Play Hangman to learn the vocabulary words from our Baking and Pastry list.
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A plan or drawing produced to show the look and function of something before it is built.
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vocabulary list
| Word | Definition |
|---|---|
| flour | Flour is a powdery ingredient made by grinding grains, nuts, seeds, or roots, commonly used in baking and pastry recipes. |
| yeast | Yeast is a living organism used in baking to help dough rise by consuming sugars and producing carbon dioxide. |
| baking powder | Baking powder is a leavening agent containing a combination of baking soda, cream of tartar, and sometimes cornstarch. |
| vanilla extract | Vanilla extract is a concentrated liquid made from vanilla beans, used to add flavor to baked goods and desserts. |
| cocoa powder | Cocoa powder is a finely ground, unsweetened chocolate product that is commonly used in baking and pastry recipes for flavor. |
| butter | Butter is a dairy product made from churning cream or milk, commonly used in baking and pastry for its rich flavor. |
| sugar | A sweet substance derived from plants, used to add sweetness and flavor to baked goods and pastries. |
| blend | Blend refers to combining ingredients together smoothly and evenly, typically using a gentle folding or stirring motion in baking. |
| combine | To incorporate ingredients by blending them together thoroughly, using methods such as folding, creaming, or stirring in baking. |
| emulsify | Emulsify is the process of combining two or more liquids that don't naturally mix together, such as oil and water. |
| fold | Folding is a gentle mixing technique used in baking and pastry to incorporate ingredients without deflating the mixture. |
| incorporate | Incorporate refers to blending ingredients together thoroughly to create a uniform mixture, often used in baking and pastry preparation. |
| mix | Mix refers to combining ingredients thoroughly to create a uniform texture and distribute flavors evenly in baking and pastry recipes. |
| stir | To mix ingredients together using a gentle circular motion in order to fully incorporate them without overmixing. |
| whisk | A whisk is a kitchen tool used for blending ingredients together quickly and evenly, typically made of metal loops. |
| Baking | Baking is a dry-heat cooking method that uses convection heat to cook food items such as breads, cakes, and pastries. |
| Broiling | Broiling is a cooking method that involves exposing food to direct heat from above in an oven or grill. |
| Creaming | Creaming is a baking method where butter and sugar are mixed together until light and fluffy to incorporate air. |
| Folding | Folding is a gentle mixing technique used in baking where ingredients are incorporated by gently turning and combining them together. |
| Kneading | Kneading is the process of mixing and working dough with hands to develop gluten and create a smooth texture. |
| Mixing | Mixing refers to combining ingredients thoroughly to create a uniform texture in baked goods, often achieved using a mixer. |
| Proofing | Proofing in baking refers to the process of allowing dough to rise before baking, allowing yeast to ferment and expand. |
| Whisking | Whisking refers to vigorously mixing ingredients together using a whisk, incorporating air and creating a smooth, uniform texture. |
| buttery | Buttery refers to a pastry dough that has a rich, tender, and flaky texture due to a high butter content. |
| choux pastry | Choux pastry is a light and airy dough made from flour, butter, water, and eggs, often used to make cream puffs and éclairs. |
| crumbly | Crumbly refers to a texture of pastry dough that is dry, fragile, and easily breaks into small pieces when handled. |
| filo dough | Filo dough is a thin, delicate pastry dough made by layering paper-thin sheets of dough to create a flaky texture. |
| flaky | Flaky refers to a pastry dough that is light, airy, and has distinct layers that separate when baked, creating a crisp texture. |
| puff pastry | Puff pastry is a light, flaky pastry made by repeatedly folding butter into a dough, resulting in many layers when baked. |
| shortcrust | Shortcrust pastry is a type of pastry dough that is crumbly and flaky, commonly used for pies and tarts. |
| airbrushing | Airbrushing is a technique in baking and pastry where food coloring is sprayed onto a surface using an airbrush tool. |
| fondant | Fondant is a smooth, pliable icing made from sugar, water, and gelatin, commonly used in cake decorating for a polished finish. |
| marbling | Marbling is a technique where different colored batters or icings are swirled together to create a marbled effect. |
| piping | Piping is a technique in baking and pastry where a mixture is squeezed through a piping bag to create designs. |
| royal icing | Royal icing is a type of icing made from powdered sugar and egg whites, commonly used for decorating cakes and cookies. |
| stenciling | Stenciling is a decorating technique where a design is created by placing a cut-out stencil on a surface and applying color. |
| sugar flowers | Sugar flowers are edible decorations made from a mixture of sugar, water, and sometimes gum paste, used to adorn cakes. |
| dough cutter | A dough cutter is a tool used in baking to cut through dough and create uniform shapes for pastries or bread. |
| oven | An oven is a kitchen appliance used for baking, roasting, and heating food through the use of dry heat. |
| piping bag | A conical-shaped bag, typically made of cloth or plastic, used for piping frosting, icing, or batter onto baked goods. |
| rolling pin | A rolling pin is a cylindrical tool used in baking to flatten and shape dough for pastries, cookies, and pies. |
| spatula | A spatula is a flat, flexible utensil with a broad, blunt edge, used for mixing, spreading, or lifting ingredients in baking. |
| whisk | A whisk is a kitchen tool with wire loops used for mixing ingredients together, incorporating air, and creating a smooth texture. |
| mixer | A mixer is a kitchen appliance used for combining ingredients in baking and pastry recipes, typically with various speeds and attachments. |