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490:. Beginning around 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium) and became a respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats was highly prized. Around 1 AD, there were more than three hundred pastry chefs in Rome, and Cato wrote about how they created all sorts of diverse foods and flourished professionally and socially because of their creations. Cato speaks of an enormous number of breads including; libum (cakes made with flour and honey, often sacrificed to gods), placenta (groats and cress), spira (modern day flour pretzels), scibilata (
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93:, but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300°F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center. Baking can be combined with
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799:. Maillard browning occurs when "sugars break down in the presence of proteins. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef, and baked bread." The moisture is never entirely "sealed in"; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying
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541:, among others, painted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. This developed into a delivery system of baked goods to households and greatly increased demand as a result. In Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world.
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910:"grew tired of the sinking feeling which afflicted her every afternoon round 4 o'clock ... In 1840, she plucked up courage and asked for a tray of tea, bread and butter, and cake to be brought to her room. Once she had formed the habit she found she could not break it, so spread it among her friends instead. As the century progressed, afternoon tea became increasingly elaborate."
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as well as imaginative labeling. As more and more baked goods are purchased from commercial suppliers, producers try to capture that original appeal by adding the label "home-baked." Such attempts seek to make an emotional link to the remembered freshness of baked goods as well as to attach positive
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Baking eventually developed into a commercial industry using automated machinery which enabled more goods to be produced for widespread distribution. In the United States, the baking industry "was built on marketing methods used during feudal times and production techniques developed by the Romans."
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The earliest known form of baking occurred when humans took wild grass grains, soaked them in water, and mashed the mixture into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, as humans mastered fire, they roasted the
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Eventually, the Roman art of baking became known throughout Europe and eventually spread to eastern parts of Asia. By the 13th century in London, commercial trading, including baking, had many regulations attached. In the case of food, they were designed to create a system "so there was little
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requires that the baking process be carefully controlled. The oven temperature must be absolutely even and the oven space must not be shared with another dish. These factors, along with the theatrical effect of an air-filled dessert, have given this baked food a reputation for being a culinary
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associations the purchaser has with the idea of "home" to the bought product. Freshness is such an important quality that restaurants, although they are commercial (and not domestic) preparers of food, bake their own products. For example, scones at
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of baking remains a fundamental skill and is important for nutrition, as baked goods, especially bread, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a
1276:). Most were regarded as a luxurious delicacy, to be eaten with fruit after the main course at a special meal. Cakes were also very commonly used in sacrifice, either as a peripheral accompaniment to the animal victim or as a bloodless sacrifice.
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The aroma and texture of baked goods as they come out of the oven are strongly appealing but is a quality that is quickly lost. Since the flavour and appeal largely depend on freshness, commercial producers have to compensate by using
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possibility of false measures, adulterated food or shoddy manufactures." There were by that time twenty regulations applying to bakers alone, including that every baker had to have "the impression of his seal" upon bread.
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Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The
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The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by the caramelization of sugars and the
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in an attempt to reduce their calorie or fat content. Baking has opened up doors to businesses such as cake shops and factories where the baking process is done with larger amounts in large, open furnaces.
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The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as
252:; for instance, one bakes chicken parts but roasts the whole bird. One can bake pork or lamb chops but roasts the whole loin or leg. There are many exceptions to this rule of the two terms. Baking and
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method serves this purpose. The cooking container is half-submerged in water in another, larger one so that the heat in the oven is more gently applied during the baking process. Baking a successful
318:) to protect it while it is being baked. The cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise.
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defines himself as the “bread of life” (John 6:35). Divine “Grace” is called “bread of the strong” and preaching, religious teaching, the “bread of the word of God”. In
643:(French: "country oven") originally replaced the cooking jack as the latest fireside cooking technology," combining "the convenience of pot-oven and hangover oven."
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All types of food can be baked, but some require special care and protection from direct heat. Various techniques have been developed to provide this protection.
