Baking really has its own little language. Sometimes it can make reading a recipe a little tricky. Here are some terms that will help you figure out exactly what the recipe wants you to do!
1. Beat: To thoroughly combine ingredients and incorporate air with a rapid, circular motion. (Use a whisk or an electric beater!)
2. Blanch: To partially cook food by plunging it into boiling water for a brief period, then into cold water to stop the cooking process.
3. Boil: To head liquid until bubbles rise continually to the surface
3. Caramelize: To heat sugar until it is melted and brown. (This gives it a distinct caramel flavour)
4. Combine: To stir together two or more ingredients until mixed. (If a recipe says combine, this DOES NOT mean beat - if you beat it you will over-mix the batter. Just stir them together until they are mixed, not until they are beaten)
5. Cream: To beat one or more ingredients (usually butter and sugar and/or eggs) until the mixture is smooth and fluffy
6. Cut in: To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissor motion. (usually done for crusts or flakey pastries)
7. Dust: To sprinkle lightly with sugar, flour or cocoa
8. 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
9. Grease: To rub fat on the surface of a dish or pan to prevent sticking
10. Knead: To fold, push, and turn dough or other mixture to produce a smooth, elastic texture. (this is tricky - watch the video)
11. Rounded Teaspoon: To mound dough slightly on a measuring teaspoon (usually the amount of cookie dough needed for one cookie!)
12. Soft Peaks: To beat egg whites or whipping cream to the stage where the mixture forms soft, rounded peaks when beaters are removed.
13. Stiff Peaks: To beat egg whites to the stage where the mixture will hold stiff, pointed peaks when beaters are removed. (Usually done when making meringues)
14. 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
15. Zest: The coloured outer peel of citrus fruit which is used to add flavour. To zest something means to use a grater and rub the fruit against it lightly - collecting the zest but avoiding the white under-layer which is bitter.