BAKING TERMINOLOGY

You will be able to learn some basic and important terms that we are using in baking. For you to familiarize, understand and avoid confusion in doing your work. 

Baine Marie – baking using hot water bath

Bake – to cook by dry heat especially in oven

Batter – a combination of dry and liquid ingredients

Beat – to incorporate air and make your mixture smooth

Blend – to mix two ingredients together until well combined

Broil – to cook by direct exposure to heat

Caramelized – to melt sugar slowly until it becomes brown

Chill – to put in the refrigerator until cold

Chop – to cut into small pieces

Combine – to put ingredients together

Cream – mixing of fat (butter, lard, margarine, etc) and sugar until smooth

Dot – to put a drop of liquid or softened butter on top of mixture

Dough – combination of flour and liquid mixture that are stiff and kneaded

Dredge – to coat the surface with dry ingredients (flour, powdered sugar, granulated sugar)

Drizzle – to put liquid syrup on top

Dust – sprinkle the surface with flour

Egg wash – used for brushing on top of pastry and bread dough (combination of egg yolk and milk)

Flute – pinch edges of pastry to make decorative design

Fold in – using a rubber scraper, cut the mixture in the middle reaching the bottom and fold it in to the top

Glaze – to put a glossy coating

Grease – brush surface with butter, oil, margarine

Knead – manipulate dough with pressing, folding, and stretching

Let rise –allowing the mixture to ferment especially if it has yeast

Pipe out – squeeze a mixture using piping bag or dispenser

Pre heat –light the oven for about  10 mins before baking

Prick – to put a hole in the mixture to know if it already done

Punch down – to deflate risen dough

Puree – pass boiled fruits o any mixture into the blender or food processor

Sift – pass through a sieve to separate course particles

Scald – heat almost to the boiling point

Skim off – remove

Whip –to beat rapidly