Food tip on Bread Making Definitions Dispersing  :  to evenly distribute, scatter, break up the yeast through the liquid used. Similar to dissolve, but this term is often used in recipes that use fresh yeast, that is a living organism which cannot be dissolved. The liquid for this should be at 37 - 38°C        Kneading  :  to stretch and work a dough to develop the gluten strands, thus producing an elastic dough        Proving  :  to ferment a dough under controlled temperatures so that it doubles in size, through a fermentation process. The recommended temperature range for this is between 22 – 30°C        Fermentation  :  the action of yeast + liquid + sugar + warmth that produces carbon dioxide gas (CO2). This is the process that causes the bread to rise and also what causes the bubbles in champagne, fizzy soft drinks, beer etc        Knocking back  :  to punch a proved dough, this distributes the CO2 and yeast through the dough        Scaling  :  to cut a large amount of dough into its required measured amounts for making loaves etc  Chef Jos Wellman Tutor, author and restaurateur New Zealand   Read also: Learning the Many Cooking Terminologies for Success  Food Tips On Vinegar  Penny Pinching Cooking TipsTips on Cake Making Cooking Tips - 5 Ways to Create Magic  A Primer on Waterless Cooking 14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes Steak Info  Steak Cooking Tips For a Great Steak