Professional Documents
Culture Documents
Baking Terms
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.
Beating
This is the rigorous mixing of ingredients using a wooden spoon,
electric whisk, food mixer or food processor. The purpose is to
thoroughly combine ingredients and to incorporate air, making
cakes light and fluffy.
Creaming
This is the term used in baking for beating sugar and softened
butter together to form a lighter coloured mixture that is aerated.
This is one of the ways to add lightness and volume to cakes.
Curdling
Curdling is when a food mixture separates into its component
parts. A creamed cake mixture may curdle if the eggs are added
too quickly or are too cold. It can be brought back by adding a
tablespoon of flour.
Dusting/Dredging
This involves sprinkling sugar or spices over food as a decoration.
A recipe may also ask you to 'dust' a work surface with flour or
icing sugar to stop dough or fondant icing from sticking before
kneading and rolling it out. A tea strainer or fine sieve is suitable
for dusting. You can also buy a shaker or dredger which consists
of a cup with a handle and perforated lid.
Folding in
A technique used to gently combine a light, airy ingredient (such
as beaten egg whites) with a heavier one (such as cake mix). The
lighter mixture is poured on top of the heavier one in a large bowl.
Starting at the back of the bowl, a metal spoon is used to cut
down vertically through the two mixtures, across the bottom of
the bowl and up the side. The bowl should be rotated slightly with
each series of strokes. This down-across-up-and-over motion
gently combines the ingredients to create a light, fluffy
consistency.
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.
Sifting
Springform pans
These are used for cheesecakes, streusel-topped cake, delicate
tortes, and other cakes that would be damaged by turning them
upside down to remove them from the pan
Double boiler
A set of two pans nested together, with enough room in the
bottom pan for 1 or 2 inches of water. Double boilers are used to
cook or heat foods that need gentle heat, such as melting
chocolate. The water in the bottom pan is brought to a simmer,
and the second pan is set on top
Mixing bowls
Used for mixing, whipping creams or egg whites, preparing
ingredients, raising breads, or just storing food in the refrigerator
Measuring spoons
These are used for measuring small amounts of ingredients such
as spices, leaveners, and extracts, and very small amounts of
liquids. Pour liquids, such as vanilla extract, to the rim of the
Scales
Professional bakers use these to weigh ingredients instead of
using measuring cups to measure by volume, for the simple
reason that weight measurements are more precise and accurate
Spatulas
These tools has many uses including scraping batters down from
the sides and bottom of a mixing bowl, spreading fillings, stirring
stovetop custards and chocolate while heating, folding lighter
ingredients into heavy batters, scrambling eggs, and more.
Whisk
Used to whisk or stir wet or dry ingredients together, beating egg
whites or cream, stirring ingredients as they heat in a saucepan
and folding ingredients together
Rolling pins
Used for shaping and rolling dough; essential for rolling pie
pastry, sugar cookie dough, and bread dough
Muffin pans
These are a rectangular metal baking pan with six or twelve cup,
used to bake both muffins and cupcakes. Designed to replace
parchment papers. Muffin pan sizes are typically mini, standard,
and jumbo sized
Loaf pans
These pans are used for most quick bread recipes, such as
banana bread and zucchini bread.
Food processor
Machine for chopping, dicing, mixing pastry dough, mixing some
cookie dough's, and pureeing fruit.
Mixer
A table top or handheld machine that can knead bread doughs
using a hook and whip butter and eggs together with the whisk
attachment for flaky cookies.
Pastry brush
Use these to spread glazes and grease pans
Zesters
These are stainless steel strips with tiny razor-sharp edged holes.
When you scrape a whole orange or lemon across the zester it
removes the colored and flavorful part of the fruit (the zest),
without including the bitter white pith underneath. This tool can
also be used to finely grate chocolate, hard cheeses, whole
nutmeg, and fresh ginger.
Sifter
Pastry blender
Also known as a dough blender, is used to cut butter or other fat
into dry ingredients, such as when making piecrust, scones, or
biscuits. A pastry blender has stainless steel wires shaped into a
half-moon, with a stainless or wooden handle for gripping. In
place of a pastry blender, two kitchen knives also work well for
cutting the ingredients together.
Pastry brushes
Used to brush liquid type ingredients onto pastries or breads. For
example use a pastry brush to brush butter onto a hot loaf of
bread, or an egg wash onto bagels, or milk onto a pie crust, or to
wash down the sides of a saucepan when melting and
caramelizing sugar. A pastry brush is even helpful for brushing
excess flour from dough during rolling, and brushing up spilled
flour on the kitchen counter. Choose a high quality brush with
either natural bristles or silicone bristles that are securely
attached to the handle. High quality pastry brushes are easy to
clean with soap and water and should last for years.
Parchment paper
Also known as baking paper, is a baker's secret weapon. These
paper is used to line baking sheets before baking cookies,
ensuring cookies that won't stick to the pan, lining cake pans to
allow cakes to slide right out of the pan, and for folding into cones
for piping icing or chocolate.
Baking Products!!
Peanut Butter-Banana Muffins
1 cup flour
3/4 cup quick-cooking oats
1/2 cup sugar
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 cup milk
1/2 cup mashed fully ripe bananas
(about 1 large)
1 egg
2 Tbsp. oil
1 tsp. Vanilla
STEPS:
Heat oven to 375F.
Combine first 5 ingredients in large bowl. Whisk peanut
butter and milk in medium bowl until blended; stir in
bananas, egg, oil and vanilla. Add to flour mixture; stir just
until moistened.
Spoon into 12 muffin pan cups sprayed with cooking spray.
Bake 18 to 20 min. or until toothpick inserted in centers
comes out clean. Cool slightly.
25 KRAFT Caramels
2 Tbsp. milk
1 pkg. (12 oz.) BAKER'S
Semi-Sweet Chocolate
Chunks
STEPS:
Heat oven to 350F.
Line 13x9-inch pan with
foil, with ends of foil
extending over sides; spray with cooking spray.
Microwave unsweetened chocolate and butter in large
microwaveable bowl on HIGH 2 min. or until butter is melted.
Stir until chocolate is completely melted. Add sugar; mix
well. Blend in eggs. Add flour; mix well. Stir in nuts. Spread
into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center
comes out with fudgy crumbs. (Do not overbake.)
Meanwhile, microwave caramels and milk in microwaveable
bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until
caramels are completely melted and mixture is well blended.
Spread caramel sauce over brownie; cool 5 min. Sprinkle
with chocolate chunks. Cool completely. Use foil handles to
lift brownies from pan before cutting to serve.