Key Baking Terms Used in the Hotel Industry
AlbumenThe principal protein found in egg whites.: The principal protein found in egg whites.
Au gratinAu gratin (oh-grahtan) - Foods with a browned or crusted top. often made by browning at food with a ... (oh-grah-tan): Foods with a browned or crusted top; often made by browning food with a bread-crumb, cheese, and/ or sauce topping under a broiler or salamander.
Baking SodaBaking Soda - Sodium bicarbonate; an alkaline compound that releases carbon dioxide gas when combine...: Sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; is used to leaven baked goods.
Baking PowderBaking Powder- A mixture of sodium bicarbonate and one or more acids; generally the cream of tartar ...: A mixture of sodium bicarbonate and one or more acids, generally the cream of tartar and/ or sodium aluminum sulfate, used to leaven baked goods; it releases carbon dioxide gas if moisture is present in a formula.
BakeBake / Baking - To cook food by surrounding it with hot dry air. similar to roasting; the term bakin... / Baking: To cook food by surrounding it with hot dry air. similar to roasting, the term baking is usually applied to bread, pastries, vegetables, and fish.
BatterBatter - Semiliquid mixture or flour and other starchy ingredients and liquids; which has a pouring ...: A semiliquid mixture of flour and other starchy ingredients and liquids, which has a pouring consistency. For example, a semi-liquid mixture containing flour or other starch is used to make cakes and bread or to coat foods for deep-frying.
BeatBeat / Beating is a method to move a whip or spoon rapidly back and forth to blend products together... / Beating: To move a whip or spoon rapidly back and forth to blend products to achieve a smooth texture.
Beurre manié (burr-man-yay): The method of combining equal amounts by weight of flour and soft, whole.
Beurre noirBeurre noir (burr-nwar) - The French term for 'black butter'; whole butter cooked until dark brown (... (burr-war): The French term for ‘black butter’, whole butter cooked until dark brown (not black) sometimes flavored with vinegar or lemon juice.
BreadedBreaded / Breading - Coating a food item with bread or crumbs. Such food items are then usually frie... / Breading: Coating a food item with bread or crumbs. Such food items are then usually fried, baked, or broiled.
Butter CreamButter Cream Icing - A combination of powdered sugar and /or sugar syrup with butter and/or shorteni... Icing: A combination of powdered sugar and /or sugar syrup with butter and/or shortening and possibly other ingredients to form an icing.
BlendBlend - To mix two or more ingredients so completely that they lose their separate identities. The incorporation of ingredients thoroughly, either by hand or with a machine.
BloomBloom - A measure of the strength of gelatin; Additionally refers to a whitish layer that forms on c...: A discoloration on the surface of chocolate indicating the presence of unstable cocoa butter crystals.
Caramelize: Heat sugar slowly until it is melted and brown.
ChillChill: To cool a mixture until its cold; but not frozen.: To cool a mixture until it’s cold, but not frozen.
Chill Until SetChill Until Set: To Cool a mixture until it gels.: Cool a mixture until it gels.
CoatCoat - To cover with a layer; usually thin; of some substance; such as flour; aspic or oil.: Process of spreading a surface with cream, flour, sugar, etc.
CoddleCoddle: To poach gently in barely simmering liquid.: To poach gently in barely simmering liquid.
CoachingCoaching: The working of the chocolate during processing which smooths out the rough edges of the su...: The working of the chocolate during processing which smooths out the rough edges of the sugar crystals to produce very smooth chocolate.
CombineCombine: To mix two ingredients thoroughly.: To mix two ingredients thoroughly.
CrimpCrimp: To seal together by making a decorative edge.: To seal together by making a decorative edge.
Cream until lightCream until light: To mix and whip all ingredients until smooth and with enough air incorporated to ...: MixMix - Method of combining ingredients in such a way that the parts of each ingredient are evenly dis... and whip all ingredients until smooth and with enough air incorporated to make a light mixture.
Cut in ShorteningCut in Shortening: Mixing shortening with dry ingredients using a pastry blender or the tips of your...: Mixing shortening with dry ingredients using a pastry blender or the tips of your fingers.
CakeCake - Refers to a broad range of pastries; including layer cakes; coffeecakes and gateaux. The cake...: Refers to a broad range of pastries, including layer cakes, coffee cakes, and gateaux. Cake can also refer to almost anything that is baked, tender, sweet, and sometimes frosted.
Compound ButterCompound Butter - Are mixtures of butter and supplementary ingredients. Primarily; they are used to ...: This is a mixture of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.
DissolveDissolve: Separating dry ingredients into particles for complete absorption in liquid.: Separating dry ingredients into particles for complete absorption in liquid.
DotDot: Placing small pieces of butter; fat; cheese etc on top of dough or food.: Placing small pieces of butter, fat, cheese, etc on top of dough or food.
DoughDough: A mixture of ingredients and liquids stiff enough to shape or knead with the hands.: A mixture of ingredients and liquids stiff enough to shape or knead with the hands.
DustDust: To sprinkle lightly with flour; sugar or other substance.: Sprinkle lightly with flour, sugar, or other substance.
Egg WashWash - 1) Brushing or coating a food item with a liquid such as egg white; milk or egg wash. 2) The ...: A mixture of egg or egg yolk with milk or water.
FlambeFlambe: To flame a dessert or other food by dousing with potable alcohol and setting alight.: To flame a dessert or other food by dousing it with potable alcohol and setting it alight.
FlouredFloured: Dusted with a thin layer of flour.: Dusted with a thin layer of flour.
FluteFlute: Making a decorative scalloped design on the edge of a pie crust or pastry.: Making a decorative scalloped design on the edge of a pie crust or pastry.
