BAKING TERMINOLOGIES

Question 1

TO gently combine a light, airy, mixture (such as beaten egg whites) with a heavier mixture.

Answer 1

FOLD/FOLD IN

Question 2

To bring something to proper temperature or consistency by heating, cooling, stirring or adding more ingredients.

Answer 2

TEMPER

Question 3

Refers to the interior of breads and cakes as compared to the outer crust.

Answer 3

CRUMB

Question 4

To remove the seeds or tough woody center from fruits and vegetables.

Answer 4

CORE

Question 5

Presence of excess moisture giving the product a very wet appearance.

Answer 5

SOGGY

Question 6

To sprinkle a fine powder such as icing sugar or cocoa on top of baked goods normally done with a sifter.

Answer 6

DUST

Question 7

to heat sugar until it liquifies and become a syrup ranging in color from golden to dark brown.

Answer 7

CARAMELIZE

Question 8

To make shallow cuts on the surface or yeast bread to ensure even rising and baking.

Answer 8

SCORE

Question 9

The outer, colored part of the peal of citrus fruits.

Answer 9

ZEST

Question 10

To beat ingredients (such as heavy or whipping cream eggs

Answer 10

WHISK

Question 11

To rub the interior surface of a cooking dish or pan with shortening oil, or butter to prevent food from sticking to it.

Answer 11

GREASE

Question 12

To crimp the edge of the pie crust using your index finger and thumb.

Answer 12

FLUTE

Question 13

To scatter lightly.

Answer 13

SPRINKLE

Question 14

To heat (an oven, for example) beforehand.

Answer 14

PRE-HEAT

Question 15

To beat whipping cream or egg whites until peaks curl over when beaters are lifted out of the bowl. (Stiff peaks)

Answer 15

SOFT PEAKS

Question 16

To visually test for doneness on a light to medium brown color on foods, such as cookies and cakes.

Answer 16

GOLDEN BROWN

Question 17

To beat together two or more ingredients, such as butter and sugar until the mixture is smooth, creamy, uniform consistency. (creaming method, use butter/sugar and eggs)

Answer 17

CREAM

Question 18

A flour mixture that can be rolled or kneaded.

Answer 18

DOUGH

Question 19

To beat food with whisk or mixer to incorporate air and produce volume.

Answer 19

WHIP

Question 20

is to stir rapidly to make a mixture smooth, using a whisk, spoon or mixer

Answer 20

BEAT

Question 21

To reduce crumbs, powder or small pieces.

Answer 21

CRUSH

Question 22

To cover evenly.

Answer 22

SPREAD

Question 23

To pour melted butter, oil, syrup, melted chocolate or other liquid back and forth over food in a fine stream. (to make glossy)

Answer 23

DRIZZLE

Question 24

An environment that allows yeast products to rise a final time typically by using moisture and warmth.

Answer 24

PROOF

Question 25

To bring together into uniform mass.

Answer 25

MIXING

Question 26

To beat whipping creams or egg whites until peaks stand up straight when the beaters are lifted up out of the bowl.

Answer 26

STIFF PEAKS

Question 27

To place cookies by spoonful’s onto a cookie sheet.

Answer 27

DROP

Question 28

To pock holes in a pie crust or dough to prevent air bubbles that will cause an even crust.

Answer 28

DOCK

Question 29

To cook on a rack above boiling liquid in tightly covered pan.

Answer 29

STEAMING

Question 30

To cut or tear food into small enough pieces in one bite.

Answer 30

BITE-SIZED

Question 31

To rub foods against a serrated surface to produce shredded or fine bits.

Answer 31

GRATE

Question 32

is an uncooked pourable mixture usually made up of flour

Answer 32

BATTER

Question 33

To scrape the butter from the sided of the mixing bowl so that it may blend with the other butter uniformly.

Answer 33

SCRAPE DOWN

Question 34

To heat liquid almost to boil until bubbles begin to form around the edge.

Answer 34

SCALD

Question 35

To heat a liquid until gently bubbles on the surface.

Answer 35

SIMMER

Question 36

To loose brown bits from a pan by adding liquid, then heating while stirring and scraping the pan. (remove the particles from the pan)

Answer 36

DEGLAZE

Question 37

To distribute a solid fat in flour using a cutting motion, with 2 knives scissors - fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry. (such as making pies)

Answer 37

CUT-IN

Question 38

the art of putting fancy inscriptions or design on cakes

Answer 38

DECORATING

Question 39

The act of proceeding by stage. (slowly putting into the mixture or 1by1)

Answer 39

GRADUALLY

Question 40

To coat foods with glossy mixtures such as jellies or sauces.

Answer 40

GLAZE

Question 41

To stir together two or more ingredients until just combined.

Answer 41

BLEND

Question 42

To soften gelatin in water to dissolve yeast in liquid (bubbles)

Answer 42

BLOOM

Question 43

To pass on ingredients such as powdered sugar, through a sieve or sifter to make smooth and separating course particles in the ingredients like lumps.

Answer 43

SIFT

Question 44

Large, irregular holes inside a muffin due to over mixing.

Answer 44

TUNNELS

Question 45

To use a fork to press the edges of an unbaked piecrust against the ream of the pie plate to seat in the filling and provide a traditional decoration

Answer 45

CRIMP

Question 46

To cook on an oven surrounded with dry heat, called roasting when applied to meat or poultry.

Answer 46

BAKE

Question 47

To blend dough together with hands or in a mixer to form a pliable mass. Pressing, massaging the dough using palm.

Answer 47

KNEAD

Question 48

To slowly, but briefly lower food into a melted mixture such as chocolate.

Answer 48

DIP

Question 49

To apply heat to change a food from a solid to a liquid, such as butter or chocolate.

Answer 49

MELT

Question 50

A mixture of egg and water brushed on a food product to give it browning and shine.

Answer 50

EGG WASH

Question 51

To coat foods with glossy mixtures such as jellies or sauces.

Answer 51

GLAZE