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19 Baking Terms and Definitions



  1. All-Purpose Flour - This is a type of flour made from a blend of hard and soft wheat. It is commonly used for baking cakes, breads, and pastries.

  2. Autolyse - This is a technique used by bakers to pre-mix flour and water before making the dough.

  3. Beat - This is the process of mixing ingredients together using a spoon or an electric mixer.

  4. Blanch - This is a process of briefly boiling a food to remove the skin, as is often done with almonds or hazelnuts.

  5. Blind Baking - This is a method used to pre-bake a pastry shell before filling it.

  6. Bloom - This is the process of softening the gelatin by soaking it in cold water.

  7. Blending - This is the process of combining ingredients together using a spoon or electric mixer.

  8. Boil - This is the process of heating a liquid until it reaches the boiling point.

  9. Braising - This is a cooking method where food is first fried in fat, then slowly cooked in a covered pot with a small amount of liquid.

  10. Breading - This is the process of coating food with a dry mixture, usually made from breadcrumbs or crushed crackers.

  11. Browning - This is the process of creating a golden-brown crust on the surface of food by exposing it to high heat.

  12. Caramelizing - This is the process of heating sugar until it turns brown and develops a sweet flavor.

  13. Chilling - This is the process of cooling food in a refrigerator or freezer.

  14. Creaming - This is the process of beating butter and sugar together until light and fluffy.

  15. Crème Anglaise - This is a custard-like sauce made from eggs, milk, and sugar.

  16. Cutting In - This is the process of combining fat with dry ingredients, such as flour, using a pastry cutter or two knives.

  17. Decorating - This is the process of adding finishing touches to baked goods, such as sprinkles or icing.

  18. Degassing - This is the process of removing the air bubbles from a dough or batter.

  19. Egg Wash - This is a mixture of egg and milk or water


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