Cooking/Baking Terms


This page is a  work in progress, more terms, pictures, and links will be added as I think of them.  If there is a term you would like defined just send me a comment and I will try to add it.

Baguette:  A long skinny loaf (french bread)

Batard: An oblong, torpedo shaped loaf

Boule:  A round loaf

Torpedo rolls:  Same as Batard just smaller for individual hoagie rolls

Chop:  To cut into small pieces

Dice: To cut into very small pieces (bigger than mince, smaller than chop)

Julienne:  To cut into strips (like match sticks)

Mince:  To chop or dice finely

Proof/Proofing:  Allow a yeasted dough to rise

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