(3rd Quarter) Baking Terms Flashcards
Baking using a hot water bath. A pan filled with batter is placed on a tray half-filled with water then baked.
Baine Marie
A mixture of dry and liquid ingredients with a pouring consistency.
Batter
To melt sugar with or without water until it becomes golden brown in color and develops a characteristic flavor.
Caramelized
To mix fat and sugar until smooth and at the same time incorporating air into the mixture
Cream
- To distribute fat in flour particles until pea-sized crumbs are obtained.
- They may be done using the pastry blender, the tines of a fork or two knives
Cut In
To coat the surface with a dry ingredient like flour.
Dredge
To sprinkle a surface with a liquid like syrup.
Drizzle
To sprinkle a surface with flour or sugar
Dust
A combination of one eggyolk and two tablespoons of milk used for brushing pastry and bread dough to have a shiny, golden blaked surface.
Eggwash
A process by which food is subjected to dry heat in an enclosed device called oven.
Baking
- To mix delicately textured ingredients.
- Using a spatula, cut down through the mixture and go across the bottom of the bowl and up over close to surface while turning the bowl frequently.
Fold In
A glassy coating.
Glaze
To brush a surface with butter, margarine shortening or oil to prevent sticking.
Greased
To brush a pan with fat or oil before dusting it with flour
Greased and Flour
To brush a pan with fat or oil before it is lined with wax paper or grease-proof paper. This is done for easy removal of cake.
Grease and Line
To allow yeast dough to ferment and double its volume
Let Rise
- Milk to which vinegar, lemon or calamansi has been added.
- For every cup of milk, add 1 tbsp of vinegar, lemon or calamansi juice.
Sour Milk
To whip air into a liquid mass such as eggs, sweet cream or gelatin solution until the desired lightness is obtained.
Beat
To throughly combine all ingredients until very smooth and uniform.
Blend
Uncooked mass of combined ingredients used to make breads, rolls, cookies, etc.
Dough
The rubbery elastic substance formed when flour and water are mixed into dough.
Gluten
To work the dough with the heel of the hand with a pressing and folding motion.
Knead
Ingredient (yeast, baking powder, baking soda) that produces gas in a dough or batter causing a particular product to rise.
Leavening
- Fungal infection of bread or cake caused by contamination after the product has been baked and improperly stored for a certain length of time.
- Yellow, green, black and white molds are common.
Mold
The final size of a product upon being baked.
Volume
A microscopic one-celled plant that multiplies under suitable conditions and produces fermentation and dough.
Yeast
Fluid Ounce
Fl oz
Dozen/Dozens
Doz
Square
Sa
