BAKING & PASTRY
TERMS &
DEFINITIONS
11/26/22 1
Bellwork
Write a very creative definition for
the following term on your guided
note sheet.
BLIND BAKING
11/26/22 2
BLIND BAKE
Thumbs up if you said it means to cook with your
eyes closed. What does it really mean?
culinarypirate.com
11/26/22 3
LEARNING
Student will be able to:
•UNDERSTAND why learning baking
terms are important.
•RECOGNIZE baking terminology.
•DEFINE baking terms.
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BLIND-BAKE
To cook a rolled
pastry or crust in an
oven with no filling;
dry beans or weights
can be used to keep
the pastry flat. This
prevents the dough
http://thecosmiccowgirl.files.wordpress.com
from forming air /2009/03/blind-baking-with-pie-weights1.jpg
pockets.
scottsofstow.co.uk
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Aerate
• To incorporate
air into
something,
usually a batter.
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Bain- marie
• also known as a hot water
bath, it is usually used to
melt chocolate and butte
gently and gradually over a
pot of simmering water.
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Batch
• amount of bread, cookies,
etc. made from one bake.
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Batter
• A mixture of dry and liquid
ingredients such as eggs,
flour, milk or water. Similar
to dough but it has a much
thinner consistency and
cannot be kneaded.
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Beat
• Mixing a mixture rapidly
and intensely to combine
ingredients and incorporate
air int othe mixture.
Typicallt done with a whisk
or mixer.
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Blend
• Mixing two substances
together so that they become
incorporated together.
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Boil
• for liquids: to heat the liquid
until it reaches boiling
point.
• for subject: to place the
thing into boiling liquid.
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BAKE
• Baking – to cook in an oven with dry heat
CUL-Baking Definitions-
newyork.seriouseats.com
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BLOOM
• Bloom – to soften gelatin in water; to
dissolve yeast in liquid
• Blooming Yeast Blooming Gelatin
bunsinmyoven.com bloom (yeast) www.cookingforengineers.com
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CONFECTIONERY
• Confectionery – sweet items; sugar-based items.
http://mynla.blogspot.com/2008/07/randi-anderson-sweet-art.html
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Consistency
• The texture and thickness of
a substance.
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CRIMP
To pinch two pieces of dough together to form a decorative
edge. hisforhomeblog.com matferbourgeatusa.com
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Cream
• softening butter or other
solid fats such as lard and
mixing them with other
ingredients. This technique
is commonly used for butter
and sugar.
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Crumb
• Used to describe the small
particles of cakes or bread.
Usually described as tight
loose, moist, dense, etc.
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Curdle
• Happens when a liquid
separates and forms curds
and lumps. Typically used
to desribe things like eggs,
batter and milk.
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Dilute
• Thinning a liquid by adding
in water or another solvent.
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Drizzle
• The process of pouring a
thin stream of liquid such as
glaze or butter over food.
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DOCK
To poke holes in a pie
crust or dough to
prevent air bubbles that
will cause an uneven
crust.
burntlumpia.typepad.com
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DOUGH
A mixture of flour and other ingredients that holds its shape and
is baked.
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EGG WASH
A mixture of egg and water brushed on a food product to give it browning and shine.
C ountingchef.blogspot.com
11/26/22 25
To crimp the edge of the pie crust using your index finger and thumb.
FLUTE
d elish . co m
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To gently combine
light, airy ingredients FOLD
into heavier ingredients
taste.com.au
•.
• taste.com.au
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A thin icing or food GLAZE
product that gives shine to
a food and keeps it from
drying out.
taste.com.au
•.
• taste.com.au
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KNEAD
To mix dough until smooth, pliable. Can be done with a dough hook on a mixer.
kenkurp.blogspot.com
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MACERATE
To soak a food product
to add flavor or soften.
•gre-wordimages.blogspot.com
gre-wordimages.blogspot.com
11/26/22 30
NAPPÉ
To determine if a sauce is the right thickness by seeing if it will cover or coat the back of the spoon, which leaves a trail when drawing your finger through it.
mymorningchocolate
11/26/22 31
OVEN SPRING
The initial rise of yeast dough when placed in a hot oven.
kenklaser.gaiastream.com
11/26/22 32
PROOF
An environment that allows yeast products to rise a final
time typically by using moisture and warmth. kenklaser.gaiastream.com
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SCALD
To heat milk just below the boiling point which prevents sugars
from caramelizing . slovakcooking.com
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TEMPER
To bring something to proper temperature or
consistency by heating, cooling, stirring or adding more
ingredients. Joepastry.com
11/26/22 35
TUNNELS
Large, irregular holes inside a muffin due to over-mixing.
beachloverkitchen.com
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WHIP
To beat heavy cream or eggs to incorporate air. slashfood.com
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ZEST
To scrape the brightly colored, outer skin of citrus,
which is used for flavor. blog.craftzine.com
dimensionsguide.com
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Question ?????
Knowing baking terms is important so that
food products are successful and product is
not wasted.
What confusion could result if terms were
misinterpreted?
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APPLY YOUR
KNOWLEDGE
• GO back to each definition and with your table partners,
brainstorm an example of a bakery item that is an example of
each term.
• For example- Take the word blind bake- You would put a
banana cream pie because fruit pies are not blind baked- cream
pies and custard pies are!
• NOW YOU TRY!
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RECIPES
• With your partner at your
table- locate as many vocab
words as possible from the
recipe provided.
• Be Prepared to Share !!
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CROSSWORD
• On your own, complete the
crossword and prepare to
answer questions with the
class.
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WORK TIME
YOU have three things to accomplish:
1.Examples for each term
2.Complete the crossword puzzle
3.Review your assigned recipe to locate baking
terms.
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REVIEW
• Discuss the answers to examples!
• Go over the crossword puzzle
• RECIPES
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CLOSURE
• Write a ten word summary about
baking terms you learned and now
know.
• Did we accomplish the learning
goals for the lesson?
11/26/22 45
