BAKING

DICTIONARY
PERFORMANCE TASK NO.2
IN TLE

SUBMITTED BY:
MICHAEL M. MANGA
9-COPPER

SUBMITTED TO:
MA'AM WILMA ULEP
Aerate - To incorporate air into
something, usually a batter.

Bain-marie - Also known as a hot

water bath, it is usually used to melt
chocolate and butter gently and
gradually over a pot of simmering
water.

Bake blind - Baking the crust of a

pie/tart without the filling. It can be
done with a variety of methods. One
would be to prick the bottom of the
crust before filling it with pie
weights, rice, pulses, or beans prior
to baking.

Batch - Amount of bread, cookies,

etc made from one bake.
Batter - A mixture of dry and liquid
ingredients such as eggs, flour, and
milk or water. Similar to dough but it
has a much thinner consistency and
cannot be kneaded.

Beat - Mixing a mixture rapidly and

intensely to combine ingredients
and incorporate air into the mixture.
Typically done with a whisk or mixer.

Blend - Mixing two substances

together so that they become
incorporated together.

Boil - For liquids: to heat the liquid

until it reaches its boiling point.
For a subject: to place the thing into
boiling liquid.
Butter (verb) - To spread/add butter
onto something.

Buttercream - A type of icing used

to fill, top, coat, and decorate cakes
or cupcakes. Typically made by
creaming butter with powdered
sugar and adding any extra
colourings and flavourings.

Caramelize - Process of cooking

sugar until it turns brown. When
sugar is heated to high
temperatures, it undergoes chemical
changes and breaks down.

Chop - Using a knife or sharp object

to repeatedly cut something into
small pieces.
Coat - To cover something with a
wet or dry substance. For example,
after baking, bread loaves are
usually coated with a layer of butter.

Combine - To mix two ingredients

together.

Consistency - The texture and

thickness of a substance.

Cool - Allowing something to reduce

in temperature.

Cream - Softening butter or other

solid fats such as lard and mixing
them with other ingredients. This
technique is commonly used for
butter and sugar.
Crimp - Technique of pinching the
sides and tops of pie or tart crusts.
Crumb - Used to describe the small
particles of cakes or bread. Usually
described as tight, loose, moist,
dense, etc.
Crust - The outer skin of a bread or
pie. Typically hard in texture.
Curdle - Happens when a liquid
separates and forms curds and
lumps. Typically used to describe
things like eggs, batter, and milk.
Cut In (verb) - Mixing butter or
shortening into the flour using a
knife or a pastry blender (cutter)
until they are well mixed. This
process creates a flaky texture in
pies, pastries, and cookies. See
Rubbing In.
Defrost - To remove the ice or frost
from something frozen by increasing
its temperature.

Dilute - Thinning a liquid by adding

in water or another solvent.

Dip - (verb) to immerse something

into a dry or liquid mixture.

Dissolve - To incorporate a solid

ingredient/food to a liquid to form a
solution or mixture.

Double Boil - See bain-marie.

Dough - A thick mixture made by

combining flour/meal with a liquid.
Drizzle - The process of pouring a
thin stream of liquid such as glaze or
butter over food.
Dry Ingredients - Ingredients that
are dry and don’t contain any water,
usually in solid form.
Dust - The process of sprinkling a
thin layer of powdered ingredient
such as cocoa powder, flour and
confectioners’ sugar over food.
Egg Wash - (noun) Beaten eggs.
Sometimes additional liquid such as
milk and water are added.
(verb) To brush a layer of beaten egg
mixture over the surface of food,
typically to add colour after it is
baked.
Emulsion - A mixture containing
liquids that are immiscible such as
oil and water.
Essence - For baking flavourings: an
artificial substance. For example,
vanilla essence is made synthetically
unlike vanilla extract.

Extract - Refers to the natural

substance that has been extracted
straight from its source. For
example, vanilla extract is the
substance that has been retrieved
straight from vanilla pods.

