AcerateA synonym for sift. To pass ingredients through a fine mesh to break up large pieces and to incorporate air into the ingredients to make them lighter.
AbsorptionA characteristic of flour to take up and retain
(hold) water or liquids. It is determined by measuring the
amount of liquid needed to make dough of the desired
consistency. It is expressed in a percentage (lbs./liters of water
needed per pound/kilo of flour).
AcidicpH of less than 7. Acid ingredients react with bases
to form salts and water. They have a sour taste. A chemical
compound that yields hydrogen ions when in solution.
Acid SaltA dry, granular white crystal that dissolves in water
before acting as an acid. The acid salt reacts chemically with the
bicarbonate to release CO2 gas. The type of acid salt used in
the baking powder can determine the rate of gas release. The
most common acid salts in home baking powders are:
Sodium aluminum sulfate NaAl(SO4)2
Monocalcium phosphate Ca(H2PO4)2
Aerate, AerationTo whip, sift or beat air between particles,
as with flour, confectioners sugar, or sugar and butter.
Agave nectarAn amber, caloric liquid sweetener, with a low glycemic index,
that is made from the core of the succulent agave plant available
in two distinct varieties: Light and Amber.
Learn more at www.dominosugar.com and www.chsugar.com
AgricultureThe science and art of growing crops and raising
livestock; farming.
AlkalinepH greater than 7. Alkalis such as baking soda
(bicarbonate of soda) neutralize acids and react with acidic
ingredients as a leavener. Alkalis have an excess of hydroxyl
ions when in solution.
All-purpose flour
Wheat flour milled from hard wheat or a
blend of soft and hard wheat. Used in homes for some yeast breads,
quick breads, cakes, cookies, pastries and noodles. All-purpose flour
may be bleached or unbleached. Both may be enriched with four vitamins
(niacin, riboflavin, folic acid, and thiamin) and iron.
Resources: www.homebaking.org
Altitude
(above 3,500 ft.), adjustments may be needed in
baking, cooking time, temperature and recipes. For example:
• Water boils at 212˚ F below 2,000 ft. and more quickly from
3,000 to 10,000 ft. (208˚-194˚ F.).
• Food requiring boiling (pasta, eggs, pudding/pie filling)
will take longer to cook.
• Leavening gases in breads and cakes expand more at high
altitudes. Yeast breads will rise faster—use slightly cooler
liquids to slow fermentation; punch down twice.Flour will be dryer and
more absorbent at altitudes—use slightly less.
• Cakes may need slightly less baking powder (1/8 to ¼ tsp),
less sugar (1 to 3 tbsp. per cup) and a little more liquid (1
to 4 tbsp. per cup).
• Increase baking temperature slightly, 15 to 25° F.
• Egg whites: beat only to soft peaks, not stiff.
(More at High Altitude Baking Series. Colorado State U.
Extension. www.cerc.colostate.edu and www.kingarthurflour.com)
Amaranth flour
Milled from amaranth seeds, it combines well with other flours for
smooth-textured quick breads. It has an assertive flavor and especially
complements savory breads or pastries. Its lack of gluten means it must
be combined with wheat flour in yeast breads.
Altitude
(above 3,500 ft.), adjustments may be needed in
baking, cooking time, temperature and recipes. For example:
• Water boils at 212° F below 2,000 ft. and more quickly from
3,000 to 10,000 ft. (208°-194° F.).
• Food requiring boiling (pasta, eggs, pudding/pie filling)
will take longer to cook.
• Leavening gases in breads and cakes expand more at high
altitudes. Yeast breads will rise faster—use slightly cooler
liquids to slow fermentation; punch down twice.
• Flour will be dryer and more absorbent at altitudes—use
slightly less.
• Cakes may need slightly less baking powder (1/8 to ¼ tsp),
less sugar (1 to 3 tbsp. per cup) and a little more liquid (1
to 4 tbsp. per cup).
• Increase baking temperature slightly, 15 to 25° F.
