Preparación de Alimentos y Bebidas - hornear pan

the act of making food without using direct flame

repostería, hornear

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

airear, oxigenar

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

aireación, incorporación de aire

a group consisting of thirteen things or people

docena del panadero, un grupo de trece

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

levadura en polvo, polvo de hornear

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

bicarbonato de sodio, bicarbonato sódico

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

hidratar, expandir

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

caramelizar, caramelizarse

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

consistencia de recubrimiento, grosor de recubrimiento

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

azúcar glas, azúcar impalpable

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

crema de tartar, tártaro

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

cuajado, coagulación

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

espolvorear, dustear

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

empanizar, rebozar

to cover something with a sweet and often shiny coating

cubrir, glasear

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

engrasar, untar

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

ribbon, etapa de cinta

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

pico blando, pico suave

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

pico firme, pico rígido

to form and press dough or wet clay with the hands

amasar, trabajar, sobar

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

fermentar, dejar reposar

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

mezclar, frotar

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

escalar, hirviendo

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

mezcla, pasta

to soak or immerse something in a liquid to extract flavors

infundir, remojar

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

batir, mezclar

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

formar una corteza, cubrir con una costra

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

crujiente

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

masa

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

leudar

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

semilla de amapola, semilla de adormidera

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

elevar, leudar

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

sin levadura, no leudado

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

levadura

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

tabla de pan, tablero para cortar pan

a container or vessel used for holding or serving bread

cesta de pan, canasta de pan

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

panadero, fabricante de pan

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

panera, caja de pan

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

glaseado, cubierto