Baking Terms

 Bake: To cook in the oven with dry heat.

 Batch: One recipe of yeast, quick breads or cookies.

 Batter: Dough that is too moist to knead, as in batter bread. Also used to describe texture in early part
of directions 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 or
electric beater.
 Bind: To thicken or smooth out the consistency of a liquid.
 Blanch: To dip food, (mostly fruits or vegetables) into boiling water or pour boiling water over the food.
 Blend: To stir ingredients until they are thoroughly combined.
 Boil: To cook liquid over 212°F (100°C).
 Bread: To coat with dry bread crumbs or cracker crumbs.
 Caramelize: To heat sugar until brown and a characteristic flavor develops.
 Chill: To make food cold by placing it in a refrigerator or in a bowl over crushed ice.
 Chop: To cut into small pieces.
 Clarify: To make a substance clear or pure.
 Coat: To thoroughly cover a food with a liquid or dry mixture.
 Combine: To mix or blend two or more ingredients together.
 Cool: 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 fat is creamy.
 Crush: To pulverize.
 Cube: To cut into small squares of close to equal size.
 Cut in: To combine solid fat with flours using a pastry blender, two forks or the fingers.
 Dot: To place small pieces of butter or other food over the surface of a food.
 Double in bulk: Refers to the expansion of gluten cells in yeast bread that has risen. It is difficult for
beginners to judge, so we suggest the finger test after allotted time has elapsed: Press two fingers into
dough, and if marks remain unchanged, it is ready to punch down.
 Double in size: Refers to the final rising before bread is baked. This is a visual measurement, subject
to guessing and experience. Less is better than more. Individual recipes indicate what to look for
including “almost double in size,” or “until half again as large.”
 Drain: To remove liquid from a food product.
 Drop: Using a spoon, drop batter onto baking sheet.
 Dust: To lightly sprinkle the surface of a food with sugar, flour or crumbs. To also sprinkle the surface
for rolling out the dough.
 Elastic: Capable of recovering shape after stretching the dough.
 Flake: To break into small delicate pieces with a fork.
 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.
 Garnish: To decorate foods by adding other attractive and complementary foodstuffs to the food or
serving dish.
 Grate: To reduce a food into small bits by rubbing it on sharp teeth of a grating tool.
 Grease: To rub fat on the surface of a cooking utensil or on a food itself. Also, may use non-fat
cooking spray.
 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.
 Level: Dry ingredients are spooned into a cup and then leveled off with a straight edge, such as a
knife or spatula.
 Mash: To break food by pressing it with the back of a spoon, a masher or forcing it through a ricer
 Mince: To cut or chop into very fine pieces.
 Packed: Used for brown sugar. Spoon brown sugar into dry measuring cup and press down until
firmly packed. Overfill the measuring cup, level it off with straight edge or spatula.
 Pare: To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler.
 Preheat: To heat the oven, broiler or toaster oven to a desired temperature before inserting the food.
  Punch down: To push a fist firmly into the top of yeast dough that has completed the first rising.
 Puree: To put food through a fine sieve or a food mill to form a thick smooth liquid.
 Rest time: Yeast doughs benefit from brief intermission of handling; individual recipes tell you when.
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.
 Score: To make small, shallow cuts on the surface of a food.
 Sear: To brown the surface of a food very quickly with high heat.
 Season: To add herbs, spices or other ingredients to food to increase the flavor.
 Separate: To remove the yolk from the white of the egg.
 Shaping: Recipes indicate how to shape special breads and rolls. For regular bread loaves, lightly
flour the work surface and, after shaping the dough into a smooth ball, roll to a rectangle using a rolling
pin. Beginning at the short end, roll tightly to make a loaf shape. With fingers, pinch seam of rolled
dough to seal. Then pinch each end. Pat into a uniform loaf shape.
 Shred: To cut or break into thin pieces.
 Sift: To sift flour and dry ingredients through a sifter. 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 the boiling point.
 Skim: To remove a substance from the surface of a liquid.
 Steam: To cook with vapor produced by a boiling liquid.
 Steep: To soak in hot liquid.
 Strain: To separate solid from liquid.

