COMMON BAKING TERMINOLOGY

Aerate - to incorporate air into a batter.

Bain-Marie - It is also known as a hot water bath, and it is used to gently and steadily melt
chocolate and butter over a pot of simmering water.
Bake-To cook in an oven with dry heat. The oven should always be heated for 10 to 15 minutes
before baking,
Baking blind-This is the process of partially or fully baking a pastry case in the oven without
the filling. Line a tart tin with pastry, cover it with greaseproof paper and weigh it down with
ceramic baking beans or dried chickpeas, beans or lentils. Baking blind is ideal if you have a
no cook filling, a filling that needs little cooking or is cooked at a low temperature. It ensures a
crisp finish.
Batch - Amount of bread, cookies, or other baked goods produced by a single bake.
Batter - Ingredients such as eggs, rice, milk, or water are combined with dry and liquid
ingredients. It is similar to the dough, except it is a lot thinner and cannot be kneaded.
Beat - To thoroughly combine ingredients and incorporate air with a rapid, circular motion.
This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food
processor.
Blend - Combining two substances so that they become incorporated.
Bloom -Softening gelatin with a liquid before use is recommended. Typically achieved by
sprinkling gelatin on top of a liquid and allowing it to sit for 5 minutes.
Boil -For liquids: to heat the liquid until it reaches its boiling point.
Butter -To spread/add butter onto something
Buttercream- Icing that is used to fill, top, coat, and decorate cakes and cupcakes.
Traditionally, butter and powdered sugar are creamed together, then any additional colorants
and flavors are added.
Caramelize - To heat sugar until it is melted and brown. Caramelizing sugar gives it a
distinctive flavor.
Chop -Cutting something into small bits repeatedly with a knife or sharp tool.
Coat - A wet or dry material is used to cover everything. Bread loaves, for example, are
commonly brushed with butter after baking
Combine-To stir together two or more ingredients until mixed.
Consistency -The texture and thickness of a substance.
Cool -Allowing something to reduce in temperature.
Cream - Mixing butter or other strong fats, such as lard, with other ingredients after they have
been softened. Butter and sugar are often prepared in this manner.
Crimp - Pinching the sides and tops of pie and tart crusts
Crumb - Used to describe the small pieces of cake or bread that make up a cake or a loaf of
bread. Tight, loose, damp, thick, and other adjectives are often used to describe it.

HM F ELEC 11 – BREAD AND PASTRY

Prepared by: MILDRED V. MATULIN, DHM (Instructor)
Curst -The crust of a loaf of bread or a pie. The texture is usually hard.
Curdle - When a liquid split into curds and lumps, this is what happens. Typically applies to
items like eggs, butter, and milk.
Cut -Using a knife or a pastry blender (cutter), cut butter or shortening into the flour until
thoroughly combined. In pies, pastries, and cookies, this method produces a flaky texture.
Check out Rubbing In.
Cut in- To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or
two knives in a scissors motion.
Defrost -Increase the temperature of something frozen to remove
Dilute -Adding water or another solvent to thin a substance.
Dip -To submerge something in a liquid or dry mixture
Dissolve -To make a solution or mixture by combining a solid ingredient/food with a liquid.
Dough - A dense batter formed by mixing flour or meal with a liquid. It usually refers to a hard
bread or pastry dough that can be kneaded and rolled.
Drizzle - A thin stream of liquid, such as glaze or butter, is poured over food.
Dry Ingredients - Ingredients that are dry and devoid of liquids, typically in the form of solids.
Dry ingredients must be mixed before being added to another mixture in certain recipes. Flour,
sugar, cocoa powder, and salt are among the dry ingredients.

Dust - Sprinkling a thin layer of powdered ingredients over food, such as cocoa powder, flour
and confectioners’ sugar.
Egg Wash -(noun) Beaten eggs. Sometimes additional liquid such as milk and are added.
water (verb) To brush a layer of beaten egg mixture over the surface of food, typically to add
color after it is baked.

Emulsion -Immiscible liquids, such as oil and water, are mixed in this mixture.

Essence -A synthetic material used in baking flavorings. In contrast to vanilla extract, vanilla
essence is synthesized. As a result, it is less expensive and scented.

