Ételek és Italok Elkészítése - Kenyérsütés

the act of making food without using direct flame

sütés

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

kitenni valamit a friss levegőnek

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

szellőztetés

a group consisting of thirteen things or people

pék tucat

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

sütőpor

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

szódabikarbonát

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

virágzik

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

karamellizálni

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

bevonat konzisztenciája

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

porcukor

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

tartár mártás

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

túró

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

leporol

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

letakar valamit főzés előtt

to cover something with a sweet and often shiny coating

fényesít

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

zsíroz

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

kemény labda szakasz

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

puha labda színpad

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

kemény repedés szakasz

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

lágy repedés szakasza

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

szalagos színpad

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

lágy csúcs

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

merev csúcs

to form and press dough or wet clay with the hands

dagasztás

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

bizonyít

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

bedörzsöl

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

forralni valamit

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

hígtrágya

to soak or immerse something in a liquid to extract flavors

beáztat

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

suhint

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

kérgesedik

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

ropogós

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

guba

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

megkeleszt

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

mák

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

emelkedik

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

kovásztalan

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

élesztő

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

kenyér tábla

a container or vessel used for holding or serving bread

kenyér kosár

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

kenyérkészítő

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

kenyérdoboz

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

mázas