BAKING TERMINOLOGY
EXPECTATIONS
Identify the different baking terminologies
to be used in various baking products.
Relate the importance of knowing the baking termi-
nologies.
A-Z LIST OF
COMMON BAKING
TERMINOLOGY
AERATE to incorporate air into
something, usually a
batter.
A All-in Process a cake production
method where all
ingredients are mixed
together with preliminary
stages.
BAIN MARIE also known as hot water bath, is
usually used to melt chocolate and butter gently and
gradually over a pot of simmering water.
BAKE to cook food in a dry heat method inside
B
an oven.
BATTER a mixture of flours with liquids such as
water, milk, or eggs used to prepare various foods.
BEAT mixing a mixture rapidly and intensely to
combine ingredients and incorporate air into
BLEND to combine ingredients and produce a
mixture.
homogenous mixture.
CARAMELIZE a process of cooking sugar until it
turns brown.
COAT to cover with a thin layer of flour, sugar,
nuts, batter, etc.
C CONSISTENCY the texture and thickness of
a substance.
CONTAMINATION the state of being
contaminated.
CHILL to refrigerate, to reduce the temperature
of food.
CREAM softening butter or other solid fats such as
lard.
CRIMP technique of pinching the sides and tops of
C
pie or tart crusts.
CRUST the outer skin of a bread or pie.
CUT IN mixing butter or shortening into the flour
using a knife or pastry blender until they are well
mixed.
DISSOLVE to incorporate a solid ingredient or
food to a liquid to form a solution or mixture.
DOUGH a soft, thick mass or mixture of dry
ingredients (e.q. flour or meal), and liquid (e.q. water)
D that is kneaded, shaped and baked into bread or
pastry.
DRIZZLE the process of pouring a thin stream
of liquid such as glaze or butter over food..
DUST sprinkle the surface with flour to avoid
mixture to stick to it.
EGG WASH consists of beaten eggs sometimes
mixed with a liquid, usually a water or milk, which is
brushed onto the bread or pastry.
EMULSION a mixture containing liquids that are
E immiscible such as oil and water .
EXTRACT refers to the natural substance that
has been extracted from its source.
FERMENTATION the process of converting
sugar into alcohol to produce carbon dioxide.
FILLINGS inserted in between cakes to
enhance the taste and layering of the cake.
F FOAMING to continuously beat egg white to
incorporate air until it becomes light and fluffy.
FOLD a technique used to describe the gentle
incorporation of dry to liquid ingredients.
FIRM PEAKS refers to a stage of whipping
wherein it holds its shape when lifted up.
GANACHE a chocolate whip frosting, filling or
paste made from chocolate and cream.
GLAZE to make the surface of food shiny by
G
coating with a layer of sugar, butter or another
glossy liquid.
GLUTEN a substance responsible for the
elastic and sticky characteristics of dough.
GREASE to brush pan with shortening.
ICING a sweet glazed used to cover or decorate
food such as cakes pastries and cookies.
I INCORPORATE to add one substance to
another and mix them together such that they are
evenly distributed.
KNEAD to press, stretch and fold the dough until
K
gluten is developed.
LINE to put a grease proof paper on the baking pan
or sheets.
L LUMPY used to describe the texture of a
substance-not smooth has lamps.
MELT heating solid product to become liquid.
MERINGUE a mixture used as a dessert or a
topping made of beaten egg, whites, and sugar
until smooth, light and fluffy, usually added with
cream of tartar to make it stable.
M MISE EN PLACE french term means “put in
place” that includes assembling all the necessary
ingredients, equipment, and tools and serving
pieces needed to prepare food.
MIX to combine ingredients in any way to make
distribution of ingredients evenly.
MOLD to pinch or give shape to something.
OVER-PROOFING refers to bread dough
O
which has been left to ferment or rest for too long.
PIPE to squeeze a liquid substance through a piping
bag for decorating purposes.
PRE-HEAT to heat the oven prior to baking to
P
achieve the required heat.
PROOF letting the shaped bread dough have its
final rise before cooking.
PUNCH DOWN to deflate the dough to expel
carbon dioxide produced during the fermentation
process to give it a second chance to rise.
RIND the tough outer skin of certain fruit, especially
R
citrus fruit.
SCALD heating liquid until it reaches the
temperature just before its boiling point.
SCORE slashing the surface of food such as
S
bread, pie dough, cakes and meat using a sharp knife.
SPRINKLE to lightly scatter something over
the food.
SCRAPE to remove sticky ingredients from the
side of the mixing bowl.
SOFT PEAK 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.
STIR IN to add another ingredient into the mixture.
S SYRUP a thick sticky solution of sugar and
water.
SKIN (n) the outer layer of a fruit or vegetable.
(v) to remove the outer layer of a fruit or
vegetable
WHIP to beat rapidly and continuously to aid
incorporation of air as in whipping egg whites to make
meringue and cream.
W WORK SIMPLIFICATION performance
of a task in the most efficient way possible.
YEAST microorganisms that produce carbon
Y
dioxide gas when it mixes with carbohydrates, causing
the dough to rise.
ZEST made by scraping the outer layer of the skin
Z
of citrus fruits using grater. Used to add flavor to food.
