TLE – BPP

10
Quarter 1
Module 3
Baking Terminologies
Writer: Mercedes E. Saballegue
Editors/Reviewer: Gina C. Bunda/ Katherine J.
Guevarra
Technical Reviewer: Ernesto D. Tabios
Illustrator: Arnold G. Marquina
Layout Artist: Godofredo D. Garcia Jr.

EXPECTATIONS
At the end of this lesson, the students should be able to:
A. identify the different baking terminologies to be used in various baking
products; and
B. relate the importance of knowing the baking terminologies.

PRETEST

Directions: Read and understand each statement. Write the letter of the correct
answer on the space provided.
_________1. A foam made of beaten egg whites and sugar.
a. batter b. dough c. meringue d. syrup
_________2. Mixing method in which foods are vigorously agitated to incorporate
air or develop gluten.
a. beating b. creaming c. cutting d. proofing
_________3. To cover with a thin layer of flour, sugar, nuts, batter, etc.
a. coat b. dredge c. dust d. sprinkle
_________4. A mixture of flours with liquids such as water, milk, or eggs used to
prepare various foods.
a. batter b. dough c. meringue d. syrup
_________5. Familiarizing baking terminologies are important before you bake
because___________.
a. it can make baking easy
b. it can help boost your confidence in baking
c. it can help the baker to create a perfect output or products
d. all of the above

RECAP

Before we proceed to the next lesson, let’s review the Occupational Health
and Safety Signs in the Workplace to maintain cleanliness, orderliness and to
ensure that there are no dangers to happen as we perform some tasks.

Directions: Describe the illustration below. Write your answer on the space
provided.
 1 2 3 4 5
1.______________________________________________________________________________
2.______________________________________________________________________________
3.______________________________________________________________________________
4.______________________________________________________________________________
5.______________________________________________________________________________

LESSON

Today, let us identify and discuss the different baking terms that we
will encounter in our next lessons.
In baking, there are many terms used in recipes that you are not
familiar with especially if you are a first timer. A baker must have a deep
understanding of the common terminologies that are used in baking. Mastering
these terminologies would enable you to identify what is being talked about
inside the kitchen.
To help you along, we will study an A-Z list of common baking
terminology that will make baking easy. Listed below are the common
terminologies used in baking.

Aerate to incorporate air into something, usually a batter.

All-in Process a cake production method where all ingredients are mixed
together without preliminary stages.

B
Bain-marie also known as hot water bath, is usually used to melt chocolate and
butter gently and gradually over a pot of simmering water.
Bake to cook food in a dry heat method inside an oven.
Batter a mixture of flours with liquids such as water, milk, or eggs used to
prepare various foods.
Beat mixing a mixture rapidly and intensely to combine ingredients and
incorporate air into mixture.
Blend to combine ingredients and produce a homogenous mixture.
C
Caramelize a process of cooking sugar until it turns brown.
Coat to cover with a thin layer of flour, sugar, nuts, batter, etc.
Consistency the texture and thickness of a substance.
Contamination the state of being contaminated.
Chill to refrigerate, to reduce the temperature of food.
Cream softening butter or other solid fats such as lard.
Crimp technique of pinching the sides and tops of pie or tart crusts.
Crust the outer skin of a bread or pie.
Cut In mixing butter or shortening into the flour using a knife or pastry blender
until they are well mixed.

D
Dissolve to incorporate a solid ingredient or food to a liquid to form a solution or
mixture.
Dough a soft, thick mass or mixture of dry ingredients (e.g., flour or meal), and
liquid (e.g., water) that is kneaded, shaped, and baked into bread or pastry.
Drizzle the process of pouring a thin stream of liquid such as glaze or butter
over food.
Dust sprinkle the surface with flour to avoid mixture to stick to it.

E
Egg wash consists of beaten eggs sometimes mixed with a liquid, usually water
or milk, which is brushed onto the bread or pastry.
Emulsion a mixture containing liquids that are immiscible such as oil and water.
Extract refers to the natural substance that has been extracted from its source.

F
Fermentation the process of converting sugar into alcohol to produce carbon
dioxide.
Fillings inserted in between cakes to enhance the taste and layering of the
cake.
Foaming to continuously beat egg white to incorporate air until it becomes
light and fluffy.
Fold a technique used to describe the gentle incorporation of dry to liquid
ingredients.
Firm Peaks refers to a stage of whipping wherein it holds its shape when lifted
up.

G
Ganache a chocolate whip frosting, filling or paste made from chocolate and
cream.
Glaze to make the surface of food shiny by coating with a layer of sugar, butter
or another glossy liquid.
Gluten a substance responsible for the elastic and sticky characteristics of
dough
Grease to brush pan with shortening.

I
Icing a sweet glaze used to cover or decorate food such as cakes pasties and
cookies.
Incorporate to add one substance to another and mix them together such that
they are evenly distributed.

K
Knead to press, stretch, and fold the dough until gluten is developed.

L
Line to put a grease proof paper on the baking pans or sheets.
Lumpy used to describe the texture of a substance-not smooth has lumps.

M
Melt heating solid product to become liquid.
Meringue a mixture used as a dessert or a topping made of beaten egg. whites.
and sugar until smooth, light and fluffy, usually added with cream of tartar to
make it stable.
Mise En Place French term means “put in place” that includes assembling all
the necessary ingredients, equipment, and tools and serving pieces needed to
prepare food.
Mix to combine ingredients in any way that make distribution of ingredients
evenly.
Mold to pinch or give shape to something, such as bread or pie dough.

O
Over-proofing refers to bread dough which has been left to ferment or rest for
too long.

