Different terms and terminologies used in baking?

Baking Terms and Terminologies:

Ingredients:

* All-purpose flour: A versatile flour used in many recipes.

* Bread flour: A high-protein flour, ideal for bread making.

* Cake flour: A low-protein flour, giving cakes a delicate texture.

* Gluten: A protein found in wheat flour, responsible for dough's elasticity.

* Leavening agents: Substances that create air pockets in dough, causing it to rise (e.g., baking powder, baking soda, yeast).

* Shortening: A fat that tenderizes and moistens baked goods (e.g., butter, margarine, lard).

* Sugar: Granulated sugar, brown sugar, powdered sugar, etc., add sweetness and structure.

* Eggs: Provide structure, richness, and color.

* Milk: Adds moisture and richness.

Techniques:

* Creaming: Beating butter and sugar together to create a light and airy mixture.

* Folding: Gently mixing ingredients to incorporate air and prevent deflating.

* Kneading: Working dough with your hands to develop gluten.

* Proofing: Allowing yeast dough to rise before baking.

* Whisking: Beating ingredients together quickly to incorporate air.

* Zesting: Removing the colored part of citrus fruit for flavor.

* Sifting: Passing flour through a sieve to aerate it.

Baking Terminology:

* Batter: A thin mixture of ingredients, usually for cakes, pancakes, and muffins.

* Dough: A thick mixture of ingredients, usually for breads, cookies, and pastries.

* Crust: The outer layer of a baked good.

* Crumb: The texture of the inside of a baked good.

* Glaze: A sugary coating for cakes, cookies, and pastries.

* Frosting: A sweet topping for cakes and cupcakes.

* Filling: A sweet or savory mixture that goes inside baked goods.

* Garnish: An ornament or decoration for baked goods.

* Icing: A thin, smooth coating for cakes and cookies.

* Meringue: A whipped mixture of egg whites and sugar, often used for pies and desserts.

* Pastry: A delicate and flaky baked good, often made with butter or shortening.

* Yeast: A single-celled fungus used to leaven bread dough.

* Baking time: The amount of time needed to bake a particular item.

* Baking temperature: The temperature at which an oven should be set.

Other Terms:

* Chilling: Refrigerating dough to firm it up.

* Grease: To coat a pan with butter or oil to prevent sticking.

* Preheat: To heat the oven to the desired temperature before baking.

* Room temperature: The temperature of a room, typically around 70°F (21°C).

* Temper: To slowly raise the temperature of an ingredient, usually an egg, by adding hot liquid.

This is just a brief overview, and there are many more terms and terminologies used in baking. However, understanding these basic terms will help you navigate recipes and understand the baking process.