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Whisking is a mixing method using a whisk to rapidly incorporate air into ingredients, often used to emulsify or aerate mixtures such as whipping cream or eggs.

Proofing, also known as proving, is the final rise of shaped bread dough before baking. It allows the fermentation process to complete, making the dough rise and become airy.

Scaling is the process of carefully measuring ingredients by weight before mixing, which ensures accuracy and consistency in the proportions and results in the final baked product.

Emulsifying is the process of combining two ingredients together that normally do not mix, like oil and water. By adding an emulsifier like egg yolks, a smooth and blended mixture can be achieved.

Laminating is the technique of creating layers of dough and fat by folding and rolling out the dough multiple times. It's the process used to make flaky pastries such as croissants and puff pastry.

Mise en place is a French term that means 'everything in its place'. In baking, it refers to the preparation and organization of ingredients, tools, and equipment before starting a recipe.

Sifting is the process of passing dry ingredients like flour, cocoa, or powdered sugar through a sieve to remove lumps, aerate the mixture, and ensure an even distribution in the batter.

Gluten is a protein found in wheat and other grains that gives dough its elasticity and strength. It is developed through kneading and can be controlled by the type of flour and the amount of mixing.

Choux pastry is a light dough made without a raising agent. It's cooked first on the stove and then baked. It puffs up in the oven due to the high moisture content, which creates steam during baking.

Zesting involves scraping the outer peel of citrus fruits like lemons or oranges to infuse baked goods with a strong, zesty flavor. The colored part of the peel is used, avoiding the bitter white pith.

Dough hydration is a term used to describe the ratio of water to flour in a dough. It's expressed as a percentage of the flour's weight and affects the dough's texture and handling.

Creaming is the process of beating sugar with a solid fat like butter until light and fluffy. This incorporates air into the mixture, resulting in a lighter, more tender baked good.

Blind baking is the process of baking a pie crust or pastry without the filling. It is often done to prevent a soggy bottom and to ensure the crust is fully cooked.

The autolyse method involves mixing flour and water to create a dough and then letting it rest before adding yeast and salt. This allows gluten to develop with minimal mixing, resulting in a more extensible dough.

Folding is a gentle mixing method used to combine light, airy ingredients like whipped cream or beaten egg whites with a heavier mixture, without deflating the air that's been incorporated.

Kneading is the process of working dough to develop gluten, which gives bread its structure and chewiness. Proper kneading results in a smooth, elastic dough.

Tempering is a technique used to gradually increase the temperature of a sensitive ingredient, such as eggs, by adding a small amount of hot liquid before combining it with the rest of the hot mixture to prevent curdling.

The Maillard Reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods like bread crusts their distinctive flavor.

Aeration is the process of incorporating air into a mixture. In baking, this can be done through methods like whipping or sifting, leading to a lighter and fluffier texture in the finished product.