Przygotowanie Jedzenia i Napojów - Pieczenie Chleba

the act of making food without using direct flame

pieczenie, piekarnia

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

napowietrzać, aerować

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

napowietrzenie, wprowadzenie powietrza

a group consisting of thirteen things or people

piekarska tuzina, grupa trzynastu

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

proszek do pieczenia, proszek do wypieków

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

wodorowęglan sodu, soda oczyszczona

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

napęcznieć, nawilżyć

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

skarmelizować, caramelizować

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

konsystencja powłoki, grubość powłoki

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

cukier puder, cukier drobny

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

krem tartar, tartar

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

zsiadanie, koagulacja

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

posypać, pokryć

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

panierować, naciągać

to cover something with a sweet and often shiny coating

polukrować, pokryć

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

smarować, naoliwić

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

wstążka, etap wstążkowy

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

miękka czubek, delikatny szczyt

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

sztywny szczyt, sztywny wierzchołek

to form and press dough or wet clay with the hands

zagniatać, wyrabiać

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

wyrastać, fermentować

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

wcierać, mieszać

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

gotować, podgrzewać

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

zawiesina, slurry

to soak or immerse something in a liquid to extract flavors

parzyć, moczyć

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

ubić, mieszać

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

tworzyć skórkę, pokrywać skórką

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

chrupiący, skórzasty

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

ciasto, ciasto chlebowe

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

zakwaszać, fermentować

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

nasiona maku, nasienie maku

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

rosnąć, wschodzić

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

niekwaszony, bez zakwasu

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

drożdże, drożdże piekarskie

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

deska do chleba, tacka do krojenia chleba

a container or vessel used for holding or serving bread

kosz na chleb, naczynie na chleb

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

piekarz, wytwórca chleba

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

pudełko na chleb, chlebak

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

pokalony, glazurowany