REAL FOODS
  • REAL FOOD GROWS
    • Sequence
  • NUTRITION for ATHLETES
    • You are only as smart as the food you eat. >
      • Plant Based Nutrition
  • Food Borne Illness
    • USDA Cooking Temps and Danger zone
    • FAT TOM
    • Preventing the Spread of Food Borne Illness
    • Types of FBI
    • Food Borne Illness Project
    • FBI PPT for activity
    • Food Borne Illness Activity
    • Cleaning
    • Food Borne Illness- Food Supply
    • Food Recall Assignment
  • Nutrient Chart E-Portfolio
    • Nutrient Trivia
    • Nutrients Identification Form
    • A-Z Fruits and Veggys >
      • Fruits and Veggies by Season
    • Nutrient Project/Activity >
      • Nutritional Analysis
      • Food and Nutrient List
      • Nutritional Special Forces
      • Seeds of Death-Documentary
    • French Chef explains Pots and Pans
    • Spice Parings Graphic >
      • Spice map
    • Green Leafy Vegetables >
      • Best sources for Calcium
      • 1 Broccoli and Pepper Stir Fry
      • FARMERS MARKET PROJECT >
        • Real Food Trends
      • David vs. Monsanto Documentary >
        • GMO
        • Jane Goodall & GMOS
        • Grow your own Food
        • Farm to Table
      • Iron Deficient
    • SUGAR >
      • FED UP
      • The Truth about Sugar
      • 56 names for sugar
      • Sugar and Heart Disease
      • Corn?
    • Raw Foods Documentary
  • Grains
    • Picture of Grain
    • The Whole Grains Myth
    • Grain Project
    • Cooking Methods >
      • Cooking Made Us Human
    • Kitchen Tools Game
    • Baking >
      • Wheat
      • Ancient Wheat
      • Wheat Grass
      • Standardized Recipes
      • How to Measure
      • How to Use a Hand Mixer
      • Baking Mixing Methods
      • How to bake A cake
      • Lab 2 Easy Pumpkin Muffins
      • Lab 2 Brownies
    • Cooking Grains
    • Identify Pots and Pans
    • Lab 3 Mexican Brown Ricce -
  • Top 10 Protein Foods
    • Amino Acids and Protein
    • Knife Skills >
      • How to Sharpen a knife
    • Lab 4 Salmon Cakes >
      • Fillet a salmon
      • Types of Fish
      • Worlds Healthiest Food
      • Fish Philosophy
      • Fish
      • How to Cook fish
    • Lab 5 Pork >
      • Butcher a Pig
      • Pork Map
      • Pork >
        • PIG Lots
    • Lab 6 Lasagna >
      • Tofu
    • Lab 7 Chicken >
      • Organic Chicken
      • How to Cut up a Chicken
      • Chicken Cuts
      • Proteins >
        • Vegan Protein Recipe >
          • What does it mean to be a vegan?
          • Humane Treatment of Animals >
            • Vegetables and their names
        • Why we eat what we eat
        • Fruits and Vegetables
        • What food choices say ....
        • How to Stay Young and Beautiful
        • Green Gold Documentary
        • Industrialized Food Systems >
          • The Jungle
          • Monoculture
          • Food Recalls
          • What do you eat? >
            • Pesticides and War
            • Effects of Fast Food On the Body
        • Baking >
          • Baking Terms Project
          • Baking term definitions >
            • Food Fraud: A Brief History of the Adulteration of Food >
              • Processed Foods >
                • Hospitality >
                  • Food Borne Illness Project
                  • First Lab
                  • Restaurant Project
                  • The new Hospitality Business
                  • Where does our food come from?
