BAKING TERMS

Bake- to cook by dry heat especially in an oven. Bake blind- To partially or completely cook an unfilled pastry case. Beat- To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture. Blanch- to plunge food into boiling water for a specified period of time. Blend- To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilizing a utensil such as a wooden spoon or blender. Boil- to in liquid at 212F or until bubbles appear and break into surface. Broil- to by direct exposure to heat Caramelize- The effect of heating sugar or a sugarrich fruit, until the sugar turns brown and syrupy. Chill- to put in the refrigerator to cold. Chop- to cut into small pieces with a knife. Coat-to cover with a thin film of liquid, usually a sauce. Combine- To mix two or more ingredients together. Core- Removing the inner seed area of a fruit, such as an apple or pear. Cream- The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor. Crepe- A very thin pancake that is normally filled with a sweet or savory filling, then the pancake is folded to enclose the filling. The crepe may be served as is or with a sauce or even flamed. CurdleCut-in- To incorporate fat into a dry ingredient, such as flour, by using a knife and making cutting movements in order to break the fat down. Dash- A pre-baked soft or firm mixture of ingredients such as butter, sugar, eggs, and flavoring. For example yeast bread dough may be firm and elastic or cookie dough may be soft and lumpy. Dot- Placing small amounts of an ingredient evenly over the top of another food. For example, place small pieces of butter on top of a pie filling before baking. Dough- A pre-baked soft or firm mixture of ingredients such as butter, sugar, eggs, and flavoring. For example yeast bread dough may be firm and elastic or cookie dough may be soft and lumpy. Dust- To sprinkle lightly with flour, sugar or seasonings. Often your cake recipe will call for this to keep your cake from sticking to your cake pan.

Emulsion- A uniform mixture of two or more unmixable substances. FatFold-in- To gently combine lighter mixtures with heavier ones usually using a metal spoon or spatula in a cutting or slicing J movement whilst slightly lifting the utensil. Most cake recipes will use this method. Glaze- To give a food a shiny appearance by coating it with a sauce or similar substance such as aspic or melted jam. Grease- To cover the inside surface of a dish or pan with a layer of fat, such as butter or margarine, or oil using a brush or kitchen paper. Knead- To work soft dough with the heels of your hand, by folding, pressing, and stretching the dough until it becomes smooth and elastic. Line- Covering a baking sheet or the inside of a baking dish with parchment paper, waxed paper, or foil to prevent food from sticking. Melt- to liquery by heat. Meringue- A thick, white foam made of whipped egg whites and sugar. Proofing- This is the fermentation process that occurs in bread making where the yeast grows and produces carbon dioxide gas that inflates the dough. Proofing also refers to testing the yeast to determine if it is alive. The yeast is sprinkled over a warm liquid such as water or milk; after 5 or 10 minutes if the mixture bubbles and foams the yeast is active. Scald- To heat liquid to a temperature just below the boiling point. A thin skim forming over milk indicates sufficient heating. Shortening- (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white, tasteless, solid fat that has been formulated for baking or deep-frying. Sift- To pass a dry ingredient, such as flour, through a sieve to ensure it is lump free. Stir- To blend ingredients together with either a spoon or spatula, or with an electric mixer on a low speed. Whip- To beat an item, such as cream or egg whites, in order to incorporate air and, usually, thicken. Whisk- To whip soft or liquid ingredients together, usually done with a wire whisk. Zest/ Rind- The colored outer portion of the peel of citrus fruits.