Baking Terminologies PDF

BAKING TERMINOLOGIES  Once you indulge in your baking passion, you should acquaint yourself to different preparation terms and baking terminologies that across in process.  AGE To keep the food with alcoh...

BAKING TERMINOLOGIES  Once you indulge in your baking passion, you should acquaint yourself to different preparation terms and baking terminologies that across in process.  AGE To keep the food with alcoholic ingredients at a given time to make it more flavorful. http://upload.wikimedia.org/wikipedia/commons/4/4f/Interesting_alcoholic_beverages.jpg  ALTERNATELY ADD To add a little of dry ingredients into the batter first then a little of the liquid ingredients before beating, repeat the process until mixture become smooth. http://4.bp.blogspot.com/-BB1JXv2l9tQ/USY2pBq6puI/AAAAAAAAAKA/-HZDdnjbrq0/s1600/030.JPG  BAINE MARIE To place baking pan in a bigger pan half filled with water and submerge it then bake, so that will cook gently without drying the product because steam moderates the temperature.  BAKE To cook inside an oven or any oven type appliances.  BLEND To mix two or more ingredients until having homogenous mixture.  BLIND BAKING To pre-bake the pie crust without filling, putting ceramic weight or baking beans on top in order to keep it in shape and to avoid blistering.  COATS THE BACK OF THE SPOON To cook the mixture thick enough to coat the back of the spoon consistency.  CREAM To blend sugar and shortening until smooth and fluffy, using electric mixer can shorten the time and make it easier to do the task.  CUT IN To distribute shortening in the flour particles until pea size crumbs are obtained. This may be done using pastry blender, tines of forks or two knives. Rub in by the use of hands and pulse in by using food processor.  DOCKING To prick on unbake pie crust using fork before baking, so that the steam will escape and prevent ballooning.  DOUBLE PANNING To bake with underlining baking sheet or using double baking sheet to keep away from burnt products. http://pastrieslikeapro.com/wp-content/uploads/2013/05/Double-pan.jpg  DREDGE To coat the surface of the food with dry ingredients like flour, nuts, and grated coconut or chocolates.  FLUSH HEAT To put a tin of water inside the oven while preheating, when water boils the steam circulates. This technique use to regulate oven temperature.  FLUTE To crimp the edge of the pie crust and make decorative design  FOAMING To aerate egg whites rapidly to incorporate air cells and to form texture.  FOLD IN To mix egg yolk mixture to egg whites mixture, using rubber scrapper cut down at the center of the bowl, then go through the bottom and up to the surface while frequently turning the bowl.  GLACE To coat with icing like sugar glace.  GLAZE To cover with thin sugar syrup to make the surface shinny.  GREASE To brush the baking pan with shortening to prevent finished product from sticking.  GREASE & FLOUR To brush the baking pan with shortening before dusting it with flour, shake off and discard the excess flour.  GREASE & LINE To brush the baking pan with shortening before it is lined with wax paper for easy removal of baked cake.  KNEAD To work the dough by hands with pressing and stretching motion in order to develop the gluten formation and to make it pliable and elastic.  LET RISE To allow fermentation and leavened yeast dough until double in bulk. http://www.thehomepizzeria.com/wp-content/uploads/2013/02/New-York-Pizza-04-proofing2.jpg  MAKE A WELL To make a hole at the center of the dry ingredients.  MELT To dissolve butter, margarine or chocolate by means of heat using double boiler.  MISTING To spray the bread, coating with water before baking to form crisp crust.  MIX To combine ingredients in any way that affects a distribution.  OVEN SPRING To rapidly accelerate the size of yeast bread in the first five minutes inside the oven. This is due to the formation and expansion of trapped air pockets caused by extreme heat. http://farm3.staticflickr.com/2108/1887713259_3b99011ce9.jpg  PAR BAKE To bake partially or half bake.  PIPE-OUT To squeeze out or bagged out the mixture from pastry bag.  PRE BAKE To bake a pie crust without filling  PUNCH DOWN To flatten the leavened dough using the hand to break down large air pockets and releases excess gas and alcoholic aroma.  SCALD To heat near to the boiling point.  SCORE To cut or slash with sharp knife the top of bread to allow expansion and create design  SHEET OUT To place the dough in the baking pan  STIR IN To put other ingredients to first mixture.  UNTIL DONE To test if the cake is already baked, when a cake tester or a skewer inserted at the center and comes out clean.  WINDOW TEST To check the dough if the gluten is already developed.  WHIP To beat rapidly and aerate due to incorporation of air cells as in whipping egg whites to make meringue. Reference: PowerPoint Presentation was adopted to Ma’am Rose A. Delgado, Course Lecturer NCII in Bread and Pastry, Apicius Culinary School.