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60 relations: August Zang, Baker's yeast, Bakery, Baton (conducting), Bánh mì, Boule (bread), Bread, Breadstick, Breakfast, Breakfast roll, Butter, Cheese, Ciabatta, Coffee, Convection oven, Croissant, Crowbar (tool), Cuban bread, Dough, Exposition Universelle (1867), Faluche (bread), Ficelle, Fire brick, Flour, Fruit preserves, Glucose, Hoagie roll, Hot chocolate, Julia Child, Louis XIV of France, Maid, Malt, Marraqueta, Masonry oven, Milk, Mitraillette, Multigrain bread, Pain de campagne, Panini (sandwich), Paul Rambali, Pâté, Pizza, Pre-ferment, Prefect (France), Proofing (baking technique), Rice flour, Rye, Sandwich, Seine (department), Simone Beck, ..., Sourdough, Soybean, Submarine sandwich, Sugar, The Economist, Vicia faba, Vienna bread, Water, Whole-wheat flour, Yard. Expand index (10 more) »
August Zang
August Zang (August 2, 1807 – March 4, 1888) was a nineteenth-century Austrian entrepreneur best known for founding the Viennese daily "Die Presse".
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Baker's yeast
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.
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Bakery
A bakery (a.k.a. baker's shop or bake shop) is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies.
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Baton (conducting)
A baton is a stick that is used by conductors primarily to enlarge and enhance the manual and bodily movements associated with directing an ensemble of musicians.
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Bánh mì
italic or banh mi refers to a kind of sandwich that consists of a Vietnamese single-serving baguette, also called bánh mì in Vietnamese, which is split lengthwise and filled with various savory ingredients.
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Boule (bread)
Boule, from the French for "ball", is a traditional shape of French bread, resembling a squashed ball.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Breadstick
Breadsticks (also known as grissini, grissino or dipping sticks) are generally pencil-sized sticks of crisp, dry bread that originated in Italy.
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Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work.
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Breakfast roll
The breakfast roll (rollóg bhricfeasta) is a bread roll filled with elements of a traditional fried breakfast, designed to be eaten on the way to school or work, or after a late night drinking.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Ciabatta
Ciabatta (literally "slipper") is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes.
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Coffee
Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant.
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Convection oven
A convection oven (also known as a fan-assisted oven or simply a fan oven) is an oven that has fans to circulate air around food.
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Croissant
A croissant is a buttery, flaky, viennoiserie pastry named for its crescent shape.
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Crowbar (tool)
A crowbar, also called a wrecking bar, pry bar or prybar, pinch-bar, or occasionally a prise bar or prisebar, colloquially, in Britain and Australia sometimes called a jimmy (also called jimmy bar or jemmy), gooseneck, or pig foot, is a tool consisting of a metal bar with a single curved end and flattened points, often with a small fissure on one or both ends for removing nails.
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Cuban bread
Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list (in particular, it generally includes a small amount of fat in the form of lard or vegetable shortening); it is usually made in long, baguette-like loaves.
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Dough
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.
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Exposition Universelle (1867)
The International Exposition of 1867 (Exposition universelle de 1867), was the second world's fair to be held in Paris, from 1 April to 3 November 1867.
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Faluche (bread)
Faluche is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium.
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Ficelle
A ficelle is a type of French bread loaf, similar to a baguette but much thinner.
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Fire brick
A fire brick, firebrick, or refractory brick is a block of refractory ceramic material used in lining furnaces, kilns, fireboxes, and fireplaces.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Fruit preserves
Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage.
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Glucose
Glucose is a simple sugar with the molecular formula C6H12O6.
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Hoagie roll
A hoagie roll is a type of long flat roll used to prepare hoagie sandwiches.
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Hot chocolate
Hot chocolate, also known as Chocolate tea, drinking chocolate or just cocoa is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener.
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Julia Child
Julia Carolyn Child (née McWilliams; August 15, 1912 – August 12, 2004) was an American chef, author and television personality.
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Louis XIV of France
Louis XIV (Louis Dieudonné; 5 September 16381 September 1715), known as Louis the Great (Louis le Grand) or the Sun King (Roi Soleil), was a monarch of the House of Bourbon who reigned as King of France from 1643 until his death in 1715.
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Maid
A maid, or housemaid or maidservant, is a female domestic worker.
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Malt
Malt is germinated cereal grains that have been dried in a process known as "malting".
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Marraqueta
The marraqueta is a crispy bread made with flour, salt, water and yeast.
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Masonry oven
A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Mitraillette
A mitraillette (literally "submachine gun") is a type of Belgian sandwich available in friteries and cafés.
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Multigrain bread
Multigrain bread is a type of bread prepared with two or more types of grain.
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Pain de campagne
Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast.
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Panini (sandwich)
In many English-speaking countries, a panini or panino (from the Italian panini, meaning "small bread, bread rolls") is a grilled sandwich made from bread other than sliced bread.
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Paul Rambali
Paul Rambali is a British rock critic and writer.
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Pâté
Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.
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Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven.
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Pre-ferment
A pre-ferment (also known as bread starter) is a fermentation starter used in indirect methods of bread making.
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Prefect (France)
A prefect (préfet) in France is the State's representative in a department or region.
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Proofing (baking technique)
Proofing (also called proving or more rarely blooming), as the term is used by bakers, is the final rise of shaped bread dough before baking.
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Rice flour
Rice flour (also rice powder) is a form of flour made from finely milled rice.
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Rye
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
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Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.
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Seine (department)
Seine was a department of France encompassing Paris and its immediate suburbs.
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Simone Beck
Simone "Simca" Beck (7 July 1904 in Normandy, France – 20 December 1991) was a French cookbook author and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique and recipes into American kitchens.
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Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Submarine sandwich
A submarine sandwich, also known as a sub, hoagie, hero, filled roll, grinder, wedge, spukie, poorboy, po'boy or Italian sandwich, is the name given in the United States to a type of sandwich that consists of a length of bread or roll split crosswise and filled with a variety of meats, cheeses, vegetables, and condiments.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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The Economist
The Economist is an English-language weekly magazine-format newspaper owned by the Economist Group and edited at offices in London.
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Vicia faba
Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of flowering plant in the pea and bean family Fabaceae.
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Vienna bread
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century.
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Water
Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms.
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Whole-wheat flour
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry.
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Yard
The yard (abbreviation: yd) is an English unit of length, in both the British imperial and US customary systems of measurement, that comprises 3 feet or 36 inches.
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References
[1] https://en.wikipedia.org/wiki/Baguette