• Egg whites: beat only to soft peaks, not stiff.
(More at High Altitude Baking Series. Colorado State U.
Extension. www.cerc.colostate.edu and www.kingarthurflour.com)
Apron
A cloth or plastic cover garment bakers wear for both food sanitation and to protect clothing.
Ascorbic acid
The scientific name for vitamin C; it is used in bread flour for its gluten development properties. It conditions the dough to obtain a better loaf volume.
Artificial Sweetener
Non-nutritive (contain no nutrients), high-intensity sugar substitutes (See Lab Seven).
Artisan (Baker)
Skilled craftsman or trade; baker who produces bread or bakery goods using production methods that are part hand-made. Often refers to European crusty breads or low-ratio cakes and desserts.
Bake:
Cooking food in dry heat, especially in an oven.
Baking BeansDried beans or peas that are used to hold down pastry in a flan tin when baking it blind (without a filling). Just line the pastry with greaseproof paper and place the beans on top. You can get special ceramic or metal shapes for this, but dried beans do the job just as well.
BatchSeveral breads, cakes or biscuits cooked together.
Batter
Dough that is too moist to knead. Also used to describe texture of mixture before all the flour has been added.
Dough that is too moist to knead. Also used to describe texture of mixture before all the flour has been added.
Beat
To mix ingredients together with a circular up and down motion using a spoon, whisk or rotary / electric beater.
To mix ingredients together with a circular up and down motion using a spoon, whisk or rotary / electric beater.
Bind
To hold together the other ingredients.
To hold together the other ingredients.
Blanch
To plunge fruits or vegetables into boiling water.
To plunge fruits or vegetables into boiling water.
Blend
To stir ingredients until they are thoroughly combined.
To stir ingredients until they are thoroughly combined.
Caramelise
To heat sugar until light brown with a characteristic flavour. The temperature range in which sugar caramelises is approximately 160ºC to 182ºC.
To heat sugar until light brown with a characteristic flavour. The temperature range in which sugar caramelises is approximately 160ºC to 182ºC.
Chill
To cool food by placing it in a refrigerator or in a bowl over crushed ice.
To cool food by placing it in a refrigerator or in a bowl over crushed ice.
Clarify
To make a substance clear or remove impurities.
To make a substance clear or remove impurities.
Coat
To thoroughly cover a food with a liquid or dry mixture.
To thoroughly cover a food with a liquid or dry mixture.
Combine
To mix or blend two or more ingredients together.
To mix or blend two or more ingredients together.
Cool
To let food stand until it no longer feels warm to the touch.
To let food stand until it no longer feels warm to the touch.
Cream
To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or electric mixer until creamy consistency.
To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or electric mixer until creamy consistency.
Crush
To pulverisefood to its smallest particles, usually using a pestle and mortar, or a rolling pin.
To pulverisefood to its smallest particles, usually using a pestle and mortar, or a rolling pin.
Crystallise
To form sugar or honey based syrups into crystals. The term also describes the coating.
To form sugar or honey based syrups into crystals. The term also describes the coating.
Curdle
To cause semi-solid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance, or the overheating of milk or egg-based sauces.
To cause semi-solid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance, or the overheating of milk or egg-based sauces.
Cut in
To combine solid fat with flours using a pastry blender, two forks or the fingers.
To combine solid fat with flours using a pastry blender, two forks or the fingers.
Dash
A measure approximately equal to 1/16 teaspoon.
A measure approximately equal to 1/16 teaspoon.
Dot
To place small pieces of butter or other food on the surface of a food.
To place small pieces of butter or other food on the surface of a food.
Double-boiled
One pan containing hot water with another pan resting in it, allowing gentle, even heat to be applied – great for melting chocolate.
One pan containing hot water with another pan resting in it, allowing gentle, even heat to be applied – great for melting chocolate.
Dredge
To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.
To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.
Drop
Using a spoon to drop cake or biscuit mixture onto a baking tray.
Using a spoon to drop cake or biscuit mixture onto a baking tray.