Revised 2007
 Thicken: To make a liquid dense by adding a food like flour, cornstarch, egg yolks, rice or potatoes.
 Vent: To leave an opening through which steam can escape in the covering of a food to be cooked.
 Whip: To beat quickly and steadily by hand with a whisk or electric mixer.

Measure Equivalents
3 teaspoons = 1 tablespoon 2 tablespoons = 1 ounce
4 tablespoons = ¼ cup 1 cup = 8 fluid ounces
5⅓ tablespoons = ⅓ cup 1 cup = ½ pint
8 tablespoons = ½ cup 2 cups = 1 pint
10⅔ tablespoons = ⅔ cup 4 cups = 1 quart
12 tablespoons = ¾ cup 4 quarts = 1 gallon
16 tablespoons = 1 cup 1 ounce = 28.35 grams
1 gram = 0.035 ounces 1 liter = 1.06 quarts

Substitutions
 1 cup whole kernels (to grind) = 1⅓ cups flour
 ¾ cup whole wheat flour + ½ cup cornstarch = 1 cup cake flour
 2 ½ cups whole wheat flour = 2 cups white flour
 1 cup cake flour = ⅞ cup sifted all-purpose flour
 1 cake compressed yeast = 1 package or 2 teaspoons active dry yeas
Measuring Equipment
Baking is more scientific than other cooking techniques and requires careful measuring. To ensure success, it
is important to accurately measure ingredients using the correct measuring utensils. Pencils ready.
Commence taking notes.

Dry Measuring Cups

Dry measuring cups allow you to fill the cup to the top and then
"level off" or remove any extra with a straight edge knife or
metal spatula. Available in nested sets of 4 to 8 cups. Made of
metal or plastic, these cups do not have a pouring spout.

Measuring Bowls
Measuring bowls are indispensable for the accurate measuring
of dry and liquid ingredients. Food measuring bowls are usually
made of glass. Available in graduated sizes, glass dry
measuring cups are flat-bottomed with flat edges.

Measuring Spoons
Available in metal or plastic, measuring spoons are used to
measure small quantities of liquid and dry ingredients.

Liquid Measuring Cups

Made of glass or plastic, these cups have a lip for pouring.
Measuring cups made of glass or clear plastic are easiest to
use and most accurate.

Thermometers
Oven Thermometers
Oven thermometers are designed to either stand or hang on an oven
rack. Since oven temperatures can vary from one part of an oven to
another, position the thermometer on the oven rack where the baking
sheet or pan will be placed. If there's room, keep the thermometer
positioned next to the baking sheet during baking, so that you can
determine if the temperature is changing too much during baking or
when cookie sheets are switched. If the thermometer reads
differently than the oven temperature you select, change the oven
temperature accordingly (i.e., if the thermometer reads 25°F too
high, reduce the temperature by 25°F). If your oven is off 75°F or
more, it would be advisable to call a service technician to
professionally calibrate the oven.
Candy Thermometer
A candy thermometer is used to test the temperature during the
cooking of candy, jams and jellies. It often has an adjustable clip so
that it can rest against the sides of a heavy-gauge saucepan.
Baking Pans, Dishes & Sheets
Many different kinds of pans, dishes and sheets are used in baking, as likely evidenced by your over-flowing
cabinets. It is essential that you use choose the correct size and shape to ensure the right texture and
appearance of your baked good. The time has come for you to become better.

Shiny Aluminum Pans

The best choice for baked goods consistent in color and texture. It
prevents biscuits, quick bread loaves and coffeecakes from becoming
too dark on the bottom and around the sides of the pan.
Dark nonstick
These pans help keep your baked goods from sticking. However, they
tend to brown their contents quickly, particularly on the edges and the
bottom. Many nonstick baking pan manufacturers recommend
reducing the oven temperature by 25ºF.

Insulated Pans
Consists of two thin sheets of aluminum with a layer of air between
them. Baked goods baked in insulated baking pans may require more
baking time, and they often don't brown well on the bottoms and
sides.

