BAKING TERMS

BAKE – TO COOK BY DRY HEAT IN THE OVEN OR ENCLOSED

SPACE.
BATTER - A MIXTURE OF FLOUR, LIQUID, AND OTHER
INGREDIENTS THAT IS THIN ENOUGH TO POUR.
MERINGUE - A DESSERT TOPPING CONSISTING OF A BAKED
MIXTURE OF STIFFLY BEATEN EGG WHITES AND SUGAR
Stirring - mixing all ingredients
together usually with a spoon in a
circular motion.
 Beating
1.introducing air into the mixture
through mechanical agitation as
in beating eggs. An electric mixer
is often used to beat the
ingredients together.
 Whisking
also known as the whipping method and
is usually used for meringue, and for
chiffon products. Air is incorporated into
such food as whipping cream and egg
whites through very vigorous mixing,
usually with an electric mixer or whisk.
 Rolling
toflatten dough out into a
sheet in preparation to
shaping to various forms
 Laminating
fatis repeatedly folded into
the dough
 Creaming
fatand sugar are beaten
together until light airy texture .
 Kneading
working with the dough using the
heel of hands, accompanied by
pressing, stretching, and folding in
order to develop gluten.
Cut or cutting in
cutting fat into smaller pieces using
two knives or pastry blender to
distribute fat into flour until it
resembles into coarse meal.
Correct Techniques to Produce Pastries to
enterprise Standards:
They like the look of the product; visual
stimulation
They purchased before and want the same thing
again.
If the product is not consistent then the cusomer
will not be satisfied and will then complain
Enterprise requirement and standards:

Scale to correct weight

- all look the same
Colour and consistency
Colour of the product
- when it is finally removed from the
oven, the visual appeal of the product is
important. It stimulates the senses and
encourages the customer to purchase
Consistency and texture is about how it feels in the mouth
when the customer is consuming the product

• Moisture content adds to the shelf life

and mouth feel of the product.
• Mouth feel and eating properties
Appearance and saleability

Appearance is about form and

shape. It is important that all
pieces have the same appearance
Enterprise standards can be determined
by:
Expectations of customers
Skill of the artisan pastry cook
Quality of ingredients used