P
Pipe to squeeze a liquid substance through a piping bag for decorating
purposes.
Pre-heat to heat the oven prior to baking to achieve the required heat.
Proof letting the shaped bread dough have its final rise before baking.
Punch down to deflate the dough to expel carbon dioxide produced during the
fermentation process to give it a second chance to rise.

R
Rind the tough outer skin of certain fruit, especially citrus fruit.

S
Scald heating liquid until it reaches the temperature just before its boiling point.
Score slashing the surface of food such as bread, pie dough, cakes and meat
using a sharp knife.
Sprinkle to lightly scatter something over the food
Scrape to remove sticky ingredients from the side of the mixing bowl
Soft peak stage in whipping where the peaks are able to hold their shape when
your whisk/beaters are lifted. They are soft and melt back into the mixture after
some time.
Stir in to add another ingredient into the mixture
Syrup a thick sticky solution of sugar and water
Skin (n) the outer layer of a fruit or vegetable.
(v) to remove the outer layer of a fruit or vegetable.

W
Whip to beat rapidly and continuously to aid incorporation of air as in whipping
egg whites to make meringue and cream.
Work simplification performance of a task in the most efficient way
Possible.

Y
Yeast microorganisms that produce carbon dioxide gas when it mixes with
carbohydrates, causing the dough to rise.

Z
Zest made by scraping the outer layer of the skin of citrus fruits using grater.
Used to add flavor to food.

ACTIVITIES

Directions: Read the recipe carefully. Identify some baking terms that we have
discussed earlier. Then answer the activities below.

Sponge Cake

1 ½ Cup cake flour, sifted 7 egg yolks

1 tsp baking powder 1 cup granulated sugar
½ tsp. salt 1/3 cup cold water
1 cup egg whites (about 7-8 eggs) 2 tsp. vanilla extract
½ tsp cream of tartar 1 tsp. vanilla extract
½ cup granulated sugar 1 tsp. grated lemon rind- optional

Procedure:
1. Preheat the oven to 325 F. Sift together cake flour, baking powder and salt.
Set aside.
2. Beat egg whites with cream of tartar until soft peaks are formed. Add ½ cup of
sugar gradually and continue beating until stiff but not dry. Set aside.
3. Beat egg yolks until thick and lemon colored. Add 1 cup sugar little by little.
Continue beating until sugar is dissolved.
4. Add water, vanilla, lemon extract and lemon rind. Fold in dry ingredients and
blend well.
5. Fold beaten egg whites into batter; blend thoroughly.
6. Pour batter into an ungreased 10x4 inches tube pan and bake in a preheated
oven for 55-60 minutes or until done. Invert pan and cool cake thoroughly,
before removing from pan.

Activity no. 1: Word Search

Directions: Search and encircle the baking terms you’ve found on the recipe
above.
D N I R N O M E L
L S N L B C T K D
O S I O U C A A N
F S I F K M E B E
A R E T T A B H L
E X T R A C T E B
M L P R E H E A T
S O F T P E A K D

Activity no. 2: Fill Me

Directions: Write the baking term that fits from the definition found on the
table. Your answer in activity number 1 will serve as your guide .

Baking Terms Definition

1. Mix a mixture rapidly and intensely to combine

ingredients and incorporate air into the mixture.

2. To heat the oven prior to baking to achieve the

required heat.

3. Egg whites or cream that has been whipped to the

point at which a peak will bend or slump over to one
side.

4. A technique used to describe the gentle incorporation

of dry to liquid ingredients.

5. A mixture of flours with liquids such as water, milk, or

eggs used to prepare various foods.
 WRAP-UP

Let’s find out how you get through with today’s lesson by completing the
statement below.
I have learned that
________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

VALUING

How can you relate to the importance of baking terminologies in our daily
life? Write your answer on the space provided.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

POSTTEST

Directions: Identify the correct baking terms. Write the word/s of the correct
answer on the space before the item.

_______1. It is the process of beating butter and sugar or fat and flour until light
and fluffy.
_______2. A cake production method where all ingredients are mixed together
without any preliminary stages.
_______3. To put the greaseproof paper on the baking pans or sheets.
_______4. To press, stretch, and fold the dough until gluten is developed.
_______5. It is process of pouring a thin stream of liquid such as glaze or butter
over food.
 KEY TO CORRECTION

PRE-TEST ACTIVITY no. POST-TEST

2
1. C 1. Cream
2. A 1. Beat 2. All in process
3. A 2. Preheat 3. Line
4. A 3. Soft peak 4. Knead
5. D 4. Fold 5. Drizzle
5. Batter

ACTIVITY NO. 1

D N I R N O M E L

L S N L B C T K D

O S I O U C A A N

F S I F K M E B E

A R E T T A B H L

E X T R A C T E B

M L P R E H E A T

S O F T P E A K D
 References

Basbas, Leonora D. Bread and Pastry Production Volume I First Edition, 2016 REX
Book Store, Inc. (RBSI), Sampaloc, Manila.
Basbas, Leonora D. Bread and Pastry Production Second Edition. 2019 REX Book
Store, Inc. (RBSI), Sampaloc, Manila.
Department of Education. Bread and Pastry Production Manual First Edition 2016,
Sunshine Interlinks Publishing house, Inc, South Triangle, Quezon City.
BakeStarter. The Ultimate A-Z Glossary Of Baking Terms. March 24, 2018,
Bakestarters blog. Singapore. https://bakestarters.com/blogs/tbbt/the-
ultimate-a-z-guide-to-baking-terminologies
Hoffman , Kristin “Baker Bettie”. Common baking terminology definitions. Better
Baking School 2020 . https://bakerbettie.com/common-baking-terminology-
definitions/