Glossary of Baking Terms Flashcards

Study Notes

Baking Terms Glossary

Bake: Cooking method involving dry heat in an oven; preheat for 10 to 15 minutes before use.
Batter: A pourable mixture primarily composed of flour and liquid, combined with additional ingredients.
Amaranth Flour: Milled from amaranth seeds; gluten-free, should be mixed with wheat flour for yeast breads; known for a robust flavor ideal for savory baked goods and smooth texture in quick breads.
Ascorbic Acid: Commonly known as vitamin C; added to bread flour to enhance dough volume during baking.
All-Purpose Flour: Versatile wheat flour made from a blend of hard and soft wheat; can be bleached or unbleached and often enriched with essential nutrients; suitable for various baked goods including cookies, cakes, and bread.
Baking Pan: Any pan shape used for baking; typically made from light to heavy-gauge steel or aluminum; used for cookies, pies, breads, cakes, and more.
Baking Powder: Leavening agent made from baking soda combined with acids; reacts in wet and heated conditions to produce carbon dioxide; has a dual-acting formula for effective rising; should be tested for potency after extended shelf life.
Baking Sheet: Rigid metal sheet with raised edges used for various baked items; types include dark heavy-gauge for crisp crusts and insulated sheets for delicate baked goods.
Baking Soda: Leavening agent that reacts with acids to create carbon dioxide; derived from trona mineral; important for recipes with acidic ingredients like buttermilk or chocolate to achieve lightness.
Barley Flour: Sweet-flavored flour made from hulled barley; provides moisture and light texture to cakes and cookies; low in gluten.
Baking Stone: Stone or unglazed tile-like material used to mimic brick oven effects; placed in the lowest oven rack; can bake directly on stone or use a pan.
Beat: Process of rapidly combining ingredients and incorporating air using circular motions with utensils like a whisk or mixer.
Blanch: Cooking technique involving briefly immersing food in boiling water, followed by rapid cooling in cold water to halt the cooking process.
Blend: Mixing two or more ingredients thoroughly using tools such as a spoon, whisk, or mixer.

Description

Test your knowledge of essential baking terminology with these flashcards. Each card covers critical terms, their definitions, and practical applications in baking. Perfect for both novice and experienced bakers looking to enhance their skills.