14/06/2023
BAKING TERMS & WORDS
1. Soft Peaks : Egg whites or cream that has been whipped to the point at which a peak will bend or slump over to one side. To create a peak, pull the whisk or be**er straight up and out of the foam.
2. Stiff Peaks : Egg whites or cream that has been whipped to the point at which a peak will stand completely erect. To create a peak, pull the whisk or be**er straight up and out of the foam.
3. Whip : Stir briskly with a whisk to incorporate air.
4. Whisk : A kitchen tool made of wire loops that tends to add air as it mixes substances together
5. Leavening :To make dough rise which modifies or transform the dough equally
6. Frosting :Sweet mixture for coating or filling cake, cookies etc
7. Acidulation: making something with Lemon acid
8. Aerate: Circulator through any ingredient by passing it through sifter
9. Chill : To refrigerate until every cold
10. Chop :To cut into pieces
11. Pipe : To squeeze a pasting bag in order to force frosting or other paste like mixtures through the tip of the bag for the purpose of decorating special shapes.
12. Preheat: To heat the oven ahead of time, at least 15 minutes before baking.
13. Scald: To heat cream or milk almost to boiling
14. Score: To make shallow cuts on the surface of yeast bread to ensure even rising and baking
15. Sift: Sifting is a process of forcing flour and other dry ingredients through a fine mesh (a sifter or sieve) to break up any lumps and to aerate the ingredients. Sifted flour is much lighter and incorporates into batter and dough more easily. Flour and other dry ingredients should be sifted when making light and tender baked goods such as cakes and delicate pastries. Ingredients that tend to clump, like powdered sugar and cocoa powder, should also be sifted. Ingredients should always be sifted after it is measured unless otherwise specified by a recipe. After dry ingredients are sifted together, use a whisk to thoroughly combine them.
Use a sieve or sifter to break up lumps in dry ingredients
16. Simmer: To heat a liquid until it gently bubbles on the surface
17. Stir: To use a spoon or whisk in a circular motion to combine two or more ingredients
18. Whip: To beat a liquid (cream) briskly with whist to incorporate air until soft or hard peaks form
19. Egg wash: This is the mixture of egg and cold milk or little water that gives a rich color or glossary shine to the crust of a baked good when brunched on it before it goes to the oven.
20. Rise: The rest period given to dough after its been knead or mixed
Hope someone finds this helpful!
