a teenager's take on food, photography and everything in between

Baking Bible

* Taken from http://www.nationalbakingweek.co.uk/glossary – all credit to the site *

Beating: To agitate one or more ingredients rapidly using a brisk up-and-over motion to add air into a mixture using a spoon, whisk, rotary beaters or electric mixer.

Beating: To agitate one or more ingredients rapidly using a brisk up-and-over motion to add air into a mixture using a spoon, whisk, rotary beaters or electric mixer.

Bind: To thicken or smooth out the consistency of a liquid.

Blend: To combine two or more ingredients thoroughly until they seem to be one.

Brown: To give a baked surface to a food (such as meat or flour) by applying high heat.

Caramelisation: To heat sugar until brown and a characteristic flavor develops; occurs at 300°F.

Coat: To thoroughly cover a food with a liquid or dry mixture

Combine: To mix or blend two or more ingredients together

Core: To remove the seeded, inner portion of a fruit.

Cream: To work (with spoon or mixer) one or more foods until soft and creamy.

Drain: To remove liquid from a food product

Drizzle: To pour a light amount, from a spoon, over food.

Dust: To lightly sprinkle the surface of a food or dough with sugar, flour or crumbs.

Fold: To gently combine two or more ingredients or a delicate mixture into a heavier, thicker one by cutting vertically through the mixture and turning it over using a figure of eight movement, to combine without stirring or deflating a mixture.

Glaze: Whole egg or egg white mixed with small amount of milk or water and brushed over dough prior to baking; creates glossy baked surface.

Knead: To mix dough using a pressing and folding motion, turning and folding the dough onto itself until the dough is smooth and elastic.

Leavening: Used in baking in batters or dough to produce carbon dioxide. Common leaveners are baking soda and baking powders.

Level: Straight edged knife or spatula used to scrape across a teaspoon or tablespoon in which dry ingredient is heaped.

Mix: To combine two ingredients by stirring or in way that makes two or more foods appear as one.

Parboil: To boil until partially cooked.

Preheat: Very important in baking. To heat the oven to a desired temperature before inserting the food. TIP: Always check the oven to be sure nothing is in it—and place the oven racks in the correct position before preheating.

Puree: To mash, process or sieve cooked fruit or vegetables to form a thick smooth liquid. Purees may be used to substitute for 1/4 to 1/3 of the oil or fat in some baked products.

Reconstitute: To restore a former condition by adding water; dried, minced vegetables such as onions or leeks should be reconstituted before adding to baked goods.

Saute: To cook in a small amount of fat, as you would fresh garlic, onion, leeks, etc. for enhanced flavour prior to adding to savoury dough.

Score: To make small shallow cuts on the surface of a food

Separate: Remove the yolk from the white of the egg

Sift: To move flour through a sieve.

Skim: To remove a substance from the surface of a liquid. E.g.: “Skim” the milk.

Thicken: Make a liquid dense by adding an ingredient like cornstarch, egg yolk, tapioca, flour, rice or potato starch or flour; also to bind.

Toss: To mix ingredients lightly by lifting and dropping with a spoon, or spoon and fork.

Whip: To beat rapidly to add air.

Whisk: To beat ingredients together, using a wire whip or whisk, until well blended.

Zest: The fragrant, intensely flavourful thin colourful outer layer of citrus fruit (not the white pith) — It is finely peeled with a paring knife, grater or removed with a citrus zester and used as a flavouring in sweet or savoury baked goods.


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