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Zubereitung von Speisen und Getränken - Brotbacken

Hier lernen Sie einige englische Wörter im Zusammenhang mit dem Brotbacken, wie zum Beispiel „knead“, „yeast“ und „glazed“.

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Words Related to Food and Drink Preparation
baking

the act of making food without using direct flame

Backen

Backen

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to aerate

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

belüften

belüften

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aeration

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

Belüftung

Belüftung

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baker's dozen

a group consisting of thirteen things or people

Bäcker-Dutzend

Bäcker-Dutzend

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baking powder

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

Backpulver

Backpulver

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bicarbonate of soda

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

Natriumhydrogencarbonat

Natriumhydrogencarbonat

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to bloom

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

quellen lassen

quellen lassen

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to caramelize

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

kandieren

kandieren

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coating consistency

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

Beschichtungskonsistenz

Beschichtungskonsistenz

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confectioners' sugar

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

Puderzucker

Puderzucker

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cream of tartar

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

Weinstein

Weinstein

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curdling

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

Gerinnung

Gerinnung

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to dust

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

bestäuben

bestäuben

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to dredge

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

panieren

panieren

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to glaze

to cover something with a sweet and often shiny coating

glasieren

glasieren

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to grease

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

fetten

fetten

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hard ball stage

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

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soft ball stage

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

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hard crack stage

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

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soft crack stage

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

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ribbon stage

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

Band

Band

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soft peak

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

sanfter Gipfel

sanfter Gipfel

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stiff peak

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

fester Spitzen

fester Spitzen

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to knead

to form and press dough or wet clay with the hands

kneten

kneten

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to prove

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

gehen lassen

gehen lassen

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to rub in

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

einreiben

einreiben

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to scald

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

erhitzen

erhitzen

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slurry

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

Schlamm

Schlamm

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to steep

to soak or immerse something in a liquid to extract flavors

ziehen lassen

ziehen lassen

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to whisk

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

schlagen

schlagen

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to crust

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

eine Kruste bilden

eine Kruste bilden

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crusty

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

knusprig

knusprig

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dough

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

Teig

Teig

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to leaven

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

gehen lassen

gehen lassen

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poppy seed

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

Mohnsamen

Mohnsamen

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to rise

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

gehen lassen

gehen lassen

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unleavened

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

ungesäuert

ungesäuert

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yeast

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

Hefe

Hefe

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bread board

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

Brotbrett

Brotbrett

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breadbasket

a container or vessel used for holding or serving bread

Brotkorb

Brotkorb

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bread maker

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

Bäcker

Bäcker

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breadbox

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

Brotbox

Brotbox

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glazed

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

glasiert

glasiert

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