Préparation des Aliments et des Boissons - Cuisson du Pain

the act of making food without using direct flame

cuire

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

aérer

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

aération

a group consisting of thirteen things or people

douzaine de boulanger

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

levure chimique

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

bicarbonate de soude

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

faire gonfler

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

caraméliser

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

consistance de revêtement

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

sucre glace

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

crème de tartre

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

caillage

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

épousseter

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

paner

to cover something with a sweet and often shiny coating

glacer

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

graisser

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

ruban

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

pic souple

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

pointe ferme

to form and press dough or wet clay with the hands

pétrir

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

faire lever

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

incorporer

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

écouter

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

bouillie

to soak or immerse something in a liquid to extract flavors

infuser

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

fouetter

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

former une croûte

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

croustillant

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

pâte

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

ajouter du levain à

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

graine de pavot

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

lever

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

non levé

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

levure

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

planche à pain

a container or vessel used for holding or serving bread

panier à pain

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

boulanger

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

boîte à pain

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

glacé