تحضير الطعام والشراب - خبز الخبز

the act of making food without using direct flame

خبز, تحضير في الفرن

to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality

تهوية, تنشيط

the process of incorporating air into ingredients to create a light and fluffy texture in baked goods or desserts

تهوية, إضافة الهواء

a group consisting of thirteen things or people

دزينة الخباز, مجموعة من ثلاثة عشر

a white powder that is used in baking products in order to make them rise and light

مسحوق الخبز, بيكنج بودر

a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes

بيكربونات الصوديوم, صودا الخبز

to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand

ينقع, يرطب

to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma

كراميل, تحليّة السكر

the thickness or texture of a coating, typically used to describe the desired thickness or texture of a coating on food items

تناسق الطلاء, سمك الطلاء

a finely ground sugar that is commonly used in baking and confectionery

سكر البودرة, سكر مطحون

a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent

كريم التارتار, artar كريمة

the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat

تجبن, تخثر

to lightly coat something with a fine substance, often for seasoning or flavoring

يُرَشّ, يُبَخِّر

to coat or cover food, typically with flour or breadcrumbs, before cooking

تغليف, تغطية

to cover something with a sweet and often shiny coating

تغطية, تزيين

to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication

دهن, زيت

a specific temperature reached during candy making where sugar syrup forms a hard, flexible ball when dropped into cold water

a specific temperature reached during candy making where sugar syrup forms a soft, pliable ball when dropped into cold water and squeezed between the fingers

a specific temperature reached during candy making where sugar syrup hardens to a brittle texture when cooled

a specific temperature reached during candy making where sugar syrup forms a pliable and slightly sticky texture when cooled

a thick and pale mixture that holds its shape when drizzled from a whisk or beaters, resembling a ribbon

شريط, مرحلة الشريط

a stage in whisking or beating egg whites or cream where the mixture holds its shape but the peaks curl over gently when the whisk or beaters are lifted

قمم ناعمة, قمة لينة

a stage in whisking or beating egg whites or cream where the mixture holds its shape and the peaks stand straight up when the whisk or beaters are lifted

قمم صلبة, ذروة قاسية

to form and press dough or wet clay with the hands

عجن, دقّ

to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking

يخمر, يرتفع

to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender

فرك, خلط

to heat a liquid, especially milk or water until it boils or gets close to that degree

غلي, حمي

a mixture consisting of a liquid and solid particles suspended within it

مخلوط, طلاء

to soak or immerse something in a liquid to extract flavors

نقع, غمر

to beat or mix rapidly, typically with a utensil such as a whisk

خفق, مزج

to form a hard outer layer or covering on the surface of something, often as a result of baking, drying, or cooling

يشكل قشرة, يغطي بقشرة

(of food) having a hard or crisp covering or outer layer

مقرمش, ذو قشرة

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

عجين, عجين خبز

to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process

يخمّر, يُعَجِّنُ

a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor

بذور الخشخاش, بذور فصة

(of dough) to increase in volume, become lighter, and develop a fluffy texture

يرتفع, يختمر

bread or dough that has not been allowed to rise through the use of a leavening agent like yeast, resulting in a dense and flat texture

غير مخمر, عجين غير متخمر

a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

خميرة, خميرة الخبز

a flat surface, usually made of wood, specifically designed for slicing bread

لوح الخبز, لوح تقطيع الخبز

a container or vessel used for holding or serving bread

سلة خبز, حاوية خبز

a person who makes bread, either professionally or as a hobby

خباز, صانع خبز

a container, often made of wood, metal, or plastic, used for storing bread

صندوق الخبز, خبز صندوق

(of foods) coated with a smooth, shiny, or glossy layer, often made from ingredients such as sugar, honey, or syrup

مُغَلَّف, مُزَيَّن