Paghahanda ng Pagkain at Inumin - Pagluluto ng Tinapay

the act of making food without using direct flame

pagbe-bake, paghurno

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

aerate, pag-araw

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

aerasyon, pagsasama ng hangin

a group consisting of thirteen things or people

dozen ng panadero, grupo ng labintatlo

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

pulbos na panghurno, pampalaki ng masa

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

bicarbonate ng soda, soda

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

magbloom, mag-hydrate

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

karamelo, sugarcaramelize

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

konsistensya ng patong, thickness ng patong

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

asukal na pulbos, asukal na panghimagas

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

cream of tartar, tartar

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

pamumuo, coagulation

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

budburan, sprinkle

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

i-empanada, i-breadcrumb

to cover something with a sweet and often shiny coating

bigyan ng glaze, takpan ng glaze

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

lagyan ng mantika, salsalin ng grasa

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, yugto ng ribbon

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, malambot na taas

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

matigas na tuktok, matitigas na taluktok

to form and press dough or wet clay with the hands

masahin, mamaluktot

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

patuloy na tumubo, iwanang magpahinga

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

ipahid, haluin

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

pakuluin, initin

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

mix, putik

to soak or immerse something in a liquid to extract flavors

ipinat, ibabad

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

batihin, haluin

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

bumuo ng matigas na labas, takpan ng matigas na bahagi

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

malutong, may balat

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

masa, pasta

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

pabalik, fermento

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

buto ng poppy, sangkap na poppy

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

tumaas, umangat

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

hindi pinalanggan, hindi lumalago

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

yeast, pampa

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

lata ng tinapay, tabla ng pamutol ng tinapay

a container or vessel used for holding or serving bread

kahon ng tinapay, basket na tinapay

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

panadero, gumagawa ng tinapay

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

kahon ng tinapay, breadbox

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

pinahiran, natakpan