Glossary

Aerate   To incorporate air into a mixture through sifting and mixing.

Aroma The sensations, as interpreted by the brain, of what we detect when a substance comes in
contact with sense receptors in the nose.

Batter    Prepared by blending, creaming, whipping; a batter contains more liquids, fat and sugars
than dough. A batter bakes into a softer, moister product than dough.

Beating   Vigorously agitating foods to incorporate air or develop gluten.

Blending   A mixing method that consists of taking two or more ingredients and blending until evenly
distributed.

Caramelization   The process of cooking sugars.

Carryover baking   The cooking that occurs after a food is removed from the heat source.

Coagulation The irreversible transformation of proteins from a liquid or semi liquid state to a drier,
solid state; usually accomplished through the application of heat.

Conduction The transfer of heat from one item to another through direct contact.

Convection The transfer of heat caused by the natural movement of molecules in a fluid (whether air,
water or fat) from a warmer area to a cooler one; mechanical convection is the movement of
molecules caused by stirring.

Creaming   Vigorously combining softened fat and sugar while incorporating air.

Cutting   Incorporating solid fat into dry ingredients only until lumps of the desired size remain.

Dough   A mixture of flour and other ingredients used in baking.

Dry-heat   A method that uses air or fat as the principal method to cook batter or dough.

Emulsify To combine a fat and a liquid into a homogeneous mixture by properly blending ingredients.

Folding   A mixing method in which light, airy ingredients are incorporated into heavier ingredients by
gently moving them from the bottom of the bowl up over the top in a circular motion.

Formula   Standard term used throughout the bakeshop for a recipe.

Gelatinization The process by which starch granules are cooked; they absorb moisture when placed
in a liquid and heated; as the moisture is absorbed, the product swells, softens and clarifies slightly.

Gluten   An elastic network of proteins created when wheat flour is moistened and manipulated.

Kneading   Working dough to develop gluten.

Maillard reaction The process whereby sugar breaks down in the presence of protein; non enzymatic
browning.
Mixing   Methods for combining two or more ingredients, including: beating, blending or folding.

Moist heat    A cooking method that uses water or steam such as poaching, steaming or simmering;
used to heat liquids, this method encourages evaporation, resulting in intensifying liquid or reduction.

Mouthfeel The sensation created in the mouth by a combination of a food's taste, smell, texture and
temperature.

Palate (1) the complex of smell, taste and touch receptors that contribute to a person's ability to
recognize and appreciate flavors; (2) the range of an individual's recognition and appreciation of
flavors.

Reduction    A liquid cooked until a portion of it evaporates, reducing the volume of the liquid; used
to concentrate flours and thicken liquids.

Sifting    Passing one or more dry ingredients through a metal mesh to remove lumps.

Staling   When gases form and are trapped within a dough or batter, moisture evaporates and staling
begins.

Starch retrogradation   The process whereby starch molecules in a batter or dough lose moisture
after baking. The result is baking goods that are stale or dry.

Stirring   Gently mixing ingredients until evenly blended.

Taste The sensations, as interpreted by the brain, of what we detect when food, drink or other
substances come in contact with our taste buds.

Umami Often called the "fifth taste," refers to the rich, full taste perceived in the presence of the
natural amino acid glutamate and its commercially produced counterpart known as monosodium
glutamate (MSG); cheese, meats, rich stocks, soy sauce, shellfish, fatty fish, mushrooms, tomatoes
and wine are all high in glutamate.

Whipping   Beating vigorously to incorporate air.