Glossary of Baking Terms

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

The language of baking clarifies what techniques and methods are needed for each recipe. Once you learn this language, you're on your way to mastering any recipe.

Bake:

To cook in an oven with dry heat. The oven should always be heated for 10 to 15 minutes before baking.

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.

Blanch:

To partially cook food by plunging it into boiling water for a brief period, then into cold water to stop the cooking process.

Boil:

To heat a liquid until bubbles rise continually to the surface and break.

Caramelize:

To heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive flavor.

Chop:

To cut into small pieces using a sharp knife, appliance or scissors.

Coats spoon:

When a thin, even film covers a metal spoon after it has been dipped into a cooked mixture and allowed to drain.

Combine:

To stir together two or more ingredients until mixed.

Cool:

To come to room temperature.

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.

Dash:

A measurement less than 1/8 teaspoon.

Dough:

A soft, thick mixture of flour, liquids, fat and other ingredients.

Dot:

To distribute small amounts of margarine or butter evenly over the surface of pie filling or dough.

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.

Flute:

To make or press a decorative pattern into the raised edge of pastry.

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 hand-held grater or food processor.

Grease:

To rub fat on the surface of a pan or dish to prevent sticking.

Grind:

To produce small particles of food by forcing food through a grinder.

Knead:

To fold, push and turn dough or other mixture to produce a smooth, elastic texture.

Lukewarm:

A temperature of about 105 degrees F. that feels neither hot nor cold.

Mix:

To stir together two or more ingredients until they are thoroughly combined.

Mix until just moistened:

To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened, but the mixture is still slightly lumpy.

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.

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 a dough is firm.

Rind:

The skin or outer coating of foods such as citrus fruit or cheese.

Rolling boil:

To cook a mixture until the surface billows rather than bubbles.

Rounded teaspoon:

To mound dough slightly in a measuring teaspoon.

Scald:

To heat a mixture or liquid to just below the boiling point.

Score:

To cut slits in food with a knife, cutting part way through the outer surface.

Softened:

Margarine, butter, ice cream or cream cheese that is in a state soft enough for easy blending, but not melted.

Shred:

To cut food into narrow strips using a sharp knife, grater or food processor fitted with a shredding disk.

Soft peaks:

To beat egg whites or whipping cream 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:

To beat egg whites 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 flavor. 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 give you a cleaner zesting 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.