Ovenproof Glass
Ovenproof glass loaf pans and baking dishes are sometimes used to
bake quick breads, loaves and coffeecakes. Baked goods baked in
glass brown well and you can see the coloring all around. When
substituting a glass baking dish for a metal baking pan, reduce the
oven temperature by 25°F.

Disposable Aluminum Pans

Readily available in supermarkets, these are perfect for baked goods
which will be given away as gifts. While available in sizes comparable
to aluminum baking pans and glass baking dishes, they are often 1/4-
to 1/2-inch smaller in length, width and depth. Baking times will need
to be adjusted accordingly.

Spring-form Pan
This round pan, used for making cheesecakes and other desserts that
are tricky to remove from their pans, has a bottom that is separate
from the side. A clamp holds the pan together and opens to allow the
side to easily be pulled away from the baked dessert.
Standard Muffin Pans
Available in 12-and 6-cup pans, the standard muffin cup is about 2-
3/4 inches in diameter and 1-1/8 inches deep and holds a scant 1/2
cup batter.

Jumbo Muffin Pans

Available in 6-cup pans, the jumbo muffin cups are at least 3 inches in
diameter and 1-1/2 inches deep. Each jumbo muffin cup holds
approximately 1 cup batter.

Mini-Muffin Pans
Available in 12- and 24-cup pans, the mini muffin cup is
approximately 1-3/4 inches in diameter and 7/8-inch deep. Each
muffin cup holds approximately 2 tablespoons batter.

Muffin Tops (Caps) Pans

Available in 6-cup pans, each muffin top cup is approximately 3
inches in diameter and 1/2-inch deep. Each muffin top cup holds
approximately 3 tablespoons batter.

Shiny Aluminum Muffin Pans

Shiny aluminum pans prevent muffins from becoming too dark around
the sides.

Dark Non-stick Muffin Pans

Dark nonstick pans keep the muffins from sticking. They tend to
brown muffin edges and bottoms quickly. Many nonstick baking pan
manufacturers recommend reducing the oven temperature by 25°F.
Tart Pan
Tart pans come in many different shapes and sizes. Their removable
bottom makes it easy to neatly transfer a tart to a serving plate. Tart
pans come in both dark-colored and shiny pan varieties, and can also
have varying depths with deeper tart pans used for quiche, and
shallower pans used for delicate dessert tarts.
Pie Tins/Pans
Generally, pies are baked in a relatively deep pan with sloped sides
that can hold a large amount of filling. Materials for pie plates range
from ovenproof glass, glazed ceramic, heavy foil, aluminum, tinned
steel, stainless steel and nonstick coated steel.
Loaf Pan
Aluminum loaf pans can turn out tender cakes, while dark, nonstick or
glass pans will produce a crunchy-chewy crust. You can make quick
breads, brioche and meatloaf in a loaf pan.

Bundt/Tube Pan
Also known as an angel food cake pan, this deep pan has a hollow
tube in the center that promotes even baking. Most tube pans have
removable bottoms.
Fluted Tube Pan
The fluted sides bring a decorative look to the finished product. It
comes in various sizes; a 12cup pan is the most common.

Baking Dish
Baking "dish" refers to a glass baking dish. For best results, use the
correct size baking dish called for in your recipe. To measure the size
of a baking dish, measure the top inside of the dish with a ruler for
length or width. To determine the depth of a baking dish, measure the
inside from the bottom to the top edge.
To measure the volume of a baking dish, set it flat on the kitchen
counter or table. Fill the dish with water, 1 cup at a time, until the
water reaches the rim of the baking dish.
If you do not have the baking dish size specified in the recipe,
substitute a dish of equal volume. Baking time will need to be
adjusted.

Ramekin
An individual baking dish (3 to 4 inches in diameter) that resembles a
miniature soufflé dish. Ramekins are usually made of porcelain or
earthenware and can be used for both sweet and savory dishes -
either baked or chilled. A tiny baked pastry filled with a creamy
cheese custard is also referred to as a "Ramekin".
Double Boiler
A double-pan arrangement that features two pots formed to fit
together, with one sitting partway inside the other. A single lid fits both
pans. The lower pot is used to hold simmering water, which gently
heats the mixture in the upper pot. Double boilers are used to warm
or cook heat-sensitive food such as custards, delicate sauces and
chocolate.

