Terms

If you're a young baker or an old beginner baker, then you can use these terms to facilitate your baking/cooking.

yield
The number of servings in a recipe. So for example, if you see the word yield in a smoothie recipe with a number following it, that number tells you how much smoothies you can serve. This is never always right, of course.

toothpick trick
This trick is used to test if a baked good is ready yet. If you're not sure whether your cake is done or not, get a toothpick or fork and stick it in the middle of your cake. If the toothpick or fork comes out clean, your cake is ready.

softened butter
This is important. If you don't soften your butter, the batter will be annoyingly difficult to mix and work with. When you want to use a recipe that requires softened butter, take the correct amount of butter out of the fridge and set it somewhere in your kitchen so it can gain room temperature. This does not mean to melt the butter; just soften it.

defrost (or thaw)
To soften a frozen food, submerge it in a bowl of cold water. After a few minutes or possibly more, it will soften.

More to come as we bake/cook (and eat) on!

-N