Baking refers to the cooking process in which food is prepared by exposing it to dry heat in an oven or other enclosed space without using direct flame. During baking, heat is evenly distributed throughout the oven, causing the food to cook thoroughly and evenly. This method is commonly used to prepare a wide variety of foods, including bread, cakes, cookies, pies, pastries, and casseroles. Baking is a versatile cooking technique that allows for the creation of both sweet and savory dishes and is a fundamental skill in culinary arts.

What is "baking"?

baking

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to aerate

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Aeration refers to the process of incorporating air into a substance, typically by whisking, beating, or otherwise agitating it. In cooking and baking, aeration is often used to lighten and add volume to ingredients such as batters, doughs, and creams. When air is incorporated into these mixtures, it creates tiny air bubbles that expand during cooking or baking, resulting in a lighter, softer texture in the finished product. Aeration is particularly important in recipes for cakes, soufflés, mousse, and whipped creams, where a light and airy texture is desired. It can be achieved using various tools such as whisks, mixers, or even folding techniques, depending on the desired outcome.

What is "aeration"?

aeration

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The idiom "baker's dozen" has its origins in medieval England when there were strict laws governing the weight and pricing of bread. To avoid the risk of underweight loaves and potential penalties, bakers would often add an extra loaf to a dozen (which originally meant 12) to ensure they met the required weight. This practice became customary, and "baker's dozen" came to mean 13 rather than 12. This expression is used to describe a group of 13 items or things. It is often used when someone wants to emphasize that they are providing a little extra or going beyond the expected quantity, similar to the original practice of bakers adding an extra loaf to a dozen.

What is the origin of the idiom "baker's dozen" and when to use it?

baker's dozen

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Baking powder is a leavening agent used in baking that consists of a mixture of alkaline and acidic components. It is typically a fine powder with a neutral taste. Baking powder is made by combining an alkaline substance, such as baking soda (sodium bicarbonate), with one or more acidic compounds, such as cream of tartar. This combination creates a reaction when exposed to moisture and heat, producing carbon dioxide gas that causes dough or batter to rise. Unlike baking soda, which requires an acidic ingredient to activate its leavening properties, baking powder is a self-contained leavening agent. It is commonly used in recipes where there are no acidic ingredients present or when a more predictable rise is desired.

What is "baking powder"?

baking powder

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Bicarbonate of soda, also known as baking soda, is a versatile white powder commonly used in cooking, cleaning, and personal care. In cooking, it acts as a leavening agent, causing baked goods to rise by producing carbon dioxide gas when mixed with acidic ingredients. This gas creates bubbles in the batter or dough, causing it to rise and become light and fluffy during baking. Its alkaline properties make it effective for removing odors and cleaning surfaces, from scrubbing pots and pans to freshening carpets. Additionally, bicarbonate of soda can be used as a gentle exfoliant in skincare routines, helping to remove dead skin cells and balance pH levels.

What is "bicarbonate of soda"?

bicarbonate of soda

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to bloom

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to caramelize

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Coating consistency refers to the texture or thickness of a coating applied to food or other surfaces. It describes how the coating adheres to the surface and its overall thickness. Achieving the right coating consistency is important in various culinary applications, such as breading, battering, or glazing, as it can affect the appearance, texture, and flavor of the final dish. For example, a batter with a thick consistency may result in a heavier, crunchier coating, while a thin glaze might provide a lighter, more delicate finish. Adjusting the coating consistency allows cooks and chefs to control the texture and appearance of their dishes to achieve the desired outcome.

What is "coating consistency"?

coating consistency

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Confectioners' sugar, also known as powdered sugar or icing sugar, is a finely ground sugar that has been processed into a powdery consistency. It is commonly used in baking and confectionery to sweeten and decorate various desserts, such as cakes, cookies, and pastries. Confectioners' sugar is made by grinding granulated sugar into a fine powder, and sometimes a small amount of cornstarch is added to prevent clumping. This results in a smooth, easily dissolvable sugar that is ideal for making icings, frostings, and glazes, as well as for dusting over baked goods to add a decorative touch.

What is "confectioners' sugar"?

confectioners' sugar

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Cream of tartar, also known as potassium bitartrate, is a powdery white substance that is a byproduct of wine production. It is commonly used in baking as a leavening agent and stabilizer. Cream of tartar is acidic and reacts with baking soda to produce carbon dioxide gas, which helps baked goods rise. It is often used in recipes for cakes, cookies, and meringues to achieve a lighter texture and better volume. In addition to its leavening properties, cream of tartar is also used to stabilize egg whites when making meringue, preventing them from collapsing and improving their volume and stability. Beyond baking, cream of tartar is used in some cleaning and household applications, such as removing stains and cleaning metals.

