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Topic 2 Baking Terms

The document defines 53 different baking terms and techniques used in baking such as: 1. Bake - Cooking food in an oven using dry heat. 2. Bake blind - Baking a crust without filling, weighed down to maintain shape. 3. Batter - A semi-liquid mixture used to make baked goods like pancakes. 4. Beat - Thoroughly combining ingredients using a spoon or mixer to incorporate air. 5. Blend - Combining ingredients until very smooth using a spoon or spatula. It provides descriptions of common baking methods and encourages watching a video to better understand the important terminologies used in baking.

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Mars Maguen
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262 views11 pages

Topic 2 Baking Terms

The document defines 53 different baking terms and techniques used in baking such as: 1. Bake - Cooking food in an oven using dry heat. 2. Bake blind - Baking a crust without filling, weighed down to maintain shape. 3. Batter - A semi-liquid mixture used to make baked goods like pancakes. 4. Beat - Thoroughly combining ingredients using a spoon or mixer to incorporate air. 5. Blend - Combining ingredients until very smooth using a spoon or spatula. It provides descriptions of common baking methods and encourages watching a video to better understand the important terminologies used in baking.

Uploaded by

Mars Maguen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Topic 2.

Baking Terms

Specific Objectives
At the end of the lesson, the students are expected to:
1. Characterize the different baking terms.
2. Apply correct baking terminologies and techniques in preparing different bakery products.

Let’s Start
Direction: Watch the video demonstration on how to bake a Custard Cake.
Identify and list the
baking terminologies or techniques you encounter while watching then explain by
describing how these terminologies are executed.
Key in this link ( https://youtu.be/My0a3tTm_oM). Write down your answers using this
matrix.
Terminologies Description
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.
Let’s Learn
BAKING TERMINOLOGIES AND TECHNIQUES
1.Bake
Cooking in an oven surrounded by dry
heat. Bake uncovered to get dry, crisp crusts
and surfaces. For softer surfaces and moister
products, bake uncovered.

2. Bake Blind

To bake a crust without a filling. The


crust is weighed down with dry beans to
prevent ballooning and to keep it shape.

3.Batter

A semi liquid mixture of liquid, eggs,


and flour used to make pancakes, cookies, or
a coating for foods to be fried.

4.Beat
Using a spoon, whisk, electric mixer or
food processor to thoroughly combine
ingredients and incorporate air.

5.Blend
Using a spoon, whisk or rubber spatula
to combine ingredients until the mixture is
very smooth and uniform.
6.Caramelize
Melting sugar in a saucepan or skillet
until it is golden brown and develops a
characteristic flavor.

7.Chill
Cooling warm food until cold. This can
be accelerated by placing food in the
refrigerator.

8.Coat

To cover the outside of a product, either


by dipping it in a wet or dry mixture.

9.Cream
Using a spoon, whisk, pastry
blender or electric mixer to vigorously beat
one or more ingredients until smooth and
fluffy. Most commonly done to butter, sugar
and eggs.

10.Crimp
To use the fork or fingers to press the
edges of two layers of dough together to
form a seal and provide a traditional
decoration. This is most commonly done on
pastry and pie crusts.

11.Cut in

To combine or distribute fat into dry


ingredients with a pastry blender, two knives,
or fingers with the least possible amount of
blending and until a pea-sized crumbs are
obtained.

12.Crumb

The interior of cakes and breads.

13.Crust
Outer layer of breads, pies and pastries.

14.Dough
A mixture of ingredients that is stiff
but pliable; ingredients typically include
flour, liquids, fats and other ingredients.

15. Dot

To place small pieces of butter or other


food over the surface of a food.

16. Dock
To pierce dough lightly with a fork or
dough docker to allow steam to escape
during baking.

17. Drizzle
To sprinkle a surface with a liquid like
syrup.
18. Drop
To place cookies by spoonful’s or
scooper onto a cookie sheet.

