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Culinary Vocabulary
For THE TEST MUST STUDY!
| Term | Definition |
|---|---|
| Kitchen scale | For measuring ingredients accurately |
| Measuring cups and spoons | For when weight measures aren't available and for small unit measures |
| Hand mixer and stand mixer | For creaming butter, and sugar, whipping egg whites, whipping cream, general mixing |
| Whisk attachment | Used for really whipping a lot of air or volume |
| Paddle attachment | Only used for really whipping a lot of air or volume |
| Dough hook attachment | kneading used dough into the mixer. |
| Hand mixer attachment | small hand-held kitchen tool used to blend ingredients |
| Rubber spatula | For stirring, folding, scraping bowls to stir ingredients together |
| Wire whisk | For whipping air into cream and eggs aerate flour, thoroughly combine dry ingredients |
| Mixing bowls | For mixing everything! |
| Sheet pans or baking pans | For baking cookies, scones, biscuits, sheets cakes, lining under other pans. |
| Sifter or Sieve | For sifting flour and other dry ingredients straining custers and curds. |
| Oven thermometer | For testing the true temperature of your oven, making adjustments to set the temperature. |
| Batter | A batter is a unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like dough. |
| Dough | A dough is a thick unbaked mixture that can be rolled out or shaped by hand. |
| Emulsion | A forced mixture of two ingredients that are normally unmixable. |
| Gluten | When the proteins found in wheat flour are hydrated they bond together forming what is referred as gluten. |
| Caramelizing | Caramelization is when sugar goes through when it is heated and allowed to brown. |
| Creaming | The process of beating two together forms a web of air between the fat and sugar which lightens and leaves the baked goods. |
| Cutting into the fat | Cutting in fat refers to when pieces of solid fat, typically butter, shortening, or lard, are worked into flour and other dry ingredients. |
| Crimping | Folding the edges of the dough in a decorative way. |
| Docking | A pie or tart crust is docked, by pricking it all over with the fork to allow steam to exit while the crust is baking. |
| Ferment | The process of yeast feeding on sugars and starches present in yeast dough. |
| Folding | A technique used to incorporate two mixtures together in a very delicate way. |
| Knead | The process we make with wheat flour is worked together. |
| Leaven | In baking the word means the process of making baked goods rise. |
| Proof | This means the final rise a yeast dough goes through before it is baked. |
| Score | Refers to shallow cuts made on unbaked dough. |
| Sift | The process of fracking flour and other dry ingredients through a fine mesh to break any lumps. |
| Peaks | It means the stiffness of whipped cream or whipped eggs. |
| Soften | When a recipe calls for butter to be softened the butter should be at room temp. |
Created by:
rb09859
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