BREAD AND PASTRY PRODUCTION

Module 2: BAKING TERMINOLOGIES

Subject Teacher: ROCHELLE S. VALENCIA

LESSON DESCRIPTION:

Baking, the process of cooking by dry heat, especially in some kind of oven. It
is probably the oldest cooking method. Bakery products, which include bread,
rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or
meal derived from some form of grain.
Course Objective:

At the end of the module students will be able to;

1. Define the common terminologies used in the workplace.

Using of Tools and Bakery Equipment

Beginner bakers and seasoned pros gather round! This list of baking tools will
help you organize your baking equipment once and for all. If you’re a new
baker, start with our list of baking must-haves to set up your kitchen with all the
essential baking tools to get you through any kind of baked good recipe. And if
you have a cake recipe you're trying to perfect, make sure to take a peek at our
list of nice-to-have tools to start stocking your kitchen with equipment that’ll
make your baking faster, easier, and more impressive

Definition of Terms

Many people say that they cook, but they don't bake. Baking
is a science and can seem foreign or confusing and it
definitely has a language all of its own. Use this collection of
short definitions as a quick reference to help you decode
recipes.

Baking Terms

 All-purpose flour: A wheat flour with a medium gluten

content of around 12 percent or so. Can be used for a whole
range of baking, from crusty bread to cookies to fine cakes and pastries.
 Autolyse: In bread baking, combining the flour and water before adding other ingredients and before
kneading.
 Bake: Cook with dry, radiant heat in an oven.
 Bar: A type of cookie made by pressing dough into a pan, baking, then cutting into squares.
 Batter: A mixture of flour, eggs, dairy, or other ingredients that is liquid enough to pour.
 Beat: Stir together very rapidly in order to incorporate air. This can be achieved with a fork, whisk,
electric mixer, or food processor.
 Biscuit method: Technique for blending cold fat into the flour so that it achieves a flaky texture, like
biscuits and scones.
 Blend: Stir ingredients together until well mixed.
 Bread flour: Wheat flour with relatively high gluten content, usually around 13 to 14 percent, and used
for making crusty bread and rolls, pizza doughs, and similar products.
 Buttercream: The most common type of frosting, made by combining a type of fat (usually butter) with
sugar.
 Cake flour: A wheat flour with lower gluten content, around 7.5 to 9 percent. Its fine, soft texture
makes it preferable for tender cakes and pastries.
 Caramelization: The chemical process that causes sugars and starches to turn brown when heated.
 Chemical leavener: An ingredient such as baking powder or baking soda that uses a chemical reaction
to produce gas that causes baked goods to rise.
 Combine: Stir ingredients together just until mixed.
 Confectioners' sugar: White sugar that has been ground to a very fine powder. It dissolves easily and is
used extensively in candy making, for making frostings and icings, and for decorating or dusting the
tops of cakes and other desserts.
 Cream: Beat together sugar and butter until a light, creamy texture and color have been achieved. This
method adds air to the batter, which helps the leavening process. Sometimes eggs are also added during
the creaming step.
 Crumb: The pattern of air holes in the structure of baked bread or cake.
 Cut-In: Incorporating butter (or another solid fat) into flour just until the fat is in small, granular pieces
resembling coarse sand. This is achieved by using two knives in a cross-cutting motion, forks, or a
special pastry cutter.
 Drizzle: Pour a thin stream of a liquid on top of something.
 Dust: Coat the surface of something with a light sprinkling of a dry substance (flour, sugar, cocoa
powder, etc.).
 Fermentation: The process in which yeast consume starches and sugars in bread dough and produce
CO2 gas and alcohol.
 Fold: Gently combine two substances in an effort to not deflate a delicate, lofty texture. Using a spatula,
fold the bottom of the bowl up and over the top, turn the bowl 90 degrees, fold again, and repeat the
process until combined.
 Flaky pie dough: A pie dough made with bigger globs of shortening, usually around the size of peas or
hazelnuts, used for top crusts and prebaked pie shells.
 Fondant: A candy paste that can be used to make candies and for covering cakes.
