Подготовка Еды и Напитков - Выпечка хлеба

the act of making food without using direct flame

выпекание

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

аэрировать, вентилировать

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

аэрация, введения воздуха

a group consisting of thirteen things or people

чёртова дюжина

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

пекарный порошок

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

бикарбонат натрия, сода

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

набухать, размягчать

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

карамелизовать, карамельный процесс

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

консистенция покрытия, толщина покрытия

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

пудра сахарная, сахарная пудра

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

крем тартар, виннокислый крем

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

свертывание, коагуляция

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

посыпать, порошить

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

обвалять, панировать

to cover something with a sweet and often shiny coating

глазировать, покрывать глазурью

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

смазать, нанести жир

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

лента, ленточный этап

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

мягкие пики, пик мягкости

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

жесткий пик, пик крепкой взбитости

to form and press dough or wet clay with the hands

месить

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

поднимать, бродить

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

вмешивать, натирать

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

погреть, кипятить

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

пульпа, суспензия

to soak or immerse something in a liquid to extract flavors

настаивать, замачивать

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

взбивать, смешивать

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

образовывать корку, покрывать коркой

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

хрустящий

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

тесто

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

ставить на дрожжах

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

маковые семена, семена мака

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

подниматься, вставать

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

незасеянный, без закваски

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

дрожжи

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

доска для хлеба, доска для нарезки хлеба

a container or vessel used for holding or serving bread

корзина для хлеба, поднос для хлеба

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

пекарь, хлебопёк

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

хлебница, коробка для хлеба

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

глазированный, покрытый