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Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven. The person that does the baking is called a baker. Breads, desserts, and meat (see also roasting) are often baked, and baking is the primary cooking technique used to produce cakes and pastry-based goods such as pies, tarts, and quiches. Such items are sometimes referred to as "baked goods," and are sold at a bakery.The dry heat of baking gelatinizes starch and causes the outside of the food to brown or char, giving it an attractive appearance and taste, as well as sealing in the food's moisture. The browning is caused by caramelizationCaramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction because it does not need enzymes. As the process occurs, volatile c of sugars and is the result of the Maillard Reaction. MoistureMoisture generally refers to the presence of water in trace amounts. It is found in several different forms, which can cause rot in wood or other organic material, corrosion in metals, and electrical short circuits. See: water ice fog frost condensation h is never really entirely "sealed in," however; over time, an item being baked will become drier and drier. This is often an advantage, especially in situations where drying is the desired outcome, for example in drying herbA herb (pronounced "urb" in American English and "hurb" in British English) is a plant grown for culinary or medicinal value. Typically, the green, leafy part of the plant is used. General usage differs between culinary herbs and medicinal herbs. A medicis or in roasting certain types of vegetableVegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. In common usage, vegetables include the leaves (e. lettuce), stemss.
To compensate for moisture loss, some items (usually meats) are bastedBasting involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. Prominently used in grilling, rotisserie, roasting and other meat preparations where the meat is over heat for extended periods of time. on the surface with butterButter is a dairy product made by churning fresh cream. It consists of an emulsion of water and milk proteins in a matrix of fat, with over 80% being fat. It is used as a condiment and for cooking in much the same ways as vegetable oils or lard. It is sol or oilOil is a generic term for fluids that are not miscible with water. The name comes from Latin oleum for olive oil. Oil is frequently used to refer to petroleum an "oil shortage" generally means an inadequate supply of petroleum rather than cooking oil. to slow the loss of moisture through the skin. Some foods are replenished with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of the pan, and letting it steam up into or around the food.
Ingredients often used in baking
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Cooking techniques