What is "cream of tartar"?

cream of tartar

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Curdling refers to the separation of liquids, such as milk or sauces, into solid curds and liquid whey. This process occurs when proteins in the liquid clump together, typically due to the introduction of heat, acid, or enzymes. In cooking, curdling can be both intentional and unintentional. Intentional curdling is often used in cheese-making or yogurt production, where specific conditions are created to encourage the proteins to clump together and form curds. However, unintentional curdling can occur when cooking dairy-based sauces or custards at high temperatures or when acidic ingredients are added too quickly. When a sauce or custard curdles unintentionally, it can result in a lumpy or grainy texture, which may affect the overall taste and appearance of the dish.

What is "curdling"?

curdling

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to dust

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to dredge

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to glaze

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to grease

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The hard ball stage is a specific temperature reached during the cooking of sugar syrups, typically between 250°F and 265°F, which is 121°C and 129°C, on a candy thermometer. At this temperature, the sugar syrup forms a thick, sticky mass when dropped into cold water, creating a "hard ball" that holds its shape but can still be molded. The hard ball stage is commonly used in candy-making to create firm candies such as caramels, toffees, and fudges. Recipes that require reaching the hard ball stage often specify it as a crucial step in achieving the desired texture and consistency of the final product.

What is the "hard ball stage"?

hard ball stage

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The soft ball stage is a specific temperature reached during the cooking of sugar syrups, typically between 235°F and 240°F, which is 113°C and 116°C, on a candy thermometer. At this temperature, when a small amount of the sugar syrup is dropped into cold water, it forms a soft, flexible ball that flattens and spreads slightly when pressed between the fingers. The soft ball stage is commonly used in candy-making to create candies such as fudge, pralines, and fondant, as well as in some frostings and caramel sauces. Recipes that require reaching the soft ball stage often specify it as a crucial step in achieving the desired texture and consistency of the final product.

What is the "soft ball stage"?

soft ball stage

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The hard crack stage is a specific temperature reached during the cooking of sugar syrups, typically between 300°F and 310°F, which is 149°C and 154°C, on a candy thermometer. At this temperature, the sugar syrup becomes brittle and hard when cooled, forming thin, glass-like threads that snap easily when bent. The hard crack stage is commonly used in candy-making to create hard candies such as lollipops, brittle, and caramelized sugar decorations. Recipes that require reaching the hard crack stage often specify it as a crucial step in achieving the desired texture and consistency of the final product.

What is the "hard crack stage"?

hard crack stage

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The soft crack stage is a specific temperature reached during the cooking of sugar syrups, typically between 270°F and 290°F, which is 132°C and 143°C, on a candy thermometer. At this temperature, when a small amount of the sugar syrup is dropped into cold water, it forms thin, flexible threads that can be bent slightly before breaking. The soft crack stage is commonly used in candy-making to create candies such as taffy, butterscotch, and pulled sugar decorations. Recipes that require reaching the soft crack stage often specify it as a crucial step in achieving the desired texture and consistency of the final product.

What is the "soft crack stage"?

soft crack stage

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The ribbon stage is a specific stage in baking and pastry-making, particularly in recipes that involve beating eggs with sugar. During the ribbon stage, the mixture becomes thick, pale, and creamy, and when the beaters or whisk are lifted, the batter falls back into the bowl in a thick ribbon that slowly dissolves back into the mixture. This stage indicates that the eggs and sugar have been beaten to the point where they have reached maximum volume and have incorporated a significant amount of air. Achieving the ribbon stage is crucial in recipes such as sponge cakes, genoise, and some types of mousses, as it helps provide structure, lightness, and stability to the final baked goods or desserts.

What is the "ribbon stage"?

ribbon stage

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A soft peak refers to a stage in whipping egg whites or cream when the mixture holds its shape but the peaks curl over when the beaters are lifted. At this stage, the whipped mixture is still soft and glossy, with a texture similar to that of shaving cream. Soft peaks indicate that the mixture has been whipped to the point where air has been incorporated, creating volume and lightness, but it is not yet stiff enough to hold its shape completely. Soft peaks are commonly used in recipes for meringues, soufflés, mousses, and whipped cream toppings.

