TLE 10 – Baking Baking Terms PDF

Q1 TLE 10 – BAKING Learning Baking Terms Packet 4 OBJECTIVES: 1. Enumerate different terms in baking. 2. Explain how to prepare these terms in baking. BAKING TERMS ALTERNATELY ADD Add a little of the dry ingre...

Q1 TLE 10 – BAKING Learning Baking Terms Packet 4 OBJECTIVES: 1. Enumerate different terms in baking. 2. Explain how to prepare these terms in baking. BAKING TERMS ALTERNATELY ADD Add a little of the dry ingredients into the batter first then a little of the liquid ingredients before beating until smooth. Start and end with the dry ingredients. BAINE MARIE Baking using a hot water bath. A pan filled with batter is placed on a tray half-filled with water, then bake. BAKE BLIND Bake a crust without a filling. The crust is weighed down with dry beans to prevent ballooning and keep its shape. BATTER A mixture of dry and liquid ingredients with a pouring consistency CARAMELIZE Melt the sugar with or without water until it becomes golden brown in color and develops a distinguishing flavor. CREAM Mix fat and sugar until smooth at the same time incorporate air into the mixture CUT IN Distribute fat in flour particles until pea-sized crumbs are obtained. They may be done using a pastry blender, the tines of a fork, or two knives. DRIZZLE Sprinkle a surface with a liquid ingredient DUST Sprinkle a surface with flour or sugar EGGWASH A combination of 1 egg and 2 tablespoons of milk is used for brushing pastry and bread dough to have a shiny golden baked surface. FOAM To aerate the egg rapidly to incorporate air cells and to form the texture FOLD IN To mix delicately textured ingredients. Using a spatula cut down through the mixture; go across the bottom of the bowl and up over close to the surface while turning the bowl frequently. GLAZE A glossy coating GREASE Brush a surface with butter, margarine, shortening, or oil to prevent sticking KNEAD To work the dough by hand with pressing and stretching to develop the gluten formation and to make it pliable and elastic. PIPE OUT Squeeze out the mixture from a pastry bag PUNCH DOWN To deflate risen dough using the first to break down large air spaces ROLL To shape a rectangle of dough or cake into a cylinder ROLL – OUT To flatten the dough to the desired thickness SCORE Cut or slash with a sharp knife the top of the bread allowing it to expand and create the e design WHIP To beat rapidly and aerate due if the gluten is already developed Additional Terms and Techniques: Beat Combine ingredients thoroughly and incorporate air in a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food processor. Bake To cook in an oven with dry heat. The oven should always be preheated for 10 to 15 minutes before baking. Fermentation It is the chemical change in a food during the baking process in which enzymes leavens a dough and helps add flavor. In baking it is the first stage in which bread dough is allowed to rise before being shaped. Fermenting agents include yeast and other bacteria and microorganisms. Gluten This protein is found in wheat and various cereal flours. Although some people are allergic to it, gluten makes up the structure of the bread dough and holds the carbon dioxide that is produced by the yeast or other substances during the fermentation process. When flour is combined with liquids, gluten develops as the liquid and flour is mixed and then kneaded. Formed from the proteins glutenin and gliadin, gluten provides elasticity and extensibility or stretch for bread dough. Leavening refers to the production of a gas in a dough batter using an agent like baking powder, yeast, baking soda, or even eggs. Leavening agents work via the production of carbon dioxide in the dough, and long ago these agents were also known as “lifters.” Preheat To preheat an oven is to heat an empty oven to the proper temperature for the recipe before the food product is placed within it. Mise en Place French kitchen phrase that means “putting in place" or “gathering.” It refers to the discipline and organization a good chef exhibits in the kitchen. To practice mise en place, a chef should have all of their ingredients and supplies prepared and organized before they begin cooking. CLAYGO The 'clean as you go' or, in short, 'CLAYGO' policy is standard cleaning practice in the food industry. It's one of the simplest and most reliable methods of meeting the food hygiene.