Extract -The term "natural material" refers to a substance that has been derived from its
natural source. Vanilla extract, for example, is a product extracted directly from vanilla pods.
Fermentation - A mechanism that causes bread dough to rise by converting sugars and
starches into simpler substances like carbon dioxide, resulting in the holey appearance you
see in bread. Most bread recipes call for two growing times.

Fold - The gentle incorporation of dry to liquid ingredients is referred to as a technique It is

usually handled with a rubber spatula or a whisk.

Firm Peaks - This term refers to a stage in the whipping process. The peaks of your
beaters/whisk can keep their shape better than soft peaks when you pick them up. The ridges
on firm peaks are more distinct, but the tips are slightly twisted.

Fold in - To gently combine a heavier mixture with a more delicate substance, such as beaten
egg whites or whipped cream, without causing a loss of air.

HM F ELEC 11 – BREAD AND PASTRY

Prepared by: MILDRED V. MATULIN, DHM (Instructor)
Glaze - To coat the surface of a food with a layer of sugar, butter, or some other glossy liquid
to make it shiny

Gluten - Proteins present in grains such as wheat, barley, and rye are known as gluten. It
gives food structure and aids in their preservation.

Grain - A plant's seed, such as grass or cereal crops. It refers to a substance's texture. which
is not smooth or fine and contains granular parts.

Grainy -Refers to the texture of a substance- not smooth/fine, has granular bits

Grate-To shred with a handheld grater or food processor.

Grease-To rub fat on the surface of a pan or dish to prevent sticking.
Icing - There are a number of different ways to ice a cake. Icing is a term used both for the
action of covering a cake and for the covering itself, Icing is sometimes called frosting,
particularly in American recipes.
Incorporate -To combine two or more substances and blend them thoroughly so that they are
uniformly distributed.

Infuse -To submerge, steep, or soak something in a liquid to absorb its flavors.

Knead -Massaging, stretching, dragging, and folding dough are all methods of working dough.
Laminate -The method of using butter to alternate layers of dough. The butter between a thin
layer of dough allows steam to escape during baking, allowing the pastry to puff up and rise,
giving croissants their delicate, airy, layered texture.
Leavening -Sometimes used in combination with "agents" or "ingredients. To help doughs
and batters rise, leavening agents are used. The most popular form of a leaf. The most
commonly used leavening agents are either chemical (baking soda and baking powder) or
biological (yeast).
Light and Fluffy -Typically used to characterize the final state of butter and sugar creaming
Lumpy -Used to describe a substance's texture, which is lumpy and not smooth.
Lukewarm - A mildly warm liquid (milk or water) that is just above body temperature.
Activating yeast is usually necessary before baking. A temperature of about 105°F, which
feels neither hot nor cold.
Macerate -The act of soaking food in liquid to soften it.
Mature -The flavor has completely evolved to deliver a solid and rich flavor.
Melt -To turn a solid into a liquid, heat it.
Mince -Chopping something finely into very small pieces with a knife.
Mix-To stir together two or more ingredients until they are thoroughly combined.
Mold - To form something like bread or pie dough by pinching or shaping it
Muffin Pan -A muffin or cupcake pan with several cylindrical indents (usually 4, 6, 12). It
comes in various materials such as stainless steel, aluminum, and silicone
Non-stick -For pan/surface covered with a substance that prevents food from sticking

