Baking is a beloved hobby and a vital part of many people’s lives, and as a result, it has its unique vocabulary. From the types of ingredients and their properties to the tools and techniques used in baking, there are countless words and terms associated with this rewarding pastime.
In this list, we’ll go through 50 words that are commonly associated with baking, ranging from basic terms to more advanced concepts. Whether you’re a seasoned baker or just starting out, you’re sure to learn something new and broaden your understanding of this wonderful hobby.
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50 Words Associated With Baking Meanings
Oven: An enclosed compartment, as in a kitchen range, for cooking and heating food.
Stove: An appliance used for cooking food. Some recipes require a combination of both stovetop and oven baking.
Mixer: A kitchen device used for mixing, folding, beating, and whipping food ingredients.
Bowl: A round, deep dish used for preparing, mixing, and serving food.
Spatula: A broad, flat, flexible blade used to mix, spread, or lift food.
Measuring cups: A kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar.
Measuring spoons: A utensil used to measure small amounts of ingredients, typically in increments of teaspoons or tablespoons.
Whisk: A utensil with a handle and a series of wire loops for mixing and stirring.
Sifter: A device used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them.
Rolling pin: A cylinder rolled over pastry or dough to flatten or shape it.
Cookie sheet: A flat metal tray used for baking cookies in the oven.
Cake pan: A deep, round, or rectangular pan used for baking cakes.
Loaf pan: A kitchen utensil in the form of a container in which bread is baked.
Muffin tin: A mold in which muffins or cupcakes are baked.
Pie dish: A round dish with shallow sides, used for baking pies.
Tart pan: A shallow, usually round baking dish, often with a fluted edge, used for baking tarts.
Icing: Also known as frosting, it is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, used to cover or decorate baked goods.
Frosting: A thick, fluffy mixture, used to coat the outside of a cake or other baked goods.
Glaze: A thin, liquid, sweet coating that adds flavor and a shiny finish to pastries and desserts.
Sprinkles: Small pieces of colored sugar used as a decoration or topping for cakes, cookies, cupcakes, and other baked goods.
Chocolate chips: Small chunks of chocolate used in baking, particularly in cookies and muffins.
Nuts: A fruit composed of a hard shell and a seed, often used in baking for texture and flavor.
Fruit: A sweet or savory product of a plant or tree, used in baking to add flavor and moisture.
Cream: The fatty part of milk, often whipped and used in baking for its richness.
Milk: A white liquid produced by mammals, often used in baking for its richness and moisture.
Eggs: A common ingredient in many types of baked goods, used for their ability to bind ingredients together, add moisture, and contribute to leavening.
Butter: A dairy product made from the fat and protein components of milk or cream, often used in baking for its flavor and fat content.
Sugar: A sweet substance used in baking for sweetness and, in certain recipes, for its ability to create structure and texture.
Flour: A powder made by grinding the edible parts of cereal grains. It forms the structure of most baked goods.
Baking powder: A leavening agent used in baking to cause batter to rise by producing carbon dioxide.
Baking soda: Also known as sodium bicarbonate, it’s used as a leavening agent in baked goods.
Salt: A mineral used in baking to enhance flavor and interact with yeast in bread baking.
Vanilla extract: A solution containing the flavor compound vanillin derived from vanilla beans used in baking for flavoring.
Almond extract: A flavoring extract made from almonds, often used in pastries and other baked goods.
Lemon extract: A flavoring extract made from lemons, used in baking to add a tangy lemon flavor.
Peppermint extract: A flavoring extract made from peppermint leaves, often used in holiday baking and for flavoring candies.
Cinnamon: A spice obtained from the inner bark of several tree species, used in baking for its warm, sweet-spicy flavor.
Nutmeg: A spice made from the seed of the nutmeg tree, often used in baking for its warm, sweet flavor.
Ginger: A hot, fragrant spice made from the rhizome of a plant, often used in baking, especially in gingerbread.
Cloves: A spice made from the flower buds of a tree, used in baking for its strong, pungent flavor and aroma.
Allspice: A spice made from the dried berries of a plant, so named because it tastes like a combination of several spices.
Cardamom: A spice made from the seeds of several plants, used in baking for its strong, pungent flavor and aroma.
Anise: A flowering plant whose seeds are used as a spice, often used in baking for its sweet, aromatic flavor.
Rosewater: A flavored water made by steeping rose petals in water, often used in Middle Eastern and Indian baking.
Orange blossom water: A fragrant water made from orange flowers, used in baking, particularly in Mediterranean recipes.
Yeast: A leavening agent that ferments sugars present in the dough, producing carbon dioxide gas that makes the dough rise.
Dough: A mixture that consists mainly of flour and water and is often leavened with yeast, used as a base in many baked products.
Batter: A thin mixture that can be easily poured into a pan, used for many baked goods such as cakes and muffins.
Pastry: A dough of flour, water, and shortening or butter, that may be savory or sweetened, used in baking pies, tarts, and other treats.
Dessert: A course that concludes a meal, often an indulgent, sweet course. Many desserts are baked goods.
