BAKING TERMS

BATTER- a pourable mixture of combined

ingredients such as flour, sugar, eggs shortening, milk, etc.BEAT

- To soften hard fats by incorporating air into the mixture of dry and wet ingredients, normally done with a stand mixer.

BITE-SIZED - To cut or tear food into small enough pieces to eat in one bite

BLEND - To thoroughly combine all ingredients until very smooth and uniform.

BREAKING DOWN - over creaming of ingredients, causing weakened products which collapsed.

CARAMELIZE - To heat sugar until it dissolves and turns into a golden syrup.

CHILL – to refrigerate until evenly cold.

CONSISTENCY (of batter) – fluidity of the batter, closely related to viscosity. A batter of low consistency is one which is quite fluid; one of high consistency is stiff.

CRUMB- refers to the interior of breads and

cakes as compared to the outer crust.

CREAM- To beat together two or more

ingredients, such as butter and sugar, until the mixture is smooth, creamy, uniform consistency.

CRIMP- to use a fork to press the edges of an unbaked piecrust against the rim of the pie plate to seal in the filling and provide a traditional decoration.

DECORATIING- the art of putting fancy inscriptions or

design on cakes

CUT IN

- To mix a cold fat (such as butter) with

flour or dry ingredients by hand until the

mixture resembles coarse crumbs.- This can be achieved by using a

pastry blender or two tableware knives.

DIP – To slowly, but briefly, lower food into a melted mixture such as chocolate.DROP – To place cookies by spoonful's onto a cookie sheet.

DUST – To sprinkle a fine powder such as icing sugar or cocoa on top of baked goods. Normally done with a sifter.FOLD/FOLD IN – To gently combine a light, airy mixture( such as beaten egg whites) with a heavier mixture.

GLAZE – To create a shiny surface on top of baked goods.

GOLDEN BROWN – To visually test for doneness of a light to medium brown color on foods, such as cookies and cakes.

GRADUALLY – the act o proceeding by stages.

GREASING – application of shortening to the inside of a pan with a brush to prevent mixture from adhering to the pan when baked.

GREASE AND FLOUR – Coat baking pan with shortening before lightly dusting with flour to prevent food from sticking.

ICE/ICING – To cover a cake or cookie with mixture, such as frosting.

KNEAD – To work dough by hand or with a dough hook of an electric mixer, into a smooth ball to develop the gluten or structure of the dough.

LIGHT AND FIRM – the degree of lightness and stability normally applied to whipped eggs and creamed batters.

MELT – To apply heat to change a food from a solid to a liquid, such as butter or chocolate.

MIX – To use a whisk, spoon or fork to combine two or more ingredients.

PREHEAT – To heat (an oven) before hand.

SCRAPE DOWN – To scrape the batter from the sides of the kettle so that it may blend with the batter uniformly.

SCALD – To heat cream or milk almost to boiling.

SCORE – To make shallow cuts on the surface of yeast bread to ensure even rising and baking.

SIMMER – To heat a liquid until it gently bubbles on the surface.

SIEVE – To strain dry or wet through the holes of a strainer or sieve.

SIFT – To pass an ingredients, such as powdered sugar, through a sieve or sifter to makes smooth and separating course particles in the ingredients like lumps.

SOFT PEAKS – To beat whipping cream or egg whites until peaks curl over when beaters are lifted out of the bowl.

SOGGY – presence of excess moisture giving the product a very wet appearance.

STIFF PEAKS - To beat whipping cream or egg whites until peaks stand up straight when the beaters are lifted up out of the bowl.

SPREAD – To cover evenly.

SPRINKLE – To scatter lightly.

STEAMING – To cook on a rack above

boiling liquid in a tightly covered pan.

STIR – To use a spoon or whisk in a

circular motion to combine two or more

ingredients

WHIP

- To combine two or more ingredients using a wire whisk

- To beat a liquid (such as cream) briskly with a whisk to incorporate air until soft or hard peaks form.

