Baking

Is a process by which food is

subjected to dry heat in an
enclosed device called oven.
In the early days, baking was
linked closely with the bread
making.
BAKING TERMS
and
DEFINITIONS
ABAISSE
A French term referring to a sheet of
rolled-out pastry.
Bake
To cook in an oven or oven-type
appliance. This term typically applies to
pastries, cookies, breads, casseroles, and
occasionally fish and poultry.
BAKE BLIND
To bake an empty pie crust by half filling it
with dried peas, etc., to ensure that it holds
its shape.
BATTER
A semi liquid mixture of liquid, eggs, and
starch used to make pancakes, cookies, or a
coating for foods to be fried.
BISCUIT
In baked goods, a small roll (either yeast or
quick bread).
CREAM
To mix fat and sugar until smooth at the
same time incorporating air into the
mixture.
CRIMP
To use a fork to press the edges of an
unbaked piecrust against the rim of the pie
plate to seal in the filling and provide a
traditional decoration.
DOUGH
A mixture of liquid, flour, etc., that is stiff
enough to be handled or kneaded, rolled and
shaped. Example bread dough.
DREDGE
To coat the surface with a dry ingredient
like flour.
DRIZZLE
To sprinkle a surface with a liquid like syrup.
FONDANT
A sugar and water mixture cooked to the
soft-ball stage ( 234 F), cooled and
kneaded. Used for cake icing or candies.
FUDGE
A semi-soft confection made from brown or
white sugar, butter, cream, and evaporated
milk (or plain water) and flavored usually
with either chocolate or vanilla, but
sometimes with ginger, glazed fruits, maple
syrup, nuts, or orange.
GANACHE
A French pastry filling of semisweet
chocolate and heavy cream.
GREASED
To brush a surface with butter, margarine,
shortening or oil to prevent sticking.
ICING
The sweet and decorative topping for a
cake. Classically, it must be white, but in
practice it applies to any topping, usually a
thin one. Thicker toppings are then referred
to as frosting.
LET RISE
To allow the yeast dough to ferment and
double its time.
PASTRY
Sweet baked food made with a flour-
shortening-liquid dough.
PHYLLO PASTRY
Pastry dough comprised of numerous very
thin sheets made from flour and water.
PIPE OUT
To squeeze out a mixture from a pastry bag.
PRE-BAKE
To bake a crust without the filling or to half-
bake.
PREHEAT
To light the oven about 10 minutes in
advance to allow the oven temperature to
reach a desired degree of heat before the
cake is baked.
PUNCH DOWN
To deflate risen dough using the fist to
break down large air spaces.
REROLL
To roll again after the filling has been
spread.
ROLL
To shape a rectangle of dough or cake into a
cylinder.
UNTIL DONE
Meaning the cake is already baked; when the
top spring back.
SCALD
To heat almost to the boiling point.
THREAD-LIKE
Stage where sugar syrup when dropped
from a spoon spins a thread.
A device that blends or mixes substances or
ingredients, especially by mechanical
agitation
A shallow, wide, open container, usually of
metal and without a lid, used for
holdingliquids, cooking, and other domestic
purposes
use to measure correctly all the ingredients.
In cooking, the conventional oven is a
kitchen appliance and is used for roasting
and heating. Food normally cooked in this
manner includes meat, casseroles and baked
goodssuch as bread, cake and other desserts
the term cookie is derived from the Dutch
word koekje meaning small cake.
Cookies are tiny, flat, sweet items made of
flour, shortening, sugar and other
ingredients. The mixture is referred to as
dough. The dough is made into different
shapes and sizes.
 Dropped Cookies Pressed Cookies
Molded Cookies Refrigerated Cookies
Rolled Cookies Cookie Bars
Are baked products usually made from soft
dough or batter. They may or may not be filled or
frosted, but an elegant frosted cake is the pride of
any baker.
 Shortened Cakes
Unshortened Cakes
Chiffon-type Cakes