Intro to Breads Vocab

To work a solid fat (such as shortening, butter, or margarine) into dry ingredients.

• cut in

• fold in

• proof

• knead

• roll

To allow a yeast dough to rise before baking.

• cut in

• fold in

• proof

• knead

• roll

To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. This is an essential step in developing the gluten in many yeast breads.

• cut in

• fold in

• proof

• knead

• roll

To form a food into a shape. Dough, for instance, can be rolled into ropes or balls.

• cut in

• roll out

• proof

• knead

• roll

to mechanically flatten a food, usually a dough or pastry (often using a rolling pin)

• cut in

• roll out

• proof

• knead

• roll

to combine a lighter ingredient into a heavier mixture of ingredients by gently cutting down through the mixture, across the bottom, and turning over near the surface.

• cut in

• fold in

• cream

• whip

• roll

to rub food on a grater to make small particles

• grate

• grease

• sift

• cut in

• proof

To put one or more dry ingredients, especially flour or powdered sugar, through a flour sifter/ sieve to remove lumps & incorporate air.

• grate

• grease

• sift

• cut in

• proof

To coat a utensil, such as a baking pan or skillet, with a thin layer of fat or oil.

• grate

• grease

• sift

• cut in

• proof

To bring ingredients together; general term, does not necessarily achieve a completely uniform mixture

• combine

• mix

• cream

• whip

• fold in