Baking

Terminologies
 As you wish to pursue baking as a career, you should
familiarize yourself with the common preparation and
baking terminologies that come across in the process.

1. ACID – a substance having a sour or sharp flavor.

2. BAKE- to cook food in a dry heat method inside
an oven.
3. BATTER – a mixture of flours with liquids such
as water, milk, or eggs used to prepare various
foods.
4. BLEND – to combine ingredients and produce a
homogenous mixture.
5. COAT – to cover with a thin layer of flour, sugar,
nuts, batter, etc.
6. CONTAMINATION – the state of being
contaminated.
7. CHILL – to refrigerate, to reduce the
temperature of food.
8. DOUGH – a soft, thick mass or mixture of dry
ingredients and liquid that is kneaded,

shaped, and baked into bread or pastry.

9. DUST – sprinkle the surface with flour to avoid
mixture to stick to it.
10. EGG WASH – consists of beaten eggs
sometimes mixed with a liquid, usually
water or milk, which is brushed onto the
bread or pastry.
11. FERMENTATION – the process of converting
sugar into alcohol to produce carbon
dioxide.
12.FOAMING – to continuously beat egg white to
incorporate air until it becomes light
and
fluffy.
13. GLUTEN – a substance responsible for the
elastic and sticky characteristics of
dough.
14. GREASE – to brush pan with shortening
15. KNEAD – to press. Stretch, and fold the dough
until gluten is developed.
16. LINE –to put a grease proof paper on the
baking pans or sheets.
17. MERINGUE – a mixture used as a dessert or a
topping made of beaten egg whites and
sugar until smooth, light and fluffy,
usually added with cream of tartar to
make stable.
18. MISE EN PLACE – French term means “put in
place” that includes assembling all the
necessary ingredients,
equipment, and tools and serving
pieces needed to prepare
food.
19. MIX – to combine ingredients in any way that
make distribution of ingredients evenly.
20. PRE-HEAT – to heat the oven prior to baking
to achieve the required heat.
21.PUNCH DOWN – to deflate the dough to expel
carbon dioxide produced during the
fermentation process to give it a second
chance to rise.
22. SCRAPE – to remove sticky ingredients from
the side of the mixing bowl.
23.STIR IN – to add another ingredient in the
mixture.
24. SYRUP – a thick sticky solution of sugar and
water.
25. WHIP – to beat rapidly and continuously aid
incorporation of air as in whipping egg
whites to make meringue and cream.
26. YEAST – microorganisms that produce carbon
dioxide gas when it mixes with
carbohydrates, causing the
dough to rise.