baking terminology

1. Also known as a hot water bath, it is usually used to melt chocolate and butter gently and gradually over a pot of simmering water.

• Caramelization

• Double boil

• grease

• steaming

2. •A mixture of dry and liquid ingredients such as eggs, flour, and milk or water. Similar to dough but it has a much thinner consistency and cannot be kneaded.

• butter

• batter

• better

• batere

3. Process of cooking sugar until it turns brown. When sugar is heated to high temperatures, it undergoes chemical changes and breaks down.

• boiled icing

• sugar browning

• simple syrup

• caramelization

4. Technique of pinching the sides and tops of pie or tart crusts.

• latice

• pinching

• crimping

• clipping

5. Thinning a liquid by adding in water or another solvent.

• boiling

• Dilute

• simmer

• condensation

6. To brush a layer of beaten egg mixture over the surface of food, typically to add colour after it is baked.

• egg yolk wash

• egg splash

• Egg Wash

• egg yolk splash

7. To lubricate or oil something (usually a pan) with a fat, usually butter.

• oiler

• lard

• lubricant spray

• grease

8. is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake.

• toppings

• sugar covering

• frosting

• layering

9. Slashing the surface of food such as bread/pie dough, cakes and meat using a sharp knife.

• Scoring

• Scouring

• slicing

• slitting

10. Using a sharp edged instrument to remove something from a surface. For example, scraping bread dough from a work table.

• scalping

• scalding

• Scrape

• scrap