What is a "soft peak"?

soft peak

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A stiff peak refers to a stage in whipping egg whites or cream when the mixture holds its shape firmly and stands upright when the beaters are lifted. At this stage, the whipped mixture is thick, glossy, and smooth, with peaks that stand straight up without curling over. Stiff peaks indicate that the mixture has been whipped to its maximum volume, and the proteins have formed a stable network that traps air bubbles within the mixture. Stiff peaks are commonly used in recipes for meringues, pavlovas, soufflés, and stabilized whipped cream, where a firm and stable texture is desired.

What is a "stiff peak"?

stiff peak

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to knead

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to prove

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to rub in

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to scald

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A slurry is a mixture consisting of a liquid, such as water or broth, combined with solid particles, such as flour, cornstarch, or other thickening agents, that are suspended within it. Slurries are commonly used in cooking and food preparation to thicken sauces, gravies, soups, and stews, as well as in industrial processes such as mining and wastewater treatment. The solid particles in the slurry help to absorb and distribute the liquid, resulting in a smooth and evenly thickened consistency. Slurries are typically formed by gradually adding the solid ingredients to the liquid while stirring continuously to prevent lumps from forming.

What is a "slurry"?

slurry

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to steep

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to whisk

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to crust

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crusty

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Dough is a soft, flexible mixture made by combining flour with water or other liquids, along with other ingredients like yeast, salt, and sugar. It serves as the base for various baked goods, including bread, pizza, and pastries. Dough can be kneaded, rolled, shaped, and baked to create a wide range of delicious treats. It's an essential component in baking, providing structure and texture to finished products while also allowing for creativity in shaping and flavoring.

What is "dough"?

dough

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to leaven

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Poppy seed is a type of small, kidney-shaped seed obtained from the opium poppy plant. They have a distinct nutty flavor and are often used as a garnish or ingredient in various culinary dishes, such as bread, pastries, and salads. Poppy seeds are also known for their oil content and are valued for their medicinal properties. However, it's important to note that consuming large quantities of poppy seeds can result in the presence of trace amounts of opiates in the body, so moderation is advised.

What is "poppy seed"?

poppy seed

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to rise

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Unleavened bread is a type of bread that is made without the use of a leavening agent, such as yeast, baking powder, or sourdough starter, which causes the bread to rise and become light and fluffy. Instead, unleavened bread is made with a simple mixture of flour and water, sometimes with salt or other ingredients added for flavor. The dough is rolled out and then baked at a high temperature, resulting in a dense and flat texture. Unleavened bread is commonly found in many cultures around the world and is often associated with religious or cultural traditions, such as matzo in Jewish cuisine or chapati in Indian cuisine. It can be used as a base for sandwiches or as an accompaniment to soups and stews, and is often served as a symbol of humility and simplicity. Unleavened bread can be found in many grocery stores and specialty shops, or can be made at home using a variety of recipes and techniques. It is a simple and versatile bread that is a great addition to any meal.

What is "unleavened"?

unleavened

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Yeast is a type of fungus commonly used in food preparation, especially in baking. It serves as a leavening agent, aiding in the fermentation process by converting sugar into carbon dioxide, which causes the dough to rise. Yeast adds a distinct flavor and aroma to bread, pastries, and other baked goods. It plays a crucial role in creating light, airy textures and contributing to the overall taste and structure of the final product.

What is "yeast"?

yeast

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A bread board is a flat, sturdy surface used for preparing and cutting bread. It is typically made of wood, plastic, or bamboo and comes in various shapes and sizes. Bread boards provide a stable and hygienic surface for slicing bread or kneading dough. They often feature a groove around the perimeter to catch any crumbs, preventing mess on the countertop. Some bread boards also have non-slip feet or grips to keep them in place during use. Additionally, bread boards can be used as serving platters for bread, cheese, or charcuterie, adding a rustic touch to meal presentations.

What is a "bread board"?

bread board

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breadbasket

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bread maker

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A breadbox is a container specifically designed for storing bread and other baked goods to keep them fresh for longer periods. Traditionally made of wood, metal, or plastic, breadboxes come in various shapes and sizes, but they typically feature a hinged lid that opens and closes easily. The enclosed space helps to regulate humidity, preventing bread from drying out too quickly and keeping it from becoming stale. Some modern breadboxes also have ventilation holes or slits to allow air circulation while still maintaining the optimal moisture level for storing bread.

What is a "breadbox"?

breadbox

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glazed

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Here you will learn some English words related to bread baking such as "knead", "yeast", and "glazed".

Cuisson du Pain

Mots anglais liés à la "Fabrication du pain"

Bread Baking

English Words Related to "Bread Baking"