BPP Lesson 2 Baking Terms
BPP Lesson 2 Baking Terms
BPP Lesson 2 Baking Terms
BAD TEAR
BAY KICK IN
CRY AIM
GOAL DEN
BRUH OWN
MEAK SINK
IS PRICK
CLAY
IS PRICK
CLAY
DEER CORE RAY
EAT
PAW DEAR
PAY IS TREY
BAKING TERMS
1. BAKE / BAKING
the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using
gas, electricity, charcoal, wood or oil at a temperature from 250 F – 450 F.
2. BATTER
To cut or tear
food into small
enough pieces to
eat in one bite.
5. BLEND
To reduce to
crumbs, powder or
small pieces
10. CUT– IN
This can be
achieved by using
a pastry blender or
two tableware
knives.
11. DIP
To place cookies
by spoonsful
onto a cookie
sheet.
14. FOLD / FOLD
IN
To gently combine a
light, airy mixture
(such as beaten egg
whites) with a
heavier mixture.
15. GOLDEN
BROWN
To cover a cake
or cookie with
mixture such as
frosting.
18. KNEAD
To work dough by
hand or with dough
hook of an electric
mixer, into a smooth
ball to develop the
gluten or structure
of the dough.
19. MELT
To bring together
into uniform mass
21. PRE – HEAT
To heat (an oven for example) before hand
22. SIFT
To pass an
ingredient such as
powdered sugar,
through a sieve of
sifter to make
smooth and
separating course
prticles in the
ingredient like
lumps.
23. SLICE
To strain dry or
wet ingredients
through the
holes of
strainer or
sieve.
25. SPRINKLE
To scatter
lightly
26. STEAM
To cook on a
rack above
boiling liquid
in a tightly
covered pan.
27. WHIP
To combine
two or more
ingredients
using a wire
whisk