Simple Basic Baking Knowledge

 I have decided to  put on my apron and to get "Back to Simple Basic Cooking and Baking". This Blog will be for  Those  people who will be making  New Year plans and resolutions to either cook more healthy or more often at home. Does this sound familiar to you? Eating Healthy and wanting to grow & eat good fresh and organic food is my  number one goal for 2011.
In my Home My kitchen is the center of my life. It appears  you also spend plenty of time there either eating or cooking. "From my Kitchen Table to Yours" is where I will share recipes and cooking tips. I hope to give you information you may not know and to share some of the things I have learned & gleaned from other cooks and even a few famous chefs.  I am starting with Baking Terminology.  Some you may already be familiar with others maybe not... "Now we are cookin"
A Glossary of Baking Terms.


Bain Marie is a water bath.  The baking pan or dish is placed in another containing hot water, resulting in a very gentle cooking.
Bake Blind- The term given to the process of par-baking pastry shells.
Baking Beans- Used to weight pie dough down while baking blind. Baking Beans can be purpose-made ceramic or metal beans, or dried beans or rice. All can be used.
Beat- Method of incorporating air into ingredients, or combining or softening an ingredient with a fork, spoon or whisk.
Creaming- The process of beating sugar and fat together until the mixture is creamy in both color and texture.
Dough- A mixture of flour and liquids dough can be described as either soft or firm, depending on its stiffness.
Dredge- Sprinkle generously
Dust- Sprinkle lightly
Fermentation-A term to describe the chemical action produced by yeast as it converts sugars in the flour to carbon dioxide and alcohol (which evaporates during baking)
Folding In-the term used to describe carefully incorporating flour into mixture using a cutting and folding-over movement.
Glaze - a thin shiny coating  that may be of egg, egg white, milk, water or jelly.
Gluten- Protein in flour that can be developed by kneading in the form of a dough which makes the dough elastic.
Kneading- Working together of a dough with the hands. For pastry, scones, and cookies light kneading is required. For Bread heavy prolonged kneading is required to develop gluten.
Knock Back- To knead dough for a second time after the first rising. This helps to ensure an even texture.
Piping- The process of pushing a mixture through a bag fitted with a piping tip to shape. Some cookies and choux pastry can be shaped. Piping is also used to shape frosting to decorate cookies and cakes.
Prove- To let bread rise a second time after knocking back and shaping it.
Rub In- Rub fat into flour with the fingertips until evenly distributed.
Sift To shake dry ingredients through a sifter. Sifting flour helps to incorporate air.
Syrup- A concentrated solution of sugar water.
Unleavened a term for bread that do not  use a raising agent.
Whip- The same as whisk, but is usually used in relation to cream and creamy mixtures.
Whisk To beat ingredients rapidly to incorporate air into them.