Terminologies in BakingTerminologies in Baking

Terminologies in BakingTerminologies in Baking Bake: Bake: To cook in an oven with dry heat. The To cook in an oven with dry heat. The

oven should always be heated for 10 to 15 oven should always be heated for 10 to 15 minutes before baking. minutes before baking.

Batter: Batter: A mixture of flour, liquid and other A mixture of flour, liquid and other ingredients that is thin enough to pour. ingredients that is thin enough to pour.

Beat: Beat: To thoroughly combine ingredients and To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer or food rotary eggbeater, electric mixer or food processor. processor.

BlanchBlanch:: To partially cook food by plunging it To partially cook food by plunging it into boiling water for a brief period, then into cold into boiling water for a brief period, then into cold water to stop the cooking process. water to stop the cooking process.

Blind BakingBlind Baking: : refers to the process of refers to the process of baking a pie crust or other pastry without the baking a pie crust or other pastry without the filling.filling. The pie crust is lined with tin foil or The pie crust is lined with tin foil or parchment paper, then filled with dried peas, parchment paper, then filled with dried peas, lentils, beans or other pulses, or with ceramic lentils, beans or other pulses, or with ceramic "baking beans", so that it will keep its shape "baking beans", so that it will keep its shape when baking.when baking.

Boil:Boil: To heat a liquid until bubbles rise To heat a liquid until bubbles rise continually to the surface and break. continually to the surface and break.

Caramelize: Caramelize: To heat sugar until it is To heat sugar until it is melted and brown. Caramelizing sugar melted and brown. Caramelizing sugar gives it a distinctive flavor. gives it a distinctive flavor.

ChillChill: Make mixture or cooking bowl cold : Make mixture or cooking bowl cold by placing in refrigerator or in ice.  by placing in refrigerator or in ice.  

Chop: Chop: To cut into small pieces using a To cut into small pieces using a sharp knife, appliance or scissors. sharp knife, appliance or scissors.

ClarifyClarify: To make a substance clear or : To make a substance clear or pure.pure.

CoatCoat: To thoroughly cover a food with a liquid or : To thoroughly cover a food with a liquid or dry mixture    dry mixture   

Coats spoonCoats spoon: When a thin, even film covers a : When a thin, even film covers a metal spoon after it has been dipped into a metal spoon after it has been dipped into a cooked mixture and allowed to drain. cooked mixture and allowed to drain.

CoarseCoarse:Refers to the crumb structure of some :Refers to the crumb structure of some baked goods  baked goods  

CombineCombine: To stir together two or more : To stir together two or more ingredients until mixed.ingredients until mixed.

Cool: Cool: To come to room temperature. To come to room temperature. Core Core To remove the seeded, inner portion To remove the seeded, inner portion

of a fruit. of a fruit. CreamCream: To beat one or more ingredients, : To beat one or more ingredients,

usually margarine or butter, sugar and/or usually margarine or butter, sugar and/or eggs, until the mixture is smooth and fluffy. eggs, until the mixture is smooth and fluffy.

CrimpCrimp: To seal the edges of two layers of : To seal the edges of two layers of dough with the tines of a fork or your dough with the tines of a fork or your fingertips. fingertips.

Double In BulkDouble In Bulk: Refers to expansion of gluten : Refers to expansion of gluten cells in yeast bread that has risen and is ready cells in yeast bread that has risen and is ready to be punched down. Recipe will give a range of to be punched down. Recipe will give a range of time.  Varies with dough and environment’s time.  Varies with dough and environment’s temperature. May be difficult to tell visually:  temperature. May be difficult to tell visually:  Finger test used by bakers:  gently press two Finger test used by bakers:  gently press two fingers into dough, if marks remain unchanged, fingers into dough, if marks remain unchanged, dough is ready to punch   dough is ready to punch  

DoughDough: A soft, thick mixture of flour, liquids, fat : A soft, thick mixture of flour, liquids, fat and other ingredients. and other ingredients.

Dot: Dot: To distribute small amounts of margarine or To distribute small amounts of margarine or butter evenly over the surface of pie filling or butter evenly over the surface of pie filling or dough. dough.

DrainDrainTo remove liquid from a food product  To remove liquid from a food product  

DrizzleDrizzle: To drip a glaze or icing over food from : To drip a glaze or icing over food from the tines of a fork or the end of a spoon. the tines of a fork or the end of a spoon.