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were in use. The fuel can be supplied by wood, coal, gas, or electricity. Adding and removing items from an oven may be done by hand with an oven mitt or by a
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being lost from the baked products, but more a reorganization of the way in which the water and starch are associated over time. This process is similar to
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Baking, especially of bread, holds special significance for many cultures. It is such a fundamental part of everyday food consumption that the children's
304:. Salt can also be used to make a protective crust that is not eaten. Another method of protecting food from the heat while it is baking is to cook it
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1644:"Lark Buns (Zhavoronki) Recipe for the 40 Martyrs of Sebaste - St. Nektarios Orthodox Church of Lenoir City, TN | Bun, Lenoir city, Orthodox"
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is a baked product of considerable religious and ritual significance. Baked matzah bread can be ground up and used in other dishes, such as
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around 600 BC, leading to the invention of enclosed ovens. "Ovens and worktables have been discovered in archaeological digs from Turkey (
260:(French for "in crust", referring to a pastry crust), which protects the food from direct heat and seals the natural juices inside. Meat,
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to heat the food, and one for broiling or grilling, heating mainly by radiation. Another piece of equipment still used for baking is the
974:
1552:
1708:
Pasqualone, Antonella. "Traditional flat breads spread from the
Fertile Crescent: Production process and history of baking systems."
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tradition, baked bread in the form of birds is given to children to carry to the fields in a spring ceremony that celebrates the
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variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the
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Other equipment/tools needed for baking precision include a method for measuring ingredients. Ideally, a scale accurate to the
498:). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at
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paste on hot embers, making bread-making more convenient as it could be done whenever fire was created. An oven discovered in
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and dining halls. The Romans baked bread in an oven with its own chimney, and had mills to grind grain into flour. A bakers'
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is a term synonymous with baking, but traditionally denotes the cooking of whole animals or major cuts through exposure to
206:, which is a store that carries only baked goods, or at markets, grocery stores, farmers markets or through other venues.
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600:"are not baked until early afternoon on the day they are to be served, to make sure they are as fresh as possible."
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Asian cultures have adopted steam baskets to produce the effect of baking while reducing the amount of fat needed.
925:. The monastery was situated next to the Church of the Holy Cross, from which these sweet pastries take the name.
382:), the flavor of the dish is much more delicate if eggs are used as the thickening agent. Baked custards, such as
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otherwise involve the same range of cooking times and temperatures. Another form of baking is the method known as
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635:. "Also called a bake kettle, bastable, bread oven, fire pan, bake oven kail pot, tin kitchen, roasting kitchen,
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Zanoni, Bruno, C. Peri, and Sauro
Pierucci. "A study of the bread-baking process. I: A phenomenological model."
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and special attention is given to their quality at formal events. They are also one of the main components of a
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or crisps have produced baked versions of their snack products as an alternative to the usual cooking method of
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Digital kitchen scales are also popular in baking where precise measurements are a must for dry ingredients.
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method also allows meat to be baked by burying it in the embers of a fire—a favorite method of cooking
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236:. Some foods are surrounded with moisture during baking by placing a small amount of liquid (such as
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means "the house of bread", and
Christians see in the fact that Jesus was born (before moving to
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202:, and more. These popular items are known collectively as "baked goods," and are often sold at a
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and is promoted by storage at cool temperatures, such as in a domestic refrigerator or freezer.
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achievement. Similarly, a good baking technique (and a good oven) are also needed to create a
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is encased in pastry before baking; and the
Vietnamese variant, a meat-filled pastry called
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1372:(Facsimile edition, 1968 ed.). London: S.O. Beeton, 18 Bouverie St. E.C. p. 831.
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Oats in the North, Wheat from the South: The
History of British Baking: Savoury and Sweet.
340:, representing goats and a lion attacking a cow. Early 2nd millennium BC, Royal palace at
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Beginning in the 19th century, alternative leavening agents became more common, such as
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using yeast, which they had previously been using to brew beer. Bread baking began in
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An
Egyptian funerary model of a bakery and brewery (11th dynasty, circa 2009–1998 BC)
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958:, the piece of blessed wax encased in a reliquary is the “sacred bread”. In Hebrew,
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Many commercial ovens are equipped with two heating elements: one for baking, using
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can also be used in baking to produce savory or sweet dishes. In combination with
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is used, as exact measurements provide the best results, but some bakers rely on
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Cakes were given many names in Greek and Latin, of which the most general were
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Kearns, Emily (1996). "cakes". In
Hornblower, Simon; Spawforth, Antony (eds.).
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966:) in a city of that name, the significance of his sacrifice via the Eucharist.