19.Dust
Lightly sprinkling sugar, flour or cocoa
on a counter or baked good
20. Eggwash

An egg mixture that is


brushed into goods before they are
baked. It provides enriched browning,
shine, or acts as a moisture barrier for
the finished item. May be whole
eggs, yolks only or whites only and
may or may not include water or
milk.

21. Fermentation

The process by which yeast breaks


down sugars and converts it into alcohol and
carbon dioxide. This is one of the most
crucial stages in the creation of bread
because it provides both the leavening and
flavor.

22. Flaky

Describes the light, crisp texture of a


product often associated to pies and pastries.

23. Fold/Fold in

Using a whisk or rubber spatula to


gently incorporate a delicate mixture into a
heavier mixture; this will keep the finished
product light and airy.
24. Frosting/Icing

Sweet, creamy mixture used to cover,


coat or decorate goods, cakes, pastries and
petit fours.

25. Glaze

Thin icing that gives shine to a baked


good and helps prevent it from drying.

26. Gluten

The network of fibers that is created


when two proteins in wheat- glutenin and
gliadin- are mixed with water. This web of
fibers keeps gases trapped, causing baked
goods to rise and providing strength and
structure.

27. Golden Brown

To visually test for doneness of a light


to medium brown color on foods, such as
cookies and cakes.

28.Grease
Rubbing the surface of a pan with fat
(butter, shortening or oil) or spraying with a
nonstick cooking spray. This helps prevent
foods from sticking to the pan.
29. Grease and Flour

To brush a pan with shortening before


dusting it with flour to prevent food from
sticking.

30. Grease and Line


To brush a pan with fat/
shortening before it is lined with wax
paper or greaseproof paper. This is
done for easy removal of baked
products.

31. Knead

To mix dough using a pressing and


folding motion, turning and folding the
dough onto itself until gluten strands form
and the dough is smooth and elastic.

32. Leavening
The production or incorporation of
gases in a baked product using an agent like
baking powder, yeast, baking soda or even
eggs to increase the volume and to produce
shape and texture.

33. Make-up

It means cutting, shaping and forming


of dough products before baking.

34. Meringue

A foam made of beaten egg whites and


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

36. Mix

To combine ingredients in such a way


that they are evenly disperse throughout the
mixture.

37. Pipe out

To squeeze out a mixture from a pastry


bag.

38. Pre-bake

To bake a crust without the filling or to


half-bake.

39.Preheat
Allowing the oven to warm to the
desired temperature before baking. Ideally,
one should preheat an oven for at least 20
minutes before baking.

40. Prick

To bore a hole in a cake to test if it is


already done. It can also mean to make holes
on an unbaked pastry using a fork to prevent
ballooning.

41.Proof
Allowing yeast dough to rise before
baking. Also: activating yeast by adding
warm water and sugar.
42. Punch down

Using one’s hand or fist to deflate yeast


dough after rising.

43. Roll

To shape a rectangle dough or cake into a


cylinder

44. Roll out

To flatten a piece of dough with rolling


pin until it is smooth, even layer extensively
for pie and tart dough.

45. Scald

To heat cream or milk almost to boiling


point.

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

47.Sift
Using a mesh sieve or flour sifter to
break up lumps or incorporate air in dry
ingredients; such as powdered sugar or flour.

48.Softpeaks
Beating egg whites or whipping
cream to the stage where the mixture forms
soft, rounded peaks that fall over when the
whisk or mixer is removed.
49. Softened

Refers to margarine, butter or cream


cheese to be in a soft state enough for easy
blending, but not melted.

50. Soggy

Presence of excess moisture giving the


product a very wet appearance.

51.Stiffpeaks
Beating egg whites or whipping
cream to the stage where the mixture forms
stiff, pointed peaks when the whisk or mixer
is removed.

52. Steam bake

To cook in the oven in a skimmer or


baking dish set in a pan of water for
steaming. This method best retains the foods
shape, texture, flavor, and nutrients.
53.Whip
Using a whisk or electric mixer to
quickly beat ingredients. This adds air and
increases volume.

To better understand the baking terminologies,watch this video lesson on baking


terminologies by visiting this link https://youtu.be/TB1uVhXONmQ

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