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Terminologies in Baking

The document discusses different terminology used in baking such as acid, bake, batter, blend, coat, chill, dough, dust, egg wash, fermentation, grease, knead, line, meringue, mix, punch down, scrape, stir in, syrup, and yeast. It also describes techniques for measuring and weighing dry and liquid ingredients accurately for baking.

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Thea Atienza Vital
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236 views

Terminologies in Baking

The document discusses different terminology used in baking such as acid, bake, batter, blend, coat, chill, dough, dust, egg wash, fermentation, grease, knead, line, meringue, mix, punch down, scrape, stir in, syrup, and yeast. It also describes techniques for measuring and weighing dry and liquid ingredients accurately for baking.

Uploaded by

Thea Atienza Vital
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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DIFFERENT

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 flour with liquids such as water,


milk, or eggs used to prepare various foods
 BLEND – to combine ingredients and produce a
homogeneous mixture

 COAT – to cover 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


and liquid ingredients that is kneaded, shaped and baked
into bread or pastry
 DUST – sprinkle the surface with flour to  GREASE- to brush pan with shortening
avoid mixture to stick to it
 KNEAD – to press, stretch, and fold the
 EGG WASH – consist of beaten eggs
dough until gluten is develop
sometimes mixed with a liquid, usually
water or milk, which is brushed onto the
bread or pastry  LINE – to put grease proof paper on the
baking pans and baking sheets.
 FERMENTATION– the process of
converting sugar into alcohol to produce
carbon dioxide
 MERINGUE- a mixture used as a dessert or a  MIX – to combine ingredients in any way that
topping made of beaten egg whites and sugar until make distribution of ingredients evenly
smooth, light and fluffy, usually added with cream
of tartar to make it stable.

 Pre-Heat – to heat the oven prior to baking to


achieve the require heat

 PUNCH DOWN- to deflate the dough to


 MIS EN PLACE- French term means “put into
expel carbon dioxide produced during
place” that includes assembling all the necessary the fermentation process to give it a
ingredients, equimpment, and tools and serving second chance to rise
pieces needed to prepare food
 SCRAPE- to remove sticky ingredients from  WHIP – to beat rapidly and continuously to
the side of the mixing bowl aid incorporation of air as in whipping eggs
whites to make meringue and cream.
 STIR IN- to add another ingredients into the
mixture

 SYRUP –a thick sticky solution of sugar


and water
 YEAST – microorganism that produce
carbon dioxide gas when it comes mixes
with carbohydrates, causing the dough rise
Techniques in measuring and
weighing ingredients used in
baking
A. Measurement of Dry and Liquid Ingredients
1. Dry Ingredients
a. Flour
-Sift the flour to remove lumps
-Spoon sifted flour lightly into measuring cup heaping it well over the top of
the cup. Do not shake the cup
-Level off the cup with a straight-edge utensils or spatula
- For fractions of a cup, use the lines indicating ¼, 1/3, and ½ of the standard
measuring cup
1. Dry Ingredients
B. Sugar
-White sugar needs sifting only if lumpy. Proceed as in the measurement of flour
-Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into
measuring cup just enough to hold its shape. Level off .
-Sift confectioners sugar through a sieve to remove lumps. Spoon lightly into measuring
cup. Level off with spatula or any straight edge utensils. Do not shake the cup
1. Dry Ingredients
C. Baking Powder, Soda, Salt and Spices
-Fill measuring spoon with desired ingredients. Level off with a spatula or any straight
edged utensils. If baking powder has caked, stir lightly before measuring
1. Dry Ingredients
D. Shortening
-With the use of measuring cup
Have shortening at room temperature, Pack firmly into the measuring cup, taking care not to have their air
pockets . Level off with a spatula or any straight-edged utensils.

-water displacement method


Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired and add shortening enough to
cause the water to rise up to the 1 cup mark. To measure ¼ cup , fill with cold water up to ¾ cup level and
add shortening enough to raise the water up to the 1 cup mark. Drain well

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