Baking – is cooking by dry heat method in an oven-type

appliance. It is a method used in cooking breads, cakes,

pies, pastries ad biscuits which everybody enjoys eating.
BAKING TERMINOLOGIES
Acid – a substance having a dour or sharp flavor
Bake – to cook in a dry method inside the oven.
Batter – a mixture of flours with liquids such as water, milk, or eggs used to prepare
various foods.
Blend – to combine ingredients and produce homogenous mixture.
Coat – to cover with a thin layer of flour, sugar, nuts batter etc.
Contamination – the state of being contaminated
Chill – to refrigerate, to reduce the temperature of food.
Dough – a soft thick mass or mixture of dry ingredients ( eg. Flour or meal), and
liquid (eg. water) that is kneaded, shape and baked into bread or pastry.
Dust – sprinkle the surface with flour to avoid mixture to stick to it.
Egg wash – consist of beaten eggs, sometimes mixed with a liquid, usually water or
milk, which is brushed onto the bread or pastry.
Fermentation – the process of converting sugar into alcohol to produce carbon
dioxide.
Foaming – to continuously beat egg white to incorporate air until it becomes light
and fluppy.
Gluten – a substance responsible for the elastic and sticky characteristics of dough.
Grease – to brush pan with shortening
Knead – to press stretch, and fold the dough until gluten is developed.
Line – to put a grease proof paper on the baking pans or sheets
Meringue – a mixture used as a dessert or a topping made of beaten egg
whites and sugar until smooth, light and fluffy, usually added with cream of
tartar to make it stable.
Mise en place – French term means “put in place” that includes assembling
all the necessary ingredients, equipment, and tools and serving pieces needed
to prepare food.
Mix- to combine ingredients in any way that make distribution of ingredients
evenly.
Pre-heat – to heat the oven prior to baking to achieved the required heat.
Punch down – to deflate the dough to expel carbon dioxide produced during
formation process to give it a second chance to rise.
Scrape – to remove sticky ingredients from the side of the mixing bowl.
Stir in – to add another ingredients into the mixture
Syrup – a thick sticky solution of sugar and water
Whip – to beat rapidly and continuously to aid incorporation of air as in
whipping egg whites to make meringue and cream
Work simplification – performance of a task in the most efficient way
possible.
Yeast – microorganisms that produce carbon dioxide gas when it mixes with
carbohydrates, causing the dough to rise.