Food and Drink Preparation - Bread Baking

the act of making food without using direct flame

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

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

a group consisting of thirteen things or people

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

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

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

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

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

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

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

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

to cover something with a sweet and often shiny coating

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

to form and press dough or wet clay with the hands

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

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

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

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

to soak or immerse something in a liquid to extract flavors

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

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

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

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

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

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

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

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

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

a container or vessel used for holding or serving bread

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

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

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