                  • Nutrients
                  • Food Borne Illness >
                    • HACCP
                    • Assignment-Wisconsin Food Safety Guidelines
                    • Preventing Listeria in Deli's
                    • USDA Cooking Temps and Danger zone
                    • Food & Retail Haccp
                    • FDA - Action Levels
                    • Food Safety CDC
                    • Cleaning
                    • Hospitality Food Borne Illness Assignment
                    • FAT TOM
                  • Kitchen Safety
                  • Knife Skills
                  • Cooking Methods
                  • Recalls
                  • Kitchen Math >
                    • Kitchen Math Videos
                  • Vitamins
                  • Hospitality Terms and Vocabulary
                  • Hospitality Healthy Food
                  • Hospitality Spices >
                    • Spice Cookbook
                    • Spice Parings
                  • SUGAR
                  • Baking >
                    • Brownies
                  • Hospitality Sauces
                  • Food Inc
                  • Food Waste
                  • Lexicon of Sustainability
                  • Hospitality 1 Final Exam Review >
                    • Hospitality 1 Final Exam Review Answers
                    • Power Points
                  • Notes >
                    • Personal Finance >
                      • Career and Goal Poster >
                        • How to enjoy your work
                        • Ted Talk-Off Balance on Purpose
                        • How to Achieve Awesomeness
                        • Great Ted Talks
                      • Personal Finance Paychecks >
                        • Paystub
                      • Taxes >
                        • Taxes A-Z
                        • Why Pay Taxes?
                        • Where does the money go?
                      • Personal Finance Employee Benefits
                      • Personal Finance Banking >
                        • Banking Videos & Activities
                      • Personal Finance Budgets >
                        • Budget Worksheet
                      • Personal Finance Investing >
                        • Stock Market Games
                        • Investment Risk Tolerance
                        • Social Security
                      • Personal Finance Buying A Car >
                        • Buying a car questions
                        • DMV
                      • Personal Finance Credit >
                        • Credit Cards Videos & Activities
                      • Personal Finance Insurance >
                        • Car Insurance Questions
                        • Homeowners Insurance Questions
                        • Life Insurance
                        • Food Cost
                      • Home Purchase >
                        • Fearless Home Buyer Lessons
                      • Personal Finance Final Exam Study Questions >
                        • Personal Finance Final Exam Study Questions Answers
                      • Pork Fajitas >
                        • Todays Foods >
                          • Food Trends >
                            • Fast Food Nation
                            • GMO - Seeds - Monsanto
                            • Polyface Farms
                          • Food Borne Illness >
                            • Preventing the Spread of Food Borne Illness
                            • Cleaning
                            • FBI PPT
                            • Food Borne Illness'
                            • FAT TOM
                            • USDA Cooking Temps and Danger zone
                            • Recalls
                          • Kitchen Safety >
                            • Kitchen Safety Film
                            • Kitchen Safety
                          • Knife Skills >
                            • How to Sharpen a knife
                          • Standardized Recipes
                          • Kitchen Tools and Equipment >
                            • Kitchen Tools
                            • Toasters, Steamers,Crock Pot Pots and Pans
                            • Cooking Utensils
                          • Herbs and Spices
                          • Cooking Methods >
                            • Heat Transfer in Cooking
                          • Baking >
                            • Brownies
                            • Baking Mixing
                            • Baking Ingredients
                            • How to measure for Baking
                            • Baking tools
                          • Beef Project >
                            • Primal Cuts of Beef
                            • Beef Quizlet
                            • Glossary of Cooking Terms
                            • Beef Cooking Methods
                            • CAFO
                            • Grass fed vs Grain (corn) fed beef
                          • Poultry >
                            • Chicken Project >
                              • Wegmans Cruelty
                              • Chicken McNuggets
                          • Fish and Shellfish >
                            • Farm raised Fish vs. Wild Caught
                          • Vegetables >
                            • GMO
                          • Pasta, Rice and Grains >
                            • Ancient Wheat
                            • Ancient Grains
                          • Fruits >
                            • SUGAR
                            • GMO Debate
                          • Eggs and Daiiry >
                            • Wegmans Cruelty
                          • Nutrients
                          • Sauces
                          • Lexicon of Sustainability
                      • Personal Finance Questions & Vocabulary
                      • Magnetized Cereal >
                        • Baking Tools
                        • 1950's kitchen
                      • Personal Finance Videos
                      • Personal Finance Vocabulary
                      • History of Food
                      • First Lab
        • Vocabulary
    • Butchering Beef >
      • How to cook Meat
  • Lexicon of Sustainability
    • Lexicon Activity
    • Soil Carbon Cowboys
  • Final Project
  • Contact
  • Whole30
  • PETA
  • Earthlings
    • Industrialized Farming
  • Sustainable Farming

Baking terms

The language of baking clarifies what techniques and methods are needed for each recipe. Once you learn this language, you’re on your way to mastering any recipe.