Drop:Drop:To deposit even portions of dough on a To deposit even portions of dough on a baking sheet using spoon or batter dispenserbaking sheet using spoon or batter dispenser

Dust: Dust: To sprinkle lightly with sugar, flour or To sprinkle lightly with sugar, flour or cocoa. cocoa.

Egg Wash Or GlazeEgg Wash Or GlazeWhole egg or egg white mixed with small Whole egg or egg white mixed with small amount of milk or water and brushed over dough amount of milk or water and brushed over dough prior to baking; creates glossy baked surface.   prior to baking; creates glossy baked surface.  

ElasticityElasticity: Capable of recovering shape after : Capable of recovering shape after stretching; developed gluten in dough is elastic  stretching; developed gluten in dough is elastic 

Dust: Dust: To sprinkle lightly with sugar, flour or To sprinkle lightly with sugar, flour or cocoa. cocoa.

Egg Wash Or GlazeEgg Wash Or GlazeWhole egg or egg white mixed with small Whole egg or egg white mixed with small amount of milk or water and brushed over dough amount of milk or water and brushed over dough prior to baking; creates glossy baked surface.   prior to baking; creates glossy baked surface.  

ElasticityElasticity: Capable of recovering shape after : Capable of recovering shape after stretching; developed gluten in dough is elastic  stretching; developed gluten in dough is elastic 

FlakeyFlakey:Distinct layers of pastry or biscuit :Distinct layers of pastry or biscuit formed by using low protein flour, fat and formed by using low protein flour, fat and not too much mixing  not too much mixing  

Fold:Fold: To incorporate a delicate mixture To incorporate a delicate mixture into a thicker. heavier mixture with a whisk into a thicker. heavier mixture with a whisk or rubber spatula without stirring, so that or rubber spatula without stirring, so that the finished product remains light.the finished product remains light.

Flute: Flute: To make or press a decorative To make or press a decorative pattern into the raised edge of pastry.pattern into the raised edge of pastry.

Fold in: Fold in: To gently combine a heavier To gently combine a heavier mixture with a more delicate substance mixture with a more delicate substance such as beaten egg whites or whipped such as beaten egg whites or whipped cream without causing a loss of air. cream without causing a loss of air.

Garnish: Garnish: To decorate foods by adding To decorate foods by adding other attractive and complementary other attractive and complementary foodstuffs to the food or serving dish.foodstuffs to the food or serving dish.

GlazeGlaze: To coat with a liquid, thin icing or : To coat with a liquid, thin icing or jelly before or after the food is cooked. jelly before or after the food is cooked.

Gluten: Gluten: The wheat flour proteins glutenin and The wheat flour proteins glutenin and gliadin, when mixed with water and handled gliadin, when mixed with water and handled (stirred, mixed, kneaded) connect into long (stirred, mixed, kneaded) connect into long elastic structures.  This structure traps air elastic structures.  This structure traps air bubbles, expands and later, when baked bubbles, expands and later, when baked becomes rigid to hold the structure of the dough. becomes rigid to hold the structure of the dough.

Grate: Grate: To shred with a hand-held grater or food To shred with a hand-held grater or food processor. processor.

Grease: Grease: To rub fat on the surface of a pan or To rub fat on the surface of a pan or dish to prevent sticking. dish to prevent sticking.

grease and flour a pan:grease and flour a pan:Grease the pan. Then add a tablespoonful Grease the pan. Then add a tablespoonful

of flour to the pan and shake the pan so of flour to the pan and shake the pan so that flour sticks to all greased areas. Turn that flour sticks to all greased areas. Turn the pan upside down and tap the bottom to the pan upside down and tap the bottom to remove excess flour.remove excess flour.

Grind: Grind: To produce small particles of food To produce small particles of food by forcing food through a grinder. by forcing food through a grinder.

Knead: Knead: To fold, push and turn dough or other To fold, push and turn dough or other mixture to produce a smooth, elastic texture.mixture to produce a smooth, elastic texture.

  Level:Level:Straight edged knife or spatula used to Straight edged knife or spatula used to scrape across a dry measuring cup in which scrape across a dry measuring cup in which flour or other dry ingredient is heaped.flour or other dry ingredient is heaped.

