Basic Bakeshop Vocabulary

Makes oils solid

• Fermentation

• Hydrogenation

• Calculation

• Spatulation

A mixture stiff enough to be cut into shapes.

• Crumb

• Batter

• Drop batter

• Dough

A process during which carbon dioxide gas and alcohol form which is necessary for rising.

• Fermentation

• Hydrogenation

• Calculation

• Spatulation

A firm, elastic substance that affects the texture of baked products.

• Crumb

• Extract

• Gluten

• Dough

Concentrated liquid flavorings.

• Shortening

• Extracts

• Leavening Agent

• Flour

A mixture that contains almost equal parts of dry and liquid ingredients.

• Batter

• Dough

• Crumb

• Shortening

A substance that causes a baked product to rise by introducing carbon dioxide or other gases.

• Crumb

• Shortening

• Leavening Agent

• Extracts

A solid fat.

• Shortening

• Crumb

• Batter

• Dough

An ingredient that strengthens gluten and adds flavor

• Flour

• Eggs

• Sugar

• Salt

An ingredient that is the foundation of quick breads.

• Flour

• Leavening agent

• Liquid

• Eggs