CHAPTER-2-Baking-Terminologies (2).pdf

CHAPTER 2 Basic Baking Terminologies Age – to keep the food with alcoholic ingredients at a given time to make it more flavourful. Alternately Add – to add a little bit of dry ingredients in the batter then a little of the liquid ingredients before beating, repeat the process until mixture beco...

CHAPTER 2 Basic Baking Terminologies Age – to keep the food with alcoholic ingredients at a given time to make it more flavourful. Alternately Add – to add a little bit of dry ingredients in the batter then a little of the liquid ingredients before beating, repeat the process until mixture becomes smooth. Bain-Marie – to place the baking pan in a bigger pan half filled with water and submerge it then bake, so that it will cook gently without drying the product because steam moderates the temperatures. Bake – to cook inside an oven or any oven type appliances. Blend – to combine two ingredients, or more until having a homogeneous 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. Coat 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 an electric mixer can shorten the time and make it easier to do the task. Cut-in – to distribute shortening in flour particles until pea-size crumbs are obtained. This may be done using a pastry blender, tines of forks or two knives. Rub-in by the use of hands and pulse- in by using a food processor. Docking – to prick on unbaked pie crust using a fork before baking, so that the steam will escape and prevent ballooning. Double Panning – to bake with an underlining baking sheet or using a double baking sheet to keep away from burnt products. 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 used 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 white mixture, using rubber scraper 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 glaze. Glaze – to cover with thin sugar syrup to make the surface shiny. Grease – to brush the baking pan with shortening to prevent finished product from sticking. Grease and Flour – to brush the baking pan with shortening before dusting it with flour, shake-off and discard the excess flour. Grease and 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. Make a Well – to make a hole at the center of the dry ingredients. Melt – to dissolve butter, marganize or chocolate by means of heat using a 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. Par-bake – to bake partially or half bake. Pipe out – to squeeze out or bagged out the mixture from the pastry bag. Pre-bake – to bake a pie crust without filling. Preheat – to fire in the oven prior in baking to prepare the required heat. Punch down – to flatten 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 a 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 the first mixture. Until done – to test if the cake is already baked, when a cake tester or a skewer is 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 eggs whites to make meringue.