Tip Tuesday: Baking Terms Vol. 2
Did you learn some new baking terms from last tuesday's blog?! If you didn't here is a few more that may be new to you or just a refresh of some common baking terms you may find in recipes.
1. Knead- This term is often referenced in making breads. Typically kneading is done by hand on a hard surface. Folding the dough over, pressing down, turning and repeating the process.
2. Lukewarm- So we all have our own definition of what lukewarm means to us, however, in terms of baking, lukewarm is slightly warm, around 105 degrees fahrenheit.
3. Proof- This term is also a common term in making bread. To proof is allowing bread dough to rise.
4. Rolling boil- Boiling water with fast, large bubbles.
5. Scald- To heat near boiling.
6. Score- Slit or cut lines into something.
7. Softened- bringing a solid (typically high fat content substance) has been brought to room temperature to make it more pliable and workable.
8. Soft Peaks- When egg whites or cream that has been whipped to a consistency at which a peak will bend or slump over to one side. To test, pull the whisk or beater straight up and out of the foam.
9. Stiff Peaks- This is when the egg whites or cream that has been whipped to the point which the peak will stand completely erect.
10. Whip- Stirring briskly with a whisk to incorporate air.
11. Whisk- A kitchen tool made of wire loops that adds air as it mixes substances.
1. Knead- This term is often referenced in making breads. Typically kneading is done by hand on a hard surface. Folding the dough over, pressing down, turning and repeating the process.
2. Lukewarm- So we all have our own definition of what lukewarm means to us, however, in terms of baking, lukewarm is slightly warm, around 105 degrees fahrenheit.
3. Proof- This term is also a common term in making bread. To proof is allowing bread dough to rise.
4. Rolling boil- Boiling water with fast, large bubbles.
5. Scald- To heat near boiling.
6. Score- Slit or cut lines into something.
7. Softened- bringing a solid (typically high fat content substance) has been brought to room temperature to make it more pliable and workable.
8. Soft Peaks- When egg whites or cream that has been whipped to a consistency at which a peak will bend or slump over to one side. To test, pull the whisk or beater straight up and out of the foam.
9. Stiff Peaks- This is when the egg whites or cream that has been whipped to the point which the peak will stand completely erect.
10. Whip- Stirring briskly with a whisk to incorporate air.
11. Whisk- A kitchen tool made of wire loops that adds air as it mixes substances.
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