General Basic Baking Terms

Bag out- to press flour mixture out of a conical canvas bag onto baking pans according to desired forms.

Beat/Whip- to incorporate air in some ingredients like eggs, butter or gelatine until the desired lightness is obtained.

Blend- to mix two or more ingredients to obtain equal distribution.

Caramelize- to burn sugar to enhance flavor and color.

Coagulate- to change form from liquid to a solid mass; to corgeal. 

Cream- to rub or beat shortening usually with sugar to incorporate air.

Greasing- to apply shortening on the inside bottom of the pan to prevent the adhering of the mixture when it is baked. 

Dissolve- to liquefy

Gelatinize- transform into a jelly- like substance.

Gluten- the rubbery, elastic substance formed when flour and water are mixed into a dough.

Humidity- the water vapor or water content of the air.

Hygroscopic- the ability to draw moisture from the atmosphere.

Leaven- to cause aeration within a product by producing gaseous substances.

Measure- to determine the amount of ingredients that are required.

Mix- to combine and form into one mass.

Pour- to empty or transfer a batter mixture from a bowl to the desired baking pan.

Sift- to run ingredients such as flour and sugar through a sieve.

Steam- to expose or treat with hot vapor in order to cook.

Stir- to agitate to make a uniform mix.

Texture- the inside grain or degree of products smoothness.

Volume- the final size of  baked products.