Baking Terminologies
Baking Terminologies
Baking Terminologies
Used to aerate
bread and cakes.
Absorb- Take in or soak up,
To absorb and retain heat. Batter.- When fat, sugar, eggs and flour
are mixed together the finished product
Acid - Lemon juice (citric), vinegar, is known as a batter.
cream of tartar.
Bay.- A well, made in the middle of dry
Aerate - To incorporate air or carbon ingredients, to receive the liquid
dioxide during production to ingredients for mixing.
make the product more digestible and an
increase in volume. Beat - To mix together, creaming. To
aerate by beating.
Albumen- A protein, the white of an egg.
B.F.P.- Bulk Fermentation Process A
Aspic - Savoury jelly. bread making process based on ancient
Bacteria - A microscopic living traditional methods of bread making.
organism. B.F.T.- Bulk Fermentation Time. A
Bain-marie - A pan of hot water on period of time given to a dough to allow
which a container is placed for slow it to ferment and develop after mixing.
cooking/warming allowing for indirect Bicarbonate of soda (Sodium
heat. bicarbonate) also known as baking soda
Bake blind - Baking an unfilled pastry used as part of baking powder to assist
case. aeration.
Butterfat.- The natural fat that occurs in Chinois - A fine meshed conical strainer.
milk and dairy products.
Clarify - The removal of water from
Bun wash-- A sugar syrup solution butter by gentle heating.
brushed on to yeasted buns on removal
from the oven to impart a glaze or to Coagulate - The setting of a liquid into a
assist the dusting of sugar. solid or semi-solid state.
Cake-- Food made from a mixture of Collagen- The main structural protein in
flour, fat, eggs, sugar, and other animal connective tissue.
ingredients and then baked. Comb scraper - A serrated edged tool
Cake hoop/tins-- A variety of shapes and used to form a variety of finishes to a
sizes in which cakes are baked. Until product ,especially when using
recently these were made of tin but other buttercream or chocolate.
materials such as silicone are now being Compound fat - White in colour, made
used. from hydrogenated oils, it is usually
Caramel-- Sugar heated above its 100% fat. Recent health trends have
melting point. A sugar solution boiled highlighted the use and safety of this
above 156 C (321F) until it turns amber product.
brown. Contaminate - The introduction of an
Caramelize - During baking ,sugar will unwanted substance. Usually used
change and and give colour to the crust. when referring to
food hygiene problems.
Couverture - Plain or milk chocolate Cup cakes - Small cakes baked in small
made from the cocoa bean. paper cases.
Cream - The word is used to (1) describe Curdle - The separation of an emulsion
the process of beating products together (fat and liquid) When adding eggs/liquid
to form a light fluffy mass such as fat to a fat and sugar mix............Cheese is
and sugar or (2) the fat content of fresh formed by the curdling of milk with the
milk. i.e dairy, clotted, whipping, double addition of rennet.
and single creams.
Cutters - Tools used to cut out various
Cream of tartar. Potassium hydrogen shapes of pastry, almond paste, sugar
tartrate, used as the acid component of paste etc. Can be plain or fluted, square,
baking powder. round etc.
Dilute - Make a liquid thinner and its Egg wash - Beaten egg ,sometimes with
strength reduced by the addition of water added water, used to give a golden glaze
or some other solvent. on a baked product. (1 whole egg beaten
with 1/2 egg shell of water)
Dipping - A method used to coat a
product in a melted state such as Emulsion-- Emulsify -
chocolate, fondant and jam. The product Emulsifier Oil and water do not
is usually held by hand or a utensil such mix easily, when they do it is known as
as a dipping fork. an emulsion. To do this it needs an
emulsifier. This happens when making a
Dock - By using a fork or multi-spiked
cake that contains fats and eggs. Eggs
tool products can be decorated before
contain lecithin which acts as the
baking. Also used to provide holes for
emulsifier allowing the two ingredients
steam to escape e.g. when you do not
to emulsify.
want puff pastry to rise to high.
Enrich - The quality of a dough or
Dredge - To sprinkle sugar,flour etc over
pastries can be improved by the addition
a product. e.g. Shortbread biscuits are
of enriching agents such as fat, sugar,
often dredged with sugar on removal
eggs, etc .
from the oven.
