Baking Midterm Study Guide — Fall 2026

Vocabulary flashcards covering the key terms, processes, ratios, and concepts from the Fall 2026 Baking Midterm Study Guide.

Overmixing (Muffin Batter)

The act of mixing batter too long, which develops excess gluten in the flour, causing muffins to become chewy, tough, and dense, and to form interior tunnels.

Balance Scale

A weighing apparatus placed on a flat surface and balanced at zero, used to accurately measure ingredients by placing weights on one side and the ingredient container on the opposite side.

Condensed Milk

A thick, syrupy milk product that is usually sweetened, produced by removing water and adding sugar.

Evaporated Milk

An unsweetened milk product with a thinner consistency than condensed milk, produced by removing about $60\%$ of its water content.

Room-Temperature Egg Whites

Egg whites held at room temperature, which whip more easily and reach greater volume than cold egg whites.

Fat Contamination (in Egg Whites)

The presence of fat or egg yolk on equipment or in whites that prevents egg whites from forming a stable foam and reaching full volume.

Baking Soda

Sodium bicarbonate; a chemical leavening agent that requires moisture and an acidic ingredient to react quickly and release carbon dioxide.

Baking Powder

A chemical leavening agent containing baking soda, an acid, and starch; typically double-acting by releasing gas once when wet and again when heated.

Functions of Sugar

The five key roles of sugar in baking: adding sweetness, helping browning, keeping baked goods moist, tenderizing baked goods, and incorporating air during creaming.

Crème Anglaise

A thin, pourable custard sauce made from milk or cream, egg yolks, sugar, and flavoring, thickened primarily by egg yolks rather than starch.

Pastry Cream

A custard with a thick, pudding-like consistency that incorporates starch (usually cornstarch) to thicken and stabilize the mixture.

Water Bath

A pan of hot water surrounding another pan containing food (such as crème brûlée, flan, or baked custard) that provides gentle, even heat to prevent curdling and overcooking.

Dough Sheeter

A mechanical machine with rollers used to gradually flatten and roll dough to an even thickness and shape without stretching or tearing.

Cake Tenderizers

Ingredients including sugar and fats (butter, oil, or shortening) that keep cakes soft by preventing excessive gluten development.

Docking

The technique of poking small holes in pastry dough with a fork or docking tool to allow steam to escape and prevent the dough from puffing up during baking.

Creaming Method

A mixing technique where fat and sugar are beaten together (typically with a paddle attachment at medium speed) to incorporate air and lighten texture.

Whipping Cream Temperature

The cold temperature required for whipping cream because cold temperatures help milk fat stabilize the foam.

Weight Measurements (Baking)

Standard units of mass used in baking, where $1\,\text{pound} = 16\,\text{ounces}$, $2\,\text{pounds} = 32\,\text{ounces}$, and $\frac{1}{2}\,\text{pound} = 8\,\text{ounces}$.

Volume Measurements (Baking)

Standard capacity units where $1\,\text{gallon} = 4\,\text{quarts} = 16\,\text{cups}$, $1\,\text{quart} = 2\,\text{pints}$, and $1\,\text{cup} = 8\,\text{fluid ounces}$.

Recipe Conversion Factor

The multiplier obtained by dividing the desired servings by the original servings ($70 \div 20 = 3\frac{1}{2}$) to scale each ingredient quantity up or down.