Tips & Tricks (Bakerís Secrets)_I

Tips & Tricks (Bakerís Secrets)_I

Bakerís glossary of terms

The understanding of bakerí language is one of the essential ingredients to master the art of baking. We would like to introduce a few fundamental Bakerís glossary of terms as it might come in handy in your kitchen.   


To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer or food processor.


To beat one or more ingredients, usually margarine or butter, sugar and/or eggs, until the mixture is smooth and fluffy.


To fold, push and turn dough or other mixture to produce a smooth, elastic texture.


To stir together two or more ingredients until they are thoroughly combined.

Mix until just moistened:

To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened, but the mixture is still slightly lumpy.

Partially set:

To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg whites.


To allow yeast dough to rise before baking. Or, to dissolve yeast in a warm liquid and set it in a warm place for 5 to 10 minutes until it expands and becomes bubbly.


Margarine, butter, ice cream or cream cheese that is in a state soft enough for easy blending, but not melted.

Soft peaks:

To beat egg whites or whipping cream to the stage where the mixture forms soft, rounded peaks when the beaters are removed.

Stiff peaks:

To beat egg whites to the stage where the mixture will hold stiff, pointed peaks when the beaters are removed.


To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture.

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