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The London Ritz Book of
Afternoon Tea - The Art & Pleasures of Taking Tea
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takes baking as its subject. Baked goods are normally served at all kinds of
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The London Ritz Book of
Afternoon Tea: The Art & Pleasures of Making Tea
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1106:"Pfister Consulting: History of Baking – How Did It All Start? Yes people"
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Eleven events occur concurrently during baking, some of which (such as
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1500:"Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients"
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Every family used to prepare the bread for its own consumption, the
310:(French for "in parchment"). In this method, the food is covered by
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is a method of preparing food that uses dry heat, typically in an
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1316:(1st Anchor Books ed.). New York: Anchor books. p. 59.
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Burnett, John. "The baking industry in the nineteenth century."
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How Baking Works: Exploring the
Fundamentals of Baking Science
1527:"21 Baking Tools Every Home Cook Needs (Plus 16 Handy Extras)"
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How Baking Works: Exploring the Fundamentals of Baking Science
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Baking needs an enclosed space for heating – typically in an
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1423:. London, UK: Angus & Robertson, Publishers. p. 8.
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will cause an item to spread out during the baking process.
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921:(Cross of Caltanissetta). They used to be prepared for the
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221:, smaller cuts of whole meats, or whole meats that contain
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620:, a long handled tool specifically used for that purpose.
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Grain and Fire: A History of Baking in the American South
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1622:. London: Angus & Robertson Publishers. p. 16.
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The Benedictine Sisters of the Benedictine Monastery of
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Baking can also be used to prepare other foods such as
37:"Baked" redirects here. For cannabis intoxication, see
1393:
Bessie Emrick Whitten (1990). David O. Whitten (ed.).
1250:(3rd ed.). Oxford University Press. p. 272.
837:
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can also be baked, but baking is usually reserved for
1392:
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gelatinization) would not occur at room temperature.
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in 2014 was estimated to date to 6500 years ago. The
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1395:
Handbook of American Business History: Manufacturing
1196:
Bread for the Wilderness: Baking As Spiritual Craft
1082:(3rd ed.). New Jersey: John Wiley & Sons.
882:Benedictine Sisters of Caltanissetta producing the
822:With the passage of time, breads harden and become
1718:
1218:
2544:
166:In addition to bread, baking is used to prepare
494:), savillum (sweet cake), and globus apherica (
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1829:
1694:—a textbook on baking and setting up a bakery
1308:
1699:Cuisine and empire: Cooking in world history
1160:
1158:
1156:
1154:
2487:Baked goods depicting religious iconography
1760:(University of North Carolina Press, 2022)
1448:. Taylor & Francis Books. p. 330.
1397:. Connecticut: Greenwood Publishing Group.
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1470:"Chinese steamed sponge cake (ji dan gao)"
439:
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1369:Mrs Beeton's Book of Household Management
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1050:"60 Baking Recipes We Stole From Grandma"
803:or roasting certain types of vegetables.
366:can be made using starch (in the form of
1198:. Fairfax, VA: Xulon Press. p. 32.
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1553:"How to Carefully Measure Ingredients"
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1132:"Neolithic Oven Discovered in Croatia"
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564:of baking, not having yet taken shape.
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1770:Australia: Murdoch Books Pty Limited.
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895:Pat-a-cake, pat-a-cake, baker's man
838:Cultural and religious significance
24:
1719:Pyler, E.J.; Gorton, L.A. (2008).
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844:Bread § Cultural significance
525:– The Bakery in Noordstraat (1882)
25:
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1701:(Univ of California Press, 2013)
41:. For the comedy web series, see
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362:. For example, although a baked
89:. The most common baked item is
2235:Indirect grilling/Plank cooking
1722:Baking Science & Technology
1674:5.2 (1963): 98-108. in Britain.
1664:
1636:
1544:
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1488:
1446:Encyclopedia of Kitchen History
1412:
1330:
826:. This is not primarily due to
358:, they are often prepared as a
280:, where the beef is encased in
30:For the make-up technique, see
1728:. Sosland Publishing Company.
1444:Snodgrass, Mary Ellen (2004).
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683:Roscheider Hof Open Air Museum
549:Schulze Baking Company Factory
276:. Well-known examples include
81:, but can also be done in hot
13:
1:
1804:The dictionary definition of
1194:Rochelle, Jay Cooper (2001).
