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479:. 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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82:, 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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788:. 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
41:
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530:, 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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899:"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."
447:
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
1265:). 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.
101:
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
241:; 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
307:) 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
632:(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
293:. 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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1633:"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 (
249:(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
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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
487:). 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
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195:, which is a store that carries only baked goods, or at markets, grocery stores, farmers markets or through other venues.
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925:, and baked again. For Christians, bread has to be baked to be used as an essential component of the sacrament of the
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589:"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.
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914:. The monastery was situated next to the Church of the Holy Cross, from which these sweet pastries take the name.
371:), 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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624:. "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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225:. 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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191:, 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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1361:(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.
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329:, 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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947:, 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.).
955:) in a city of that name, the significance of his sacrifice via the Eucharist.
375:, are among the items that need protection from an oven's direct heat, and the
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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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1095:"Pfister Consulting: History of Baking – How Did It All Start? Yes people"
233:) in the bottom of a closed pan, and letting it steam up around the food.
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Eleven events occur concurrently during baking, some of which (such as
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1489:"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
299:(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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1305:(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
1516:"21 Baking Tools Every Home Cook Needs (Plus 16 Handy Extras)"
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How Baking Works: Exploring the Fundamentals of Baking Science
722:
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Baking needs an enclosed space for heating – typically in an
1412:. London, UK: Angus & Robertson, Publishers. p. 8.
808:
will cause an item to spread out during the baking process.
910:(Cross of Caltanissetta). They used to be prepared for the
210:, smaller cuts of whole meats, or whole meats that contain
609:, a long handled tool specifically used for that purpose.
1747:
Grain and Fire: A History of Baking in the American South
1611:. London: Angus & Robertson Publishers. p. 16.
902:
The Benedictine Sisters of the Benedictine Monastery of
401:
Baking can also be used to prepare other foods such as
26:"Baked" redirects here. For cannabis intoxication, see
1382:
Bessie Emrick Whitten (1990). David O. Whitten (ed.).
1239:(3rd ed.). Oxford University Press. p. 272.
206:
can also be baked, but baking is usually reserved for
689:
gelatinization) would not occur at room temperature.
452:
in 2014 was estimated to date to 6500 years ago. The
1384:
Handbook of American Business History: Manufacturing
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Bread for the Wilderness: Baking As Spiritual Craft
1071:(3rd ed.). New Jersey: John Wiley & Sons.
871:Benedictine Sisters of Caltanissetta producing the
811:With the passage of time, breads harden and become
155:In addition to bread, baking is used to prepare
547:
483:), savillum (sweet cake), and globus apherica (
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1818:
1683:—a textbook on baking and setting up a bakery
8:
1688:Cuisine and empire: Cooking in world history
1149:
1147:
1145:
1143:
2476:Baked goods depicting religious iconography
1749:(University of North Carolina Press, 2022)
1437:. Taylor & Francis Books. p. 330.
1386:. Connecticut: Greenwood Publishing Group.
1254:
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1459:"Chinese steamed sponge cake (ji dan gao)"
1358:Mrs Beeton's Book of Household Management
1039:"60 Baking Recipes We Stole From Grandma"
792:or roasting certain types of vegetables.
355:can be made using starch (in the form of
1187:. Fairfax, VA: Xulon Press. p. 32.
390:because of the difficulty of baking hot
1030:
1594:
1578:
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1542:"How to Carefully Measure Ingredients"
1121:"Neolithic Oven Discovered in Croatia"
553:of baking, not having yet taken shape.
1759:Australia: Murdoch Books Pty Limited.
7:
2416:
2432:
884:Pat-a-cake, pat-a-cake, baker's man
827:Cultural and religious significance
1708:Pyler, E.J.; Gorton, L.A. (2008).
833:Bread § Cultural significance
514:– The Bakery in Noordstraat (1882)
14:
1690:(Univ of California Press, 2013)
30:. For the comedy web series, see
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897:Anna Russell, Duchess of Bedford
351:. For example, although a baked
78:. The most common baked item is
2224:Indirect grilling/Plank cooking
1711:Baking Science & Technology
1663:5.2 (1963): 98-108. in Britain.
1435:Encyclopedia of Kitchen History
815:. This is not primarily due to
347:, they are often prepared as a
269:, where the beef is encased in
19:For the make-up technique, see
1717:. Sosland Publishing Company.
1433:Snodgrass, Mary Ellen (2004).
672:Roscheider Hof Open Air Museum
538:Schulze Baking Company Factory
265:. Well-known examples include
70:, but can also be done in hot
1:
1793:The dictionary definition of
1183:Rochelle, Jay Cooper (2001).
841:Bird baked from bread on the
495:was established in 168 BC in
475:Baking flourished during the
472:) and date back to 5600 BC."
