Baking Terms
A Beginner's Guide to Baking Terms
If you're a novice baker, it's important for you to acquaint yourself with the more basic baking terms. That way your baking will be an enjoyable, and not a frustrating, experience.
Some baking terms you should know:
To “beat” means to blend your various ingredients with a fairly brisk stirring or whipping motion.
The baking term “blend” means to mix two or more ingredients fully and thoroughly together.
To “stir” means to blend all your ingredients together with a circular spoon motion, until all of the ingredients are blended well together.
To “fold”, you combine your ingredients by going vertically down through the ingredients with a spoon or a spatula, lifting gently a part of the mixture to a different spot, and at the same time turning the bowl to fold and cut in another spot.
The baking term “cut in” means that you work your shortening into flour or another dry ingredient with two knives or a blender, in a criss-cross motion.
To “knead” means to fold your dough over toward yourself, then press down lightly with your palm, and push the dough away from you. Then turn the dough one quarter of one turn and repeat the motions.
To “brush” means to cover lightly with a beaten egg, fat or cream (whatever is called for in your recipe). You can apply it with a cloth, waxed paper or a pastry brush.
The baking term “boil vigorously” means that you need to cook the mixture until bubbles cover the entire surface area of the pan.
To “cool” means to let your dish stand at room temperature until it's not warm to the touch anymore.
“Spreading consistency” is the stage where frosting will hold its own shape when you spread it on cake.
“Zest” is the colorful outer part of a citrus fruit's peel. This is a baking term even though it basically applies to a post-baking garnish used to top off a dish.
“Rounding” is method of molding a dough piece into a ball using your skin or another smooth surface.
A “petit four” is a little pastry or cake, small and delicate enough to be eaten in one or two bites.
The “one-stage method” is a method of mixing where all ingredients are put into the mixing bowl at one time.
“Caramelization” refers to the browning of sugars, done by heat.
The baking term “nougat” refers to a mixture of sugar that is caramelized along with almonds or some other type of nuts, used in decorating, and as a confection.
A “chemical leavener” is any leavener such as baking powder, baking ammonia, or baking soda, all of which release gases produced by chemical reactions.
There are many more baking terms available on-line and in cooking magazines and cook-books, but these will get you off to a good hot start.