Page 132 - Slide 1

Glossary

batter - a semi-liquid mixture containing flour or other starch used for
cakes, coatings, etc.
cream - to beat ingredients to incorporate air and make the mixture
creamy in consistency.
cream of tartar (tartric acid) - used to stabilize beaten egg whites and using
as a rising agent in some baked goods.
dough -a thick mixture made by combining flour/meal with a liquid, still
enough to be kneaded and rolled
dust - to sprinkle lightly with a powder such as icing sugar or cocoa.
dredge - to coat an ingredient with a dry ingredient, such as flour or

powdered sugar, either before or after cooking.
fold in - to mix two things together using a gentle lifting and turning
motion rather than stirring so as not to lose any trapped air
bubbles. Used for cake mixtures and when adding flavorings to
meringues.
grate-to pass thru a grater such as cheese or vegetable grater
grease - to coat a dish, tin or mould with cooking fat in order to stop the
item being cooked from sticking.
knead - to mix a stiff dough by manipulating it by hand or with a

mechanical dough hook in order to make it smooth. In bread making,
this also helps develop the gluten.
line- to cover with paper such as baking or wax paper.
meringue - a foam of beaten egg whites and sugar
mince - to cut into small pieces
proofing - a step in bread making when yeast is activated in the dough. It can
refer to any stage of fermentation but is more often used to
mean the final rise after shaping the dough.
sift - to move a dry ingredient such as flour, sugar or cocoa through a sieve
(sifter) to incorporate air and remove lumps or unevenly sized particles.
soft peak - when egg whites or cream are beaten until thick and hold some

shape but the peaks flop over softly when the whisk is removed.
stiff peak - when egg whites or cream are beaten until they form physical stiff
peaks that hold their point after the whisk is removed. 123