845:to celebrate spring and the
2066:Bain-marie (Double boiling)
1764:Journal of food engineering
1236:Oxford Classical Dictionary
628:(French: "gentle fire") or
2578:
2352:List of cooking appliances
1844:List of cooking techniques
1520:Better Homes & Gardens
1261:
1243:
1208:Lewis & Short (1879).
830:
432:
261:can be prepared by baking
25:
18:
2481:
2385:
1841:
1253:(sacrificial cakes), and
1067:Figoni, Paula I. (2011).
908:Crocetta of Caltanissetta
873:crocetta of Caltanissetta
1327:"The History of Bread 2"
935:Forty Martyrs of Sebaste
470:Jericho (Tell es-Sultan)
94:is similar to that of a
2357:List of cooking vessels
1927:Grilling (charbroiling)
1751:online scholarly review
1699:Journal of Ethnic Foods
1607:Simpson, Helen (1986).
1408:Simpson, Helen (1986).
912:Holy Crucifix festivity
429:Baking in ancient times
1932:Roasting (traditional)
1667:Figoni, Paula (2010).
1255:
1249:
1154:Morgan, James (2012).
967:
906:baked a pastry called
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435:Baking in ancient Rome
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1766:19.4 (1993): 389-398.
1671:(3 ed.). Wiley.
1546:Americas Test Kitchen
1303:London: the biography
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804:, lard, or vegetable
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587:The Ritz London Hotel
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16:Food producing method
2557:Culinary terminology
1785:at Wikimedia Commons
1755:Ysewijn, R. (2020).
1745:Sharpless, Rebecca.
1355:Beeton, Mrs (1861).
1277:Tracy (2017-06-27).
1162:. pp. 297–298.
670:Baking bread at the
603:primitive clay ovens
115:Foods and techniques
86:to produce a hybrid
1701:5.1 (2018): 10-19.
1485:Lopez-Alt, J. Kenji
1331:www.dovesfarm.co.uk
987:List of baked goods
740:Starches gelatinize
214:or coating such as
44:Freshly baked bread
28:Effects of cannabis
2547:Cooking techniques
2229:Stir frying (chao)
1487:(10 August 2018).
1215:A Latin Dictionary
1101:on 13 January 2013
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1896:Roasting (modern)
1781:Media related to
1724:978-0-9820239-0-7
1548:. Knowledge (XXG)
1465:. 8 February 2013
1279:"Baked with love"
1169:978-1-136-41270-7
1156:Culinary Creation
1078:978-0-470-39813-5
945:Roman Catholicism
931:Eastern Christian
821:recrystallization
786:Maillard reaction
770:Changes occur to
756:Maillard browning
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503:Commercial baking
454:Ancient Egyptians
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1045:. Archived from
1035:
1017:
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977:Baking chocolate
668:
648:measuring spoons
512:Vincent van Gogh
468:) to Palestine (
409:, baked apples,
198:Meat, including
21:Baking (make-up)
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630:feu de compagne
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563:Some makers of
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273:before baking;
267:Beef Wellington
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137:or Saj oven in
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275:pâté en croûte
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1596:
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1337:on 2021-04-24
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1049:on 2018-10-19
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1043:Taste of Home
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997:List of ovens
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2552:Food science
2238:Device-based
2182:Mixed medium
2035:Slow cooking
1890:
1865:Dry roasting
1795:
1763:
1746:
1736:. Retrieved
1729:the original
1710:
1698:
1687:
1668:
1660:
1654:Bibliography
1640:. Retrieved
1636:
1627:
1608:
1602:
1590:
1582:
1574:
1562:
1550:. Retrieved
1545:
1535:
1523:. Retrieved
1519:
1509:
1498:. Retrieved
1494:Serious Eats
1492:
1479:
1467:. Retrieved
1462:
1453:
1434:
1428:
1409:
1403:
1383:
1377:
1356:
1350:
1339:. Retrieved
1335:the original
1330:
1321:
1302:
1293:
1282:. Retrieved
1272:
1240:
1234:
1228:
1218:– via
1213:
1203:
1184:
1178:
1155:
1131:. Retrieved
1124:
1115:
1103:. Retrieved
1099:the original
1088:
1068:
1062:
1051:. Retrieved
1047:the original
1042:
1033:
939:
923:gefilte fish
916:
901:
882:
877:
810:
794:
782:
684:
652:
637:
634:
629:
625:
611:
601:. Formerly,
596:
578:
569:potato chips
561:
550:
548:
521:
517:
477:Roman Empire
474:
446:
400:
388:baked Alaska
376:
369:potato flour
335:
319:baking mould
301:baking paper
296:en papillote
294:
286:
277:, where the
262:
246:
216:bread crumbs
197:
154:
151:
128:
100:
92:masonry oven
74:, or on hot
63:
62:
57:Bread baking
56:
35:(web series)
32:
2437:WikiProject
2377:Food safety
2265:Slow cooker
2250:Microwaving
2143:Stir frying
2128:Deep frying
1922:Charbroiler
1595:Figoni 2011
1579:Figoni 2011
1567:Figoni 2011
862:Kfar Chabad
779:breaks down
742:or solidify
681:Baked goods
573:deep frying
524:baking soda
411:baked beans
343:especially
331:Mari, Syria
125:Palestinian
53:Anders Zorn
2536:Categories
2311:Fermenting
2245:Air frying
2194:Barbecuing
2133:Pan frying
2113:Blackening
2040:Smothering
1984:Parboiling
1937:Rotisserie
1884:Convection
1858:Conduction
1836:techniques
1738:2013-01-23
1642:2021-04-29
1500:2024-08-14
1469:14 October
1341:2021-04-24
1312:0385497717
1284:2024-05-03
1262:πλακοῦντες
1133:2024-04-22
1126:Archeology
1105:January 1,
1053:2018-10-19
1025:References
982:Baking mix
972:Baking pan
917:For Jews,
806:shortening
622:Dutch oven
614:convection
556:Mrs Beeton
433:See also:
415:casseroles
378:bain-marie
316:terracotta
283:pâté chaud
259:vegetables
257:, fish or
220:buttermilk
2511:Prosphora
2491:Croissant
2219:Fricassee
2209:Deglazing
2101:High heat
2094:Fat-based
2071:Sous-vide
2030:Simmering
1994:Reduction
1979:Decoction
1969:Blanching
1962:High heat
1915:Radiation
1637:Pinterest
1552:14 August
1525:14 August
1256:placentae
1160:Routledge
1007:Sheet pan
949:Bethlehem
929:. In the
927:Eucharist
893:tea party
798:margarine
772:nutrients
766:denatured
747:evaporate
736:coagulate
718:dissolves
702:form and
593:Equipment
544:(1914–15)
528:Rembrandt
396:ice cream
394:and cold
365:arrowroot
361:cornflour
287:en croûte
263:en croûte
247:en croûte
147:Palestine
143:Bethlehem
133:bread on
96:smoke pit
2429:Cookbook
2413:Category
2345:See also
2321:Pickling
2279:Non-heat
2199:Braising
2169:Sweating
2157:Low heat
2148:Sautéing
2118:Browning
2081:Steaming
2045:Steeping
2025:Poaching
2020:Infusion
2015:Creaming
2010:Coddling
2003:Low heat
1989:Shocking
1942:Toasting
1906:Barbecue
1301:(2003).
959:See also
953:Nazareth
817:moisture
745:Liquids
734:proteins
567:such as
489:banquets
485:fritters
392:meringue
243:roasting
239:dry heat
235:Roasting
212:stuffing
208:meatloaf
189:pretzels
185:crackers
161:pastries
88:barbecue
84:grilling
2521:Pretzel
2496:Opłatek
2421:Commons
2336:Souring
2331:Salting
2316:Juicing
2291:Brining
2108:Basting
2050:Stewing
1974:Boiling
1901:Smoking
1875:Searing
1834:Cooking
1220:Logeion
1210:"lībum"
889:parties
856:Baking
762:Enzymes
657:Process
542:Chicago
466:Hacilar
450:Croatia
423:lasagne
413:, some
383:soufflé
353:custard
349:dessert
291:venison
279:terrine
251:poultry
177:cookies
173:quiches
130:markook
2542:Baking
2306:Drying
2301:Curing
2214:Flambé
2123:Frying
1891:Baking
1796:baking
1783:Baking
1721:
1703:online
1692:online
1675:
1615:
1441:
1416:
1390:
1365:
1309:
1259:(from
1191:
1166:
1075:
858:matzot
802:butter
777:Pectin
731:gluten
729:, and
704:expand
687:starch
626:doufeu
565:snacks
558:(1861)
481:tortes
456:baked
403:pizzas
345:cheese
323:pastry
285:. The
271:pastry
223:batter
193:bakery
181:scones
76:stones
64:Baking
59:(1889)
2486:Artos
2326:Purée
2286:Aging
1732:(PDF)
1715:(PDF)
941:Jesus
919:matzo
813:stale
790:herbs
715:Sugar
700:Gases
551:trade
493:guild
458:bread
419:pasta
367:, or
357:flour
327:bread
231:broth
227:water
200:cured
169:tarts
157:cakes
139:Artas
109:baker
80:bread
72:ashes
33:Baked
1719:ISBN
1673:ISBN
1613:ISBN
1554:2024
1527:2024
1471:2015
1439:ISBN
1414:ISBN
1398:p.53
1388:ISBN
1363:ISBN
1307:ISBN
1250:liba
1189:ISBN
1164:ISBN
1107:2013
1083:p.38
1073:ISBN
764:are
754:and
727:milk
696:melt
694:Fats
646:and
640:gram
616:and
607:peel
599:oven
497:Rome
417:and
337:Eggs
321:for
303:(or
255:game
165:pies
135:tava
68:oven
1955:Wet
1851:Dry
860:at
723:Egg
711:die
325:or
229:or
218:or
204:ham
104:art
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