 Ganache: A type of frosting made from melted chocolate and heavy cream.
 Gelatinization: The chemical process that causes starches to expand and absorb water when heated.
 Germ: The embryo of a seed of cereal grain, containing protein, nutrients, and fats.
 Glaze: Coat with a thick, sugar-based sauce.
 Gluten: Proteins in wheat flour that give baked goods their structure and texture.
 Grease: Coat the inside of a baking dish or pan with a fatty substance (oil, butter, lard) to prevent
sticking.
 Hydration: The ratio of water to flour in bread. Higher or lower hydration results in different dough
consistencies.
 Knead: Combine dough by hand on a hard surface. This involves folding the dough over, pressing
down, turning 90 degrees, and then repeating the process. Kneading mixes the dough as well as
developing gluten strands that give strength to bread and other baked goods.
 Levain: A mixture of flour and water that is allowed to ferment before adding it to the main dough. Also
known as a sourdough starter.
 Leavening: An ingredient such as yeast, baking powder, or baking soda that produces gas causing
baked goods to rise.
 Lukewarm: Slightly warm, or around 105 degrees Fahrenheit.
 Mealy pie dough: A pie dough made using smaller globs of shortening, resembling cornmeal. Mealy
crusts are used for the bottoms of fruit or custard pies since they don't get as soggy as flaky ones.
 Milk chocolate: A type of chocolate made from cocoa butter, sugar, and milk solids.
 Muffin method: A mixing technique where dry ingredients are combined with liquid ones, including
liquid fats.
 Natural starter: Sourdough starter or levain.
 Oven spring: The quick initial rise of baked goods triggered by the heat of the oven.
 Pastry flour: A soft wheat flour with around 9 to 10 percent gluten, used for biscuits, muffins, cookies,
pie doughs, and softer yeast doughs.
 Pre-ferment: A fermented dough or batter, such as a sourdough starter, added to the dough to provide
leavening.
 Proof: Allowing bread dough to rise or yeast to activate.
 Retarding: Chilling dough to slow its fermentation, for the purpose of increasing flavor and color.
 Royal icing: A hard, brittle icing used for decorating cakes and cookies.
 Scald: To heat a liquid such as milk to near-boiling.
 Score: Cut lines or slits into something.
 Shortening: Any type of fat added to a baking recipe. Fat interferes with the formation of long gluten
strands, literally shortening the strands and producing a crumbly texture.
 Soft Peaks: Egg whites or cream that has been whipped to the point at which a peak will bend or slump
over to one side. To create a peak, pull the whisk or beater straight up and out of the foam.
  Stiff Peaks: Egg whites or cream that has been whipped to the point at which a peak will stand
completely erect. To create a peak, pull the whisk or beater straight up and out of the foam.
 Sourdough: A bread leavened by a natural starter.
 Sourdough starter: A natural starter, aka levain or pre-ferment.
 Tunneling: A large air gap between the crust and the crumb of a loaf of bread, usually caused by letting
the dough rise for too long before baking.
 Whisk: A kitchen tool made of wire loops that tends to add air as it mixes substances together.
 Whole wheat flour: Wheat flour made from whole wheat grain, providing more fiber and other
nutrients than all-purpose flour.
 Yeast: A microorganism that consumes sugars and starches and produces CO2 gas which causes bread
to rise.

PART 2:

Aerate To incorporate air into something, usually a batter.

Also known as a hot water bath, it is usually used to melt chocolate and butter gently and
Bain-marie
gradually over a pot of simmering water.
Baking the crust of a pie/tart without the filling. It can be done with a variety of methods.
Bake blind One would be to prick the bottom of the crust before filling it with pie weights, rice, pulses,
or beans prior to baking.
Batch Amount of bread, cookies, etc made from one bake.
A mixture of dry and liquid ingredients such as eggs, flour, and milk or water. Similar
Batter
to dough but it has a much thinner consistency and cannot be kneaded.
Mixing a mixture rapidly and intensely to combine ingredients and incorporate air into the
Beat
mixture. Typically done with a whisk or mixer.
Blend Mixing two substances together so that they become incorporated together.
For gelatin: softening gelatin using a liquid before use. Typically done by sprinkling the
gelatin onto the surface of a liquid and letting it sit for about 5 minutes.

