Preparazione di Cibo e Bevande - Cottura del pane
Qui imparerai alcune parole inglesi legate alla cottura del pane come "knead", "yeast" e "glazed".
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to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
esporre qualcosa all'aria fresca
the process of incorporating air into ingredients to create a light and fluffy texture in baked goods or desserts
aerazione
a group consisting of thirteen things or people
la dozzina del panettiere
a white powder that is used in baking products in order to make them rise and light
lievito in polvere
a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes
bicarbonato di sodio
to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
fiorire
to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma
the thickness or texture of a coating, typically used to describe the desired thickness or texture of a coating on food items
consistenza del rivestimento
a finely ground sugar that is commonly used in baking and confectionery
zucchero dei confettieri
a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent
cremor tartaro
the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat
cagliatura
to lightly coat something with a fine substance, often for seasoning or flavoring
spolverare
to coat or cover food, typically with flour or breadcrumbs, before cooking
coprire qualcosa prima di cuocerlo
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
ingrassare
a specific temperature reached during candy making where sugar syrup forms a hard, flexible ball when dropped into cold water
palcoscenico di palla dura
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
palco con palla morbida
a specific temperature reached during candy making where sugar syrup hardens to a brittle texture when cooled
fase di crack duro
a specific temperature reached during candy making where sugar syrup forms a pliable and slightly sticky texture when cooled
fase di crack morbido
a thick and pale mixture that holds its shape when drizzled from a whisk or beaters, resembling a ribbon
palco del nastro
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
picco morbido
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
picco rigido
to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking
dimostrare
to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender
far penetrare frizionando
to heat a liquid, especially milk or water until it boils or gets close to that degree
bollire qualcosa
a mixture consisting of a liquid and solid particles suspended within it
liquami
to beat or mix rapidly, typically with a utensil such as a whisk
mescolare qualcosa
to form a hard outer layer or covering on the surface of something, often as a result of baking, drying, or cooling
incrostarsi
a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry
pasta
to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process
lievitare
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
seme di papavero
(of dough) to increase in volume, become lighter, and develop a fluffy texture
salire
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
azzimo
a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell
lievito
a flat surface, usually made of wood, specifically designed for slicing bread
tagliere per il pane
a person who makes bread, either professionally or as a hobby
macchina per il pane
a container, often made of wood, metal, or plastic, used for storing bread
portapane