1035:
852:Bird baked from bread on the
506:was established in 168 BC in
486:Baking flourished during the
483:) and date back to 5600 BC."
856:to celebrate spring and the
603:
7:
2077:Bain-marie (Double boiling)
1775:Journal of food engineering
1247:Oxford Classical Dictionary
969:
639:(French: "gentle fire") or
10:
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2363:List of cooking appliances
1855:List of cooking techniques
1531:Better Homes & Gardens
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1219:Lewis & Short (1879).
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1264:(sacrificial cakes), and
1078:Figoni, Paula I. (2011).
919:Crocetta of Caltanissetta
884:crocetta of Caltanissetta
1338:"The History of Bread 2"
946:Forty Martyrs of Sebaste
481:Jericho (Tell es-Sultan)
105:is similar to that of a
2368:List of cooking vessels
1938:Grilling (charbroiling)
1762:online scholarly review
1710:Journal of Ethnic Foods
1618:Simpson, Helen (1986).
1419:Simpson, Helen (1986).
923:Holy Crucifix festivity
440:Baking in ancient times
1943:Roasting (traditional)
1678:Figoni, Paula (2010).
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1165:Morgan, James (2012).
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917:baked a pastry called
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446:Baking in ancient Rome
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1777:19.4 (1993): 389-398.
1682:(3 ed.). Wiley.
1557:Americas Test Kitchen
1314:London: the biography
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842:Further information:
815:, lard, or vegetable
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27:Food producing method
2568:Culinary terminology
1796:at Wikimedia Commons
1766:Ysewijn, R. (2020).
1756:Sharpless, Rebecca.
1366:Beeton, Mrs (1861).
1288:Tracy (2017-06-27).
1173:. pp. 297–298.
681:Baking bread at the
614:primitive clay ovens
126:Foods and techniques
97:to produce a hybrid
1712:5.1 (2018): 10-19.
1496:Lopez-Alt, J. Kenji
1342:www.dovesfarm.co.uk
998:List of baked goods
751:Starches gelatinize
225:or coating such as
55:Freshly baked bread
39:Effects of cannabis
2558:Cooking techniques
2240:Stir frying (chao)
1498:(10 August 2018).
1226:A Latin Dictionary
1112:on 13 January 2013
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1961:
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1907:Roasting (modern)
1792:Media related to
1735:978-0-9820239-0-7
1476:. 8 February 2013
1290:"Baked with love"
1180:978-1-136-41270-7
1167:Culinary Creation
1089:978-0-470-39813-5
956:Roman Catholicism
942:Eastern Christian
832:recrystallization
797:Maillard reaction
781:Changes occur to
767:Maillard browning
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514:Commercial baking
465:Ancient Egyptians
16:(Redirected from
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1416:
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1390:
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1356:
1354:
1353:
1344:. Archived from
1334:
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1234:
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1162:
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1145:
1140:. 26 August 2014
1128:
1122:
1121:
1119:
1117:
1108:. Archived from
1101:
1095:
1093:
1075:
1069:
1068:
1066:
1065:
1056:. Archived from
1046:
1028:
1027:
988:Baking chocolate
679:
659:measuring spoons
523:Vincent van Gogh
479:) to Palestine (
420:, baked apples,
209:Meat, including
32:Baking (make-up)
21:
2588:
2587:
2583:
2582:
2581:
2579:
2578:
2577:
2573:Baking industry
2543:
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2541:
2536:
2488:
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2455:
2450:
2410:
2408:
2406:Food portal
2398:
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2373:Outdoor cooking
2351:
2285:
2281:Thermal cooking
2271:Pressure frying
2244:
2184:
2163:
2096:
2087:Double steaming
2065:
2009:
1957:
1921:
1890:
1881:Hot salt frying
1857:
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1842:
1784:
1748:
1746:
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1551:Kathan, Scott.
1549:
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1523:
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1510:
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1493:
1489:
1479:
1477:
1474:Chinese Grandma
1468:
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1255:Ď€Îμματα, πόπανα
1242:
1238:
1217:
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1206:
1192:
1188:
1181:
1163:
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1129:
1125:
1115:
1113:
1104:Pfister, Fred.