HM F ELEC 11 – BREAD AND PASTRY

Prepared by: MILDRED V. MATULIN, DHM (Instructor)
Oil -See grease
Over-proofing -Bread dough that has been allowed to ferment/rest for an excessive amount
of time (See Fermentation) When this happens, the air bubbles that have formed in the dough
have grown too large and have popped. The inability of the dough to spring back when poked.
The baked bread is likely to be dense. To save it, press down the dough, reshape, and reproof
the bread.
Parchment -Used to line baking pans to keep food from sticking to them.
Partially set-To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten
egg whites.
Peel - To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also
refers to the skin or outer covering of a fruit or vegetable
Pinch -Using your fingers to press something (usually pie dough) together.
Pipe - To decorate with a liquid substance (typically frosting) squeezed through a piping bag.
Pre-heat oven- PREHEATING your oven and allowing it time to reach the correct temperature
before you put anything in it is possibly the single most important thing you can do when you
are baking. If you don't preheat your oven the temperature won't be hot enough and the end
result may be a heavy, undercooked mess-obviously a great reason to turn on your oven as
set early as possible.
Proof - To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid and
set in a warm place for 5 to 10 minutes until it expands and becomes bubbly.
Pulse -When in pulse mode, a blender will begin to work when the button is pressed and will
immediately stop when the button is released. Using the pulse mode gives you more control
over the fineness of the blended ingredients.
Punch Down -Deflating bread dough, removing air bubbles so that it can be easily kneaded
and shaped after its first rise. Contrary to its name, this procedure should be carried out with
care. Reduce - Simmering or boiling is the process of thickening and reducing the amount of
liquid in a liquid substance to intensify its flavor.
Refrigerate-To chill in the refrigerator until a mixture is cool or until dough is firm.
Rind-The skin or outer coating of such foods as citrus fruit or cheese.
Rolling Boil -This occurs when a liquid or mixture reaches its boiling point and produces a
large number of bubbles. Some baking processes, such as making choux pastry for cream
puffs, require it. Bringing a mixture to a boil will emulsify the butter with the other liquid
ingredients, resulting in a smooth product.
Rubbing In - Typically used to refer to the process of crumbling and breaking the butter into
small pieces rubbing them into flour. Usually used to make food like crumble topping and short
crust pastry
Scald -Warming the liquid until it reaches the temperature just below its boiling point. The
formation of small bubbles around the edges of your pan indicates this.
Score -Using a sharp knife to slash the surface of food such as bread/pie dough, cakes, and
meat. Scraggly -Usually used to describe dough that is too dry, hasn't been fully kneaded, is
rough, and has an irregular texture.

HM F ELEC 11 – BREAD AND PASTRY

Prepared by: MILDRED V. MATULIN, DHM (Instructor)
Scrape -Taking something off a surface with a sharp-edged instrument. For instance, scraping
bread dough from a work surface
Shelf Life - The amount of time that a product can be used, consumed, and stored.
Sieve - Using a sieve to separate solids from liquids or lumps from powdered material in food.
Sifting - This is the method of passing flour, cocoa or icing sugar through a sieve to remove
lumps and aerate it. Most cake recipes will suggest you sift these ingredients for best results.
Silpat -Food-grade silicone and fiberglass baking sheet that is stick-proof. Baked goods such
as cookies and macarons are commonly made with this ingredient. It is nonstick, extremely
durable, and can withstand a wide temperature range.
Simmer - The process of gradually heating a liquid to a temperature slightly below its boiling
point and allowing it to bubble.
Softened - Margarine, butter, ice cream, or cream cheese that is in a state soft enough for
easy blending, but not melted.
Soft peaks - Egg whites or whipping cream beaten to the stage where the mixture forms soft,
rounded peaks when the beaters are removed.
Sponge - The sponge and dough method of making bread, which consists of two steps. The
first step is to make a yeast starter, also known as a yeast pre-ferment (aka sponge). The
sponge will be added to the final dough after it has been fermented.
Sprinkle - To lightly sprinkle something (such as sugar or toppings) over food
Steam-To cook food on a rack or in a wire basket over boiling water.
Stiff peaks - Egg whites beaten to the stage where the mixture will hold stiff, pointed peaks
when the beaters are removed.
Stir-To combine ingredients with a spoon or whisk using a circular motion.
Temper - A method of gradually increasing the temperature of a substance. Usually used with
eggs and chocolate. Tempering eggs involves slowly adding a hot liquid to the mixture in small
amounts to prevent the eggs from scrambling.
Toss- To mix lightly with a lifting motion, using two forks or spoons
Turntable - A cake stands with a rotating base used for cake decorating.
Under-proofing -Typically used with bread dough. This happens when the fermentation time
isn't long enough, resulting in insufficient air bubbles for the desired bread texture. If your
proofed bread dough immediately bounces back when poked, it is under-proofed and needs
more time to rise.
Whip - To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in
order to lighten and increase the volume of the mixture.
Whisk -A kitchen tool for blending, beating, and incorporating air into a mixture.
Yield -The number of baked goods that can be made from a single recipe. The same as a
batch.
Zest -Using a zester or a grater, scrape the outer layer of the skin of citrus fruits. Used to
enhance the flavor of food.

HM F ELEC 11 – BREAD AND PASTRY

Prepared by: MILDRED V. MATULIN, DHM (Instructor)