Příprava Jídla a Nápojů - Pečení chleba
Zde se naučíte některá anglická slova související s pečením chleba, jako je „knead“, „yeast“ a „glazed“.
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the act of making food without using direct flame

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

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

aerace, vzdušnění
a group consisting of thirteen things or people

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

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

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

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

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

konzistence pokrytí, tloušťka povlaku
a finely ground sugar that is commonly used in baking and confectionery

moučkový cukr, cukr na cukroví
a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent

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

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

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

obalit, moučit
to cover something with a sweet and often shiny coating

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

mazat, potírat
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

růžková fáze, růžkový stupeň
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

měkký vrchol, měkké špičky
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

tužší špička, studená špička
to form and press dough or wet clay with the hands

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

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

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

přivést k varu, přehřát
a mixture consisting of a liquid and solid particles suspended within it

suspenze, kaše
to soak or immerse something in a liquid to extract flavors

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

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

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

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

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

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

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

kvést, vzplanout
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

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

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

prkénko na chleba, deska na chléb
a container or vessel used for holding or serving bread

chlebník, košík na chléb
a person who makes bread, either professionally or as a hobby

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

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

glazovaný, lesklý
