GUESS THE GIBBERISH

BAD TEAR
BAY KICK IN
CRY AIM
GOAL DEN
BRUH OWN
MEAK SINK
IS PRICK
CLAY
IS PRICK
CLAY
DEER CORE RAY
EAT
PAW DEAR
PAY IS TREY
BAKING TERMS
 1. BAKE / BAKING
the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using
gas, electricity, charcoal, wood or oil at a temperature from 250 F – 450 F.
 2. BATTER

A mixture that is thin

enough to stirred,
poured or spooned;
often made of flour,
eggs and milk.
 3. BEAT
To stir rapidly by hand or with a mixer to combine
ingredients and incorporate air into mixture.
 4. BITE –
SIZED

To cut or tear
food into small
enough pieces to
eat in one bite.
 5. BLEND

To stir together two

or more ingredients
until just combined.
6. CARAMELIZE

To heat sugar until

it dissolves and
turns into a golden
syrup.
 7. CREAM
To beat together two or more ingredients such as: butter
and sugar, until the mixture is smooth, creamy and
uniform consistency.
 8. CRIMP

To use a fork to press

edges of an unbaked
piecrust against the rim
of the pie plate to seal in
the filling and provide a
traditional decoration.
 9. CRUSH

To reduce to
crumbs, powder or
small pieces
 10. CUT– IN

To mix a cold fat

(such as butter) with
flour or dry
ingredients by hand
until the mixture
resembles coarse
crumbs.
 10. CUT– IN

This can be
achieved by using
a pastry blender or
two tableware
knives.
 11. DIP

To slowly, but briefly,

lower food into a
melted mixture such as
chocolate.
 12. DOUGH

A flour mixture that

can be rolled or
kneaded.
 13. DROP

To place cookies
by spoonsful
onto a cookie
sheet.
14. FOLD / FOLD
IN

To gently combine a
light, airy mixture
(such as beaten egg
whites) with a
heavier mixture.
 15. GOLDEN
BROWN

To visually test for

doneness of a light
to medium brown
color on foods such
as cookies and
cakes.
 16. GREASE & FLOUR

Coat baking pan with shortening before lightly dusting

with flour to prevent food sticking.
17. ICE / ICING

To cover a cake
or cookie with
mixture such as
frosting.
 18. KNEAD

To work dough by
hand or with dough
hook of an electric
mixer, into a smooth
ball to develop the
gluten or structure
of the dough.
 19. MELT

To apply heat to change a

food from solid to liquid
such as butter or chocolate.
 20. MIXING

To bring together
into uniform mass
 21. PRE – HEAT
To heat (an oven for example) before hand
 22. SIFT

To pass an
ingredient such as
powdered sugar,
through a sieve of
sifter to make
smooth and
separating course
prticles in the
ingredient like
lumps.
 23. SLICE

To cut into thin,

flat piece or cut
through with a
knife.
 24. SIEVE

To strain dry or
wet ingredients
through the
holes of
strainer or
sieve.
25. SPRINKLE

To scatter
lightly
26. STEAM

To cook on a
rack above
boiling liquid
in a tightly
covered pan.
 27. WHIP

To combine
two or more
ingredients
using a wire
whisk