1. BAKING & PASTRY TERMS & DEFINITIONS
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2. Bellwork
Write a very creative definition for the following term on your guided note sheet.
BLIND BAKING
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3. BLIND BAKE
Thumbs up if you said it means to cook with your eyes closed. What does it really mean?
culinarypirate.com
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4. LEARNING UNDERSTAND why learning baking terms are important.
Student will be able to:
UNDERSTAND why learning baking terms are important.
RECOGNIZE baking terminology.
DEFINE baking terms.
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5. BLIND-BAKE
To cook a rolled pastry or crust in an oven with no filling; dry beans or weights can be used to keep the pastry flat. This prevents the dough from forming air pockets.
/2009/03/blind-baking-with-pie-weights1.jpg
scottsofstow.co.uk
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6. BAKE Baking – to cook in an oven with dry heat CUL-Baking Definitions-
newyork.seriouseats.com
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7. BLOOM Bloom – to soften gelatin in water; to dissolve yeast in liquid
Blooming Yeast Blooming Gelatin
bunsinmyoven.com bloom (yeast)
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8. CONFECTIONERY Confectionery – sweet items; sugar-based items.
Property of CTE Joint Venture
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9. CRIMP
To pinch two pieces of dough together to form a decorative edge. hisforhomeblog.com matferbourgeatusa.com
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10. DOCK
To poke holes in a pie crust or dough to prevent air bubbles that will cause an uneven crust.
burntlumpia.typepad.com
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11. DOUGH
A mixture of flour and other ingredients that holds its shape and is baked.
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12. EGG WASH
A mixture of egg and water brushed on a food product to give it browning and shine.
C ountingchef.blogspot.com
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13. FLUTE
To crimp the edge of the pie crust using your index finger and thumb.
delish.com
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14. FOLD
To gently combine light, airy ingredients into heavier ingredients
taste.com.au .
Property of CTE Joint Venture
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15. GLAZE
A thin icing or food product that gives shine to a food and keeps it from drying out.
taste.com.au .
Property of CTE Joint Venture
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16. KNEAD
To mix dough until smooth, pliable. Can be done with a dough hook on a mixer.
kenkurp.blogspot.com
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17. MACERATE To soak a food product to add flavor or soften. 6/7/2018
gre-wordimages.blogspot.com
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18. NAPPÉ
To determine if a sauce is the right thickness by seeing if it will cover or coat the back of the spoon, which leaves a trail when drawing your finger through it.
mymorningchocolate
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19. OVEN SPRING
The initial rise of yeast dough when placed in a hot oven kenklaser.gaiastream.com
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20. PROOF
An environment that allows yeast products to rise a final time typically by using moisture and warmth. kenklaser.gaiastream.com
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6/7/2018

21. SCALD
To heat milk just below the boiling point which prevents sugars from caramelizing . slovakcooking.com
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22. TEMPER
To bring something to proper temperature or consistency by heating, cooling, stirring or adding more ingredients. Joepastry.com
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23. TUNNELS
Large, irregular holes inside a muffin due to over-mixing. beachloverkitchen.com
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24. WHIP To beat heavy cream or eggs to incorporate air. slashfood.com
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25. ZEST
To scrape the brightly colored, outer skin of citrus, which is used for flavor. blog.craftzine.com dimensionsguide.com
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26. Question ?????
Knowing baking terms is important so that food products are successful and product is not wasted. What confusion could result if terms were misinterpreted?
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27. APPLY YOUR KNOWLEDGE
GO back to each definition and with your table partners, brainstorm an example of a bakery item that is an example of each term.
For example- Take the word blind bake- You would put a banana cream pie because fruit pies are not blind baked- cream pies and custard pies are!
NOW YOU TRY!
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28. RECIPES
With your partner at your table- locate as many vocab words as possible from the recipe provided.
Be Prepared to Share !!
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29. CROSSWORD
On your own, complete the crossword and prepare to answer questions with the class.
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30. WORK TIME YOU have three things to accomplish: Examples for each term
Complete the crossword puzzle
Review your assigned recipe to locate baking terms.
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31. REVIEW Discuss the answers to examples! Go over the crossword puzzle
RECIPES
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32. CLOSURE
Write a ten word summary about baking terms you learned and now know.
Did we accomplish the learning goals for the lesson?
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