FermentationFermentation - The interaction of yeast and carbohydrates which develops carbon dioxide gas and alco...: The interaction of yeast and carbohydrates which develops carbon dioxide gas and alcohol.
GelatinizationGelatinization - The process of converting into a jelly.: The process of converting into a jelly.
GlutenGluten - The protein-based substance in wheat flour which builds the structure in baked items or goo...: The protein-based substance in wheat flour that builds the structure of baked items or goods.
GramGram - The basic unit of weight in the metric measurement system.: The basic unit of weight in the metric measurement system.
GarnishGarnish - The artistic complementing of a food item with other food or edible item.: Decorating with whipped cream, Buttercream, icings, etc.
GlazeGlaze: Applying a thick liquid over the surface of an item to give a final glossy look.: Applying a thick liquid over the surface of an item to give a final glossy look.
Hot Water BathHot Water Bath: The idea of preventing an item from coming into contact with direct heat.: The idea of preventing an item from coming into contact with direct heat.
KiloKilo - The prefix used in the metric measurement system meaning 1000. 1000 gram is called as 1 Kilog...: The prefix used in the metric measurement system means 1000. 1000 grams is called as 1 Kilogram.
KneadKnead: Manipulating dough using the heel of your palm to achieve a smooth consistency.: Manipulating dough using the heel of your palm to achieve a smooth consistency.
LecithinLecithin: Emulsifier used in many chocolates to reduce the viscosity.: Emulsifier used in many chocolates to reduce the viscosity.
LukewarmLukewarm: Neither cool or warm; approximately body temperature.: Neither cool nor warm, approximately body temperature.
MacerateMacerate: Tossing fruit in sugar; lemon; wine or liqueur to absorb flavours.: Tossing fruit in sugar, lemon, wine, or liqueur to absorb flavors.
MaskMask - To Cover a food item completely with a sauce.: CoverCover - Cover is the space on the table allotted for table-wares to the guest to consume his/her mea... a surface with cream, icing, frosting, sauce, or other substances.
MeringueMeringue: Egg whites and sugar beaten to a stiff consistency.: Egg whites and sugar beaten to a stiff consistency.
Mix: The combining of two or more ingredients.
Mold: Making an attractive shape by filling a decorative container.
PinchPinch: A pinch is an amount you can hold between your thumb and forefinger.: A pinch is an amount you can hold between your thumb and forefinger.
PipePipe: To squeeze a soft; smooth-textured substance through a pastry tube; thus making a design or de...: To squeeze a soft, smooth textured substance through a pastry tube, thus making a design or decoration.
Pulm: Soaking dried fruit in the liquid until it swells.
PoachPoach: Simmering an item gently in syrup or liquid below the boiling point; while maintaining shape ...: Simmering an item gently in syrup or liquid below the boiling point, while maintaining shape and texture.
ProofProof: To test yeast for potency before baking;: To test yeast for potency before baking,
RefreshRefresh: To run cold water over something that has been boiled.: To run cold water over something that has been boiled.
Roll OutRoll Out: To spread the surface of a product with a rolling pin.: To spread the surface of a product with a rolling pin.
ScaldScald - To bring a liquid to a temperature just below the boiling point.: To scald mil is to bring it to the point when bubbles appear around the edges of the pan.
SetSet: Allowing an item to go from a soft or liquid state to a firmer more solid state.: Allowing an item to go from a soft or liquid state to a firmer, more solid state.
SiftSift - To put flour; sugar or other similar substance through a sieve to ensure a fine grain.: Put flour, sugar, or other similar substance through a sieve to ensure a fine grain.
StewStew: Long; slow cooking in liquid or syrup.: Long, slow cooking in liquid or syrup.
Sprinkle: Dusting dry ingredients onto the surface of the food.
Straight FlourStraight Flour - Flour milled from all parts of the wheat kernel except the bran.: Flour milled from all parts of the wheat kernel except the bran.
Strong flourStrong flour - Flour with a high gluten content such as winter patent flour.: Flour with a high gluten content such as winter patent flour.
StirStir: Mixing ingredients gently; using a circular motion with a spoon or whisk to ensure even cookin...: Mixing ingredients gently, using a circular motion with a spoon or whisk to ensure even cooking and to prevent sticking.
TemperingTempering: A Method used to establish proper crystallisation of cocoa butter crystals in melted choc...: A Method used to establish proper crystallization of cocoa butter crystals in melted chocolate for a shiny, dark, hard-finished product.
TurntableTurntable - 1) A rotating platform which is on a pedestal; used for holding cakes which are being ic...: 1) A rotating platform which is on a pedestal, used for holding cakes that are being iced and decorated. 2) A glass turntable is inside the microwave oven, rotating the food in the turntable helps even out the exposure to microwaves the food evenly during the process.
Wash: 1) Brushing or coating a food item with a liquid such as egg white, milk, or egg wash. 2) The liquid used to coat a food item. 3) The application of the coat to a food item is also called a wash.
WhipWhip - To beat with a rapid lifting motion to incorporate air into a product.: To beat with a rapid lifting motion to incorporate air into a product.
Weak FlourWeak Flour - Flour which has a low gluten content; such as cake flour or all-purpose flour.: Flour that has a low gluten content, such as cake flour or all-purpose flour.
WhitewashWhitewash - A thin mixture of starch; such as flour or cornstarch and cold liquid used to thicken sa...: A thin mixture of starch, such as flour or cornstarch, and cold liquid used to thicken sauces or other liquid items.
ZestZest - The coloured portion of the peel of citrus fruit. Example: Orange Zest; Lemon zest etc.: The colored portion of the peel of citrus fruit. Examples: Orange Zest, Lemon Zest, etc.
