baking

Question 1

To add dry ingredients into the batter first, then a little of the liquid ingredients before beating, repeating the process until the mixture becomes smooth.

Answer 1

Alternately add

Question 2

to cook inside an oven or any oven-type appliance.

Answer 2

Bake

Question 3

A mixture of flour, eggs, dairy, or other ingredients that is liquid enough to pour.

Answer 3

Batter

Question 4

vigorously moving ingredients back and forth until smooth.

Answer 4

Beat

Question 5

to mix two or more ingredients until having a homogeneous mixture.

Answer 5

Blend

Question 6

Process of partially or fully baking a pie crust or other pastry before adding the filling.

Answer 6

Blind Baking

Question 7

Heat a sugar substance until it begins to turn brown.

Answer 7

Caramelize

Question 8

• to refrigerate and reduce the temperature of food.
• reduce the growth of bacteria.

Answer 8

Chill

Question 9

to cover with a thin layer of flour, sugar, nuts, batter, etc.

Answer 9

Coat

Question 10

Blend sugar and shortening until smooth and fluffy, often using an electric mixer to shorten the time.

Answer 10

Cream

Question 11

A mixture of dry ingredients and liquid that is kneaded, shaped, and baked into bread or pastry.

Answer 11

Dough

Question 12

To prick an unbaked pie crust with a fork before baking to let steam escape and prevent ballooning.

Answer 12

Docking

Question 13

To sprinkle the surface with flour to prevent sticking.

Answer 13

Dust

Question 14

to bake with an underlying baking sheet or double baking sheet to prevent burning.

Answer 14

Double Panning

Question 15

to beat egg white until light and fluffy.

Answer 15

Foaming

Question 16

Gently incorporating one ingredient into another by hand.

Answer 16

Fold

Question 17

To cover with a thin sugar syrup to make the surface shiny.

Answer 17

Glaze

Question 18

To brush the baking pan with shortening to prevent sticking

Answer 18

Grease

Question 19

to brush the baking pan with shortening before dusting it with flour.

Answer 19

Grease and flour

Question 20

to brush the baking pan with shortening before lining it with wax paper for easy removal.

Answer 20

Grease and line

Question 21

To combine dough by hand on a hard
surface. This involves folding the dough
over, pressing down, turning 90 degrees
and then repeating the process.

Answer 21

Knead

Question 22

To allow yeast dough to ferment and rise
until it doubles in bulk.

Answer 22

Let-rise

Question 23

To create a hole in the center
of dry ingredients.

Answer 23

Make a well

Question 24

To dissolve butter, margarine, or chocolate
by means of heat

Answer 24

Melt

Question 25

Assembling all necessary ingredients, equipment, and tools before preparing food.

Answer 25

Mise en Place

Question 26

To partially bake or half bake.

Answer 26

Par-bake

Question 27

To heat the oven before baking to achieve the required temperature.

Answer 27

Pre-heat

Question 28

To deflate dough to expel carbon dioxide.

Answer 28

Punchdown

Question 29

To remove sticky ingredients from the side of a mixing bowl.

Answer 29

Scrape

Question 30

Process of passing dry ingredients through a mesh (for example a sieve) to break up lumps and aerate ingredients.

Answer 30

Sift

Question 31

cut lines or slits into something.

Answer 31

Score

Question 31

egg whites will blend or slump over to one side.

Answer 31

Soft Peak

Question 32

Mixing ingredients together using a circular motion.

Answer 32

Stir

Question 33

A thick, sticky solution of sugar and water.

Answer 33

Syrup

Question 34

To beat rapidly and air ingredients, like egg whites for meringue.

Answer 34

Whip