Dust
To lightly sprinkle the surface of a food with sugar, flour or crumbs.
To lightly sprinkle the surface of a food with sugar, flour or crumbs.
Egg Wash
A mixture of beaten eggs, sometimes with a little added milk or water. Used to coat cookies or pastry to give a shine when baked.
A mixture of beaten eggs, sometimes with a little added milk or water. Used to coat cookies or pastry to give a shine when baked.
Emulsion
A mixture of liquids (one fat or oil and the other water-based) in which tiny globules of one are suspended in the other. This may involve the use of stabilisers, such as egg or mustard. Emulsions may either be temporary or permanent.
A mixture of liquids (one fat or oil and the other water-based) in which tiny globules of one are suspended in the other. This may involve the use of stabilisers, such as egg or mustard. Emulsions may either be temporary or permanent.
Flake
To break into small delicate pieces with a fork.
To break into small delicate pieces with a fork.
FluteTo create a decorative scalloped or undulating edge on a pie crust or other pastry.
Fold
To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula without stirring, so that the finished product remains light.
To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula without stirring, so that the finished product remains light.
Fritter
Sweet or savoury food coated or mixed into batter, then deep-fried.
Sweet or savoury food coated or mixed into batter, then deep-fried.
Garnish
To decorate a dish with attractive and complementary foodstuffs.
To decorate a dish with attractive and complementary foodstuffs.
Ganache
A rich chocolate filling or coating made with chocolate, white vegetable fat and possibly double cream. It can coat cakes or cookies, and be used as a filling for truffles.
A rich chocolate filling or coating made with chocolate, white vegetable fat and possibly double cream. It can coat cakes or cookies, and be used as a filling for truffles.
Glaze
A liquid that gives an item a shiny surface – i.e. fruit jams that have been heated, or beaten egg (egg was) brushed onto pastry before baking.
A liquid that gives an item a shiny surface – i.e. fruit jams that have been heated, or beaten egg (egg was) brushed onto pastry before baking.
Gluten
The protein in wheat flour that gives dough its characteristic elasticity.
The protein in wheat flour that gives dough its characteristic elasticity.
Grease
To rub fat on the surface of a cooking utensil or on a food itself.
To rub fat on the surface of a cooking utensil or on a food itself.
Infuse
Extracting flavours by hot soaking in liquid in a covered pan. The term also refers to the liquid resulting from this process.
Extracting flavours by hot soaking in liquid in a covered pan. The term also refers to the liquid resulting from this process.
Knead
To work dough by pressing it with the heels of the hand, folding it, turning it, and repeating each motion until the dough is smooth and elastic.
To work dough by pressing it with the heels of the hand, folding it, turning it, and repeating each motion until the dough is smooth and elastic.
Level
Dry ingredients are scooped onto a spoon and then levelled off with a straight edge, such as a knife or spatula.
Dry ingredients are scooped onto a spoon and then levelled off with a straight edge, such as a knife or spatula.
Liaison
A mixture of cream and egg yolks, used to thicken and enrich sauces.
A mixture of cream and egg yolks, used to thicken and enrich sauces.
Macerate
To soften by soaking in a liquid or syrup.
To soften by soaking in a liquid or syrup.
MashTo break food by pressing it with the back of a spoon, a masher or forcing it through a ricer.
Marble
To gently swirl one food into another.
To gently swirl one food into another.
Marzipan
A paste of ground almonds, sugar, and egg whites used to cover cakes or make petit fours. Most often used to cover classic fruit cake, before the icing.
A paste of ground almonds, sugar, and egg whites used to cover cakes or make petit fours. Most often used to cover classic fruit cake, before the icing.
MeringueEgg whites beaten until they are stiff, then sweetened. It can be used as the topping for pies, or baked into firm biscuits.
Parchment
A heavy, heat-resistant paper used in cooking.
A heavy, heat-resistant paper used in cooking.
Preheat
To heat the oven, grill or toaster to a desired temperature before inserting the food.