Liquid Measure: Liquid Measure: Cup or beaker with gradations Cup or beaker with gradations for metric and English (fractions and whole cup, for metric and English (fractions and whole cup, pint, quart) measurements of liquids (water, milk, pint, quart) measurements of liquids (water, milk, vegetable oils, honey, molasses, syrups, vegetable oils, honey, molasses, syrups, juices). juices). 

Lukewarm: Lukewarm: A temperature of about 105 A temperature of about 105 degrees F. that feels neither hot nor cold. degrees F. that feels neither hot nor cold.

Mash: Mash: To break up into finer, smoother To break up into finer, smoother pieces by pressing with back of a spoon, a pieces by pressing with back of a spoon, a masher or ricer.  masher or ricer.  

Mix: Mix: To stir together two or more To stir together two or more ingredients until they are thoroughly ingredients until they are thoroughly combined. combined.

Mix until just moistened: Mix until just moistened: To combine dry To combine dry ingredients with liquid ingredients until the dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened, but the ingredients are thoroughly moistened, but the mixture is still slightly lumpy. mixture is still slightly lumpy.

Packed: Packed: Refers to measuring brown sugars.  Refers to measuring brown sugars.  Spoon brown sugar into dry measuring cup and Spoon brown sugar into dry measuring cup and press down until firmly packed, overfilling press down until firmly packed, overfilling slightly, then leveling.  When dumped out, slightly, then leveling.  When dumped out, should hold its shape (as when making sand should hold its shape (as when making sand castles).castles).

paper-line a pan:paper-line a pan:

Line the pan with parchment paper or Line the pan with parchment paper or waxed paper cut to the appropriate size.waxed paper cut to the appropriate size.

Grease the paper if specified in the Grease the paper if specified in the recipe.recipe.

Parboil:Parboil:To boil until partially cooked.To boil until partially cooked.

Parchment Paper:Parchment Paper:Sheets of grease and Sheets of grease and moisture resistant paper used in baking to line moisture resistant paper used in baking to line pans; replaces greasing or spraying pans.  pans; replaces greasing or spraying pans.  Products are shaped or distributed directly on Products are shaped or distributed directly on the paper and are easily removed after baking. the paper and are easily removed after baking. Great for making disposable pastry bags too.Great for making disposable pastry bags too.

Pare:Pare:To remove the outer covering or skin of To remove the outer covering or skin of fruit or vegetables with a small knife or peeler.fruit or vegetables with a small knife or peeler.    

Peel:Peel:Rimless, lightweight board, may have a Rimless, lightweight board, may have a long handle; used to transfer proofed bread to long handle; used to transfer proofed bread to hot baking stone in ovenhot baking stone in oven

Partially setPartially set: To refrigerate a gelatin mixture : To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten until it thickens to the consistency of unbeaten egg whites. egg whites.

Peel: Peel: To remove the skin of a fruit or vegetable To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also by hand or with a knife or peeler. This also refers to the skin or outer covering of a fruit or refers to the skin or outer covering of a fruit or vegetable. vegetable.

PreheatPreheatVery important in baking.Very important in baking.  To heat the oven,   To heat the oven, griddle, skillet or broiler to a desired griddle, skillet or broiler to a desired temperature before inserting the food.  TIP:  temperature before inserting the food.  TIP:  Always check the oven to be sure nothing is Always check the oven to be sure nothing is in it—and place the oven racks in the correct in it—and place the oven racks in the correct position before preheating.position before preheating.

Proof: Proof: To allow yeast dough to rise before To allow yeast dough to rise before baking. Or, to dissolve yeast in a warm liquid baking. Or, to dissolve yeast in a warm liquid and set it in a warm place for 5 to 10 minutes and set it in a warm place for 5 to 10 minutes until it expands and becomes bubbly. until it expands and becomes bubbly.

Refrigerate: Refrigerate: To chill in the refrigerator To chill in the refrigerator until a mixture is cool or a dough is firm. until a mixture is cool or a dough is firm.

Rind: Rind: The skin or outer coating of foods The skin or outer coating of foods such as citrus fruit or cheese. such as citrus fruit or cheese.

Rolling boil: Rolling boil: To cook a mixture until the To cook a mixture until the surface billows rather than bubbles. surface billows rather than bubbles.

