Baker Bettie 1.3 - 20 common baking terms

An unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like a dough.

• batter

• dough

• gluten

• leaven

A thick unbaked mixture that can be rolled out or shaped by hand. It is thicker than a batter and can be shaped.

• batter

• dough

• gluten

• leaven

Action that refers to the process of a baked good rising.

• batter

• dough

• gluten

• leaven

The resulting substance that occurs when proteins that are found in wheat flour are hydrated and bond together.

• batter

• dough

• gluten

• leaven

Action that refers to the process of yeast feeding on sugars and starches present in yeast dough.

• knead

• ferment

• proof

• score

Action that refers to shallow cuts made on unbaked dough.

• knead

• ferment

• proof

• score

Action that refers to the process where dough made with wheat flour is worked together; it will result in developing gluten in a dough.

• knead

• ferment

• proof

• score

Action that refers to the final rise a yeast dough goes through before it is baked.

• knead

• ferment

• proof

• score

Action that refers to the technique used to incorporate two mixtures together in a very delicate way.

• cut in

• crimp

• dock

• fold

Action that refers to when pieces of solid fat, typically butter, shortening, or lard, are worked into flour and other dry ingredients until the fat is starting to coat the flour and the pieces of fat are very small.

• cut in

• crimp

• dock

• fold