Baking Terminology | Part 6

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1️⃣ Puree = the process used to blend, mash, or grind food (e.g. bananas) into a smooth, lump-free or paste-like consistency.

Baking Science: The process of pureeing releases both starch and fibers, which thicken soup. In most cases, cooking fruit and vegetables evaporates their water content, providing a concentrated flavour. Tips & Tricks: Certain purees such as applesauce can be used in place of sugar, eggs, or fat in baking (results will vary). Other purees, like berries or beets, can be used as a natural food colouring to colour cakes and or frostings. Baked Goods: Coulis, sauces 2️⃣ Ribbon stage = a stage that is reached after beating or whisking whole eggs or yolks with sugar until very thick and pale in colour. The stage is reached when the mixture falls slowly back into the bowl creating "ribbons" that hold their shape for a few seconds on the surface of the batter. Baking Science: Whipping eggs or yolks with sugar incorporates air into the mixture and also dissolves the sugar into the eggs, allowing the egg mixture to be tempered which prevents it from coagulating(=forming of clots) when heated. Tips & Tricks: Flavourings such as vanilla, lemon zest or juice. Mixture should be pale yellow Baked Goods: Sabayons/Zabaglione/ Sponge cakes or baked goods that do not rely on leaveners (baking soda or baking powder) for lift. 3️⃣ Sift = the process of passing dry ingredients through a mesh (for example a sieve) to break up lumps and aerate ingredients. Baking Science: Sifting aerates dry ingredients and creates a more uniform consistency, making them easier to incorporate into wet ingredients. It also helps in giving a lighter texture to baked goods. Tips & Tricks: To combine dry ingredients more easily, first filter them through a sifter or a fine mesh sieve. Baked Goods: Cakes, cupcakes, delicate pastries See also

Baking Terminology | Part 1  (https://t.me/espedition/734)

Baking Terminology | Part 2  (https://t.me/espedition/1030)

Baking Terminology | Part 3 

Baking Terminology | Part 4 

Baking Terminology | Part 5
EFL subset that concentrates more on language in context than on grammar and language structures. It covers topics from accounting or computer science to tourism and business management. "Specific" means the studying through a field that is already known and relevant to a student.