1、蛋糕的英文单词篇一：蛋糕的英语单词蛋糕的英语单词柠檬奶油卷LemonRoulade蓝莓起士蛋糕BlueberryCheeseCake巧克力起士蛋糕ChocolateCheeseCake五壳核果糕BananaOatmelMousseCake香草泡芙酥VanillaEclair醇酒三色糕LigueurPerfumedTripletCake绿仙香茶糕GreenTeaCake金黄芒果糕MangoMousse草莓多姿糕StrawberryMousse千层酥Napoleons红豆杏仁卷AlmondRoulade千层咖啡包
2、CurryCake黑森林BlackForestCake巧克力富奇ChocolateFudge茅屋乳酪CottageCheeseCake法式乳酪FrenchCheeseCake大理石乳酪WhiteChocolateCheeseCake樱桃乳酪CherryCheeseCake欧香咖啡幕斯EspressoMousse香草摩卡幕斯VanillaMochaMousse芒果夏绿地MangoCharlotte起士蛋糕咖啡店经典蛋糕CheeseCake海绵蛋糕SpongeCake戚风蛋糕ChiffonCake香草奶油蛋糕
3、VanillaCreamCake巧克力口味MarbledChocolate大理石蛋糕CheeseCake巧克力蛋糕ChocolateCake瑞士巧克力蛋糕SwissChocolate白巧克力蛋糕WhiteChocolateCake蛋糕cake樱桃蛋糕Cherrycake醇酒三色糕LigueurPerfumedTripletCake绿仙香茶糕GreenTeaCake金黄芒果糕MangoMousse草莓多姿糕StrawberryMousse千层酥Napoleons红豆杏仁卷AlmondRoulade千层咖啡包
4、CurryCake黑森林BlackForestCake巧克力富奇ChocolateFudge茅屋乳酪CottageCheeseCake法式乳酪FrenchCheeseCake大理石乳酪WhiteChocolateCheeseCake樱桃乳酪CherryCheeseCake欧香咖啡幕斯EspressoMousse香草摩卡幕斯VanillaMochaMousse芒果夏绿地MangoCharlotte起士蛋糕咖啡店经典蛋糕CheeseCake海绵蛋糕SpongeCake戚风蛋糕ChiffonCake香草奶油蛋糕V
5、anillaCreamCake巧克力口味MarbledChocolate大理石蛋糕CheeseCake巧克力蛋糕ChocolateCake瑞士巧克力蛋糕SwissChocolate白巧克力蛋糕WhiteChocolateCake篇二：各种蛋糕的英文表达蓝莓乾酪蛋糕(BlueberryCheeseCake)天使蛋糕(Angelfoodcake)苹果蛋糕(Applecake)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(Birthdaycake)奶油蛋糕(Butterca
6、ke)蝴蝶蛋糕(Butterflycake)胡萝卜蛋糕(Carrotcake)奶酪蛋糕(Cheesecake)巧克力蛋糕(Chocolatecake)圣诞蛋糕(Christmascake)雪芳蛋糕(Chiffoncake)纸杯蛋糕(Cupcake)恶魔蛋糕(Devilsfoodcake)葡萄干蛋糕(Ecclescake)色情蛋糕(Fairycake)水果蛋糕(Fruitcake)德式巧克力蛋糕(Germanchocolatecake)热那亚式蛋糕(GnoiseCake)姜饼蛋糕(Gingerbread)牛油蛋糕(Gooeybutter
7、cake)热牛奶蛋糕(Hotmilkcake)冰奶油蛋糕(Icecreamcake)佳发蛋糕(JaffaCakes)马德拉岛蛋糕(Madeiracake)纸包蛋糕(Paperwrappedcake)花色小蛋糕(Petitfours)倒转煎菠萝蛋糕(PineappleUpsideDownCake)磅蛋糕(Poundcake)(因以面粉，黄油，糖等原料各一磅而得名)伊丽莎白女王蛋糕(QueenElisabethcake)红豆蛋糕(Redbeancake)红色天鹅绒蛋糕(Redvelvetcake)萨克大蛋糕(Sachertorte)(一种
8、杏仁果酱馅巧克力奶油蛋糕)黑森林蛋糕(SchwarzwaldCake)重油水果蛋糕(Simnelcake)香料蛋糕(Spicecake)海绵蛋糕(Spongecake)卷蛋糕(Swissroll)绿茶蛋糕(Teacake)香草切片蛋糕(Vanillaslice)结婚蛋糕(Weddingcake)篇三：冷冻蛋糕常见中英词汇THEBASICSOFFROZENCAKES冷冻蛋糕根本介绍援用地址：冷冻蛋糕专家-贝鲁尼蛋糕网ROYCHUNGBAKERYCONSULTANTUSWHEATASSOLCIATESSINGAPORE一、LEAVENI
9、NGOFCAKES蛋糕发酵Theformsofleaveningcanoccurincakes:蛋糕中发酵要素Vaporpressure水蒸气压力Chemicalleavening化学发酵物ExpansionofaircellsincorporatedduringMixing在搅拌中产生气泡膨胀二、CLASSIFICATIONOFCAKES蛋糕分类Basedonfunctionalingredientsthatareinvolvedintheretentionofaircellsinthebatter:按
