Baking and Confections
 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 caramelization of
sugars and is the result of the Maillard reaction. Moisture 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 herbs or in roasting certain types of
vegetables.
To compensate for moisture loss, some items (usually meats) are basted on the
surface with butter or 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. |
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