Baking Terms

What is Baking Terms?

• There are different terms that
will help you understand the
baking process and appreciate it
as an art and science too.
• BAKING-Is an EXACT Science
which requires EXACT
measurements of ingredients.
1. Batter
- Any mixture of
flour, liquid,and
other
ingredients that
thick enough to
hold its shape
when dropped
from spoon or
rolled out
2. Beat
- To mix rapidly,
making the
combined
ingredients
smooth and
adding air, with
the use of a wire
whisk, electric
hand mixer or
stand mixer
Example of Electric hand mixer
and Stand mixer
3. Blend
- To combine
thoroughly two
or more
ingredients
4. Brush
- To spread a
liquid coating on
a food, using a
pastry brush or
paper towel
5. Caramelize
- Melting sugar
in a saucepan
or skillet until
it is golden
brown
6. Combine
- To mix
together, usually
by stirring, two
or more
ingredients
7. Cream
- To soften and
blend until
smooth and
light by mixing
with a spoon or
an electric mixer
8. Custard
- Is a combinationof
eggs and milk which
may be sweetened or
unsweetened, cooked
in a double boiler (as
soft custard),
- or baked (which gives
it a jelly-like
consistency). Custard
require slow cooking
and gentle heat in
order to prevent
separation (curding)
9. Cut and Fold

- A combination of
two motions
- to cut vertically
through mixture and
to turn over by sliding
tool across bottom of
mixing bowl at each
turn.
- Proper folding
prevents loss of air
10. Cut in
- To mix solid
shortening with flour
by cutting the
shortening into small
pieces and mixing
until it is completely
covered with the flour
mixture.
- Use a pastry blender,
two knives, or a fork
11. Dredge
- To sprinkle or
coat with flour
12. Dough
- Any mixture of
flour, liquid, and
other
ingredients that
is thick enough
to hold its shape
and desired
thickness
13. Dust
- Lightly
sprinkling sugar,
flour or cocoa
on a counter or
baked good
14. Flute
- To form a standing
edge on a pastry, such
as pie crust, before
baking.
- Press the dough with
your fingers to create
this scalloped edge,
or use a fork to
"crimp" the edge
15. Grease
- To rub
shortening, fat, or
oil, on the cooking
surface of bake-
ware.
- Use waxed paper
or paper towel to
spread a thin, even
layer
16. Grease and
flour
- Rub the surface of a
pan with fat or by
spraying with a
nonstick cooking
spray.
Then, add a small
amount of flour and
tap the pan to cover
all sides with flour.
Shake out any
remaining flour
17. Knead
-To work dough by
folding, pressing, and
turning, until it is
smooth and elastic.
Place dough on a
floured board, fold it
in half and press
firmly with the heels
of your hand
- Turn the dough
about a quarter turn,
and repeat the
folding and pressing
18. Marble
- Adding swirls
of different
color to a
batter
19. Mix
- To combine
two or more
ingredients,
usually by
stirring
20. Preheat
- To setthe oven
to cooking
temperature in
advance so that it
has time to reach
the desired
temperature by
the start of
cooking
21. Proof
- Allowing yeast
bread to rise
before baking
22. Punch
down
- Using one's hand or
fist to deflate yeast to
dough after rising
23. Puree
-A thick
mixture made
from a pureed
vegetable
base
24. Rest
- Allowing the yeast
dough to sit without
being handled after it
has been kneaded
25. Roux
- A cooked mixture of
flour and butter
26. Scald
- To heat a liquid to
just below the boiling
point; or to pour
boiling water over
food or to dip food
briefly into boiling
water
27. Sift
- To put dry
ingredients through a
sifter or a fine sieve to
make ingredients
finer and remove dirts
that may be present
in the ingredient
28. Soften
- Letting margarine,
butter or cream stand
at room temperature
until no longer cold
and hard
29. Stir
- To mix with a
circular motion of a
spoon or other utensil
30. Whip
- To beat rapidly with
a rotary beater, an
electric mixer, or wire
whisk; to incorporate
air and make light and
fluffy, as whipped
cream or egg white
Thank you listening
Direction: Choose the letter of the correct answer;

• 1.Any mixture of flour, liquid, and other

ingredients that is enough to hold its
shape when dropped from spoon or
rolled out.
• A.)batter b.)dough c.)beat
• 2. To combine thoroughly two or more
ingredients.
• A) batter b.)beat c. blend
• 3. To spread a liquid coating on a food,
using a pastry brush or proper towel,
• A) brush b) blend c) beat
• 4. Melting sugar in a saucepan
or skillet until it is golden brown.
• A) caramelize b) combine
c) cream
• 5.To mix together, usually by
stirring two or more ingredients.
• A) caramelize b) combine
c) cream