10、照原材料持气功能来划分-Foamcakes乳沬蛋糕-Battercakes而糊类蛋糕-Chiffoncakes戚风蛋糕三、CLASSIFICATIONFOAMCAKES：乳沫蛋糕AerationpropertiesbasedoneggcontentinFormulation按照配方中蛋的含量来划分膨松的程度Formationofaircellsbasedonwhippingbeforeaddingotheringredients气泡勺构成是OFCAKES蛋糕品种在末加其它配料前在搅拌中构成的Angelfoodcakes
11、天使蛋糕-Usesonlyeggwhitesastheeggsource只使用蛋白Spongecakes海绵蛋糕-useswholeeggsorfortifiedwholeeggs使用全蛋或强化全蛋BATTERCAKES：面糊蛋糕Aerationpropertiesbasedonfat/oilintheFormulation以配方中的汕脂来划分Afat-wateremulsionisformedduringmixingwhichtrapstheaircellsinthebatter在搅拌过程中构
12、成的脂肪乳状液裹住气泡Layercakes多层蛋糕-Useschemicalleaveningtoenhancevolume使用化学膨松物来增加其体积Poundcakes重油蛋糕-LeaveningonlybyairincorporatedduringMixing在搅拌过程中与空气混合产生的膨松效果CHIFFONCAKES：戚风蛋糕Acombinationofbothbattertypecakesandfoamtypecakes面糊类与乳沫类蛋糕的社入Initiallyanoil-basedbatterisblen
13、ded先搅押油和llj粉Attheendofthismixing,thisbatteristhenfoldedintoawhippedeggwhite/sugarmixture最iTI参加蛋白/糖等混合物四、BASICCATEGORIESOFFROZENCAKES冷冻蛋糕根本分类Rawfrozenbatter-manyvariations冷冻面糊多种-Predominantlycakemuffinsandbrownies大多数以蛋糕麦芬和核仁巧克力饼为主-Essentiallybattertypecakes面糊
14、类蛋糕-Nofoamorchiffontype戚风类蛋糕Bakedfrozen-manyvariations烤后冷冻产品-多种-Battertype面糊蛋糕-Foamtype乳泡蛋糕-Chiffontype戚风蛋糕五、INGREDINETS配料Thebasicingredientsusedintheformulationofcakescangenerallybeclassifiedintermsoftheirpurposeandfunctioninthecakes蛋糕配方中的根本原料一般是按照它们作用和功能来
15、分类的Someingredientscanservemorethanonefunctionwithinthecakeformulation有原材料有多重功能六、INGREDIENTCATEGORIES配料品种TOUGHJENERS：韧性材料Theseareingredientsthatprovidestructuretothecakesaswellastougheningorbindingit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-Milksolids奶固体-Eggwhites蛋白
16、RENDERIZERS：柔性材料Theseareingredientsthatprovidesoftnessinthecake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）-Eggyolks蛋黄-Chocolate朱古力-Otherfatcontainingingredients其它脂肪配料-Chemicalleaveners化学膨松剂-Emulsifiers乳化剂-Starches淀粉-Gums胶类-Sugaralcohols(polyols)多轻基
17、化合物MOISTENERS：湿性材料Theseareingredientsthatprovidemoistnessinthecakeandareassociatedwithkeepingquality这些配料提供水分使蛋糕保持质量-Water水-Liquidmilk液态奶-Eggs蛋-Syrups糖衆-Liquidsugar液体糖DRIERS：干性材料Theseingredientsabsorbandretainthemoistureprovidedbythemoistenersandtheycontribu
18、tetothebodyofthecake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-Milksolids奶固体-Instantstarch即溶淀粉-Gums胶七、INGREDIENTCATEGORIESFLAVORERS：增香/味材料Theseingredientscontributeflavor,eitherdistinctiveorsubtletotheproduct-Salt盐-Sugar糖-Cocoa可可粉-Chocolate朱古力-Butter黄油-Vanilla香草-Otherflavorprovidingingredients其乞八、FLOUR面粉Themainfunctionisstructure主要作ill是蛋糕的骨架Themainstructuralelementisthestarch主要是淀粉构成其骨架ProteinmakeminorcontributiontostructurebutcontrolsViscosity蛋由质也有提供骨架的功能也可以操纵它的粘度Toomuchproteinmightleadtoatoug