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.
A mixture that is thin enough to stirred, poured or
spooned; often made of flour, eggs and milk.
To stir rapidly by hand or with a mixer to
combine ingredients and incorporate air into
To cut or tear food into small enough pieces to
eat in one bite.
To stir together two or more ingredients until just
To heat sugar until it dissolves and turns into a
stove in which a fan circulates heated air through
the oven for fast, even cooking.
To beat together two or more ingredients, such as
butter and sugar, until the mixture is smooth,
creamy, uniform consistency.
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.
To reduce to crumbs, powder, or small pieces.
To mix a cold fat (such as butter) with flour or
dry ingredients by hand until the mixture
resembles coarse crumbs.
This can be achieved by using a pastry
blender or two tableware knives.
• To slowly, but briefly, lower food into a melted
mixture such as chocolate.
• A flour mixture that can be rolled or kneaded.
• To place cookies by spoonfuls onto a cookie
8. Fold/Fold In
• To gently combine a light, airy mixture
(such as beaten egg whites) with a
• To visually test for doneness of a light to
medium brown color on foods, such as
cookies and cakes.
9. Grease And Flour
• Coat baking pan with shortening before lightly
dusting with flour to prevent food from sticking.
• To cover a cake or cookie with mixture, such as
• To work dough by hand, or with a dough hook of an
electric mixer, into a smooth ball to develop the
gluten, or structure, of the dough.
• To apply heat to change a food from a solid
to a liquid, such as butter or chocolate.
• To bring together into uniform mass.
• To heat (an oven, for example) before hand.
11. Roll Up Jelly-Roll Fashion
• To roll dough and filling together, beginning with narrow side of
dough, and ending with a log shape. Seal ends of dough.
• To strain dry or wet ingredients through the holes of a strainer or
• To pass an ingredient, such as powdered sugar, through a sieve or
sifter to make smooth and separating course particles in the
ingredient like lumps.
• To cut into thin, flat pieces, or to cut through with a knife.
12. Soft Peaks
• To beat whipping cream or egg whites until peaks curl
over when beaters are lifted out of the bowl.
• To beat whipping cream or egg whites until the peaks
stand up straight when the beaters are lifted up out of
To cover evenly.
• To scatter lightly.
• To cook on a rack above boiling liquid in a
tightly covered pan.
• To combine two or more ingredients using a
• Can be a kitchen tool with looped wires,
incorporating air as the mixture is beat.
Sometimes referred to as a whisk.