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    Tle 9 - Unit 2 Chapter 2

    Uploaded by

    Abigail Hannah Macapaz Omaña

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    © All Rights Reserved
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    Tle 9 - Unit 2 Chapter 2

    Uploaded by

    Abigail Hannah Macapaz Omaña
    25 views76 pages

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    25 views76 pages

    Tle 9 - Unit 2 Chapter 2

    Uploaded by

    Abigail Hannah Macapaz Omaña

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    BAKING
    TERMS
    UNIT 2: CHAPTER 5

    Start Page
    BAKING TERMS
    to cook in an enclosed oven.

    1. BAKE
    2. BEAT to introduce air
    into mixture using
    utensil like a
    wooden spoon,
    fork, or whisk to
    achieve a lighter
    texture.
    3. BLEND To mix ingredient of
    different consistencies
    together to achieve a
    smooth and even
    texture using a utensil
    such as a wooden
    spoon or blender
    4. CARAMELIZE
    The process if
    heating sugar or
    sugar-rich fruit until
    the sugar turns
    brown and syrupy
    5. CHUNKS
    Pieces of food which
    have been cut into
    equal sizes
    measuring at least
    2.5 cm/1 inch
    6. CLARIFIED BUTTER
    Butter is clarified by
    bringing it to a boil until it
    foams and then skimming
    the solids from the top or
    straining through muslin
    before use.
    7. CLARIFY
    To clear a cloudy substance.
    This is generally used for
    liquids, in particular stocks
    where egg white is added to
    the liquid which is then
    brough to a boil.
    8. COAT
    To cover with a
    liquid, usually a
    sauce.
    ATCOS A
    SPNOO
    9. COATS A SPOON
    When a substance is rendered
    thin/thick enough so that
    when a wooden spoon or
    metal spoon is inserted into it
    and taken out, the substance
    leaves a thin film “that coats a
    spoon”
    10. CREAM
    Processed sugar and
    softened butter are
    beaten together until
    resulting mixture is light,
    pale, and well-blended.
    11. CRIMP
    To seal edges or two
    layers of dough
    using the a tool or
    utensil
    12. CUT IN
    To incorporate fat into
    dry ingredients using a
    knife and make
    cutting movements to
    break the fat down.
    13. CURDLE
    The state of a liquid or
    food, such as eggs, to
    divide into liquid and
    solids due to the
    application of excess
    beat.
    14. DRIZZLE
    To drip a liquid
    substance, like sauce
    or dressing, over
    food.
    15. DUST
    To sprinkle lightly
    with flour, sugar, or
    seasonings.
    16. EGG WASH
    A mixture of beaten
    eggs with liquid, usually
    milk, is used to coat
    baked goods and give it
    a shiny appearance
    once cooked.
    17. FLAMBÉ
    • French term meaning
    ‘flamed’.
    • To add alcohol to a
    dish which is ignited
    to burn off the alcohol
    18. FLUTING
    Used in pastry or biscuit
    making as a decoration by
    pinching the pastry edges
    between the forefinger
    and thumb to create V-
    shaped grooves.
    19. FOLD IN
    to gently combine lighter
    mixtures with heavier
    ones using a metal spoon
    or spatula by slightly
    lifting it in a cutting or
    slicing movement
    20. GARNISH
    to decorate a finished
    dish with extra items
    such as parsley, lemon
    wedges, etc.
    21. GLAZE
    to give food a shiny
    appearance by coating
    it with sauce, aspic, or
    melted jam.
    22. GRATE
    to reduce food to very
    small particles by
    rubbing it against a
    sharp, rough surface
    like a grater or zester.
    23. GREASE
    to cover the inside
    surface of a dish or pan
    with a layer of fat such as
    butter, margarine, or oil
    using a brush or a
    kitchen paper.
    24. INFUSING
    soaking or standing
    food in hot water or
    liquid to extract its
    flavor.
    25. PIPE
    to shape or decorate
    food using a forcing
    bag or utensils fitter
    with a plain or
    decorated nozzle.
    26. PUREE
    to process food by
    means of mashing,
    sieving, or processing in
    a food processor until
    very smooth.
    27. REDUCE
    to boil liquid rapidly to
    decrease its volume by
    evaporation and produce
    a concentrated flavor
    and thicker consistency.
    28. SCALD
    to heat liquid until it is
    almost boiling at which
    point very small
    bubbles begin to form
    around the edge of the
    pan
    EASONS OT
    STEAT
    29. SEASON TO TASTE
    usually referring to
    adding salt and
    pepper according to
    your preference.
    30. SHRED
    to tear or cut food
    into thin strips
    31. SIFT to pass dry
    ingredients
    through a sieve to
    ensure it is lump
    free
    32. SIMMER
    to maintain the
    temperature of liquid
    just below boiling
    33. SKIM
    to remove impurities
    from the surface of a
    liquid during or after
    cooking.
    34. WHIP
    to beat an item such
    as cream or egg
    white to incorporate
    air and thicken.
    35. WHISK
    to beat air into the
    mixture until soft and
    fluffy
    WE WILL
    HAVE A
    RECITATION
    LATER

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