A.

INTRODUCTION

Baking is a food cooking method that uses prolonged dry heat by convection, rather than
by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones. Because of historical
social and familial roles, baking has traditionally been performed at home by women for domestic
consumption and by men in bakeries and restaurants for local consumption. When production was
industrialized, baking was automated by machines in large factories. The art of baking remains a
fundamental skill and is important for nutrition, as baked goods, especially breads, are an important but
common food, both from an economic and cultural point of view. A person who prepares baked goods
as a profession is called a baker.

Baking Terms
Baking Terms
Bake – Cook with dry, radiant heat in an oven.
Batter – A mixture of flour, eggs, dairy, or other ingredients that is liquid enough to pour.
Beat – Stir together very rapidly in order to incorporate air. This can be achieved with a spoon, whisk,
electric mixer, or food processor.

Blend – Stir ingredients together until well mixed.

Caramelize – Heat a sugar substance until it begins to turn brown.
Combine – Stir ingredients together just until mixed.
Cream – Beat together sugar and butter until a light, creamy texture and color have been achieved. This
method adds air to the batter, which helps the leavening process. Sometimes eggs are also added
during the creaming step.

Cut In – Incorporating butter (or another solid fat) into flour just until the fat is in small, granular
pieces resembling coarse sand. This is achieved by using two knives in a cross-cutting motion, forks, or
a special pastry cutter.

Drizzle – Pour a thin stream of a liquid on top of something.

Dust – Coat the surface of something with a light sprinkling of a dry substance (flour, sugar, cocoa
powder, etc.).

Fold – Gently combine two substances in an effort to not deflate a delicate, lofty texture. Using a
spatula, fold the bottom of the bowl up and over the top, turn the bowl 90 degrees, fold again, and
repeat the process until combined.

Glaze – Coat with a thick, sugar-based sauce.

Grease – Coat the inside of a baking dish or pan with a fatty substance (oil, butter, lard) to prevent
sticking.

Knead – Combine dough by hand on a hard surface. This involves folding the dough over, pressing down,
turning 90 degrees and then repeating the process. Kneading mixes the dough as well as developing
gluten strands that give strength to breads and other baked goods.

Lukewarm – Slightly warm, or around 105 degrees Fahrenheit.

Proof – Allowing bread dough to rise or yeast to activate.

Rolling Boil – Water that boils with large, fast, and vigorous bubbles.

Scald – Heat to near boiling.

Score – Cut lines or slits into something.

Softened – A solid, high-fat content substance that has been brought to room temperature in order to
make it more pliable.

Soft Peaks – Egg whites or cream that has been whipped to the point at which a peak will bend or slump
over to one side. To create a peak, pull the whisk or beater straight up and out of the foam.

Stiff Peaks – Egg whites or cream that has been whipped to the point at which a peak will stand
completely erect. To create a peak, pull the whisk or beater straight up and out of the foam.

Whip – Stir briskly with a whisk to incorporate air.

Whisk – A kitchen tool made of wire loops that tends to add air as it mixes substances together.