Paghahanda ng Pagkain at Inumin - Pagluluto ng Tinapay

the act of making food without using direct flame

pagluluto sa hurno

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

paglalantad ng isang bagay sa sariwang hangin

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

pagpapapasok ng sariwang hangin

a group consisting of thirteen things or people

dosena ng panadero

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

pampaalsa

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

bikarbonate ng soda

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

bumulaklak

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

gawing karamelo

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

pagkakapare-pareho ng patong

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

asukal ng mga confectioner

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

cream ng Tartaro

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

pagkukulot

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

magpaspas

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

tinatakpan ang isang bagay bago ito lutuin

to cover something with a sweet and often shiny coating

magpakintab

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

grasahan

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

matigas na yugto ng bola

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

yugto ng malambot na bola

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

hard crack stage

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

yugto ng malambot na crack

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

yugto ng laso

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

malambot na tuktok

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

stiff peak

to form and press dough or wet clay with the hands

pagmamasa

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

magpatunay

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

kuskusin

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

kumukulo ng isang bagay

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

slurry

to soak or immerse something in a liquid to extract flavors

magbabad

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

magpalis

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

magbalat

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

malutong

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

lebadura

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

buto ng poppy

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

magbanlaw

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

walang lebadura

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

pampaalsa

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

bread board

a container or vessel used for holding or serving bread

basket ng tinapay

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

taga gawa ng tinapay

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

kahon ng tinapay

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

makintab