1. BAKINGTERMS

2. Bake/Baking
 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.
Batter
 A mixture that is thin enough to stirred, poured or
spooned; often made of flour, eggs and milk.

3. Beat
 To stir rapidly by hand or with a mixer to
combine ingredients and incorporate air into
mixture.
Bite-Sized
 To cut or tear food into small enough pieces to
eat in one bite.
Blend
 To stir together two or more ingredients until just
combined.

4. Caramelize
 To heat sugar until it dissolves and turns into a
golden syrup.
Convection oven
 stove in which a fan circulates heated air through
the oven for fast, even cooking.
Cream
 To beat together two or more ingredients, such as
butter and sugar, until the mixture is smooth,
creamy, uniform consistency.

5. CRIMP
 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.

6. Crush
 To reduce to crumbs, powder, or small pieces.
Cut in
 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.

7. Dip
• To slowly, but briefly, lower food into a melted
mixture such as chocolate.
Dough
• A flour mixture that can be rolled or kneaded.
Drop
• To place cookies by spoonfuls onto a cookie
sheet.

8. Fold/Fold In
• To gently combine a light, airy mixture
(such as beaten egg whites) with a
heavier mixture.
Golden Brown
• 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.
Ice/Icing
• To cover a cake or cookie with mixture, such as
frosting.
Knead
• 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.

10. Melt
• To apply heat to change a food from a solid
to a liquid, such as butter or chocolate.
Mixing
• To bring together into uniform mass.
Pre-heat
• 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.
Sieve-
• To strain dry or wet ingredients through the holes of a strainer or
sieve.
Sift-
• 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.
Slice-
• 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.
Stiff Peaks
• To beat whipping cream or egg whites until the peaks
stand up straight when the beaters are lifted up out of
the bowl.
Spread
To cover evenly.
Sprinkle
• To scatter lightly.

13. Steam
• To cook on a rack above boiling liquid in a
tightly covered pan.
Whip
• To combine two or more ingredients using a
wire whisk.
• Can be a kitchen tool with looped wires,
incorporating air as the mixture is beat.
Sometimes referred to as a whisk.