Baking terms

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

themixture.

• Whip

• Stir

• Steam

• Shred

To combine ingredients with a spoon or whisk using a circular

motion.

• Whip

• Stir

• Steam

• Shred

To cook food on a rack or in a wire basket over boiling water.

• Whip

• Stir

• Steam

• Shred

To cut food into narrow strips using a sharp knife, grater, or food

processor fitted with a shredding disk.

• Whip

• Stir

• Steam

• Shred

To fold, push and turn dough or other mixture to produce a

smooth, elastic texture.

• Knead

• Glaze

• Fold in

• Dough

To coat with a liquid, thin icing, or jelly before or after the food is

cooked.

• Knead

• Glaze

• Fold in

• Dough

. To gently combine a heavier mixture with a more delicate substance, such as beaten egg whites or whipped cream,

without causing a loss of air.

• Knead

• Glaze

• Fold in

• Dough

A soft, thick mixture of flour, liquids, fat, and other ingredients.

• Knead

• Glaze

• Fold in

• Dough

To distribute solid fat throughout the dry ingredients using a

pastry blender, fork, or two knives in a scissors motion.

• Fold in

• Dough

• Cut in

• Beat

To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon,

wire whisk, rotary egg beater, electric mixer, or food processor.

• Fold in

• Dough

• Cut in

• Beat