An A to Z Of Baking Terminology for Beginners - 4 (T-Z)

Here's part 4 of baking terminology, where we cover common baking terms from each letter. In the last three parts, we have gone through common baking terms from the letters A to S. So let's get started with the fourth and final part.

Sometimes even the most experienced bakers stop and go through the dictionary to look over some terms that appear in a recipe, so you can figure out how confusing it could get for a beginner. As said multiple times, mastering baking terminologies is as good as mastering the baking recipes, whether they are straightforward or complicated. If you are equipped with proper baking knowledge, the chances of you successfully executing the recipes increase exponentially. This is the fourth and last part of the baking terminology articles, where in the last three parts, we went through the letters A to S. In this one, we will go through the letters T to Z.

Temper

It refers to a technique where the baker raises the temperature of an ingredient slowly. This technique is generally used for heat-sensitive substances like eggs.

Turntable

It is a tool that is extensively used for decorating cakes, especially those for weddings. It has a flat surface with a rotating base that allows the baker to move the cake easily and decorate it as they wish.

Toast

Toasting means simply heating nuts, bread, spices, and other foods to make them aromatic and brown in color. This is usually done in order to elevate the texture and flavor.

Torte

A cake is made up of numerous layers of sponge cake with filling or icing in between. The flavors and colors of the layers can be the same or different.

Under-Proofing

This term is used in the context of bread dough. This is when the bread dough isn't fermented enough. If your proofed bread dough bounces immediately if you poke it, then it is a sign that it needs more time to rise.

Vegetable Oil

Greasing pans are a common baking technique that is used to add moisture to baked goods with vegetable oil. Soybean, corn, and canola are common examples of vegetable oils.

Whip

It is a process of beating ingredients rapidly in order to make the mixture fluffy and light. The whipping technique is commonly used for eggs, whipping cream, and more.

Whisk

Whisking is the process of continuously stirring, beating, mixing, and whipping ingredients or a mixture together. A whisk, on the other hand, is a kitchen or baking tool that has numerous metal wires attached to a handle.

Xanthan Gum

It is an ingredient that is known for its ability to enhance the texture and structure of baked goods. It helps retain moisture and adds elasticity to the baked items. Essentially, xanthan gum is a thickening agent and stabilizer. It is also generally gluten-free.

Yield

Yield refers to the amount of baked goods that can be obtained by following a certain recipe.

Zest

It is the skin of citrus fruits that is scraped with a grater. A zester is a tool that is made specifically for zesting a citrus fruit. This is done in order to add food and flavor.