Baking Terminologies Quiz

Baking Terminologies

• Alternately Add: Adding a little of the dry ingredients to the batter, then a little of the liquid ingredients, alternating until smooth. Begin and end with the dry ingredients.
• Angel food cake: A type of cake made with meringue and flour.
• Bagel: A ring-shaped bread.
• Bake Blind: Baking the crust of a pastry without a filling to prevent ballooning and maintain shape. Typically weights are used to hold the crust down.
• Batter: A mixture of liquid and dry ingredients with a consistent texture.
• Caramelize: Melting sugar until it turns golden brown, developing a distinct flavor.
• Cream: Mixing fat and sugar until smooth, incorporating air into the mixture and resulting in a fluffy texture.
• Cut-in: Distributing fat into flour particles, creating small pea-sized crumbs. Often done with a pastry blender.
• Dredge: Coating a surface with dry ingredients (e.g., flour).
• Drizzle: Sprinkling a surface with a liquid (e.g., syrup).
• Dust: Sprinkling a surface with flour or sugar.

Measurements and Evaluation

• Key abbreviations and symbols for measurements in baking are provided .
• Specific details on measuring dry and liquid ingredients are described for accurate quantities.

Ingredients in Baking

• Flour is a main ingredient, primarily milled from wheat.
• Flour contains proteins (gliadin and glutenin) that form gluten when combined with liquid.
• Gluten gives structure to baked goods when heated.

Techniques in Baking

• Measuring Dry Ingredients: Fill measuring spoons or cups to the top, then level off with a straight edge (e.g., knife).
• Measuring Liquid Ingredients: Use appropriate measuring cups and ensure accurate readings.
• Sifting: Passing dry ingredients through a sieve to aerate the mixture.
• Separating Eggs: Separating egg yolks from egg whites for specialized applications, like meringues.
• Creaming: Mixing ingredients (e.g., butter, sugar) until light and fluffy. Typically used in cakes and other mixtures where a smooth, light texture is desired.
• Beating: Using a whisk or mixer to thoroughly combine ingredients and incorporate air.
• Cutting in: Combining shortening or other fat with flour. Rapidly cutting creates the desired particle size.
• Folding: Gently combining ingredients to avoid deflating mixtures, especially when handling egg whites or mixing delicate ingredients.
• Kneading: Working dough with hands to develop gluten and create a smooth texture.
• Whipping: Combining ingredients (e.g., cream, egg whites) using a whisk or mixer to create a light and airy, fluffy texture.
• Cutting and folding: Combining ingredients by sliding or cutting in between folds.
• Dissolving: Combining a liquid with a dry ingredient, such as sugar and water.
• Caramelizing: Slowly heating sugar until it reaches a desired color, often used for certain baked goods for color and flavor.
• Greasing Pans: Applying butter, shortening, or oil to prevent sticking.
• Sprinkling pans with flour: Sprinkling flour into the prepared greased pan.
• Lining loaf and rectangular pans: Lining pans with greaseproof paper to release easily.
• Lining circular pans: Placing greaseproof paper onto the pan, shaping the paper to fit, and pressing the pan firmly into the paper for easy release.