TERMS USED IN BAKERY

BASIC TERMS USED IN BAKERY

Batter: A mixture of ingredients and liquids that is thin enough to pour.

Blend: The incorporation of ingredients thoroughly, either by hand or with a machine.

Bloom: A discoloration on the surface of chocolate indicating the presence of unstable cocoa butter crystals.

Caramelize: To heat sugar slowly until it is melted and brown in color.

Chill: To cool a mixture until cold, but not frozen.

Chill Until Set: To cool a mixture until it gels.

Coat: To spread a surface with cream, flour, sugar or other substance.

Coddle: To poach gently in barely simmering liquid.

Conching: The working of the chocolate during processing which smooths out the rough edges of the sugar crystals to produce a very smooth chocolate.

Cream Until Light: To mix and whip ingredients until smooth and with enough air incorporated to make a light mixture.

Combine: To mix ingredients thoroughly.

Crimp: To seal together (for example, the edges of a two crust pie) by making a decorative edge.

Cut In Shortening: Mixing shortening with dry ingredients using a pastry blender or the tips of your fingers.

Dissolve: Separating dry ingredients into particles for complete

absorption in liquid.

Dot: Placing small pieces of butter, fat, cheese or other substances on top of dough or food.

Dough: A mixture of ingredients and liquids stiff enough to shape or,knead with your hands.

Dust: 'To sprinkle lightly with flour, sugar or other substance.

Egg Wash: A mixture of egg or egg yolk with milk or water.

Flambe:To flame a dessert or other food by dousing with potable alcohol and setting alight. If the alcohol is warmed in advance, it will burn more

readily.

Floured: Dusted with a thin layer of flour.

Flute: Making a decorative scalloped design on the edge of a pie crust or pastry.

Garnish: Decorating with whipped cream, buttercream. icings, fruits or other items for eye appeal.

Glaze: Applying a thick liquid over the surface of an item to give a final

glossy sheen.

Hot Water Bath: The idea of preventing an item from coming into contact with direct heat. 'This can be done in the form of a double boiler or a bain marie, where there is a second container filled with hot water that insulates the basic mixture from direct heat which might cause scorching, curdling or burning.

Knead: Manipulating dough using the heel of your palms to achieve a smooth consistency.

Lecithin: An emulsifier used in many chocolates to reduce the viscosity

Lukewarm: Neither cool or warm, approximately body temperature.

Macerate: Tossing fruit in sugar, lemon, wine or liqueur to absorb flavors. (Same as marinate.)

Mask: Covering a surface with cream, icing, frosting, sauce or other substance.

Meringue: Egg whites and sugar beaten to a stiff consistency.

Mix: The combining of two or more ingredients.

Mold: Making an attractive shape by filling a decorative container. The product may then be baked, steamed, chilled or finished using other methods.

Plump: Soaking dried fruit in liquid until it swells.

Poach: Simmering an item gently in syrup or liquid below the boiling point, while maintaining shape and texture.

Proof: To test yeast for potency before baking.

Pinch: A pinch is the amount you can hold between your thumb and forefinger.

Pipe: To squeeze a soft, smooth textured substance through a pastry tube, thus making a design or decoration.

Refresh: To run cold water over something that has been boiled.

Roll Out: To spread the surface of a product with a rolling pin.

Scald: To scald milk is to bring it to a point when bubbles appear around

the edges of the pan.

Set: Allowing an item to go from a soft or liquid state to a firmer, more solid state.

Sift: Removing possible lumps of dry ingredients through a strainer or sifter.

Soak: To soak a cake or ingredients in liquid or syrup until absorbed.

Stew: Long, slow cooking in liquid or syrup.

Sprinkle: Dusting dry ingredients onto the surface of food.

Stir: Mixing ingredients gently, using a circular motion with a spoon or whisk to ensure even cooking and to prevent sticking.

Tempering: A method used to establish proper crystallization of cocoa

hard-finished product.

Unmold: Turning a substance out of a mold so that the interior keeps its proper shape.

Whip: To lighten and increase the volume of a mixture by beating using a fork, whisk or electric beater.

Whisk: To beat with a whisk or whip until well mixed.