BAKING INGREDIENTS

1.FLOUR – is the primary

ingredients in baking.

- provides the structure in baked goods.

WHEAT FLOUR-Is the most important ingredients in the bakeshop.- Wheat flour contains proteins that interact with each other when mixed with water, forming gluten.-Is best for cakes, pastries and breads.

Types of Flour

•Bread Flour•All-Purpose Flour•Cake Flour

BREAD FLOUR

• Hard wheat flour or Strong flour.• Contain 12-14% protein.• Bread flour feels slightly coarse when

rubbed between the fingers• Its color is creamy white.

ALL-PURPOSE FLOUR

• Family flour or General flour.• Referred to as pastry flour.• Contain 10-12% protein.• Feels smooth and fine like cake flour

and can also squeezed into a lump.

CAKE FLOUR• Soft flour• Lower gluten content.• Contain 7-8% protein.• Feels very smooth and fine. It stays in

a lump when squeezed in the hand.• Its color is pure white.

OTHER TYPES OF FLOUR• Straight flour – is flour made from

the entire endosperm.• Patent flour – is milled from the

inner part of the endosperm, which breaks into fine particles than the part nearer the bran.

• Clear four – this flour comes from the outer parts of the endosperm.

• High-gluten flour – flour that has an especially high protein content is sometimes used in hard-crusted breads and in such specialty products as pizza dough and bagels.

• Pastry Flour – is also a weak or low-gluten flour, but it is slightly stronger than cake flour.

In addition to flours:• CORNSTARCH – has especially

property that makes it valuable for certain purposes.

• WAXY MAIZE AND OTHER MODIFIED STARCHES – have valuable properties.

• INSTANT STARCHES – are precooked or pregelatinized so they thicken cold liquids w/out further cooking.

SUGAR -Sweetening ingredients.a. Granulated sugar or refined sugar.b. Confectionary sugar or powdered sugar.c. Brown Sugar

FATS/SHORTENING1. Fats – in the form of solid shortening, margarine or butter or the liquid form of oil contribute tenderness, moistness and a smooth mouth feel to baked goods.

2. SHORTENING-Is 100 percent fat and is solid at room temperature.-Made from vegetable oils, animal fats or both.-Use the word shortening to mean any of a group of solid fats, usually white and tasteless.

a. BUTTER

b. MARGARINE

c. REDUCED FAT SUBSTITUTES

d. OIL

BUTTER• Fresh butter consist of about 80% fat, about

15% water and about 5% milk solids.• Butter is available salted and unsalted. - Unsalted butter is more perishable, but it

has a fresher, sweeter taste and is thus preferred in baking.- Salted butter , the salt in the formula may have to be reduced

MARGARINE• It contains 80-85% fat, 10-15%

moisture and about 5% salt, milk solids and other components.

• Margarine is manufactured from various hydrogenated animal and vegetable fats, plus flavoring ingredients, emulsifiers, coloring agents and other ingredients.

OILS• Oils are liquid fats.• They are not often used as

shortenings in baking because they spread through a batter or dough too thoroughly and shorten too much.

LARD

• Lard is the rendered fat of hogs. Because of its plastic quality, it was once highly valued for making flaky pie crust.

EGGS -Serve many functions in baked goods.

LIQUID

a.Water/Liquids

b.Milk

c.Juice

LEAVENING AGENT1.Physical Leaveners2.Biological Leaveners

- YEAST3 . Chemical Leavening Agents

a. Baking Sodab. Baking Powder

FLAVORING in BAKING1.Salt

2.Flavor

3.Cocoa, chocolate and coffee

4.Seeds and spices, root crops,

fruits and other vegetables.

5. Alcohols

SALT

• Salt plays a very important role in baking.

Functions:- Salt strengthens gluten structure and

makes it more stretchable. Thus it improves the texture of breads.

- Salt inhibits yeast growth

THANK YOU!!!GOD BLESS…