Baking

thumb|Chocolate bars in dark, white, and milk variants (top to bottom). Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (Theobroma cacao). They are usually fermented to develop the flavor, then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor (unadulterated chocolate in rough form.) The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as

species of fungus

thumb|The Baker (); oil-on-canvas painting by [[Job Adriaensz Berckheyde (1630–1693) now held by the Worcester Art Museum.]]

cylindric kitchen instrument used to shape dough

thumb|upright=1.35|Meat being barbecued at The Salt Lick restaurant

thumb|upright=1.35|Freshly baked bread thumb|upright=1.35|Anders Zorn – Bread baking (1889)

paper treated with sulfuric acid to reduce its porosity and increase its impermeability

type of home appliance for baking bread

A griddle, also called a girdle in the UK, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as a kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop.

right|thumb|Hand kneading dough for bread thumb|How-to knead dough. In cooking (and more specifically baking), kneading is a process in the making of bread dough, used to mix the ingredients and add strength and stiffness to the final product. It shortens baking times by forming gluten structural protein complexes more quickly than would occur without kneading and incorporates air into the dough.

inexpensive chocolate substitute that uses cocoa but excludes cocoa butter

oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob

thumb|300px|Pain pouliche, a pre-ferment

type of wood burning masonry stove

type of dark chocolate as baking ingredient

thumb|right|Milk bread made with a water roux

United States Supreme Court case

bread prepared with dough that is not kneaded

thumb|right|A Brabender farinographthumb|right|Mechanical farinograph In baking, a farinograph measures specific properties of flour. Its underlying principles were first introduced in 1912 by Hungarian chemist Jenő Hankóczy, and the instrument was later industrialized and launched in 1928 by Carl Wilhelm Brabender in Germany. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.

building for baking bread

culinary preparation of layers of dough separated by butter

the process by which a yeast-leavened dough rises, also called "proving"

Mathematical notation in cooking

thumb|right|Pie shell after blind baking

thumb|350x350px|Part baked baguettes in a Waitrose store. Parbaking (also known as part-baked in the UK ) is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage or assembled into a final product. It has been used to increase the mass manufacture and distribution of bread products, including bagels.

Bread making process

thumb|Nappage in a bowl. thumb|A fruit tart covered with nappage. thumb|Cupcakes topped with nappage and almonds. Nappage, jam glaze, pectin glaze or apricot glaze is a glazing technique used in pastry making. The glaze is used to cover fruit on a fruit tart or other baked goods, to make the fruit pieces shiny, prevent them from drying out, and to reduce oxidation (e.g., browning of cut fruit).