TERMINOLOGIES

1. ASSIGNMENT –I
CODE-HPM101
BAKERY AND CONECTIONERY
TERMINOLOGIES DEFINITION
1)Batter Generally, a mixture of flour, eggsand dairy that
is thin enough to pour or thick enough to scoop.
But cannot be rolled out like dough.
2)Blind Baking (pre-baking) Process of partially or fully baking a pie crust or
other pastry before adding the filling.
3)Bloom/blooming(of gelatin) A process where gelatin powder or sheetsare
soaked in cold water for a few minutesbefore
using. This makesthe gelatin easier to dissolve
and disperse more effectively in the liquid that is
to be gelled.
4)Caramelize Process of modifying sugar into a liquid with
heat. Final product will be a shade of amber or
golden brown
5)Cream Process of beating butter together with sugar.
6)Crumb Coat A very thin layer of frosting applied to the top
and sides of a cake, providing a crumb-free
coating; a base for the final, thicker, decorative
layer of frosting.
7)Cutting In Process of incorporating small piecesof fat
(usually butter) into flour.
8)Docking Process of perforating the surface of dough with
a fork or a docker (a special roller with "spikes").
This allowssteam to escape and preventsthe
dough from puffing up when baked.
9)Emulsion Process of combining two ingredientsthat are
normally unmixable.
10)Fermentation (in baking) Process of feeding yeast with starch and sugar,
as found in yeast dough. Also the name for the
first rise of yeast dough.
11)Fold Technique of gently incorporating two mixtures
together.

2. 16)Ribbon stage A stage that is reached after beating or whisking
whole eggsor yolkswith sugar until very thick and
pale in colour. The stage isreached when the
mixture fallsslowly back into the bowl creating
"ribbons" that hold their shape for a few secondson
the surface of the batter.
17)Sift Process of passing dry ingredientsthrough a mesh
(for example a sieve) to break up lumpsand aerate
ingredients.
18)Simple syrup A solution of sugar in water. Usually made with
equal partssugar and water.
19)Stiff peaks The final stage of whipped egg whitesor whipped
cream
20)Torte/Torting (a cake) Horizontally slicing a cake into layers. May also refer
to levelling the cake by slicing off the domed part of
a baked cake.
 SUBMITTED TO-PROFESSOR SOUMYA SENGUPTA
 SUBMITTED BY-KHUSHI KUMARI
 DATE-16TH FEBRUARY 2021
 BATCH-2020-2023
THANKYOU
12)Knead Process of working wheat-based dough by hand
or in a mixer with a dough hook attachment into a
smooth and elastic ball.
13)Proof Final rise of yeast dough after it isshaped and
before it isbaked.
14)Punch down (dough) The process of gently deflating the air pockets
formed during the first rise in yeasted dough.
Usually done before shaping and final rise of
dough.
15)Puree Process used to blend, mash, or grind food (e.g.
bananas) into a smooth, lump-free or paste-like
consistency