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Cooking food in dry heat, especially in an oven.
To agitate one or more ingredients rapidly using a brisk up-and-over motion to add air into a mixture using a spoon, whisk, rotary beaters or electric mixer.
To thicken or smooth out the consistency of a liquid.
To combine two or more ingredients thoroughly until they seem to be one.
To cook in liquid that is heated until bubbles rise to the surface and break. Bubbles form throughout the mixture. Temperature: 212°F. or 100°C.
The rough portion of the bread crust formed during oven spring between the pan's edge and the curve of the loaf's top. Break may occur on both sides or one side only.
To give a baked surface to a food (such as meat or flour) by applying high heat.
To heat sugar until brown and a characteristic flavor develops; occurs at 300°F.
Make mixture or cooking bowl cold by placing in refrigerator or in ice.
To cut into small pieces with a bench cutter, knife or scissors.
To make a substance clear or pure
To thoroughly cover a food with a liquid or dry mixture
To mix or blend two or more ingredients together
To let food stand until it no longer feels warm to the touch. Baked goods are cooled on wire racks to avoid soggy bottom crusts; cool baked goods before wrapping and storing.
To remove the seeded, inner portion of a fruit.
To work (with spoon or mixer) one or more foods until soft and creamy.
The interior of baked goods— not the crust; interior texture formed by air cell pockets trapped inside a webbing of starch and protein gelatinized by baking.
To pulverize, as with herbs and spices used in baking.
To combine fat into dry ingredients with a pastry blender, two knives, or fingers with the least possible amount of blending.
To place small dabs or pieces of butter or batter over the surface of a food, such as with a pie, just before the top crust is added and baking begins.
To remove liquid from a food product
To pour a light amount, from a spoon, over food.
To deposit even portions of dough on a baking sheet using spoon or batter dispenser
To lightly sprinkle the surface of a food or dough with sugar, flour or crumbs.
To gently combine two or more ingredients or a delicate mixture into a heavier, thicker one by cutting vertically through the mixture and turning it over using a figure of eight movement, to combine without stirring or deflating a mixture.
Whole egg or egg white mixed with small amount of milk or water and brushed over dough prior to baking; creates glossy baked surface.
To reduce a food into small bits by rubbing it against the sharp teeth of a grating utensil
Rub butter over surface of cooking utensil or on a food.
To mix dough using a pressing and folding motion, turning and folding the dough onto itself until the dough is smooth and elastic.
Used in baking in batters or dough to produce carbon dioxide. Common leaveners are baking soda and baking powders.
Straight edged knife or spatula used to scrape across a teaspoon or tablespoon in which dry ingredient is heaped.
To break up into finer, smoother pieces by pressing with back of a spoon, a masher or ricer.
To cut or chop into very small pieces.
To combine two ingredients by stirring or in way that makes two or more foods appear as one.
To boil until partially cooked.
To remove the outer covering or skin of fruit or vegetables with a small knife or peeler.
Very important in baking. To heat the oven to a desired temperature before inserting the food. TIP: Always check the oven to be sure nothing is in it—and place the oven racks in the correct position before preheating.
To mash, process or sieve cooked fruit or vegetables to form a thick smooth liquid. Purees may be used to substitute for 1/4 to 1/3 of the oil or fat in some baked products.
To restore a former condition by adding water; dried, minced vegetables such as onions or leeks should be reconstituted before adding to baked goods.
To cook in a small amount of fat, as you would fresh garlic, onion, leeks, etc. for enhanced flavour prior to adding to savoury dough.
To make small shallow cuts on the surface of a food
Slashing the surface (top) of loaves to allow for expansion as the loaf is baked.
To add herbs, spices, citrus zest, extracts or other ingredients to food for flavouring
Remove the yolk from the white of the egg
To move flour through a sieve.
To cook in liquid that is barely at the boiling point and small bubbles rise below the surface.
To remove a substance from the surface of a liquid. E.g.: "Skim" the milk.
Making incisions in the surface of bread or rolls for proper expansion while baking. Done just before baking.
To cook in steam, with or without pressure, as with steam bread or Chinese dumplings
To agitate a liquid using a slow, rotary motion.
Make a liquid dense by adding an ingredient like cornstarch, egg yolk, tapioca, flour, rice or potato starch or flour; also to bind.
To mix ingredients lightly by lifting and dropping with a spoon, or spoon and fork.
To leave an opening through which steam can escape in the covering of a food
To beat rapidly to add air.
To beat ingredients together, using a wire whip or whisk, until well blended.
The fragrant, intensely flavourful thin colourful outer layer of citrus fruit (not the white pith) — It is finely peeled with a paring knife, grater or removed with a citrus zester and used as a flavouring in sweet or savoury baked goods.