Chapter 3 – Baking Information

Baking Terminologies
Once you indulge in your baking passion, you should acquaint yourself to different
preparation terms and baking terminologies that come across in process.

Age To keep the food with alcoholic ingredients at a given time to

make it more flavourful.
Alternately Add To add a little of dry ingredients into the batter first then a little of
the liquid ingredients before beating, repeat the process until the
mixture become smooth.
Baine Marie To place baking pan in a bigger pan half filled with water and
submerge it then bake, so that it will cook gently without drying the
product because steam moderates the temperature.
Bake to cook inside an oven or any oven type appliances.
Blend To mix two or more ingredients until having homogeneous
mixture.
Blind Baking To pre-bake the pie crust without filling, putting ceramic weight or
baking beans on top in order to keep it in shape and to avoid
blistering.
Coats the back of the spoon To cook the mixture thick enough to coat the back of the spoon
consistency.
Cream To blend sugar and shortening until smooth and fluffy, using
electric mixer can shorten the time and make it easier to do the
task.
Cut-in To distribute shortening in flour particles until pea-size crumbs are
obtained. This may be done using pastry blender, tines of forks or
two knives. Rub-in by the use of hands and pulse-in by using food
processor.
Docking To prick on unbaked pie crust using fork before baking, so that
the steam will escape and prevent ballooning.
Double Panning To bake with underlining baking sheet or using double baking
sheet to keep away from burnt products.
Dredge To coat the surface of the food with dry ingredients like flour nuts,
and grated coconut or chocolates.
Flush Heat To put a tin of water inside the oven while pre-heating, when water
boils the steam circulates. This technique use to regulate oven
temperature.
Flute to crimp the edge of the of the crust asnd make decorative design.
Foaming To aerate egg whites rapidly to incorporate air cells and to form
texture.
Fold-in To mix egg yolk mixture to egg white mixture, using rubber
scrapper cut-down at the center of the bowl, then go through the
bottom and up to the surface while frequently turning the bowl.
Glace To coat with icing like sugar glace.
Glaze To cover with thin sugar syrup to make the surface shinny.
Grease To brush the baking pan with shortening to prevent finished
products from sticking.
Grease and Flour To brush the baking pan with shortening before dusting it with
flour, shake-off and discard the excess flour.
Grease and Line To brush the baking pan with shortening before it is lined with wax
paper for easy removal of baked cake.
Knead To work with the dough by hands with pressing and stretching
motion in order to develop the gluten formation and to make it
pliable and elastic.
Let- rise To allow fermentation and leavened yeast dough until double in
bulk.
Make a well To make a hole at the center of the dry ingredients.
Melt To dissolve butter, margarine or chocolate by means of healt
using double broiler.
Misting To spray the bread, coating with water before baking to form crisp
crust.
Mix To combine ingredients in any way that affects a distribution.
Oven Spring To rapidly accelerate the size of yeast bread in the first five
minutes inside the oven. This is due to the formation and
expansion of trapped air pockets caused by extreme heat.
Par-bake To bake partially or half bake.
Pipe-out To squeeze out or bagged out the mixture from pastry bag.
Pre-bake To bake a pie crust without filling.
Pre-heat To fire in the oven prior in baking to prepare the required heat.
Punch down To flatten leavened dough using the hand to break down large air
pockets and releases excess gas and alcoholic aroma.
Scald To heat near to the boiling point.
Score To cut or slash with sharp knife the top of bread to allow
expansion and create design.
Sheet out To place the dough in the baking pan
Stir-in To put other ingredients to first mixture.
Until done To test if the cake is already baked, when the cake tester or a
skewer inserted at the center and comes out clean.
Window test To check the dough if the gluten is already developed.
Whip To beat rapidly and aerate due to incorporation of air cells as in
whipping egg whites to make meringue.