PREPARED BY:
MRS. MARIA GEMMA SAÑOSA
BREAD AND
PASTRY
PRODUCTION
NCII
king term
Ba s
Bake - To cook in an oven with dry heat. The oven should always be
heated for 10 to 15 minutes before baking.
Baking blind - This is the process of partially or fully baking a pastry
case in the oven without the filling. Line a tart tin with pastry, cover
it with greaseproof paper and weigh it down with ceramic baking
beans or dried chickpeas, beans or lentils. Baking blind is ideal if
you have a no-cook filling, a filling that needs little cooking or is
cooked at a low temperature. It ensures a crisp finish.
Batter - A mixture of flour, liquid, and other ingredients that is thin
enough to pour.
Beat - To thoroughly combine ingredients and
incorporate air with a rapid, circular motion. This may
be done with a wooden spoon, wire whisk, rotary
eggbeater, electric mixer, or food processor.
Caramelize - To heat sugar until it is melted and
brown. Caramelizing sugar gives it a distinctive flavour.
Combine - To stir together two or
more ingredients until mixed.
Cream - To beat one or more ingredients, usually
margarine or butter, sugar, and/or eggs, until the
mixture is smooth and fluffy.
Crimp - To seal the edges of two layers of dough with the
tines of a fork or your fingertips.
Cut in - To distribute solid fat throughout the dry ingredients
using a pastry blender, fork, or two knives in a scissors
motion.
Dough - A soft, thick mixture of flour, liquids, fat, and other
ingredients. Stiffened
Drizzle - To drip a glaze or icing over food from the tines of a
fork or the end of a spoon.
Dust - To sprinkle lightly with sugar, flour, or cocoa.
Fold in - To gently combine a heavier mixture with a
more delicate substance, such as beaten egg whites
or whipped cream, without causing a loss of air.
Glaze - To coat with a liquid, thin icing, or jelly before
or after the food is cooked.
Grate - To shred with a handheld grater or food
processor.
Grease - To rub fat on the surface of a pan or dish to
prevent sticking.
Icing - There are a number of different ways to ice a
cake. Icing is a term used both for the action of
covering a cake and for the covering itself. Icing is
sometimes called frosting, particularly in American
recipes.
Popular Icings include:
• Glacé icing (icing sugar and water)
• Buttercream (icing sugar and softened butter)
• Cream cheese icing or frosting (icing sugar, cream
cheese and butter)
• Fondant icing (a malleable icing made from ingredients
including icing sugar, water and glucose that can be
rolled out. It's generally easier to buy this type of icing,
also known as ready-to-roll icing or regal ice)
•Royal icing (a glossy, runny icing that sets hard, made
from icing sugar and egg whites)
• Knead - To fold, push and turn dough or other
mixture to produce a smooth, elastic texture.
• Lukewarm - A temperature of about 105°F, which
feels neither hot nor cold.
• Mix - To stir together two or more ingredients until
they are thoroughly combined.
• Partially set - To refrigerate a gelatin mixture until it
thickens to the consistency of unbeaten egg whites.
• Peel - To remove the skin of a fruit or vegetable by
hand or with a knife or peeler. This also refers to the
skin or outer covering of a fruit or vegetable.
• Pre-heat oven - PREHEATING your oven and
allowing it time to reach the correct
temperature before you put anything in it is
possibly the single most important thing you
can do when you are baking. If you don’t
preheat your oven the temperature won’t be
hot enough and the end result may be a heavy,
undercooked mess – obviously a great reason
to turn on your oven as early as possible.
• Proof - To allow yeast dough to rise before
baking. Or to dissolve yeast in a warm liquid
and set it in a warm place for 5 to 10 minutes
until it expands and becomes bubbly.
• Refrigerate - To chill in the refrigerator until a
mixture is cool or until dough is firm.
• Rind - The skin or outer coating of such foods
as citrus fruit or cheese.
• Rolling boil - To cook a mixture until the
surface billows rather than bubbles.
• Sifting - This is the method of passing flour,
cocoa or icing sugar through a sieve to remove
lumps and aerate it. Most cake recipes will
suggest you sift these ingredients for best
results.
• Softened - Margarine, butter, ice cream, or
cream cheese that is in a state soft enough for
easy blending, but not melted.
• Soft peaks - Egg whites or whipping cream
beaten to the stage where the mixture forms
soft, rounded peaks when the beaters are
removed.
• Steam - To cook food on a rack or in a wire
basket over boiling water.
• Stiff peaks - Egg whites beaten to the stage
where the mixture will hold stiff, pointed peaks
when the beaters are removed.
• Stir - To combine ingredients with a spoon or
whisk using a circular motion.
• Toss - To mix lightly with a lifting motion,
using two forks or spoons.
• Whip - To beat rapidly with a wire whisk or electric
mixer to incorporate air into a mixture in order to
lighten and increase the volume of the mixture.
• Zest - The colored outer peel of citrus fruit, which is
used to add flavour. The zest is often referred to as
“grated peel” in recipes. To create zest, choose the
diagonal-hole side of a box grater (it will zest more
cleanly than if you use the nail-hole side) and rub lightly
to avoid getting the white pith, which is bitter. For
broader strips of zest, use a swivel-blade peeler or a
sharp knife to cut away the peel.
End of
Prese n tation