Bloom
For cocoa powder: Mixing cocoa powder with hot water and stirring to remove any lumps
before letting it sit for a minute or two. This will release the flavour in the cocoa particles,
increasing the intensity of the chocolate flavour.
For liquids: to heat the liquid until it reaches its boiling point.
Boil
For a subject: to place the thing into boiling liquid.
Butter (verb) To spread/add butter onto something.
A type of icing used to fill, top, coat, and decorate cakes or cupcakes. Typically made by
Buttercream
creaming butter with powdered sugar and adding any extra colourings and flavourings.
Process of cooking sugar until it turns brown. When sugar is heated to high temperatures, it
Caramelize undergoes chemical changes and breaks down. Cooking can also caramelise the natural
sugars found in various fruits and vegetables such as onions.
Chop Using a knife or sharp object to repeatedly cut something into small pieces.
To cover something with a wet or dry substance. For example, after baking, bread loaves are
Coat
usually coated with a layer of butter.
Combine To mix two ingredients together.
Consistency The texture and thickness of a substance.
Cool Allowing something to reduce in temperature.
Softening butter or other solid fats such as lard and mixing them with other ingredients. This
Cream
technique is commonly used for butter and sugar.
Crimp Technique of pinching the sides and tops of pie or tart crusts.
 Used to describe the small particles of cakes or bread. Usually described as tight, loose,
Crumb
moist, dense, etc.
Crust The outer skin of a bread or pie. Typically hard in texture.
Happens when a liquid separates and forms curds and lumps. Typically used to describe
Curdle
things like eggs, batter, and milk.
Mixing butter or shortening into the flour using a knife or a pastry blender (cutter) until they
Cut In (verb) are well mixed. This process creates a flaky texture in pies, pastries, and cookies.
See Rubbing In.

Defrost To remove the ice or frost from something frozen by increasing its temperature.
Dilute Thinning a liquid by adding in water or another solvent.
Dip (verb) to immerse something into a dry or liquid mixture.
Dissolve To incorporate a solid ingredient/food to a liquid to form a solution or mixture.
Double Boil See bain-marie.
A thick mixture made by combining flour/meal with a liquid. Usually refers to bread or
Dough
pastry dough and it is stiff enough to be kneaded and rolled.
Drizzle The process of pouring a thin stream of liquid such as glaze or butter over food.
Dry Ingredients that are dry and don’t contain any water, usually in solid form. Some recipes
Ingredients require mixing dry ingredients before adding them to another mixture. Dry ingredients
include flour, sugar, cocoa powder, and salt. 
The process of sprinkling a thin layer of powdered ingredient such as cocoa powder, flour
Dust
and confectioners’ sugar over food.
(noun) Beaten eggs. Sometimes additional liquid such as milk and water are added.

Egg Wash
(verb) To brush a layer of beaten egg mixture over the surface of food, typically to add
colour after it is baked.
Emulsion A mixture containing liquids that are immiscible such as oil and water.
For baking flavourings: an artificial substance. For example, vanilla essence is made
Essence
synthetically unlike vanilla extract. Hence, it is cheaper and less fragrant.

Refers to the natural substance that has been extracted straight from its source. For example,
Extract
vanilla extract is the substance that has been retrieved straight from vanilla pods.

A process that converts the sugars and starches in bread dough into simpler substances such
as carbon dioxide, which causes dough to rise, producing the holey texture you see in bread.
Most bread recipes require two periods of rising. 

Fermentation First rise: Waiting for the yeast to work after adding it to the dough. This step is required in
the making of any yeast bread.

