Baking

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

BAKING TERMS

and

DEFINITIONS

A French term referring to a sheet of rolled-out pastry.

ABAISSE

To cook in an oven or oven-type appliance. This term typically applies to pastries, cookies, breads, casseroles, and occasionally fish and poultry.

Bake

To bake an empty pie crust by half filling it with dried peas, etc., to ensure that it holds its shape.

BAKE BLIND

A semi liquid mixture of liquid, eggs, and starch used to make pancakes, cookies, or a coating for foods to be fried.

BATTER

In baked goods, a small roll (either yeast or quick bread).

BISCUIT

To mix fat and sugar until smooth at the same time incorporating air into the mixture.

CREAM

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.

CRIMP

A mixture of liquid, flour, etc., that is stiff enough to be handled or kneaded, rolled and shaped. Example bread dough.

DOUGH

To coat the surface with a dry ingredient like flour.

DREDGE

To sprinkle a surface with a liquid like syrup.

DRIZZLE

A sugar and water mixture cooked to the soft-ball stage ( 234º F), cooled and kneaded. Used for cake icing or candies.

FONDANT

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.

FUDGE

A French pastry filling of semisweet chocolate and heavy cream.

GANACHE

To brush a surface with butter, margarine, shortening or oil to prevent sticking.

GREASED

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.

ICING

To allow the yeast dough to ferment and double its time.

LET RISE

Sweet baked food made with a flour-shortening-liquid dough.

PASTRY

Pastry dough comprised of numerous very thin sheets made from flour and water.

PHYLLO PASTRY

To squeeze out a mixture from a pastry bag.

PIPE OUT

To bake a crust without the filling or to half-bake.

PRE-BAKE

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.

PREHEAT

To deflate risen dough using the fist to break down large air spaces.

PUNCH DOWN

To roll again after the filling has been spread.

REROLL

To shape a rectangle of dough or cake into a cylinder.

ROLL

Meaning the cake is already baked; when the top spring back.

UNTIL DONE

To heat almost to the boiling point.

SCALD

Stage where sugar syrup when dropped from a spoon spins a thread.

THREAD-LIKE

Baking Equipments

A device that blends or mixes substances or ingredients, especially by mechanical agitation

Mixers

A shallow, wide, open container, usually of metal and without a lid, used for holdingliquids, cooking, and other domestic purposes

Pans

use to measure correctly all the ingredients.

Measuring tools

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

Ovens

Baked

Products

the term cookie is derived from the Dutch word koekje meaning small cake.

Cookies

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

Molded Cookies Rolled Cookies

Types: Pressed

Cookies Refrigerated

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.

Cakes

Shortened Cakes Unshortened Cakes Chiffon-type Cakes

Types:

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