Basics of Baking

Terms	Definitions
Bake	to cook by dry heat usually in an oven
Combine	to place several ingredients in a single bowl and thoroughly mix
Cut-in	to distribute solid shortening into dry ingredients
Whip	to beat quickly and vigorously to incorporate air into a mixture
Sift	to force through a fine sieve to aerate dry ingredients
Stir	to mix with a spoon in a circular or rotary motion
Cream	to beat ingredients, such as shortening and sugar, until soft and creamy
Rotate	to change racks and rotate 180 degrees
Yield	number of servings or amount a recipe makes
Grease	to rub the inside of a baking dish or pan with fat to keep contents from sticking
Fold	to combine a delicate or light fluffly mixture into a heavier one
Beat	to rapidly mix with a spoon, fork, wire whisk or electric mixer
Flour	the main baking ingredient which provides a protein called gluten that forms the structure of a baked product
Eggs	Ingredient which adds nutrients, flavor, color, and tenderness to baked goods
Sugar	Ingredient that provides sweetness and browning to baked goods
Fats	Ingredient that adds richness, flavor and tenderness
Liquid	Ingredient that adds the moisture and is needed to develop the gluten
Leavening Agent	Ingredient that enables baked goods to rise and become light and porous
All-purpose	The type of flour that is used the most in American kitchens, which is blended from hard & soft wheat.
Leavening Agents	Examples: Baking soda, baking powder, air, & yeast
Hotspot	An area of concentrated heat that can produce uneven baking and browning.
Eye level	When measuring liquids, set the cup on a level surface & read the measurement here.
Spatula (leveling or straight-edge)	When measuring dry ingredients, level off the top of the cup using this.
Olive Oil	A fat usually not used for baking because of its distinctive flavor.
Cake and Pastry Flour	This flour creates the least amount of gluten
Gluten	This protein creates structure & gets stronger the longer you mix.
Carbon Dioxide	Baking soda reacts chemically with acidic liquids to produce this.
Flour	Storage for this ingredient: cool, dry place, preferably in a tightly covered container
Water and Milk	The most common liquids used in baking.
Convection and Conventional Ovens	The main difference is baking temperature & cooking time
Convection Oven	Products baked in here brown faster & lose less moisture; circulates air with a fan
Greasing a Pan	use unsalted butter to avoid pan corrosion
Color/material of baking pan	has no effect on the baking process
Brown Sugar	granulated sugar coated with molasses
Vegetable oils	should be stored in a cool dry area
Solid Fats and Oils	cannot be used interchangeably
Baking SODA	Ingredient which should be stored in an open container so that air can circulate and keep the powder fresh.
Milk	proteins in this add richness and increase browning.
Whole Grain Flour	Ingredient which should be refrigerated after opening because it contains oils that may turn rancid
Cakes and breads	should be left in their pans to cool after being removed from the oven.