Bereiding van Eten en Drinken - Brood bakken

the act of making food without using direct flame

bakken, bakkerswerk

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

beluchten, aereren

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

beluchting, luchtinbreng

a group consisting of thirteen things or people

bakkersdozijn, groep van dertien

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

bakpoeder, rijsmiddel

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

natriumbicarbonaat, baksoda

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

opzwellen, hydrateren

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

karameliseren, verhitten van suiker

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

coatingconsistentie, dikte van de coating

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

poedersuiker, fijne suiker

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

tartracecreme, tartar

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

stremming, coagulatie

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

bestrooien, poederen

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

paneer, inhuisen

to cover something with a sweet and often shiny coating

glazuren, bedekken

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

invetten, besmeren

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

lint, lintstadium

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

zachte piek, lichtgebogen piek

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

stevige top, harde piek

to form and press dough or wet clay with the hands

kneden, verwerken

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

rijzen, laten rijzen

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

wrijven, mixen

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

verhitten, aan de kook brengen

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

slib, mengsel

to soak or immerse something in a liquid to extract flavors

inweken, infuseren

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

kloppen, mixen

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

een korst vormen, bedekken met een korst

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

knapperig, hard

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

deeg, brooddeeg

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

rijzen, fermenteren

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

papaverzaad, zaad van de klaproos

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

rijzen, stijgen

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

ongerezen, zonder rijsmiddel

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

gist, bakgist

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

broodplank, snijplank voor brood

a container or vessel used for holding or serving bread

broodmand, broodkorf

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

broodbakker, broodmaker

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

brooddoos, broodbox

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

geglazuurd, afgewerkt