BAKING

TERMINOLOGIES
• ACID- A SUBSTANCE HAVING A SOUR OR SHARP
FLAVOR.
• BAKE - TO COOK FOOD IN A DRY HEAT METHOD INSIDE
AN 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 A
HOMOGENOUS MIXTURE
•
• 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 (E.G., FLOUR OR MEAL), AND LIQUID (E.G.,
WATER) THAT IS KNEADED, SHAPED, AND BAKED INTO
BREAD OR PASTRY .
• DUST- SPRINKLE THE SURFACE WITH FLOUR TO AVOID
MIXTURE TO STICK TO IT.
• EGG WASH- CONSISTS OF BEATEN EGGS SOMETIMES MIXED
• 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 FLUFFY
• 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 FRENCH TERM MEANS
“PUT IN PLACE” THAT INCLUDES ASSEMBLING ALL 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
ACHIEVE THE REQUIRED HEAT
• PUNCH DOWN - TO DEFLATE THE DOUGH TO EXPEL CARBON
DIOXIDE PRODUCED DURING THE FERMENTATION 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 INGREDIENT 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