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Baking Terminologies-Bread and Pastry Production

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22 views2 pages

Baking Terminologies-Bread and Pastry Production

Uploaded by

Cba Jrmsu-Katipunan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Baking Terminologies

Age - To keep the food with alcoholic ingredients at a given time to make it more
flavorful.
Alternately add - To add a little of dry ingredients into the batter first then a little of the
liquid ingredients before beating, repeat the process until the mixture become smooth.
Baine marie - To place baking pan in a bigger pan half-filled with water and submerge
it then bake so that it will cook gently without drying the product because steam
moderates the temperature.
Bake - To cook inside oven or any oven type appliances.
Blend - To mix or more ingredients until having homogeneous mixture.
Blind Baking - To pre-bake the pie crust without filling, putting ceramic weight or
baking beans on top in order to keep it in shape and to avoid blistering.
Cream - To blend sugar and shortening until smooth and fluffy, using electric mixer can
shorten the time and make it easier to do the task.
Cut - in - To distribute shortening in flour particles until pea- size crumbs are obtained.
This may be done using pastry blender, tines of fork or two knives. Rub in by the use of
hands and pulse- in by using food processor.
Docking - To prick an unbreak pie crust using fork before baking, so that the steam will
escape and prevent ballooning.
Double Panning - to bake with underlining baking sheet or using double baking sheet
to keep away from burnt products.
Dredge - To coat the surface of the food with dry ingredients like flour, nuts, and grated
coconut or chocolates.
Flush heat - To put a tin of water inside the oven while pre-heating when water boils as
the steam circulates. This technique helps regulate oven temperature.
Flute - To crimp the edge of the pie crust and make decorative design.
Foaming - To aerate egg whites rapidly to incorporate air cells and form texture.
Fold-in - To mix egg yolk mixture to egg white mixture, using rubber scraper; cut down
at the center of the bowl, then go through the bottom and up to the surface while
frequently turning the bowl.
Glace - To coat with icing like sugar glace.
Glaze - To cover with thin sugar syrup to make the surface shiny.
Grease - To brush the baking pan with shortening to prevent finished product from
sticking.
Grease and flour - To brush the baking pan with shortening before dusting it with flour,
shake - off and discard the excess flour.
Grease and line - To brush the baking pan with shortening before it is lined with wax
paper for easy removal of baked cake.
Knead - To work the dough with by hands with pressing and stretching motion in order
to develop the gluten formation and to make it pliable and elastic.
Let - rise - To allow fermentation and leavened yeast dough until double in bulk.
Make a well - To make a whole at the center of the dry ingredients.
Melt - To dissolve butter, margarine or chocolate by means of heat using double broiler.
Misting - To spray the bread, coating with water before baking to form crisp crust.
Mix - To combine ingredients in any way that affects a distribution.
Over spring - To rapidly accelerate the size of yeast bread in the first five minutes
inside the oven. This is due to the formation and expansion of trapped air pockets
caused by extreme heat.
Par-bake - To bake partially or half bake.
Pre-heat - To fire in the oven prior in baking to prepare the required heat.
Punch down - To flatten leavened dough using the hand to break down large air
pockets and releases excess gas and alcoholic aroma.
Scald - To heat near to the boiling point
Score - To cut or slash with sharp knife the top of bread to allow expansion and create
design.
Sheet out - to place the dough in the baking pan
Stir in - To put other ingredients to first mixture.
Until done - To test if the cake is already baked, when a cake tester or a skewer
inserted at the center and comes out clean.
Window test - To check the dough if the gluten is already developed.
Whip - To beat rapidly and aerate due to incorporation of air cells as in whipping egg
whites to make meringue.

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