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1. GOOD AFTERNOON

2. FTIS
TTERBA
RACAMEZELI
REEPU
FFSTI KAEP

3. BAKING TERMINOLOGY

4. A hot water bath used to
gently and uniformly
heat food or keep it
warm over a period of
time, or to melt
ingredients like
chocolate without
scorching.
BAINE MARIE

5. A liquid mixture of
ingredients, typically
flour, eggs, and milk or
water, thin enough to
pour or drop. It's often
used for pancakes, cakes,
or to coat foods before
frying.
BATTER

6. BLIND BAKE
To bake a pie or tart crust
without the filling. This is
usually done to prevent
the crust f rom becoming
soggy, or if the filling
doesn't require baking.

7. BLOOM / BLOOMING
To rehydrate dried
ingredients (like gelatin or
dried mushrooms) or to
release the flavor and
aroma of spices (like coffee
or dried herbs) by mixing
them with a hot liquid or

8. To heat sugar (or foods
containing sugar) until it
melts and turns into a
brown, nutty, and sweet-
flavored syrup. It can also
refer to browning
vegetables to bring out
their sweetness.
CARAMELIZE

9. CREAM
A mixing method where
softened fat (like butter)
and sugar are beaten
together until light, f
luffy, and pale in color.
This process incorporates
air, which helps leaven
baked goods.

10. A thin layer of icing
applied to a cake layer to
seal in any loose crumbs
before applyin ga final
layer of frosting. This gives
the final icing a smooth,
crumb-free finish.
CRUMB COAT

11. To distribute solid fat (like
butter or shortening) into dry
ingredients (like flour) using a
pastry blender, two knives, or
your fingertips, until the
mixture resembles coarse
crumbs. This technique is used
for biscuits, scones, and pie
CUTTING IN

12. FOLDING
A gentle mixing technique
used to incorporate a lighter
mixture (like whipped cream
or be aten egg whites) into a
heavier mixture without
deflating the air. A spatula is
used to scoop from the
bottom, bringing it up and
over the top.

13. To soak food, usually
fresh fruit, in a liquid
(like alcohol, juice, or
syrup) to soften it and
absorb the liquid's
flavor.
MACERATE

14. PROOF
The final rise given to
yeast dough before
baking. It's a critical
step where the dough
increas es in volume
due to the production
of carbon dioxide by the

15. PUNCH DOWN
To gently deflate a risen
yeast dough after the
first proofing. This expels
carbon dioxide,
redistributes the yeast,
and prevents over-
proofing.

16. RIBBON STAGE
A stage achieved when eggs
and sugar are beaten together
until the mixture is thick, pale
yellow, and falls from the
whisk in a continuous, flowing
"ribbon" that holds its shape
on the surface for a moment
before dissolving.

17. PUREE
To process solid
food into a smooth,
thick liquid or
paste, often using a
blender, food proces
sor, or food mill.

18. SIFT
To pass dry ingredients (like
flour, cocoa powder, or
confectioner's sugar)
through a sieve or sifter to
remove lumps and
incorporate air, making the
ingredients lighter and
easier to combine.

19. STIFF PEAK
A stage in whipping egg
whites or cream where
the foam is very firm and
glossy and stands up
straight when the whisk
or beater is lifted.

20. SOFT PEAK
A stage in whipping
egg whites or cream
where the foam is
light and fluffy and
bends over slightly at
the tip when the whisk
or beater is lifted.

21. TORT / TORTING
A cake process of
cutting a baked cake
layer horizontally into
thinner layers. This is
done to create space for
filling or more frosting.

22. TEMPER
A process of stabilizing an ingredient by carefully
controlling its temperature. It's most commonly
used for:
1. Chocolate: Melting and cooling chocolate to make
it shiny and prevent blooming.
2. Eggs: Gradually raising the temperature of eggs
by adding hot liquid to prevent them from curdling
when mixing them into a hot sauce or custard.

23. Thank You