(3rd Quarter) Baking Terms

Question 1

Baking using a hot water bath. A pan filled with batter is placed on a tray half-filled with water then baked.

Answer 1

Baine Marie

Question 2

A mixture of dry and liquid ingredients with a pouring consistency.

Answer 2

Batter

Question 3

To melt sugar with or without water until it becomes golden brown in color and develops a characteristic flavor.

Answer 3

Caramelized

Question 4

To mix fat and sugar until smooth and at the same time incorporating air into the mixture

Answer 4

Cream

Question 5

• 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

Answer 5

Cut In

Question 6

To coat the surface with a dry ingredient like flour.

Answer 6

Dredge

Question 7

To sprinkle a surface with a liquid like syrup.

Answer 7

Drizzle

Question 8

To sprinkle a surface with flour or sugar

Answer 8

Dust

Question 9

A combination of one eggyolk and two tablespoons of milk used for brushing pastry and bread dough to have a shiny, golden blaked surface.

Answer 9

Eggwash

Question 10

A process by which food is subjected to dry heat in an enclosed device called oven.

Answer 10

Baking

Question 11

• 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.

Answer 11

Fold In

Question 12

A glassy coating.

Answer 12

Glaze

Question 13

To brush a surface with butter, margarine shortening or oil to prevent sticking.

Answer 13

Greased

Question 14

To brush a pan with fat or oil before dusting it with flour

Answer 14

Greased and Flour

Question 15

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.

Answer 15

Grease and Line

Question 16

To allow yeast dough to ferment and double its volume

Answer 16

Let Rise

Question 17

• Milk to which vinegar, lemon or calamansi has been added.

- For every cup of milk, add 1 tbsp of vinegar, lemon or calamansi juice.

Answer 17

Sour Milk

Question 18

To whip air into a liquid mass such as eggs, sweet cream or gelatin solution until the desired lightness is obtained.

Answer 18

Beat

Question 19

To throughly combine all ingredients until very smooth and uniform.

Answer 19

Blend

Question 20

Uncooked mass of combined ingredients used to make breads, rolls, cookies, etc.

Answer 20

Dough

Question 21

The rubbery elastic substance formed when flour and water are mixed into dough.

Answer 21

Gluten

Question 22

To work the dough with the heel of the hand with a pressing and folding motion.

Answer 22

Knead

Question 23

Ingredient (yeast, baking powder, baking soda) that produces gas in a dough or batter causing a particular product to rise.

Answer 23

Leavening

Question 24

• 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.

Answer 24

Mold

Question 25

The final size of a product upon being baked.

Answer 25

Volume

Question 26

A microscopic one-celled plant that multiplies under suitable conditions and produces fermentation and dough.

Answer 26

Yeast

Question 27

Fluid Ounce

Answer 27

Fl oz

Question 28

Dozen/Dozens

Answer 28

Doz

Question 29

Square

Answer 29

Sa