Soufflé Dish
Soufflés are customarily baked in a classic soufflé dish, which is
round and has straight sides to facilitate the soufflé's rising. These
special dishes are ovenproof and come in a variety of sizes ranging
from 3 1/2-ounce (individual) to 2-quart. They're available in
kitchenware shops and the housewares section of most department
stores. Foil or parchment "collars" are sometimes wrapped around the
outside of a soufflé dish so that the top of the foil or paper rises about
2 inches above the rim of the dish. Such collars are used for cold
dessert soufflés so that the sides of the frozen or molded mixture are
supported until they set. Once the collar is removed, the soufflé
stands tall and appears to "rise" out of the dish.
Baking/Cookie Sheets
Perhaps one of the most essential pieces of bakeware, these flat,
rigid sheets of metal are where such comforting confections as
cookies, breads and biscuits are baked. It usually has one or more
turned-up sides for ease in handling. Common sizes for baking sheets
are: 17x14-inch and 12x15-inch. For even heat circulation, baking
sheets should be at least 2 inches smaller all around than the interior
of the oven. There are a variety of kinds of baking sheets, the three
most common are aluminum, dark nonstick and insulated sheets.
Aluminum Sheets
Shiny, heavy-gauge aluminum baking sheets are good heat
conductors and will produce evenly baked and browned goods.
Dark Nonstick Sheets
Dark sheets absorb heat and should be used only for items on which
a dark, crisp exterior is desired.
Insulated Sheets
Insulated baking sheets (two sheets of aluminum with an air space
sealed between them) are good for soft cookies or bread crusts, but
many baked goods will not get crisp on them.

Baking Stone
A heavy, thick plate of beige or brown stone that can be placed in the
oven to replicate the baking qualities of a brick-floored bread oven.
Baking stones can be round or rectangular.
Spatulas
There isn't much good in baking delectable delights if you can't properly remove them from cooking surface.
Thankfully, there is such a tool for doing so, and it has a fantastic name: "the spatula." The spatula is used for
a variety of purposes including lifting and turning baked goods and spreading fillings and frostings. "Spatula"
is a term that is frequently used interchangeably for the following different baking utensils:

Equipments
Straight Edge Spatula
The straight edge spatula is similar in shape to a knife but rarely has a
sharp edge. It is used for spreading foods like frosting, jams, cream
cheese, cake and bar cookie batters, etc. It also is used when
measuring dry ingredients to "level off," or remove excess ingredient
from the measuring cup.

Pancake Turner
A pancake turner is sometimes referred to as a metal spatula,
particularly when it is smaller in size. This utensil is wide at the base
which picks up the food, and it has an easy-to-grip handle. It is used to
remove baked foods from baking sheets (i.e., cookies) or foods from
skillets and griddles (i.e., pancakes, eggs). The sharp edge of the metal
literally "cuts" the cookie from the cookie sheet. Plastic spatulas are too
thick to remove delicate, warm cookies from cookie sheets.

Rubber Scraper or Rubber Spatula

A rubber scraper or rubber spatula has a wooden or plastic handle with
a flexible rubber paddle-shaped end. Used in baking, the rubber end
can scrape batter from the sides of a bowl or pan and helps remove all
the batter or dough from a bowl.

Liners
Function and form are the staples for any accessory, and liners are no different. Liners help create a nonstick
surface for baked goods, and also help prevent them from burning during baking. Liners also create an easy
release and transfer from the pan to the cooling surface, and help create layered barriers during storage.

Parchment Paper
A heavy, grease- and moisture-resistant paper with a number of culinary
uses including lining baking pans and wrapping foods that are to be
baked. Parchment paper is available in gourmet kitchenware stores and
many supermarkets.
 Wax Paper
Semitransparent paper with a thin coating of wax on both sides. Because
of its moisture-proof and nonstick characteristics, wax paper plays a
major role in the kitchen for duties such as covering food and lining
baking pans.

