Baking isn’t complicated but it does have some unusual terms that don’t quite fit into everyday conversation.
Below is a list of both common and lesser known baking terms and definitions. If you happen upon an unfamiliar term, this list makes a real handy reference tool.
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Bake
Cooking in an oven surrounded by dry heat. Bake uncovered to get dry, crisp crusts and surfaces. For softer surfaces and moister products, bake uncovered.
Baker’s Dozen
13 items instead of the usual dozen of 12 pieces.
Batter
An uncooked mixture of wet and dry ingredients; which is thin enough to be spooned or poured (such as cookies or muffins).
Beat
Using a spoon, whisk, electric mixer or food processor to thoroughly combine ingredients and incorporate air.
Blend
Using a spoon, whisk or rubber spatula to combine ingredients until the mixture is very smooth and uniform.
Boil
To heat a liquid until it reaches the boiling point of 212 degrees F and when bubbles continuously break on the surface.
Caramelize
Melting sugar in a saucepan or skillet until it is golden brown.
Chill
Cooling warm food until cold. This can be accelerated by placing food in the refrigerator.
Combine
Stirring two or more ingredients together until mixed.
Cool
Allowing warm or hot food to stand at room temperature until it no longer feels warm (typically around 68-70 degrees F).
Cream
Using a spoon, whisk, pastry blender or electric mixer to vigorously beat one or more ingredients until smooth and fluffy. Most commonly done to butter, sugar and eggs.
Crimp
Pressing the edges of two layers of dough together to form a seal. Most commonly done on pastry and pie crusts.
Cube
To cut an ingredient into small pieces; usually either 1/2 or 1/4-inch pieces. Most commonly done to butter, margarine or shortening.
Dissolve
Stirring a dry ingredient into a liquid ingredient until the dry ingredient dissappears; such as mixing dry yeast into warm water.
Dot
Placing small pieces of margarine or butter evenly over the top of a pie filling or dough.
Double in size/bulk
When a yeast dough has risen to about twice the size of the original mixture.
Dough
A mixture of ingredients that is stiff but pliable; ingredients typically include flour, liquids, fats and other add-ins.
Dust
Lightly sprinkling sugar, flour or cocoa on a counter or baked good.
Fold in
Using a whisk or rubber spatula to gently incorporate a delicate mixture into a heavier mixture; this will keep the finished product light and airy.
Garnish
Decorating a finished product with small amounts of other ingredients/food to enhance the presentation. This often uses fresh fruits, herbs or nuts.
Glaze
A light coating of milk, egg or sugar before baking to produce a brighty and shiny crust.
Grease
Rubbing the surface of a pan with fat (butter, shortening or oil) or spraying with a nonstick cooking spray. This helps prevent foods from sticking to the pan.
Grease & flour
Rub the surface of a pan with fat (butter, shortening or oil) or spraying with a nonstick cooking spray. Then, add a small amount (1-2 tablespoons depending on the size of the pan) of flour and tap the pan to cover all sides with flour. Shake out ant remaining flour. This helps prevent foods from sticking to the pan.
Lukewarm
Heating a liquid to between room temperature and boiling; typically about 110 degrees F.
Marble
Adding swirls of a different color to a batter. This is commonly done by adding chocolate batter to white, vanilla or visa-versa.
Melt
Heating a solid ingredient to a liquid state (such as chocolate or butter).
Mix
Stirring together two or more ingredients until they are combined throughout.
Moisten
Adding liquid to dry ingredients until they are slightly wet.
Preheat
Allowing the oven to warm to the desired temperature before baking. Ideally, one should preheat an oven for at least 20 minutes before baking.
Proof
Allowing yeast dough to rise before baking. Also: activating yeast by adding warm water and sugar.
Punch down
Using one’s hand or fist to deflate yeast dough after rising.
Refrigerate
Placing food in the refrigerator until it becomes completely cold.
Rest
Allowing yeast dough to sit without being handled after it has been kneaded or worked.
Scald
Heating a liquid to just below the boiling point.
Separate
Dividing an egg white and yolk into two separate bowls.
Sift
Using a mesh sieve or flour sifter to break up clumps of dry ingredients; such as powdered sugar. Also: adding air or mixing dry ingredients by passing them through a sifter; such as mixing flour, sugar and spices.
Simmer
Cooking in liquid just below the boiling point. This is typically done once the liquid reaches the boiling point.
Softened
Letting margarine, butter or cream cheese stand at room temperature or microwaved until no longer cold and hard. This is typically done for easier blending.
Soft peaks
Beating egg whites or whipping cream to the stage where the mixture forms soft, rounded peaks that fall over when the whisk or mixer is removed.
Steep
Similar to brewing tea, steeping is when one soaks food in a hot liquid. Commonly done with raisins to soften or add flavor.
Stiff peaks
Beating egg whites or whipping cream to the stage where the mixture forms stiff, pointed peaks when the whisk or mixer is removed.
Stir
Combining ingredients with a spoon, whisk or rubber spatula in a circular motion.
Whip
Using a whisk or electric mixer to quickly beat ingredients. This adds air and increases volume.
Zest
“Zest” refers to the colorful and fragrant outside layer of citrus fruits. Using a knife, vegetable peeler, grater or zesting tool one can remove the outer layer from the fruit. Be careful to remove only the colorful layer and not the inner white pith; which is bitter. These pieces are often added to a recipe as a dry ingredient.
