Baking Terminology

Score (in bread) = process of cutting slashes on the surface of bread before baking. Baking Science: The intense heat in an oven causes bread dough to rise quickly. The rapid production of gas forces the dough to expand and release the gas through the weakest points on the dough's surface. Scoring the dough creates weak points and directs the rapid expansion. Tips & Tricks: Whether it is a single, long slash or lots of small slashes, the goal is to guide the dough to rise in a predictable manner. Make sure the slashes are deep enough to create the weak point.

Simple syrup = a solution of sugar in water. Usually made with equal parts sugar and water. Baking Science: A liquid form of sugar that is easier to blend into cold beverages, Italian meringues, and glazes. Tips & Tricks: Use simple syrup to moisten dry cakes. Add herbs, spices and citrus rinds to flavour your simple syrup. Store for up to 2 to 3 weeks

Spice Sachet = a small pouch containing herbs and spices to add flavour to liquids. Baking Science: Small-sized herbs and spices are enclosed in a cheesecloth or muslin packet while the aromatics are infused(=soaked) into the liquid. Once done cooking, you can easily remove it from the liquid. Tips & Tricks: Gather together all the ingredients, and place them in the middle of the cheesecloth. Tie the bag closed with a piece of cooking twine. Make it long enough to suspend the bag in the liquid attached to the handle so it is easy to find it when done. cheesecloth = thin, loose cotton cloth muslin = a cotton fabric of simple weave cooking twine = a strong, food-safe string (usually cotton or linen)