Pregătirea Mâncărurilor și Băuturilor - Coacerea pâinii

the act of making food without using direct flame

coacerea

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

expunând ceva la aer proaspăt

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

aerare

a group consisting of thirteen things or people

duzina brutarului

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

praf 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

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

înflori

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

consistența acoperirii

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

zahăr pudră

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

crema de tartar

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

coagulare

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

prăfui

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

acoperind ceva înainte de a-l găti

to cover something with a sweet and often shiny coating

emaila

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

unge

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

stadiul mingii dure

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

stadiul mingii moale

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

stadiu de fisurare tare

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

stadiul de crack moale

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

etapă de 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

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 rigid

to form and press dough or wet clay with the hands

frământare

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

dovedi

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

insista asupra

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

fierbe ceva

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

nămol

to soak or immerse something in a liquid to extract flavors

muia

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

şterge praful

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

se acoperi cu o coajă

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

crocant

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

aluat

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

pune la dospit

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

seminţe de mac

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

ridica

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

azime

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

drojdie

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

tabla de paine

a container or vessel used for holding or serving bread

coș de pâine

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

brutar

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

cutie de pâine

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

glazurata