Pregătirea Mâncărurilor și Băuturilor - Coacerea pâinii
Aici veți învăța câteva cuvinte englezești legate de coacerea pâinii, cum ar fi „knead”, „yeast” și „glazed”.
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Chestionar
to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality

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

aerare, introducerea aerului
a group consisting of thirteen things or people

douăsprezece plus unu, unsprezece plus două
a white powder that is used in baking products in order to make them rise and light

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

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

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

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

vâscozitate a acoperirii, consistența stratului
a finely ground sugar that is commonly used in baking and confectionery

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

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

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

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

a pudra, a înfășura
to cover something with a sweet and often shiny coating

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

a unge, a uns
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

stadiul panglică, panta panglică
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

vârf moale, vârf pufoasă
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

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

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

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

a încălzi, a fierbe
a mixture consisting of a liquid and solid particles suspended within it

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

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

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

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

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

a dospi, a crește
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

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

drojdie, fung de fermentare
a flat surface, usually made of wood, specifically designed for slicing bread

tăviță pentru pâine, cort pentru feliat pâine
a container or vessel used for holding or serving bread

cos de pâine, vase pentru pâine
a person who makes bread, either professionally or as a hobby

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

cutie de pâine, coș de pâine
