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• The Ultimate A-Z Glossary of Baking Terms
• Know the difference between creaming, folding, and beating? How about dough and batter?
• Reading recipes can be especially difficult when they're peppered with jargon. To help you along, we've compiled a comprehensive A-Z list of common baking terminology that'll make baking a breeze. Don't forget to bookmark this page for future reference, and share it with your friends!
• Aerate


  To incorporate air into something, usually a batter
• Bain-marie


  Also known as a hot water bath, it is usually used to melt chocolate and butter gently and gradually over a pot of simmering water
• Bake blind


  Baking the crust of a pie/tart without the filling. It can be done with a variety of methods. One would be to prick the bottom of the crust before filling it with pie weights, rice, pulses, or beans prior to baking
• Batch


  Amount of bread, cookies, etc made from one bake
• Batter


  A mixture of dry and liquid ingredients such as eggs, flour, and milk or water. Similar to dough but it has a much thinner consistency and cannot be kneaded
• Beat


  Mixing a mixture rapidly and intensely to combine ingredients and incorporate air into the mixture. Typically done with a whisk or mixer
• Blend


  Mixing two substances together so that they become incorporated together
• Bloom


  For gelatin: softening gelatin using a liquid before use. Typically done by sprinkling the gelatin onto the surface of a liquid and letting it sit for about 5 minutes. For cocoa powder: Mixing cocoa powder with hot water and stirring to remove any lumps before letting it sit for a minute or two. This will release the flavour in the cocoa particles, increasing the intensity of the chocolate flavour
• Boil


  For liquids: to heat the liquid until it reaches its boiling point. For a subject: to place the thing into boiling liquid
• Butter (verb)


  To spread/add butter onto something
• Buttercream


  A type of icing used to fill, top, coat, and decorate cakes or cupcakes. Typically made by creaming butter with powdered sugar and adding any extra colourings and flavourings
• Caramelize


  Process of cooking sugar until it turns brown. When sugar is heated to high temperatures, it undergoes chemical changes and breaks down. Cooking can also caramelise the natural sugars found in various fruits and vegetables such as onions
• Chop


  Using a knife or sharp object to repeatedly cut something into small pieces
• Coat


  To cover something with a wet or dry substance. For example, after baking, bread loaves are usually coated with a layer of butter
• Combine


  To mix two ingredients together
• Consistency


  The texture and thickness of a substance
• Cool


  Allowing something to reduce in temperature
• Cream


  Softening butter or other solid fats such as lard and mixing them with other ingredients. This technique is commonly used for butter and sugar
• Crimp


  Technique of pinching the sides and tops of pie or tart crusts
• Crumb


  Used to describe the small particles of cakes or bread. Usually described as tight, loose, moist, dense, etc
• Crust


  The outer skin of a bread or pie. Typically hard in texture
• Curdle


  Happens when a liquid separates and forms curds and lumps. Typically used to describe things like eggs, batter, and milk
• Cut In (verb)


  Mixing butter or shortening into the flour using a knife or a pastry blender (cutter) until they are well mixed. This process creates a flaky texture in pies, pastries, and cookies. See Rubbing In
• Defrost


  To remove the ice or frost from something frozen by increasing its temperature
• Dilute


  Thinning a liquid by adding in water or another solvent
• Dip (verb)


  to immerse something into a dry or liquid mixture