Baking Glossary

Explanations of commonly used baking terms so you know what to do.

• Bake Blind

  A term for baking pastry before it is filled. This prevents the bottom from being soggy and undercooked. Cover the pastry with greaseproof paper and weigh down with baking beans or rice.

• Beat

  Mixing ingredients together with a wooden spoon or electric mixer in order to introduce air to the mixture.

• Cream

  The process where sugar and softened butter are beaten together with a wooden spoon until the mixture is light, pale and well blended. May also be carried out with a hand mixer or in a food processor.

• Dredge / Dust

  To sprinkle food thickly, usually with flour or icing sugar

• Fold

  To mix ingredients in a gentle figure-of-eight motion using a metal spoon.

• Gluten

  Protein found in flour that is developed as dough is kneaded, making it become elastic.

• Knead

  To stretch and fold mixtures to ensure even mixing of ingredients. Normally refers to yeast based mixtures where action helps to develop the dough. Scone mixtures, by contrast, should be lightly kneaded to introduce air and bring mixture together smoothly (remove any cracks from dough).

• Marinate

  To steep fish, meat or vegetables in a flavour liquid (the marinade) usually containing oil, wine or lemon juice, herbs and spices in order to tenderise and add flavour.

• Prove

  To set aside mixture to allow raising agents to expand the dough to twice is original size.

• Relax / Rest

  To set pastry aside to allow the gluten, which has been stretched during rolling, to contract. Some batters also need to relax to allow the starch cells in the liquid expand, giving a lighter result when cooked.

• Sieve / Sift

  To shake flour, caster sugar or icing sugar through a sieve to remove any lumps and give lightness to baked goods.

• Stirring

  Mixing in a circular motion.

• Whipping

  Beating eggs or cream with a whisk until frothy or stiff.