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It can be used as a cooking and baking  ingredient (usados como ingredientes para cozinhar  e assar) and as a raw material (e como matéria prima) (to produce butter, cream, etc.
cow's (vaca)
sheep's (ovelha)
goat's (cabra)
water buffalo's (búfalo)
donkey's (burro)

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to add (ád) - adicionar

to bake (béik) - assar
to beat (bíit) - bater
to blend (blend) - combinar, misturar
to boil (bóil) - ferver
to bone (bóun) - desossar
to break (bréik) - quebrar
to broil (bróil) - ato de grelhar

to chill (chil) - resfriamento
to chop (chóp) - picar, cortar em pedaços
to coat (kóut) - cobrir
to cook (kúuk) - cozinhar
to cover (káver) - cobrir
to curdle (kérdl) - coagular
to cut into strips (kat íntchu strips) - cortar em tirinhas

to decorate (dékoreit) - decorar
to defrost (difróst) - descongelar
to dice (dáis) - cortar em cubos
to dilute (dilút) - diluir
to dissolve (disólv) - disolver
to dry (drái) - secar

to empty (émpti) - esvaziar

to fill (fil) - encher
to flip (flip) - dar volta
to fold (fóuld) - dobrar
to fry (frái) - fritar

to glaze (gléiss) - esmaltar
to grate (gréit) - ralar
to grease (gríis) - engraxar
to grill (gril) - grelhar
to grind (gráind) - moer

to halve (jáv) - partir em dois
to heat (jíit) - esquentar

to knead (níid) - amassar

to liquidize (líkuidáiss) - liquidificar

to melt (melt) - derreter
to mince (míns) - picar carne
to mix (míks) - misturar

to peel (píil) - descascar
to pour (páur) - vazar
to press (pres) - pressionar, apertar
to put (put) - colocar, pôr

to remove (rimúuv) - remover
to rinse (ríns) - enxaguar
to roast (róust) - assar
to roll out (róul áut) - estender

to scoop up (skup-áp) - escavar
to seal (síil) - selar
to season (síson) - condimentar
to serve (sérv) - servir
to shake (shéik) - agitar, sacudir
to sharpen (shárpen) - afiar
to sieve (síiv) - peneirar
to simmer (símer) - cozinhar lentamente
to slice (sláis) - remover
to smoke (smóuk) - defumar
to soak (sóuk) - molhar
to spill (spil) - derramar
to sprinkle (sprínkl) - salpicar
to squeeze (skuíis) - expremer
to steam (stíim) - cozinhar a vapor
to stew (stiú) - cozinhar por fervura lenta
to stir (ster) - fritar
to stir-fry (stér-frái) - refogar
to strain (stréin) - puxar
to stuff (staf) - encher

to thicken (zíken) - engrossar
to trim (trim) - aparar

to waste (uéist) - desperdiçar
to whisk (uísk) – bater

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Wheat - Trigo
Corn - Milho
Rice - Arroz
Nuts - Frutas Secas (Nozes)
Fruits - Frutas
Vegetables - Vegetais

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All wheat flour contains a protein
called gluten.

Gluten is responsible for the stretchiness (elasticidade) of the dough (massa), which allows it to hold air bubles (bolhas de ar) during rising (durante o crescimento), producing light and shapely baked goods.

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Amaranth (Amaranto) - None
Bran (unprocessed) (Farelo de trigo) - High
Buckwheat (Trigo Sarraceno) - Low
Cornmeal (blue) (Fubá) - None
Cornmeal (yellow) (Fubá) - None
Gluten (Gluten) - High
Graham - Low
Oat Bran (Farelo de Aveia) - Low
Rye Flour (Farinha de Centeio) - Low
Semolina (Semolina) - High
Soy (Soja) - None
Spelt (Espelta) - Low
Teff - None
Wheat Germ (Germe de Trigo) - High
Whole Durum Wheat (Trigo Duro Inteiro) - High
Whole Wheat (Trigo Inteiro) - High
Whole Wheat - Pastry Flour (Farinha de Trigo Integral) - Medium

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White flour use only part of the wheat grain: the endosperm.

