BAKING

TERMS
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Bake Drizzle Proof
Beat Dust Scald
Blend Fold Softened
Caramelize Glaze Soft Peaks
Combine Grease Stiff Peaks
Cream Knead Whip
Cut In Lukewarm Whisk
BAKE- Cook
with dry ,
radiant heat
in an oven.
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•Beat – Stir together very
rapidly in order to
incorporate air. This can
be achieved with a
spoon, whisk, electric
mixer, or food processor.
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•Blend – Stir
ingredients
together until
well mixed.
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Caramelize – Heat
a sugar substance
until it begins to
turn brown.
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•Combine – Stir
ingredients
together just until
mixed.
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•Cream – Beat together sugar and
butter until a light, creamy texture
and color have been achieved.
This method adds air to the batter,
which helps the leavening process.
Sometimes eggs are also added
during the creaming step.

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•Cut In – Incorporating
butter (or another solid fat) into
flour just until the fat is in small,
granular pieces resembling
coarse sand. This is achieved
by using two knives in a cross-
cutting motion, forks, or a
special pastry cutter.
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•Drizzle – Pour a
thin stream of a
liquid on top of
something.
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•Dust – Coat the surface
of something with a light
sprinkling of a dry
substance (flour,
sugar, cocoa powder,
etc.).
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•Fold – Gently combine two
substances in an effort to not
deflate a delicate, lofty texture.
Using a spatula, fold the bottom
of the bowl up and over the
top, turn the bowl 90 degrees,
fold again, and repeat the
process until combined.
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•Glaze – Coat with a
thick, sugar-based
sauce.

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•Grease – Coat the
inside of a baking dish
or pan with a fatty0-]
substance (oil, butter,
lard) to prevent
sticking.
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•Knead – Combine dough by hand
on a hard surface. This involves
folding the dough over, pressing
down, turning 90 degrees and then
repeating the process. Kneading
mixes the dough as well as
developing gluten strands that give
strength to breads and other baked
goods.
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•Lukewarm –
Slightly warm, or
around 105
degrees
Fahrenheit.
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•Proof – Allowing
bread dough to
rise or yeast to
activate.
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•Scald – Heat to
near boiling.

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•Softened – A solid, high-
fat content substance
that has been brought
to room temperature in
order to make it more
pliable.
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•Soft Peaks- Egg whites or
cream that has been
whipped to the point at
which a peak will bend or
slump over to one side. To
create a peak, pull the
whisk or beater straight up
and out of the foam.
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•Stiff Peaks – Egg whites or
cream that has been
whipped to the point at which
a peak will stand completely
erect. To create a peak, pull
the whisk or beater straight up
and out of the foam.
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•Whip – Stir
briskly with a
whisk to
incorporate air.
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•Whisk – A kitchen tool
made of wire loops
that tends to add air
as it mixes substances
together.
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