Enrobe - Covering with icings or
Dredger- A small container with a
chocolate usually by pouring over.
perforated lid.
Enzyme -- A substance that acts as a
Drumming - A term given to the practice
catalyst to bring about a biochemical
of stretching greaseproof paper across
change without itself being affected.
the the bottom of a cake hoop or across
the top of a cake tin. By twisting the Essences - Compounds used for
paper around the top or bottom rims a flavouring i.e.vanilla, lemon almond etc.
tight "drum skin" is formed. Used to help Can be either natural, synthetic, or
retain a fluid mixing and give protection blends of both.
during baking.
Extensibility - Usually used in all the ingredients start to combine as it
reference to the condition of the has the same look as Flock (a soft
gluten.For want of a better word. material used for stuffing cushions etc
(stretchability). made of wool refuse and torn up cloth)
Ferment - Used to grow the yeast and Fold- Part of the layering process in the
used as a starter for fermented goods. making of puff pastry.
Consists of water, yeast, flour and
sometimes the addition of a yeast food, Fondant- Used as a decorative coating
kept at a suitable temperature and and as an addition to butter creams.
allowed to ferment. Made from boiled sugar ,water and
glucose.
Fermentation - Yeast, given the right
conditions and food, will reproduce and Food Hygiene - Making sure that food is
multiply and in the process produce handled, stored, prepared and served so
carbon dioxide gas, alcohol and other by as not to allow the food to be
products. The carbon dioxide gives the contaminated.
aeration in the product and the alcohol Food poisoning- The result of bad food
and other products help in the flavour. hygiene leading to sickness and
Final proof - The period prior to a dough diarrhoea and sometimes death.
being baked after being processed, Ganache- A mixture of fresh dairy
ideally in a prover. cream and melted chocolate.
Flan - An open pastry or sponge case Garnish- The use of additional products
which, usually after baking, is filled with to improve the look and presentation of a
either a savoury or a sweet filling. product.
Flash - Putting a product into a very hot Gateau- A rich cake with layers of fruit
oven for a short time to impart a golden or cream.
colour.
Gelatine- A virtually colourless and
Flock stage- Term used to describe tasteless water-soluble protein prepared
the appearance of a dough mixing just as from collagen. i.e bones ,seaweed.
Gelatinization- Starch (cornflour) cells, Green dough- A term given to an under
when mixed with boiling water, rupture ripe (under fermented) or under
and form a thick jelly on cooling. Ideal developed dough.
for thickening stocks and sauces.
Gross Weight- Total weight of
Genoese (Genoise) A plain cake or ingredients in a recipe.
sponge used to produce Torten, Gateau
and small fancies. Gum Paste- A paste made for
modelling.Contains icing sugar, starch
Glace cherries- A method of preserving (cornflour). gum tragacanth.
cherries in sugar/syrup.
Half Clear- A stage in the mixing
Glaze- Give a product a gloss finish by process, usually half way towards a clear
using an agent such as apricot puree mix e.g. .."add the fruit when the batter
is half clear".
Glucose- A thick colourless syrup used
in boiling sugar preparations. Half Turn- A term used in the
production of Puff Pastry.
Gluten- The insoluble protein of wheat,
which ,when hydrated (mixed with a Hand Up- After scaling a dough it is
liquid) forms the elastic usually moulded into a round ball and
substance which helps to entrap the allowed to rest before the next stage of
Carbon Dioxide gas in a dough giving the moulding/shaping process.
the bread its structure.
High Ratio- The high level of sugar and
Glycerine- A colourless and odourless liquid to flour in a cake batter.
syrup with a sweet taste. It is used for its
hygroscopic property (attracts moisture). Hoop- A round, usually metal band used
It is used to reduce staling in for baking a product ( a tin without a
confectionery. bottom or top)
Greased- Applying a thin layer of fat or Hotplate- A heated metal plate (griddle)
oil to a baking tray , bread tin, cake tins used for baking scones, soda breads,
to allow easy release. crumpets, welsh cakes etc.