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  • Gajultos, Eiroll Mae P. BSHMCM 4a

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    Eiroll mae Gajultos
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    The document defines common baking terminology such as bake, baking blind, beat, dough, glaze, drizzle, batter, caramelized, combine, crimp, cream, cut in, dust, fold in, grate, grease, and icing. It provides short descriptions and images to illustrate the key techniques and processes used in baking.

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    Baking

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    Gajultos, Eiroll Mae p. Bshmcm 4a

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    The document defines common baking terminology such as bake, baking blind, beat, dough, glaze, drizzle, batter, caramelized, combine, crimp, cream, cut in, dust, fold in, grate, grease, and icing. It provides short descriptions and images to illustrate the key techniques and processes used in baking.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    13 views3 pages

    Gajultos, Eiroll Mae P. BSHMCM 4a

    Uploaded by

    Eiroll mae Gajultos
    The document defines common baking terminology such as bake, baking blind, beat, dough, glaze, drizzle, batter, caramelized, combine, crimp, cream, cut in, dust, fold in, grate, grease, and icing. It provides short descriptions and images to illustrate the key techniques and processes used in baking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Baking Terminologies Description images

    Bake Cook in Dry Heat

    Baking blind Ideal if you have no cook filling

    Beat to stir rapidly to blend

    Dough Thick mixture of flour

    Glaze To coat with a liquid

    Drizzle To drip a glaze


    Batter A mixture of ingredients

    Caramelized Heating sugar until melted

    Combine To stir together ingredients

    Crimp To seal the edges

    Cream beatIng more ingredients

    Cut in incorporating cold butter into


    the dry
    Dust process of lightly
    sprinkling

    Fold in combining a heavier mixture

    Grate shred with a handheld grater

    Grease Rub the surface

    Icing Ways to Cover Cake

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