Baking Techniques for Seniors
Expert-defined terms from the Certificate in Baking for the Elderly course at London School of International Business. Free to read, free to share, paired with a professional course.
Aerating refers to the process of incorporating air into a mixture to increase i… #
Related terms include whisking, beating, and folding. Aerating is an essential technique in baking, as it helps to distribute ingredients evenly and creates a smooth texture. For example, when making a mousse, aerating the mixture with whipped cream or eggs helps to create a light and airy texture.
Baker's percentage is a method of measuring ingredients based on the weight of t… #
Related terms include ratio, proportion, and measurement. Baker's percentage is a useful tool for bakers, as it allows them to easily scale up or down recipes and make adjustments to ingredient ratios. For instance, a bread recipe may use a baker's percentage of 60% water to 100% flour.
Buttercream is a type of frosting made from butter, sugar, and sometimes… #
Related terms include icing, glaze, and frosting. Buttercream is a popular choice for bakers, as it is easy to work with and can be flavored with a variety of ingredients, such as vanilla or chocolate. For example, a chocolate buttercream frosting may be used to decorate a cake for a special occasion.
Candy making is the process of creating sweets from sugar, often used to… #
Related terms include confectionery, sweets, and sugarwork. Candy making is a delicate process that requires precise temperature control and technique, as sugar can easily become too hot or too cold, affecting the final texture and appearance. For instance, when making pull sugar, the sugar must be heated to a specific temperature to create a smooth and pliable texture.
Creaming is the process of mixing butter and sugar together until… #
Related terms include beating, whisking, and aerating. Creaming is an essential technique in baking, as it helps to distribute ingredients evenly and creates a smooth texture. For example, when making a cookie, creaming the butter and sugar together helps to create a tender and chewy texture.
Decorating is the process of adding embellishments to baked goods, such a… #
Related terms include icing, glazing, and sugarwork. Decorating is a fun and creative aspect of baking, as it allows bakers to express their personality and add a personal touch to their creations. For instance, a wedding cake may be decorated with intricate pipings and sugar flowers to create a beautiful and elegant design.
Emulsification is the process of combining two or more liquids that don't… #
Related terms include stabilizer, surfactant, and mixture. Emulsification is an important technique in baking, as it helps to create smooth and stable textures. For example, when making a salad dressing, emulsification helps to combine the oil and vinegar into a smooth and creamy texture.
Fermentation is the process of allowing yeast or bacteria to break… #
Related terms include proofing, rising, and leavening. Fermentation is a slow and gentle process that requires patience and careful monitoring, as the yeast or bacteria can easily become overactive or inactive, affecting the final texture and flavor. For instance, when making a sourdough bread, fermentation helps to create a tangy and slightly sour flavor.
Folding is the process of gently combining two or more mixtures together,… #
Related terms include whisking, beating, and aerating. Folding is a delicate technique that requires care and patience, as the mixtures can easily become overmixed or deflate, affecting the final texture and appearance. For example, when making a chiffon cake, folding the egg whites into the batter helps to create a light and airy texture.
Gelatinization is the process of breaking down starches into simpler suga… #
Related terms include starch, flour, and gelatin. Gelatinization is an important technique in baking, as it helps to create smooth and tender textures. For instance, when making a pie crust, gelatinization helps to break down the starches in the flour, creating a tender and flaky texture.
Hydration is the process of adding liquid to a mixture to create a smooth… #
Related terms include moisture, liquid, and dough. Hydration is an essential technique in baking, as it helps to create a smooth and even texture. For example, when making a ciabatta bread, hydration helps to create a tender and airy crumb.
Kneading is the process of working dough to develop the gluten and… #
Related terms include mixing, folding, and proofing. Kneading is a physical and labor-intensive process that requires patience and endurance, as the dough must be worked for an extended period to develop the gluten and create a smooth texture. For instance, when making a sourdough bread, kneading helps to develop the gluten and create a chewy and tender crumb.
Laminating is the process of layering dough and fat to create a fl… #
Related terms include layering, folding, and rolling. Laminating is a delicate technique that requires patience and care, as the dough and fat must be layered and folded multiple times to create a smooth and flaky texture. For example, when making a croissant, laminating the dough helps to create a flaky and tender texture.
