Preparación de Alimentos y Bebidas - hornear pan
Aquí aprenderá algunas palabras en inglés relacionadas con la cocción de pan, como "knead", "yeast" y "glaseado".
Revisión
Tarjetas de memoria
Ortografía
Cuestionario
to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
exponer algo al aire libre
the process of incorporating air into ingredients to create a light and fluffy texture in baked goods or desserts
aireación
a group consisting of thirteen things or people
docena del fraile
a white powder that is used in baking products in order to make them rise and light
levadura en polvo
a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes
bicarbonato de sosa
to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
florecer
to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma
caramelizar
the thickness or texture of a coating, typically used to describe the desired thickness or texture of a coating on food items
consistencia del recubrimiento
a finely ground sugar that is commonly used in baking and confectionery
azúcar en polvo
a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent
cremor tártaro
the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat
cuajar
to lightly coat something with a fine substance, often for seasoning or flavoring
desempolvar
to coat or cover food, typically with flour or breadcrumbs, before cooking
cubrir algo antes de cocinarlo
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
engrasar
a specific temperature reached during candy making where sugar syrup forms a hard, flexible ball when dropped into cold water
etapa de pelota dura
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
etapa de pelota suave
a specific temperature reached during candy making where sugar syrup hardens to a brittle texture when cooled
etapa de crack duro
a specific temperature reached during candy making where sugar syrup forms a pliable and slightly sticky texture when cooled
etapa de grieta suave
a thick and pale mixture that holds its shape when drizzled from a whisk or beaters, resembling a ribbon
escenario 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 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 rígido
to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking
demostrar
to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender
frotar
to heat a liquid, especially milk or water until it boils or gets close to that degree
hirviendo algo
a mixture consisting of a liquid and solid particles suspended within it
estiércol líquido
to soak or immerse something in a liquid to extract flavors
empapar
to beat or mix rapidly, typically with a utensil such as a whisk
batir huevos
to form a hard outer layer or covering on the surface of something, often as a result of baking, drying, or cooling
corteza
(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
(of dough) to increase in volume, become lighter, and develop a fluffy texture
subir
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
ázimo
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
tablero de circuitos
a container or vessel used for holding or serving bread
granero
a person who makes bread, either professionally or as a hobby
máquina para hacer pan
a container, often made of wood, metal, or plastic, used for storing bread
caja de pan
(of foods) coated with a smooth, shiny, or glossy layer, often made from ingredients such as sugar, honey, or syrup
vidriado