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Basic Terminologies | PDF | Breads | Baking
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Basic Terminologies

Baking requires familiarity with common preparation and baking terminology. The document defines 26 important terms used in baking processes like blend, coat, chill, dough, dust, egg wash, fermentation, foam, gluten, grease, knead, line, meringue, mise en place, mix, pre-heat, punch down, scrape, stir in, syrup and whip. Understanding these terms is essential for pursuing baking as a career.

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Ma Rebecca Macabatao
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557 views6 pages

Basic Terminologies

Baking requires familiarity with common preparation and baking terminology. The document defines 26 important terms used in baking processes like blend, coat, chill, dough, dust, egg wash, fermentation, foam, gluten, grease, knead, line, meringue, mise en place, mix, pre-heat, punch down, scrape, stir in, syrup and whip. Understanding these terms is essential for pursuing baking as a career.

Uploaded by

Ma Rebecca Macabatao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Baking

Terminologies
As you wish to pursue baking as a career, you should
familiarize yourself with the common preparation and
baking terminologies that come across in the process.

1. ACID – a substance having a sour or sharp flavor.


2. BAKE- to cook food in a dry heat method inside
an oven.
3. BATTER – a mixture of flours with liquids such
as water, milk, or eggs used to prepare various
foods.
4. BLEND – to combine ingredients and produce a
homogenous mixture.
5. COAT – to cover with a thin layer of flour, sugar,
nuts, batter, etc.
6. CONTAMINATION – the state of being
contaminated.
7. CHILL – to refrigerate, to reduce the
temperature of food.
8. DOUGH – a soft, thick mass or mixture of dry
ingredients and liquid that is kneaded,

shaped, and baked into bread or pastry.


9. DUST – sprinkle the surface with flour to avoid
mixture to stick to it.
10. EGG WASH – consists of beaten eggs
sometimes mixed with a liquid, usually
water or milk, which is brushed onto the
bread or pastry.
11. FERMENTATION – the process of converting
sugar into alcohol to produce carbon
dioxide.
12.FOAMING – to continuously beat egg white to
incorporate air until it becomes light
and
fluffy.
13. GLUTEN – a substance responsible for the
elastic and sticky characteristics of
dough.
14. GREASE – to brush pan with shortening
15. KNEAD – to press. Stretch, and fold the dough
until gluten is developed.
16. LINE –to put a grease proof paper on the
baking pans or sheets.
17. MERINGUE – a mixture used as a dessert or a
topping made of beaten egg whites and
sugar until smooth, light and fluffy,
usually added with cream of tartar to
make stable.
18. MISE EN PLACE – French term means “put in
place” that includes assembling all the
necessary ingredients,
equipment, and tools and serving
pieces needed to prepare
food.
19. MIX – to combine ingredients in any way that
make distribution of ingredients evenly.
20. PRE-HEAT – to heat the oven prior to baking
to achieve the required heat.
21.PUNCH DOWN – to deflate the dough to expel
carbon dioxide produced during the
fermentation process to give it a second
chance to rise.
22. SCRAPE – to remove sticky ingredients from
the side of the mixing bowl.
23.STIR IN – to add another ingredient in the
mixture.
24. SYRUP – a thick sticky solution of sugar and
water.
25. WHIP – to beat rapidly and continuously aid
incorporation of air as in whipping egg
whites to make meringue and cream.
26. YEAST – microorganisms that produce carbon
dioxide gas when it mixes with
carbohydrates, causing the
dough to rise.

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