Glossary (talk like a chef): Grease
Grease
The term "grease" in pastry-making refers to the action of coating a container, mold or baking sheet with a thin layer of fat, usually with a grease spray or spray bottle, before baking.Example: "Grease the mould, then pour in the batter."
Meaning: Coat the baking tin with a thin layer of fat (usually oil) before pouring in the batter.
Remarks: Greasing is not the same as buttering.
Last modified on: September 16th 2025
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