Common Baking Measurements & Terms
Many of these terms came directly from
www.popularcookierecipes.com (They seemed to have the most understandable, simple dictionary & I
really dislike typing)
Beat – To combine multiple ingredients to which you combine air by stirring in a circular motion with a whisk, wooden spoon, food processor, or electric mixer
Blend – To combine multiple ingredients until smooth using a spoon, whisk, rubber spatula, or an electric mixer
Boil – To heat a liquid (usually water) until it is hot enough that bubbles begin to appear
Caramelize – To heat sugar to a point where it melts and becomes brown
Combine – To mix together two or more ingredients
Confectioners Sugar – Also referred to as powdered sugar, it is a refined sugar, finely ground into a white, easily dissolved powder
Cream – To beat multiple ingredients (usually butter, sugar, and eggs) until they are smooth and fluffy
Dash – A very small measurement, normally less than 1/8 teaspoon or two pinches
Dice – To cut any given type of food into small cubes
Dust – To sprinkle lightly with a topping such as flour, sugar, cocoa, or cinnamon
Fold-in – The process of combining a heavy ingredient, such as beaten egg whites, with a lighter ingredient, such as whipped cream, without losing any air in the ingredients
Glaze – To coat food with a liquid substance, such as thin icing
Grate – To shred food, either with the use of a food processor or a hand held grater
Knead – To push and fold dough until it has a smooth, elastic texture
Level – To make even and flat, for instance many recipes call for a cup of leveled flour.
Lukewarm – The temperature (normally referring to a liquid) that is neither cold nor hot
Mix – To stir two or more ingredients together until they are thoroughly combined
Proof – To allow the yeast in dough to cause it to rise before baking, or to dissolve yeast in a warm liquid until it becomes bubbly and starts to expand
Pinch- Technically, the amount of a dry ingredient you can pinch between your thumb and index fingers. For a more precise description, approximately 1/16th of a teaspoon- or half of a dash
Rolling Boil – To cook a liquid to the point where it appears to be rolling around the pot (faster than a normal boil)
Room Temperature – Another term for lukewarm, when an ingredient is neither hot nor cold
Score – To cut a slit into food with a knife
Sift – To remove lumps, blend, and aerate ingredients like baking powder, flour, and confectioners sugar
Tablespoon – a measure of volume or amount used in cooking, 1 Tablespoon = 3 Teaspoons, usually comes in a set of multiple measuring spoons
Teaspoon – a measure of volume or amount used in cooking, 3 Teaspoons = 1 Tablespoon
Toss – To combine multiple ingredients using two utensils and a lifting motion
Whip – To beat rapidly and incorporate air into a mixture through the use of a spoon, or electric mixer
Whisk – a utensil used in cooking, made of wire loops for beating and whipping ingredients
Zest - The grated peel of a citrus fruit, such as lemons and oranges
My Measurements
Since I have not been trained in baking and often find my self using terms like "ish," "a dab," "a touch," "some" I thought a glossary of my vocabulary might also be in order. Also, since I feel as though this is a conversation, I may be more casual with my terms than is needed for baking (aka: chemistry) So, here it is... It may not be precise, but at least you have some idea what I'm trying to express. (I'll try to update this soon & as I introduce new words.)
Ish can be used with a measurement of time, amount, distance, volume... it doesn't matter.
Ish is a qualifier meaning "or so" or "approximately". Sometimes it's my way of telling you: "you don't have to be exact here"
Some may be used in the following ways... ... ... ... When using the word
some, I mean... that the precise measurement is either unknown or not important
more of these terms coming soon (ish)...