To heat the oven, grill or toaster to a desired temperature before inserting the food.
Pâte a choux
Cream puff paste. It is a mixture of boiled water, fat and flour with whole eggs beaten in.
Cream puff paste. It is a mixture of boiled water, fat and flour with whole eggs beaten in.
Pâte Brisée
A quick, basic pastry dough that can be used with both savoury and sweet recipes.
A quick, basic pastry dough that can be used with both savoury and sweet recipes.
Pâte Sablée
A sweet, crisp pastry with the consistency of biscuit and a delicate texture. Added egg yolks make it rich and light.
A sweet, crisp pastry with the consistency of biscuit and a delicate texture. Added egg yolks make it rich and light.
Peaks
The mounds made in a mixture - for example egg whites that have been whipped to stiffness. Peaks are ‘stiff’ if they stay upright or ‘soft’ if they curl over.
The mounds made in a mixture - for example egg whites that have been whipped to stiffness. Peaks are ‘stiff’ if they stay upright or ‘soft’ if they curl over.
Pipe
To force icing or similar through a piping bag to decorate a food – different nozzles give different effects.
To force icing or similar through a piping bag to decorate a food – different nozzles give different effects.
Punch Down
To push a fist firmly into the top of yeast dough that has completed the first rising.
To push a fist firmly into the top of yeast dough that has completed the first rising.
Purée
To put food through a fine sieve or a liquidiser to form a thick, smooth liquid.
To put food through a fine sieve or a liquidiser to form a thick, smooth liquid.
Ricer
A kitchen utensil that forces food through small holes to form ‘rice’ – usually used for cooked potato to create smooth mash.
A kitchen utensil that forces food through small holes to form ‘rice’ – usually used for cooked potato to create smooth mash.
Reset Time
Yeast dough benefits from brief intermission of handling. Always cover resting dough so a ‘skin’ doesn’t form. Turn a bowl over it or cover with plastic wrap.
Yeast dough benefits from brief intermission of handling. Always cover resting dough so a ‘skin’ doesn’t form. Turn a bowl over it or cover with plastic wrap.
Scald
To heat liquid to just before the boiling point to dip food into boiling water or pour boiling water over the food.
To heat liquid to just before the boiling point to dip food into boiling water or pour boiling water over the food.
ScoreTo make small, shallow cuts on the surface.
Sear
To brown the surface of a food very quickly with high heat.
To brown the surface of a food very quickly with high heat.
Season
To add pepper and salt, herbs, or spices to adjust the flavour.
To add pepper and salt, herbs, or spices to adjust the flavour.
Separate
To remove the yolk from the white of the egg.
To remove the yolk from the white of the egg.
Shred
To cut or break into thin pieces.
To cut or break into thin pieces.
Sift
To sift flour and dry ingredients through a sieve. Flour will pack from its own weight, sifting incorporates air into the flour and insures accurate measuring.
To sift flour and dry ingredients through a sieve. Flour will pack from its own weight, sifting incorporates air into the flour and insures accurate measuring.
Simmer
To cook in liquid that is barely at boiling point.
To cook in liquid that is barely at boiling point.
Skim
To remove a substance from the surface of a liquid.
To remove a substance from the surface of a liquid.
Steam
To cook with vapour produced by a boiling liquid.
To cook with vapour produced by a boiling liquid.
SteepTo soak in hot liquid.
Strain
To separate solid from liquid.
To separate solid from liquid.
Thicken
To make a liquid dense by adding flour, cornstarch, egg yolks, rice or potatoes.
To make a liquid dense by adding flour, cornstarch, egg yolks, rice or potatoes.
Vent
To leave an opening through which steam can escape.
To leave an opening through which steam can escape.
Whip
To beat quickly and steadily by hand with a whisk or electric mixer.
To beat quickly and steadily by hand with a whisk or electric mixer.
ZestThe thin, brightly coloured outer part of the rind of citrus fruits. It contains volatile oils, used as flavouring.
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