baking Flashcards
MEMORIZE
To add dry ingredients into the batter first, then a little of the liquid ingredients before beating, repeating the process until the mixture becomes smooth.
Alternately add
to cook inside an oven or any oven-type appliance.
Bake
A mixture of flour, eggs, dairy, or other ingredients that is liquid enough to pour.
Batter
vigorously moving ingredients back and forth until smooth.
Beat
to mix two or more ingredients until having a homogeneous mixture.
Blend
Process of partially or fully baking a pie crust or other pastry before adding the filling.
Blind Baking
Heat a sugar substance until it begins to turn brown.
Caramelize
- to refrigerate and reduce the temperature of food.
- reduce the growth of bacteria.
Chill
to cover with a thin layer of flour, sugar, nuts, batter, etc.
Coat
Blend sugar and shortening until smooth and fluffy, often using an electric mixer to shorten the time.
Cream
A mixture of dry ingredients and liquid that is kneaded, shaped, and baked into bread or pastry.
Dough
To prick an unbaked pie crust with a fork before baking to let steam escape and prevent ballooning.
Docking
To sprinkle the surface with flour to prevent sticking.
Dust
to bake with an underlying baking sheet or double baking sheet to prevent burning.
Double Panning
to beat egg white until light and fluffy.
Foaming
Gently incorporating one ingredient into another by hand.
Fold
To cover with a thin sugar syrup to make the surface shiny.
Glaze
To brush the baking pan with shortening to prevent sticking
Grease
to brush the baking pan with shortening before dusting it with flour.
Grease and flour
to brush the baking pan with shortening before lining it with wax paper for easy removal.
Grease and line
To combine dough by hand on a hard
surface. This involves folding the dough
over, pressing down, turning 90 degrees
and then repeating the process.
Knead
To allow yeast dough to ferment and rise
until it doubles in bulk.
Let-rise
To create a hole in the center
of dry ingredients.
Make a well
To dissolve butter, margarine, or chocolate
by means of heat
Melt
Assembling all necessary ingredients,
equipment, and tools before preparing food.
Mise en Place
To partially bake or half bake.
Par-bake
To heat the oven before baking to achieve the
required temperature.
Pre-heat
To deflate dough to expel carbon dioxide.
Punchdown
To remove sticky ingredients from the side
of a mixing bowl.
Scrape
Process of passing dry
ingredients through a mesh
(for example a sieve) to break
up lumps and aerate
ingredients.
Sift
cut lines or slits into something.
Score
egg whites will blend or slump over to one
side.
Soft Peak
Mixing ingredients together using a circular
motion.
Stir
A thick, sticky solution of sugar and water.
Syrup
To beat rapidly and air ingredients, like egg whites
for meringue.
Whip