Rounded teaspoonRounded teaspoon: To mound dough : To mound dough slightly in a measuring teaspoonslightly in a measuring teaspoon. .

Scald: Scald: To bring liquids to a temperature To bring liquids to a temperature just below boiling so that tiny bubbles form just below boiling so that tiny bubbles form at the edge of the pan or cup to stop at the edge of the pan or cup to stop enzymatic activity that retards gluten enzymatic activity that retards gluten development. development.

Score: Score: To cut slits in food with a knife, To cut slits in food with a knife, cutting part way through the outer surface. cutting part way through the outer surface.

Separate:Separate:Remove the yolk from the white Remove the yolk from the white of the egg  of the egg  

Softened: Softened: Margarine, butter, ice cream or Margarine, butter, ice cream or cream cheese that is in a state soft cream cheese that is in a state soft enough for easy blending, but not melted.enough for easy blending, but not melted.

ShredShred: To cut food into narrow strips using : To cut food into narrow strips using a sharp knife, grater or food processor a sharp knife, grater or food processor fitted with a shredding disk. fitted with a shredding disk.

Sift:Sift:To move flour or sugar through a To move flour or sugar through a sieve (sifter) to incorporate air and insure sieve (sifter) to incorporate air and insure accurate measurement.accurate measurement.

SimmerSimmerTo cook in liquid that is barely at the boiling To cook in liquid that is barely at the boiling point and small bubbles rise below the point and small bubbles rise below the surface.  surface.  

SkimSkimTo remove a substance from the surface of a To remove a substance from the surface of a liquid. Ex: "Skim" the milk after scalding.   liquid. Ex: "Skim" the milk after scalding.   SlackSlack

Soft peaks: Soft peaks: To beat egg whites or whipping To beat egg whites or whipping cream to the stage where the mixture forms cream to the stage where the mixture forms soft, rounded peaks when the beaters are soft, rounded peaks when the beaters are removed.removed.

• Steam: Steam: To cook food on a rack or in a wire To cook food on a rack or in a wire basket over boiling water. basket over boiling water.

¨ ¨ Steep: To soak in hot liquid.Steep: To soak in hot liquid.Stiff peaksStiff peaks: To beat egg whites to the : To beat egg whites to the

stage where the mixture will hold stiff, stage where the mixture will hold stiff, pointed peaks when the beaters are pointed peaks when the beaters are removed. removed.

StirStir: To combine ingredients with a spoon : To combine ingredients with a spoon or whisk using a circular motion.or whisk using a circular motion.

Thicken: Thicken: Make a liquid dense by adding Make a liquid dense by adding an ingredient like cornstarch, egg yolk, an ingredient like cornstarch, egg yolk, tapioca, flour, rice or potato starch or flour; tapioca, flour, rice or potato starch or flour; also to bindalso to bind

Toss: Toss: To mix lightly with a lifting motion, To mix lightly with a lifting motion, using two forks or spoons.using two forks or spoons.

Vent:Vent: To leave an opening through which To leave an opening through which steam can escape in the covering of a steam can escape in the covering of a food to be cooked.food to be cooked.

Whip:Whip:To beat rapidly with a wire whisk or To beat rapidly with a wire whisk or electric mixer to incorporate air into a electric mixer to incorporate air into a mixture in order to lighten and increase the mixture in order to lighten and increase the volume of the mixture.Commonly done volume of the mixture.Commonly done with a particular ingredient.with a particular ingredient.

Whisk:Whisk:To beat ingredients together, using To beat ingredients together, using a wire whip or whisk, until well blended.a wire whip or whisk, until well blended.

ZestZest: The colored outer peel of citrus fruit, : The colored outer peel of citrus fruit, which is used to add flavor. The zest is which is used to add flavor. The zest is often referred to as grated peel in recipes. often referred to as grated peel in recipes. To create zest, choose the diagonal-hole To create zest, choose the diagonal-hole side of a box grater—it will give you a side of a box grater—it will give you a cleaner zesting than if you use the nail-cleaner zesting than if you use the nail-hole side—and rub lightly to avoid getting hole side—and rub lightly to avoid getting the white pith, which is bitter. For broader the white pith, which is bitter. For broader strips of zest, use a swivel-blade peeler or strips of zest, use a swivel-blade peeler or a sharp knife to cut away the peel.a sharp knife to cut away the peel.