Baking Terms Glossary Quiz

Aeration

• The process of incorporating air into ingredients such as flour, confectioner's sugar, and butter mixtures is known as aeration.
• This can be achieved through methods like whipping, sifting, or beating.

All-Purpose Flour

• All-purpose flour is a blend of hard and soft wheat.
• The protein content of this flour is usually around 10-12%, making it suitable for a wide range of baking applications.

Baking

• Baking is a dry-heat cooking method that involves the application of heat, typically in an oven, to transform raw ingredients into a finished product.
• This process involves the chemical reactions of ingredients like flour at different temperatures, resulting in a change in texture and flavor.

Batter

• Batter is a mixture of liquids and dry ingredients, such as flour and sugar, that can be thin, thick, smooth, or lumpy.
• The consistency of a batter depends on the recipe and whether it is intended to be poured or dropped into a baking pan.

Beating

• Beating in baking involves stirring ingredients vigorously using a tool, such as a whisk or electric mixer.
• This method is used to incorporate air and develop gluten, which contributes to the texture and structure of the final product.