B&P Baking Terminology

To cook food in an oven surrounded with dry heat, called roasting when applied to meat or poultry.

An uncooked pourable mixture usually made up flour, a liquid and other ingredients.

To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.

To remove the seeds or tough woody center from fruits and vegetables.

To distribute a solid fat in flour using a cutting motion, with 2 knives, use scissors, fashion or a pastry blender until divided evenly into tiny pieces. Usually refers to making pastry.

To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.

To pour melted butter, oil, syrup, melted chocolate or other liquid back and forth over food in a fine stream.

To coat foods with glossy mixtures such as jellies or sauces.

To rub foods against a serrated surface to produce shredded or fine bits.

To rub the interior surface of a cooking dish or pan with shortening oil or butter to prevent food from sticking to it.

To blend dough together with hands or in a mixer to form a pliable mass.

To heat liquid almost to boil until bubbles begin to form around the edge.

To beat food with whisk or mixer to incorporate air and produce volume.

The outer, colored part of the peel of citrus fruits.

To beat ingredients such as heavy or whipping cream eggs, salad dressings or sauces.

To give shine to the surface of a food by applying a sauce, aspic, sugar, or icing, and browning or melting under a broiler or salamander or in an oven.

To cut or tear food into small enough pieces to eat in one bite.

To stir together two or more ingredients until just combined.

To use a fork to press the edges of an unbaked pie crust against the rim of the pie plate to seal the filling and provide a traditional decoration.

To reduce to crumbs, powder or small pieces.

To slowly, but briefly lower food into melted mixture such as chocolate.

A flour mixture that can be rolled or kneaded.

To place cookies by spoonfuls onto a cookie sheet.

To gently combine a light, airy mixture such as beaten egg whites with a heavier mixture.

To visually test for doneness on a light to medium brown color on foods such as cookies and cakes.

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

To bring together into uniform mass.

To heat an oven for example beforehand.

Refers to the interior of breads and cakes as compared to the outer crust.

To beat together two or more ingredients such as butter and sugar until the mixture is smooth, creamy and uniform consistency.

The art of putting fancy inscriptions or design on cakes.

To sprinkle a fine powder such as icing sugar or cocoa on top of baked goods normally done with a sifter.

The act of proceeding by stage.

To scrape the batter from the sides of the mixing bowl so that it may blend with the batter uniformly.

To make shallow cuts on the surface of yeast bread to ensure even rising.

To heat a liquid until gently bubbles on the surface.

To bring something to proper temperature or consistency by heating, cooling, stirring or adding more ingredients.

To pass an ingredient such as powdered sugar through a sieve or sifter makes smooth and separating coarse particles in the ingredients like lumps.

To beat whipping cream or egg whites until peaks curl over when beaters are lifted out of the boil.

Presence of excess moisture giving the product a very wet appearance.

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

To cover evenly.

To scatter lightly.

To cook on a rack above boiling liquid in a tightly covered pan.

To soften gelatin in water to dissolve yeast in liquid.

To poke holes in a pie crust or dough to prevent air bubbles that will cause an even crust.

A mixture of egg and water brushed on a food product to give it browning and shine.

To crimp the edge of the pie crust using index finger and thumb.

An environment that allows yeast products to rise a final time typically by using moisture and warmth.

Large, irregular holes inside a muffin due to over mixing.