Fermentation - A process that

converts the sugars and starches in
bread dough into simpler
substances such as carbon dioxide,
which causes dough to rise,
producing the holey texture you see
in bread.
Fold - A technique used to describe
the gentle incorporation of dry to
liquid ingredients.

Firm peaks - Refers to a stage in

whipping. When you lift up your
beaters/whisk, the peaks should
hold their shape better than soft
peaks.

Glaze - To make the surface of a

food shiny by coating with a layer of
sugar, butter, or any other glossy
liquid.

Gluten - Name for the proteins

found in grains such as wheat,
barley and rye. It gives food their
structure and helps to maintain their
shape.
 @reallygreatsite
Grain - The seed(s) from a food plant
such as grass and cereal crops.

Grainy - Refers to the texture of a

substance - not smooth/fine, has
granular bits.

Grease (verb) - To lubricate or oil

something (usually a pan) with a fat,
usually butter.

Icing/Frosting - A sweet glaze used

to cover or decorate food such as
cakes, pastries, and cookies.

Incorporate - To add one substance

to another and mix them together
such that they are evenly
distributed.
Infuse - To immerse/steep/soak
something into a liquid to extract its
flavours.

Knead - To work dough (usually for

bread) by massaging, stretching,
pulling and folding it.

Laminate - The process of

alternating layers of dough with
butter.

Leavening (adj.) -
Usually used in conjunction with
“agents”, or “ingredients”. Leavening
agents are used in doughs and
batters to help them rise.
Light and Fluffy - Typically used to
describe the final/optimal state of
creaming butter and sugar.

Lumpy - Used to describe the

texture of a substance - not smooth,
has lumps.

Lukewarm - Mildly warm liquid (milk

or water), very slightly warmer than
the body temperature. Usually
required to activate yeast before
baking.

Macerate - The process of softening

a food by soaking it in liquid.

Mature - For food: taste has

developed fully to produce a strong
and rich flavour.
Melt - Heating a solid product to
form a liquid.

Mince - Using a knife or sharp object

to chop something very finely/into
very small pieces.

Mix - To combine two or more

substances together.

Mold - To pinch or give shape to

something, such as bread or pie
dough.

Muffin pan - A pan with multiple

cylindrical indents (usually 4, 6, or
12) used to create the characteristic
shape of muffins and cupcakes.
Nonstick - For pan/surface: covered
with a substance that prevents food
from sticking.

Oil (verb) - See grease.

Over-proofing - Commonly refers to

bread dough which has been left to
ferment/rest for too long. [see
fermentation] When this happens,
the air bubbles that have been
formed in the dough have grown too
large and have popped.

Parchment - Used to line baking

pans to prevent food from sticking
to them.
Peel - (noun) the outer skin or
covering of a food such as orange or
lemon.
(verb) Removing the outer layer or
skin of something.
Pinch - Using your fingers to press
something (usually a pie dough)
together.
Pipe - To squeeze a liquid substance
(usually a frosting) through a piping
bag for decorating purposes.
Preheat - Turning the oven/pan
beforehand to let it come to the
desired temperature.
Proof - Letting the shaped bread
dough have its final rise before
baking.
Pulse (verb) - On pulse mode, a
blender will start working when the
button is pressed, and will
immediately stop when the button’s
released.

Punch down - Deflating bread

dough, eliminating air bubbles so
that it can be easily kneaded and
shaped after its first rise. Contrary
to its name, this process should be
carried out gently.

Reduce - The process of thickening

and reducing the amount of liquid in
a liquid substance through
simmering or boiling in order to
intensify its flavour. Opposite of
dilute.
Rolling boil - Happens when a liquid
or mixture has reached its boiling
temperature and produces a lot of
bubbles.

Rubbing in - Typically used to refer

to the process of crumbling and
breaking butter into small pieces
rubbing them into flour.

Scald - Heating liquid until it reaches

the temperature just before its
boiling point. Indicated by the
formation of small bubbles around
the edges of your pan.

