for baking

2. Is a process by which food is
subjected to dry heat in an
enclosed device called oven.
In the early days, baking was
linked closely with the bread
making.
Baking

3. BAKING TERMS
and
DEFINITIONS

4. A French term referring to a sheet of
rolled-out pastry.
ABAISSE

5. To cook in an oven or oven-type
appliance. This term typically applies to
pastries, cookies, breads, casseroles, and
occasionally fish and poultry.
Bake

6. To bake an empty pie crust by half filling it
with dried peas, etc., to ensure that it holds
its shape.
BAKE BLIND

7. A semi liquid mixture of liquid, eggs, and
starch used to make pancakes, cookies, or a
coating for foods to be fried.
BATTER

8. In baked goods, a small roll (either yeast or
quick bread).
BISCUIT

9. To mix fat and sugar until smooth at the
same time incorporating air into the
mixture.
CREAM

10. 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.
CRIMP

11. A mixture of liquid, flour, etc., that is stiff
enough to be handled or kneaded, rolled and
shaped. Example bread dough.
DOUGH

12. To coat the surface with a dry ingredient
like flour.
DREDGE

13. To sprinkle a surface with a liquid like syrup.
DRIZZLE

14. A sugar and water mixture cooked to the
soft-ball stage ( 234º F), cooled and
kneaded. Used for cake icing or candies.
FONDANT

15. A semi-soft confection made from brown or
white sugar, butter, cream, and evaporated
milk (or plain water) and flavored usually
with either chocolate or vanilla, but
sometimes with ginger, glazed fruits, maple
syrup, nuts, or orange.
FUDGE

16. A French pastry filling of semisweet
chocolate and heavy cream.
GANACHE

17. To brush a surface with
butter, margarine, shortening or oil to
prevent sticking.
GREASED

18. The sweet and decorative topping for a
cake. Classically, it must be white, but in
practice it applies to any topping, usually a
thin one. Thicker toppings are then referred
to as frosting.
ICING

19. To allow the yeast dough to ferment and
double its time.
LET RISE

20. Sweet baked food made with a flour-
shortening-liquid dough.
PASTRY

21. Pastry dough comprised of numerous very
thin sheets made from flour and water.
PHYLLO PASTRY

22. To squeeze out a mixture from a pastry bag.
PIPE OUT

23. To bake a crust without the filling or to half-
bake.
PRE-BAKE

24. To light the oven about 10 minutes in
advance to allow the oven temperature to
reach a desired degree of heat before the
cake is baked.
PREHEAT

25. To deflate risen dough using the fist to
break down large air spaces.
PUNCH DOWN

26. To roll again after the filling has been
spread.
REROLL

27. To shape a rectangle of dough or cake into a
cylinder.
ROLL

28. Meaning the cake is already baked; when the
top spring back.
UNTIL DONE

29. To heat almost to the boiling point.
SCALD

30. Stage where sugar syrup when dropped
from a spoon spins a thread.
THREAD-LIKE

32. A device that blends or
mixes substances or
ingredients, especially by
mechanical agitation

33. A shallow, wide, open
container, usually of metal
and without a lid, used for
holdingliquids, cooking, an
d other domestic purposes

34. use to measure correctly
all the ingredients.

35. In cooking, the
conventional oven is a
kitchen appliance and is
used for roasting and
heating. Food normally
cooked in this manner
includes meat, casseroles
and baked goodssuch as

37. the term cookie is
derived from the Dutch
word koekje meaning
small cake.

38. Cookies are tiny, flat,
sweet items made of
flour, shortening, sugar
and other ingredients.
The mixture is referred
to as “dough”. The dough
is made into different
shapes and sizes.

39.  Dropped
Cookies
 Molded
Cookies
 Rolled
Cookies
 Pressed
Cookies
 Refrigerat
ed Cookies
 Cookie Bars

40. Are baked products
usually made from soft
dough or batter. They may
or may not be filled or
frosted, but an elegant
frosted cake is the pride of
any baker.

41.  Shortened Cakes
 Unshortened Cakes
 Chiffon-type Cakes