Macaron is a type of cookie made from ground almonds and sugar, of… #
Related terms include meringue, cookie, and confectionery. Macarons are a delicate and challenging cookie to make, as they require precise temperature control and technique to create a smooth and rounded shape. For instance, when making a raspberry macaron, the egg whites must be whipped to a precise consistency to create a smooth and stable texture.
Marbling is the process of creating a swirled or marbled effect in… #
Related terms include swirling, mixing, and folding. Marbling is a fun and creative technique that allows bakers to add a personal touch to their creations. For example, when making a marble cake, marbling the batter helps to create a swirled and decorative texture.
Meringue is a type of foam made from egg whites and sugar, often u… #
Related terms include foam, egg, and sugar. Meringues are a delicate and challenging foam to make, as they require precise temperature control and technique to create a smooth and stable texture. For instance, when making a lemon meringue pie, the egg whites must be whipped to a precise consistency to create a smooth and stable foam.
Pastry is a type of dough made from flour , fat , and liqu… #
Related terms include dough, crust, and filling. Pastry is a delicate and challenging dough to make, as it requires precise temperature control and technique to create a smooth and flaky texture. For example, when making a quiche, pastry helps to create a delicate and flaky crust.
Proofing is the process of allowing yeast or bacteria to break dow… #
Related terms include fermentation, rising, and leavening. Proofing is a slow and gentle process that requires patience and careful monitoring, as the yeast or bacteria can easily become overactive or inactive, affecting the final texture and flavor. For instance, when making a sourdough bread, proofing helps to create a tangy and slightly sour flavor.
Roux is a type of mixture made from flour and fat , often us… #
Related terms include thickening, sauce, and soup. Roux is a useful tool for bakers, as it helps to thicken and stabilize mixtures, creating a smooth and consistent texture. For example, when making a bechamel sauce, roux helps to thicken the mixture and create a smooth and creamy texture.
Sifting is the process of passing dry ingredients through a sieve … #
Related terms include sieving, whisking, and aerating. Sifting is an essential technique in baking, as it helps to create a smooth and even texture. For instance, when making a genoise cake, sifting the flour helps to create a tender and airy texture.
Sugarwork is the process of creating decorative centerpieces or design… #
Related terms include candy, confectionery, and sugar. Sugarwork is a delicate and challenging process that requires precise temperature control and technique to create smooth and stable textures. For example, when making a wedding cake, sugarwork helps to create beautiful and intricate decorations, such as sugar flowers or leaves.
Tart is a type of pastry made from flour , fat , and liqui… #
Related terms include pastry, crust, and filling. Tarts are a delicate and challenging pastry to make, as they require precise temperature control and technique to create a smooth and flaky texture. For instance, when making a lemon tart, pastry helps to create a delicate and flaky crust.
Tempering is the process of heating and cooling chocolate to create a smo… #
Related terms include melting, cooling, and chocolate. Tempering is a delicate and challenging process that requires precise temperature control and technique to create a smooth and stable texture. For example, when making a chocolate truffle, tempering the chocolate helps to create a smooth and stable texture.
Whisking is the process of mixing ingredients together using a whisk</… #
Related terms include beating, aerating, and folding. Whisking is an essential technique in baking, as it helps to create a smooth and even texture. For instance, when making a mousse, whisking the egg whites helps to create a light and airy texture.
Xanthan gum is a type of gum made from bacteria , often used as a <… #
Related terms include thickening, sauce, and dressing. Xanthan gum is a useful tool for bakers, as it helps to thicken and stabilize mixtures, creating a smooth and consistent texture. For example, when making a salad dressing, xanthan gum helps to thicken the mixture and create a smooth and creamy texture.
Yeast is a type of microorganism that breaks down sugars and produ… #
Related terms include fermentation, proofing, and leavening. Yeast is a delicate and challenging microorganism to work with, as it requires precise temperature control and technique to create a smooth and consistent texture. For instance, when making a sourdough bread, yeast helps to create a tangy and slightly sour flavor.
Zest is the outer layer of a citrus fruit, often used to add fl… #
Related terms include citrus, flavor, and aroma. Zest is a useful tool for bakers, as it helps to add a burst of citrus flavor and aroma to creations. For example, when making a lemon cake, zest helps to add a bright and citrusy flavor to the batter.