Basic Baking Definitions

Since some of you may be beginners at baking, here are some basic baking definitions for you.

These are from Pillsbury's Glossary of Baking Terms. 

Beat- To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food processor. 

Combine- To stir two or more ingredients together until mixed.

Cream- To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until the mixture is smooth and fluffy.

Drizzle- To drip a glaze or icing over food.

Fold in- 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- To fold, push and turn dough or other mixture to produce a smooth, elastic texture.

Proof (In my posts, I more often use the word 'rise'.)- To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid and set it in a warm place for 5 to 10 minutes until it expands and becomes bubbly.

Temper- to stabilize certain ingredients by keeping them at certain temperatures

Whip- 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 the mixture.

Scant- just under the measurement.