Yiyecek ve İçecek Hazırlama - Ekmek Pişirme

the act of making food without using direct flame

pişirme

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

havalandırmak

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

hava alma, hava karıştırma

a group consisting of thirteen things or people

on üç

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

kabartma tozu

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

sodyum bikarbonat

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

mayalama işlemi yapmak

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

karamelize etmek

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

kıvam

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

pudra şekeri

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

krem tartar

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

pıhtılaşma

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

serpmek (un, tuz vb)

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

üzerine serpmek

to cover something with a sweet and often shiny coating

şekerle kaplamak

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

yağlamak

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

şeker sertleşmesi

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

yumuşak şeker aşaması

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

şekerin en yüksek sertleşme aşaması

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

yumuşak kırışma aşaması

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

kurdele kıvamı

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

soft peak

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

stiff peak

to form and press dough or wet clay with the hands

yoğurmak

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

kabarmak

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

ovmak

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

kaynatmak

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

bulamaç

to soak or immerse something in a liquid to extract flavors

demlemek

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

çırpmak

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

kabuk bağlamak

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

kıtır kıtır

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

hamur

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

mayalamak

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

haşhaş tohumu

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

kabarmak

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

mayasız

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

maya

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

ekmek tahtası

a container or vessel used for holding or serving bread

ekmek sepeti

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

fırıncı, ekmekçi

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

ekmek kutusu

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

bir kat şekerle kaplanmış, şekerli