Baking Glossary Terms for Cake Recipes
Words used in baking cake recipes, baking terms for cake recipes.
This is a glossary of terms used on this cake recipes site. Baking Glossary Terms for Cake
Recipes. Bake - To cook in an enclosed oven. Best way to cook your cake recipes.
- To cook in an enclosed oven.
Best way to cook your cake recipes.
- To introduce air into a mixture
using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.
Baking Term, Blend
- To mix together ingredients,
usually of different consistencies,
to a smooth and even texture, utilizing a utensil such as a wooden spoon or blender.
- The effect of heating
sugar or a sugar-rich fruit, until the sugar turns brown and syrupy.
- To cut into pieces of
approximately the same size.
- Pieces of food which have
been cut into equal sizes, measuring at least 2.5cm/1inch.
- is clarified
by bringing to the boil until it foams and then skimming the solids from the top or
straining through muslin before use.
- To clear a cloudy
substance. This term is generally used for
liquids, in particular stocks where egg white is added to the liquid
which is brought to the boil, at which point the whites coagulate and
trap the impurities. This is then skimmed off.
- to cover with a thin film
of liquid, usually a sauce.
Coats a spoon
- when a substance
is rendered thin/thick enough so that
when a wooden or metal spoon is inserted into it and taken out, the
substance leaves a thin film “coating the spoon”.
- The process where sugar and softened butter are beaten
together with a wooden spoon, until the mixture is light, pale and well
blended. This process may also be carried out with a hand held mixer or in a food processor.
- To seal the edges or two layers
of dough using the fingertips or a fork.
- To incorporate fat into a
dry ingredient, such as flour,
by using a knife and making cutting movements in order to break the fat down.
- The state of a liquid
or food, such as eggs, to divide into
liquid and solids, usually due to the application excess heat.
- To drip a liquid
substance, such as a sauce or dressing, over food.
- The removal of
excess moisture from foods during cooking. Not to be confused with drying or reducing.
An example of drying off is when potatoes are placed over a low heat after having
been drained in order to dry them off before mashing.
- To sprinkle lightly with flour,
sugar or seasonings.
Often your cake recipe will call for this to keep your cake from sticking to your cake pan.
- A mixture of beaten eggs
with liquid (usually milk) used to coat baked goods. This gives a shiny appearance once cooked. More
egg wash info here.
- To add alcohol to a dish and
ignited in order to burn off the alcohol and intensify the flavor. This can be done at
the cooker or, as in the case of Christmas Puddings or Crepes, at the table.
- Used in pastry or
biscuit making as a decoration. Pies and tarts are fluted around the edge by pinching
the pastry between the forefinger and thumb to create V-shaped grooves.
Also used is a toothed piping nozzle, which is used to flute cream and icing for cake decoration.
- To gently combine lighter
mixtures with heavier ones usually using a metal spoon or spatula in a cutting or
slicing “J” movement whilst slightly lifting the utensil. Most cake recipes will use this method.
Baking Glossery Term, Garnish
- To decorate a finished dish
with extra items such as parsley, lemon wedges etc.
- To give a food a shiny
appearance by coating it with a sauce or similar substance such as aspic or melted jam.
- To reduce a food to very small
particles by rubbing it against a sharp, rough surface, usually a Grater or Zester.
- To cover the inside surface
of a dish or pan with a layer of fat, such as butter or margarine, or oil using a brush
or kitchen paper.
- The soaking or standing
of food in hot water or liquid in order to extract the flavor of the food.
- To shape or decorate food using
a forcing bag or utensil fitted with a plain or decorated nozzle.
- To process food by means of
mashing, sieving or processing in a food processor until very smooth like baby food.
- To boil a liquid rapidly in
order to decrease its volume by evaporation and produce a concentrated flavor and
- To heat a liquid, usually
milk until it is almost boiling at which point very small bubbles begin to form around
the age of the pan.
Season to taste
- Usually refers
to adding extra salt and pepper.
All cake recipes will benefit from adjusting the salt a bit.
- To cook in oil which
is no more than 1.25cm (1/2 inch) deep.
Baking Term, Shred
- To tear or cut into food
into thin strips.
- To pass a dry ingredient,
such as flour, through a sieve to ensure it is lump free.
- To maintain the temperature
of a liquid at just below boiling.
- To remove impurities from
the surface of a liquid, such as stock, during or after cooking.
- The removal of skin from meat,
fish, poultry, fruit, nuts and vegetables.
- To cut food, such as bread,
meat, fish or vegetables, into flat pieces or varying thickness.
- The cooking of food in steam,
over rapidly boiling water or other liquid. The food is usually suspended above such
liquid by means of a trivet or steaming basket, although in the case of puddings, the
basin actually sits in the water.
- To soak food in a liquid such
as alcohol or syrup until saturated.
- To separate liquids from
solids by passing through a sieve, muslin or similar.
- To cook food in a covered
pan in a small amount of fat, so the natural juices run into the pan. Foods cooked in
this way will soften but not brown.
- To beat an item, such as cream
or egg whites, in order to incorporate air and, usually, thicken. Many cake recipes will
enjoy a good whip. Use your strong hand or borrow one and you can whip your cake recipes
- To beat air into a mixture
until soft and fluffy. Nearly all cake recipes will benefit from a whisk.
- A hand held tool with small,
sharp-edged holes at the end of it, which cuts orange, lemon or grapefruit peel into