Leavening Agents
Refers to the production of a gas in a dough batter using an agent like baking powder, yeast, baking soda, or even eggs.
Leavening
Art of combining two or more individual ingredients until no one ingredient can be seen or identified. This is usually accomplished through stirring with a spoon.
Mixing
Are those recipe ingredients that are dry and might need to be blended before they are added to another kind of mixture in the recipe. They can include sugar, salt, baking cocoa, spices, flour, and herbs.
Dry Ingredients
The thin, outer skin of a citrus fruit. It is fragrant and removed with a paring knife, vegetable peeler, or citrus so that it can be added to baked goods for a citrus flavor.
Zest
Reacts with an acid when it is wet to produce carbon dioxide and lighten baked goods.
Baking Soda
The process of working dough with the heels of one’s hands, pressing and folding it, and turning it a quarter of a turn after each time the dough is pressed and folded.
Kneading
Made from the milling of hard wheat or a mixture of hard and soft wheat. It can be bleached or not and is often enriched with iron and the vitamins folic acid, riboflavin, folic acid, niacin.
All-Purpose Flour
A mixture that gives a rich color or gloss to the crust of a baked good when it is brushed on the unbaked surface o the product. It is made from combining one whole egg, egg white, or egg yolk with one tablespoon cold milk or water.
Egg Wash
A product used for leavening is a combination of baking soda and either citric or tartaric acid or a mixture of the two.
Baking Powder
The process of mixing sugars and fats like butter, margarine, or shortening together with a mixer, large spoon, or beaters until the mixture is creamy in its appearance.
Creaming
Method used to cook certain foods faster, and it also allows the baker to cook a larger quantity of food and use multiple baking racks all at the same time.
Convection Cooking
The amount of a baked good that results from the combination of a given amount of different baking ingredients.
Add volume and act as a drying and leavening agent.
Egg Whites
The process of stirring or whipping with a spoon, electric mixture, wire whisk, or beater to create a smooth mixture of ingredients.
Beating
Has a fan to circulate hot air around that which is being cooked on a continual basis, allowing the baking of several products on different racks all at once. It can be either gas or electric, may not need preheating, and the temperature required to cook a product in these can often be reduced by 25 degrees in a convection oven.
Convection Oven
This protein is found in wheat and various cereal flours. Although some people are allergic to it, it makes up the structure of the bread dough and holds the carbon dioxide that is produced by the yeast or other substance during the fermentation process. When flour is combined with liquids, it develops as the liquid and flour is mixed and then kneaded.
Gluten
Single-celled fungi of the species saccharomyces cerevisiae. This fungus is a rising agent that ferments sugar, producing carbon dioxide and alcohol, and expanding the bread dough.
Mix/combine two or more of them together with a spoon or whisk or an appliance such as a blender, mixer, or processor.
Blend
Kitchen tool used for decorating cakes, pies, cookies, and other pastries, and also for squeezing doughs, batters, creams, and puréed ingredients like potatoes onto platters or baking sheets.
Piping Bag
Is to use two knives or a pastry blender to combine cold fats (butter, margarine, or shortening) with flour or sugar without creaming or mixing air in the ingredients. A crumbly- or grainy-looking mixture is what results.
Cut-In