Second rise: Also known as the final rise, final fermentation, or blooming. The resting
period after shaping the dough and before baking.
A technique used to describe the gentle incorporation of dry to liquid ingredients. It is
Fold
typically done using a whisk or rubber spatula.
Refers to a stage in whipping. When you lift up your beaters/whisk, the peaks should hold
Firm peaks their shape better than soft peaks. Firm peaks have more distinct ridges, but with tips that
are slightly bent.
To make the surface of a food shiny by coating with a layer of sugar, butter, or any other
Glaze
glossy liquid.
Gluten Name for the proteins found in grains such as wheat, barley and rye. It gives food their
 structure and helps to maintain their shape.
Grain The seed(s) from a food plant such as grass and cereal crops.
Grainy Refers to the texture of a substance - not smooth/fine, has granular bits.
Grease (verb) To lubricate or oil something (usually a pan) with a fat, usually butter.
Icing/Frosting A sweet glaze used to cover or decorate food such as cakes, pastries, and cookies.
To add one substance to another and mix them together such that they are evenly
Incorporate
distributed.
Infuse To immerse/steep/soak something into a liquid to extract its flavours.
Knead To work dough  (usually for bread) by massaging, stretching, pulling and folding it.
The process of alternating layers of dough with butter. The butter between the thin layers of
Laminate dough let out steam during baking, helping the pastry puff up and rise, giving pastries such
as croissants their delicate, airy and layered texture.
Usually used in conjunction with “agents”, or “ingredients”. Leavening agents are used in
Leavening
doughs and batters to help them rise. The most commonly used leavening agents are either
(adj.)
chemical (baking soda and baking powder) or biological (yeast).

Light and
Typically used to describe the final/optimal state of creaming butter and sugar.
Fluffy
Lumpy Used to describe the texture of a substance - not smooth, has lumps.
Macerate The process of softening a food by soaking it in liquid.
Mature For food: taste has developed fully to produce a strong and rich flavour.
Melt Heating a solid product to form a liquid.
Mince Using a knife or sharp object to chop something very finely/into very small pieces.
Mix To combine two or more substances together.
Mold To pinch or give shape to something, such as bread or pie dough.
A pan with multiple cylindrical indents (usually 4, 6, or 12) used to create the characteristic
Muffin pan shape of muffins and cupcakes. It comes in various materials such as stainless steel,
aluminum, and silicone.
Nonstick For pan/surface: covered with a substance that prevents food from sticking.
Commonly refers to bread dough which has been left to ferment/rest for too long.
[see fermentation] When this happens, the air bubbles that have been formed in the dough
Over-proofing have grown too large and have popped. Indicated by the inability of the dough to spring
back when you poke on it. The baked bread is likely to be dense. To rescue it, press down
the dough, reshape, and reproof the bread. 
Parchment Used to line baking pans to prevent food from sticking to them.
(noun) the outer skin or covering of a food such as orange or lemon.
Peel
(verb) Removing the outer layer or skin of something.
Pinch Using your fingers to press something (usually a pie dough) together.
To squeeze a liquid substance (usually a frosting) through a piping bag for decorating
Pipe
purposes.
Preheat Turning the oven/pan beforehand to let it come to the desired temperature.
Proof Letting the shaped bread dough have its final rise before baking.
Pulse (verb) On pulse mode, a blender will start working when the button is pressed, and will
immediately stop when the button’s released. Using the pulse mode will give you more
control to the fineness of the blended ingredients (e.g., when you want to make chunks of
 vegetables instead of blending them into a smooth liquid).
Punch down Deflating bread dough, eliminating air bubbles so that it can be easily kneaded and shaped
after its first rise. Contrary to its name, this process should be carried out gently.
The process of thickening and reducing the amount of liquid in a liquid substance through
Reduce
simmering or boiling in order to intensify its flavour. Opposite of dilute.
Happens when a liquid or mixture has reached its boiling temperature and produces a lot of
bubbles. Required in some baking processes, such as making choux pastry for cream puffs.
Rolling boil
Bringing a mixture to a rolling boil will emulsify the butter into the other liquid ingredients,
which will give you a smooth product.
Typically used to refer to the process of crumbling and breaking butter into small pieces
Rubbing in rubbing them into flour. Usually used to make food like crumble topping and shortcrust
pastry.
Typically used to describe dough which is too dry, hasn’t been fully kneaded, rough, and
Scraggly (adj)
irregular in texture.
Using a sharp edged instrument to remove something from a surface. For example, scraping
Scrape
bread dough from a work table.
Shelf Life The length of time that a product is usable, fit for consumption, and can be kept.
Putting a food through a sieve to separate solids from liquids, or lumps from powdered
Sieve
material.
Stick proof baking sheet made from food-grade silicone and fiberglass. Commonly used by
Silpat (noun) bakers to make baked goods such as cookies and macarons. It is very non-stick, incredibly
durable, and withstands a wide range of temperature.
The process of bringing a liquid to a temperature that is slightly below its boiling point, and
Simmer
letting it bubble gently.
(noun) the outer layer of a fruit, vegetable, or meat.
Skin
(verb) to remove the outer layer of a fruit, vegetable, or meat.
Softened Butter that has been left at room temperature for a while until it is no longer hard and cold.
butter It should still be cold to the touch and form an indentation when pressed.
Soft peaks  A stage in whipping where the peaks are able to hold their shape when your whisk/beaters
are lifted. They are soft and melt back into the mixture after some time.
Refers to the sponge and dough method for making bread, consisting of two steps. The first
Sponge step is the making of a yeast starter or yeast pre-ferment (aka sponge). After the sponge is
left to ferment, it will be added to the final dough.
Sprinkle To lightly scatter something (sugar, toppings etc) over a food.
Stir Mixing a substance by moving a kitchen utensil/tool in circular motions.
A technique used to raise the temperature of a substance gradually. Typically used for eggs
Temper and chocolate. When tempering eggs, a hot liquid is slowly added to the mixture in small
amounts to prevent the eggs from scrambling.
Turntable A cake stand with a rotating base that is used for decorating cakes.
Usually in reference to bread dough. This occurs when the fermentation time isn’t long
Under- enough, so the air bubbles produced are not enough for the desired bread texture. If your
proofing proofed bread dough bounces back immediately when poked, it is under-proofed and needs
more time to rise.
Yield The amount of baked goods one can get from one recipe. Similar to batch.
Made by scraping the outer layer of the skin of citrus fruits using a grater. Used to add
Zest
flavour to food.