Bake To cook in an oven with dry heat. The oven should always be heated for 10 to 15 minutes before baking.
Batter A mixture of flour, liquid, and other ingredients that is thin enough to pour.
Beat To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food processor.
Blanch To partially cook food by plunging it into boiling water for a brief period, then into cold water to stop the cooking process.
Boil To heat a liquid until bubbles rise continually to the surface and break.CaramelizeTo heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive flavor.
Chop To cut into small pieces using a sharp knife, appliance, or scissors.
Coats spoon When a thin, even film covers a metal spoon after it has been dipped into a cooked mixture and allowed to drain.
Combine To stir together two or more ingredients until mixed.
Cool To come to room temperature.
Cream To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until the mixture is smooth and fluffy.
Crimp To seal the edges of two layers of dough with the tines of a fork or your fingertips.
Cut in To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion.
Dash A measurement less than 1/8 teaspoon.
Dough A soft, thick mixture of flour, liquids, fat, and other ingredients.
Dot To distribute small amounts of margarine or butter evenly over the surface of pie filling or dough.
Drizzle To drip a glaze or icing over food from the tines of a fork or the end of a spoon.
Dust To sprinkle lightly with sugar, flour, or cocoa.
Flute To make or press a decorative pattern into the raised edge of pastry.
Fold in To gently combine a heavier mixture with a more delicate substance, such as beaten egg whites or whipped cream, without causing a loss of air.
Glaze To coat with a liquid, thin icing, or jelly before or after the food is cooked.
Grate To shred with a handheld grater or food processor.
Grease To rub fat on the surface of a pan or dish to prevent sticking.
Grind  To produce small particles of food by forcing food through a grinder.
Knead To fold, push and turn dough or other mixture to produce a smooth, elastic texture.
Lukewarm A temperature of about 105°F, which feels neither hot nor cold.
Mix To stir together two or more ingredients until they are thoroughly combined.
Mix until just moistened To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened but the mixture is still slightly lumpy. 
Partially set  To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg whites.
Peel To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also refers to the skin or outer covering of a fruit or vegetable.
Proof To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid and set it in a warm place for 5 to 10 minutes until it expands and becomes bubbly.
Refrigerate To chill in the refrigerator until a mixture is cool or until dough is firm.
Rind The skin or outer coating of such foods as citrus fruit or cheese.
Rolling boil To cook a mixture until the surface billows rather than bubbles.
Rounded teaspoon When dough is slightly mounded, not level.
Scald To heat a mixture or liquid to just below the boiling point.
Score To cut slits in food with a knife, cutting partway through the outer surface.
Softened Margarine, butter, ice cream, or cream cheese that is in a state soft enough for easy blending, but not melted.
Shred To cut food into narrow strips using a sharp knife, grater, or food processor fitted with a shredding disk.
Soft peaks Egg whites or whipping cream beaten to the stage where the mixture forms soft, rounded peaks when the beaters are removed.
Steam To cook food on a rack or in a wire basket over boiling water.
Stiff peaks Egg whites beaten to the stage here the mixture will hold stiff, pointed peaks when the beaters are removed.
Stir To combine ingredients with a spoon or whisk using a circular motion.
Toss To mix lightly with a lifting motion, using two forks or spoons.
Whip To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture.
Zest The colored outer peel of citrus fruit, which is used to add flavor. The zest is often referred to as “grated peel” in recipes. To create zest, choose the diagonal-hole side of a box grater (it will zest more cleanly than if you use the nail-hole side) and rub lightly to avoid getting the white pith, which is bitter. For broader strips of zest, use a swivel-blade peeler or a sharp knife to cut away the peel.
Powered by Create your own unique website with customizable templates.