粉，饼皮粉和蛋糕粉 -Cake flour is most commonly used 蛋糕粉使用比较普遍

The protein content is usually between 7 to 9%蛋白质含量通常在 7-9%

For lighter and more delicate cakes, use flour at the lower end of this protein range 好白勺 蛋糕需要蛋白质含量高于这个范围

For heavier and denser cakes，used flour at the higher end of this range 重汕银糕使用 的面粉蛋白含量低于这个范围

Particle size (10um) is generally finer than other flour 面粉颗粒在（10UM)比较