1102:
1098:
1090:
1076:
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1063:
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1048:
1047:
1043:
1038:
1030:Food portal
1022:
1013:Pandemic baking
972:
846:
840:
672:
670:
641:feu de compagne
606:
574:Some makers of
565:
516:
448:
442:
432:dishes such as
284:before baking;
278:Beef Wellington
213:meats, such as
148:or Saj oven in
128:
49:
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23:
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2215:Caramelization
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2149:Shallow frying
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1782:External links
1780:
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1689:978-0470392676
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1003:List of bakers
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769:occur on crust
763:Caramelization
760:
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720:Microorganisms
717:
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669:
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655:measuring cups
605:
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593:food additives
515:
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473:Ancient Greece
441:
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418:baked potatoes
352:dairy products
286:pâté en croûte
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2175:Gentle frying
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2070:Indirect heat
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1810:at Wiktionary
1809:
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1776:
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1759:
1755:
1745:on 2018-02-19
1741:
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1629:0-207-15415-5
1625:
1621:
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1608:, p. 42.
1607:
1602:
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1592:, ch.3 pp.38
1591:
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1580:, p. 38.
1579:
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1455:0-203-31917-6
1451:
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1430:0-207-15415-5
1426:
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1406:
1404:0-313-25198-3
1400:
1396:
1389:
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1379:0-224-61473-8
1375:
1371:
1370:
1362:
1348:on 2021-04-24
1347:
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1310:Peter Ackroyd
1305:
1291:
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1127:
1111:
1107:
1100:
1091:
1085:
1081:
1074:
1060:on 2018-10-19
1059:
1055:
1054:Taste of Home
1051:
1045:
1041:
1031:
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1021:
1019:
1016:
1014:
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1009:
1008:List of ovens
1006:
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915:Caltanissetta
911:
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891:nursery rhyme
885:
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858:forty martyrs
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854:March equinox
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381:
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316:aluminum foil
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138:woman baking
137:
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19:
2563:Food science
2249:Device-based
2193:Mixed medium
2046:Slow cooking
1901:
1876:Dry roasting
1806:
1774:
1757:
1747:. Retrieved
1740:the original
1721:
1709:
1698:
1679:
1671:
1665:Bibliography
1651:. Retrieved
1647:
1638:
1619:
1613:
1601:
1593:
1585:
1573:
1561:. Retrieved
1556:
1546:
1534:. Retrieved
1530:
1520:
1509:. Retrieved
1505:Serious Eats
1503:
1490:
1478:. Retrieved
1473:
1464:
1445:
1439:
1420:
1414:
1394:
1388:
1367:
1361:
1350:. Retrieved
1346:the original
1341:
1332:
1313:
1304:
1293:. Retrieved
1283:
1251:
1245:
1239:
1229:– via
1224:
1214:
1195:
1189:
1166:
1142:. Retrieved
1135:
1126:
1114:. Retrieved
1110:the original
1099:
1079:
1073:
1062:. Retrieved
1058:the original
1053:
1044:
950:
934:gefilte fish
927:
912:
893:
888:
821:
805:
793:
695:
663:
648:
645:
640:
636:
622:
612:. Formerly,
607:
589:
580:potato chips
572:
561:
559:
532:
528:
488:Roman Empire
485:
457:
411:
399:baked Alaska
387:
380:potato flour
346:
330:baking mould
312:baking paper
307:en papillote
305:
297:
288:, where the
273:
257:
227:bread crumbs
208:
165:
162:
139:
111:
103:masonry oven
85:, or on hot
74:
73:
68:Bread baking
67:
46:(web series)
43:
2448:WikiProject
2388:Food safety
2276:Slow cooker
2261:Microwaving
2154:Stir frying
2139:Deep frying
1933:Charbroiler
1606:Figoni 2011
1590:Figoni 2011
1578:Figoni 2011
1559:. Knowledge
873:Kfar Chabad
790:breaks down
753:or solidify
692:Baked goods
584:deep frying
535:baking soda
422:baked beans
354:especially
342:Mari, Syria
136:Palestinian
64:Anders Zorn
18:Baked goods
2547:Categories
2322:Fermenting
2256:Air frying
2205:Barbecuing
2144:Pan frying
2124:Blackening
2051:Smothering
1995:Parboiling
1948:Rotisserie
1895:Convection
1869:Conduction
1847:techniques
1749:2013-01-23
1653:2021-04-29
1511:2024-08-14
1480:14 October
1352:2021-04-24
1323:0385497717
1295:2024-05-03
1273:πλακοῦντες
1144:2024-04-22
1137:Archeology
1116:January 1,
1064:2018-10-19
1036:References
993:Baking mix
983:Baking pan
928:For Jews,
817:shortening
633:Dutch oven
625:convection
567:Mrs Beeton
444:See also:
426:casseroles
389:bain-marie
327:terracotta
294:pâté chaud
270:vegetables
268:, fish or
231:buttermilk
2522:Prosphora
2502:Croissant
2230:Fricassee
2220:Deglazing
2112:High heat
2105:Fat-based
2082:Sous-vide
2041:Simmering
2005:Reduction
1990:Decoction
1980:Blanching
1973:High heat
1926:Radiation
1648:Pinterest
1563:14 August
1536:14 August
1267:placentae
1171:Routledge
1018:Sheet pan
960:Bethlehem
940:. In the
938:Eucharist
904:tea party
809:margarine
783:nutrients
777:denatured
758:evaporate
747:coagulate
729:dissolves
713:form and
604:Equipment
555:(1914–15)
539:Rembrandt
407:ice cream
405:and cold
376:arrowroot
372:cornflour
298:en croûte
274:en croûte
258:en croûte
158:Palestine
154:Bethlehem
144:bread on
107:smoke pit
2440:Cookbook
2424:Category
2356:See also
2332:Pickling
2290:Non-heat
2210:Braising
2180:Sweating
2168:Low heat
2159:Sautéing
2129:Browning
2092:Steaming
2056:Steeping
2036:Poaching
2031:Infusion
2026:Creaming
2021:Coddling
2014:Low heat
2000:Shocking
1953:Toasting
1917:Barbecue
1312:(2003).
970:See also
964:Nazareth
828:moisture
756:Liquids
745:proteins
578:such as
500:banquets
496:fritters
403:meringue
254:roasting
250:dry heat
246:Roasting
223:stuffing
219:meatloaf
200:pretzels
196:crackers
172:pastries
99:barbecue
95:grilling
2532:Pretzel
2507:Opłatek
2432:Commons
2347:Souring
2342:Salting
2327:Juicing
2302:Brining
2119:Basting
2061:Stewing
1985:Boiling
1912:Smoking
1886:Searing
1845:Cooking
1231:Logeion
1221:"lībum"
900:parties
867:Baking
773:Enzymes
668:Process
553:Chicago
477:Hacilar
461:Croatia
434:lasagne
424:, some
394:soufflé
364:custard
360:dessert
302:venison
290:terrine
262:poultry
188:cookies
184:quiches
141:markook
2553:Baking
2317:Drying
2312:Curing
2225:Flambé
2134:Frying
1902:Baking
1807:baking
1794:Baking
1732:
1714:online
1703:online
1686:
1626:
1452:
1427:
1401:
1376:
1320:
1270:(from
1202:
1177:
1086:
869:matzot
813:butter
788:Pectin
742:gluten
740:, and
715:expand
698:starch
637:doufeu
576:snacks
569:(1861)
492:tortes
467:baked
414:pizzas
356:cheese
334:pastry
296:. The
282:pastry
234:batter
204:bakery
192:scones
87:stones
75:Baking
70:(1889)
2497:Artos
2337:Purée
2297:Aging
1743:(PDF)
1726:(PDF)
952:Jesus
930:matzo
824:stale
801:herbs
726:Sugar
711:Gases
562:trade
504:guild
469:bread
430:pasta
378:, or
368:flour
338:bread
242:broth
238:water
211:cured
180:tarts
168:cakes
150:Artas
120:baker
91:bread
83:ashes
44:Baked
1730:ISBN
1684:ISBN
1624:ISBN
1565:2024
1538:2024
1482:2015
1450:ISBN
1425:ISBN
1409:p.53
1399:ISBN
1374:ISBN
1318:ISBN
1261:liba
1200:ISBN
1175:ISBN
1118:2013
1094:p.38
1084:ISBN
775:are
765:and
738:milk
707:melt
705:Fats
657:and
651:gram
627:and
618:peel
610:oven
508:Rome
428:and
348:Eggs
332:for
314:(or
266:game
176:pies
146:tava
79:oven
1966:Wet
1862:Dry
871:at
734:Egg
722:die
336:or
240:or
229:or
215:ham
115:art
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