Score - Slashing the surface of food

such as bread/pie dough, cakes and
meat using a sharp knife.
Scraggly (adj) - Typically used to
describe dough which is too dry,
hasn’t been fully kneaded, rough,
and irregular in texture.

Scrape - Using a sharp edged

instrument to remove something
from a surface. For example,
scraping bread dough from a work
table.

Shelf Life - The length of time that a

product is usable, fit for
consumption, and can be kept.

Sieve - Putting a food through a

sieve to separate solids from liquids,
or lumps from powdered material.
Silpat (noun) - Stick proof baking
sheet made from food-grade
silicone and fiberglass. Commonly
used by bakers to make baked goods
such as cookies and macarons. It is
very non-stick, incredibly durable,
and withstands a wide range of
temperature.

Simmer - The process of bringing a

liquid to a temperature that is
slightly below its boiling point, and
letting it bubble gently.

Skin - (noun) the outer layer of a

fruit, vegetable, or meat.
(verb) to remove the outer layer of a
fruit, vegetable, or meat.
Softened butter - Butter that has
been left at room temperature for a
while until it is no longer hard and
cold. It should still be cold to the
touch and form an indentation when
pressed.

Soft peaks - A stage in whipping

where the peaks are able to hold
their shape when your whisk/beaters
are lifted. They are soft and melt
back into the mixture after some
time.

Sponge - Refers to the sponge and

dough method for making bread,
consisting of two steps. The first
step is the making of a yeast starter
or yeast pre-ferment (aka sponge).
Sprinkle - To lightly scatter
something (sugar, toppings etc) over
a food.

Stiff peaks - Refers to a stage in

whipping. This refers to peaks that
do not collapse at all when the
beaters/whisk is lifted.

Stir - Mixing a substance by moving

a kitchen utensil/tool in circular
motions.

Temper - A technique used to raise

the temperature of a substance
gradually. Typically used for eggs
and chocolate. When tempering
eggs, a hot liquid is slowly added to
the mixture in small amounts to
prevent the eggs from scrambling.
Turntable - A cake stand with a
rotating base that is used for
decorating cakes.

Under-proofing - Usually in
reference to bread dough. This
occurs when the fermentation time
isn’t long enough, so the air bubbles
produced are not enough for the
desired bread texture.

Whip (verb) - Beating liquid

ingredients such as heavy cream
and egg whites using a whisk or
mixer to produce volume. Air is
incorporated into the liquid in this
process, making it light, voluminous,
and frothy.
 @reallygreatsite
Whisk - A kitchen tool used to blend,
beat, and incorporate air into a
mixture.

Yield - The amount of baked goods

one can get from one recipe. Similar
to batch.

Zest - Made by scraping the outer

layer of the skin of citrus fruits using
a grater. Used to add flavour to
food.
Infuse - To immerse/steep/soak
something into a liquid to extract its
flavours.

Knead - To work dough (usually for

bread) by massaging, stretching,
pulling and folding it.

Laminate - The process of

alternating layers of dough with
butter.

Leavening (adj.) -
Usually used in conjunction with
“agents”, or “ingredients”. Leavening
agents are used in doughs and
batters to help them rise.
Light and Fluffy - Typically used to
describe the final/optimal state of
creaming butter and sugar.

Lumpy - Used to describe the

texture of a substance - not smooth,
has lumps.

Lukewarm - Mildly warm liquid (milk

or water), very slightly warmer than
the body temperature. Usually
required to activate yeast before
baking.

Macerate - The process of softening

a food by soaking it in liquid.

Mature - For food: taste has

developed fully to produce a strong
and rich flavour.
Melt - Heating a solid product to
form a liquid.

Mince - Using a knife or sharp object

to chop something very finely/into
very small pieces.

Mix - To combine two or more

substances together.

Mold - To pinch or give shape to

something, such as bread or pie
dough.

Muffin pan - A pan with multiple

cylindrical indents (usually 4, 6, or
12) used to create the characteristic
shape of muffins and cupcakes.