Bereiding van Eten en Drinken - Brood bakken

the act of making food without using direct flame

bakken

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

iets aan de frisse lucht blootstellen

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

het waaien

a group consisting of thirteen things or people

bakkers dozijn

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

bakpoeder

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

natriumbicarbonaat

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

bloeien

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

karamelliseren

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

consistentie van de coating

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

banketbakkerssuiker

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

crème van wijnsteen

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

stremmen

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

afstoffen

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

iets afdekken voordat u het kookt

to cover something with a sweet and often shiny coating

glazuren

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

invetten

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

harde bal podium

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

zachte balstadium

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

harde crack-fase

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

fase van zachte scheur

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

lint podium

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

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

stijve piek

to form and press dough or wet clay with the hands

kneden

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

bewijzen

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

inwrijven

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

iets koken

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

drijfmest

to soak or immerse something in a liquid to extract flavors

weken

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

kloppen

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

korst vormen

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

knapperig

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

deeg

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

doordringen

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

maanzaad

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

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

ongezuurd

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

gist

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

broodplank

a container or vessel used for holding or serving bread

graanschuur

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

Bakker

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

broodtrommel

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

geglazuurd