Aluminum Foil
Aluminum that has been rolled into a thin, pliable sheet. It's an excellent
barrier to moisture, air and odors and can withstand flaming heat and
freezing cold. It comes in regular weight (for wrapping food and covering
containers) and heavy-duty weight (for freezer storage and lining pans
and grills).

Cheesecloth
Cheesecloth is a lightweight natural cotton cloth that does not fall apart
when wet and will not flavor the food it touches. Cheesecloth has a
multitude of culinary uses including straining liquids, forming a packet for
herbs and spices that can be dropped into a soup or stock pot and lining

Electric Mixers
Electric mixers allow you to control the mixing with a range of speeds from extra slow to extra fast. Mixing with
an electric mixer, as compared to mixing by hand, provides a much faster mixing action and thorough
blending of ingredients within the bowl. Electric mixers come with a variety of attachments for various styles of
mixing, whisking and kneading depending on the type of mixer – though try to resist the temptation to lick the
beaters...especially when they are turned on.

Electric Hand-Held Mixer

An electric mixer is a kitchen appliance used to beat, mix or whip batter.

Electric Stand-Up or Table-Top Mixer

An electric mixer is a kitchen appliance used to beat, mix or whip batter.
Many of the more powerful stand mixers have special attachments such
as dough hooks or paddle beaters.
Kitchen Equipment
Ready to take your baking to the next level? Check out these specialized tools that can assist you as you
channel your inner Julia Child.

Pastry Blender
A pastry blender is made of five or six parallel U-shaped steel wires
attached at both ends to a handle. It is used to cut cold butter into a flour
mixture to distribute the fat without melting it, often for making pie crusts or
biscuits.

Pastry Brush
A baking tool that looks similar to a small paintbrush, about 1 to 1 1/2-
inches thick. Common liquids used with a pastry brush are milk, water and
egg whites. Use a pastry brush to brush marinades over meats too.

Rolling Pin
Though this kitchen tool is used mainly to roll out dough, it's also handy for
a number of other culinary tasks including crushing crackers and bread
crumbs, and shaping cookies. Rolling pins can be made of almost any
material including brass, ceramic, copper, glass, marble, plastic and
porcelain. The favored material, however, is hardwood. The heavier pins
deliver the best results because their weight and balance produce
smoother doughs with less effort.

Whisk
A kitchen utensil made of a group of looped wires held together by a long
handle. Whisks are used in baking for whipping ingredients such as eggs
and cream to incorporate air into them. The more wires a whisk contains,
the more effectively it will incorporate air into a mixture. Whisks are
available in a variety of different sizes for different tasks.

Pastry Cutter
A pastry cutter has a straight-edged rolling wheel and is often used to cut
narrow strips of dough for a lattice-topped pie.
Cookie Cutter
A cookie cutter is used to cut decorative shapes from dough that has been
rolled out. Cookie cutters are made from aluminum, copper or plastic.
Common sizes are 2-inch to 3-inch; however, cutters are available in 1/2-
inch up to 12-inches.

Pastry Cloth
A pastry cloth is a large canvas cloth on which pastry or
dough can be rolled.

Pastry Crimping Wheel

A pastry crimping wheel is a rolling-bladed tool with a
fluted design. It is used to cut dough and add a decorative edge treatment
to pie crusts.
Wooden Spoon
Wooden spoons do not scratch non-stick pans. The bowl end of a wooden
spoon is thicker in size than a metal spoon of the same size. Therefore it
is easier to mix batter because it does not cut into the batter, but rather,
stirs or mixes it. Keep a variety of wooden spoons available for baking
projects. Always wash and dry wooden spoons after use. Allow them to air
dry.

Sifter
A mesh-bottomed kitchen utensil used to sift ingredients such as flour or
confectioners' sugar. Sifters are usually made of stainless steel or heavy-
weight plastic.

Kitchen Shears
A heavy-duty strong scissors with one serrated blade. Used for cutting
fish, poultry, meats and produce. They can even be used to crack nuts or
trim herbs into a dish. Some kitchen shears have additional tools as part
of the handle, such as a can opener or screwdriver.