-END-
Name: ________________________________ Year & section: _________________

Quiz 2:

A.IDENTIFICATION

DIRECTION: Identify what TERMS being asked below.

__________ A mixing technique where dry ingredients are combined with liquid ones, including liquid fats.

__________ Beat together sugar and butter until a light, creamy texture and color have been achieved. This
method adds air to the batter, which helps the leavening process. Sometimes eggs are also added during the
creaming step.

__________ Pour a thin stream of a liquid on top of something.

__________ The process in which yeast consume starches and sugars in bread dough and produce CO2 gas and
alcohol.

__________ A microorganism that consumes sugars and starches and produces CO2 gas which causes bread to
rise.

__________ Cook with dry, radiant heat in an oven

__________ Stir ingredients together until well mixed.

__________ To heat a liquid such as milk to near-boiling.

__________ The most common type of frosting, made by combining a type of fat (usually butter) with sugar.

__________ A type of frosting made from melted chocolate and heavy cream.

__________ Proteins in wheat flour that give baked goods their structure and texture.

__________ The ratio of water to flour in bread. Higher or lower hydration results in different dough
consistencies.

__________ Cut lines or slits into something.

__________ A pie dough made with bigger globs of shortening, usually around the size of peas or hazelnuts,
used for top crusts and prebaked pie shells.

__________ The quick initial rise of baked goods triggered by the heat of the oven.

__________ A mixing technique where dry ingredients are combined with liquid ones, including liquid fats. A
large air gap between the crust and the crumb of a loaf of bread, usually caused by letting the dough rise for too
long before baking.

OUTPUT: Make a video of the right proper hygiene. Send it to valencia.rochelle@colm.edu.ph