Whole wheat (Wholemeal) ou whole grain flours use the three parts of the wheat grain: the bran, the endosperm and the germ.

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Raw Milk - Leite cru - como vem da vaca, contém bactérias causadoras de doenças.
Pasteuraized Milk - Leite pasteurizado - foi aquecido a 161 e mantem nesta temperatura por 15 segundos e depois resfriado rapidamente. Esse processo mata as bactérias causadoras de doenças.

Ultra-High Temperature Pasteurization - Pasteurização com altas temperaturas - UHT
Aquecimento em altas temperaturas e embalagens em papel estéril. Dura 10 meses em temperatura ambiente. Refrigerar quando aberto. Mais adequado para cozinhar do que para beber.

Sterilized Milk - Leite Esterilizado
O mais severo processo de esterilização. Temperatura 50o C e embalagem em garrafas de vidro.
Perda de vitaminas e mudança no sabor.

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Os ovos são aglutinantes (binders) e podem ser substituídos por:
Araruta (Arrowroot)
Lecitina de soja (Soy lecithin)
Mistura de semente de linho (Flax-seed mix)
Purê de frutas ou vegetais (Pureed fruits or vegetables)
Tofu (Silken tofu)
Gelatina em pó vegetal sem sabor (ágar ágar) (Unflavoured vegetarian gelatine powder)

Os ovos são agentes de fermentação (leavening agents) e podem ser substituídos por:
Soro de leite coalhado (Buttermilk)
Iogurte (Yogurt)
Bicarbonato de sódio (Baking soda)
Pó de reposição de ovo comercial (Commercial egg replacement powder)

Os ovos são adicionados para a umidade (added for moisture) e podem ser substituídos por:
Suco de fruta (Fruit juice)
Leite (Milk)
Água (Water)
Puré de Fruta (Puréed Fruit)

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Hen’s egg - Ovos de Galinha
Quail - Codorna
Duck - Pato
Goose - Ganso
Pheasant - Faisão

Egg White - Clara do Ovo
Yolk - Gema do Ovo
Shell - Casca

Grades: Firm the White
AA - white small area and yolk round
A - white moderate area and yolk round
B - white very wide area and yolk enlarged

Market Forms
Fresh
Frozen (pasteurized)
Pasteurized Dry (Powdered)

Functions of eggs (baking)

1. Structure: Eggs give structure to baked products due to their protein content. They also help thicken
some products such as custard sauces.

2. Emulsification: Egg yolks have natural emulsifiers that help blend ingredients smoothly.

3. Aeration: Beaten or whipped eggs assist in leavening because they trap air that expands when heated, causing baked products to rise.

4. Flavour: Eggs add a distinct flavour

5. Colour: Egg yolks add a rich yellow colour to baked products and crusts.

Eggs have been called “The cement that holds together the castle of cuisine.”

General principles of cooking eggs

1. Coagulation: (Coagulação)
Is the conversion of a liquid to a gel. Separated white of egg coagulates between 60 and 65 ºC and the yolk between 62 and 70 ºC.

2. Sulphur: (Enxofre)
The yolk portion of an egg is high in sulphur, and that why eggs smell when they are rotten.

3. Foams: (Espumas)
Simple egg whites can expand six to eight times in volume when whipped. Egg foams can be
incorporated in a variety of dishes: meringues, cakes, soufflés, sauces, mousses and cocktails.

The egg shell colour has nothing to do with either taste or nutritive value.

The colour of the yolk depends on the hen’s diet – wheat-fed hens will have darker yolks than hens which are fed with other cereals.

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My name is Ricardo Carvalho Rodrigues, studying Management and Pastry Production at the Escola de Hotelaria e Turismo do Oeste – Caldas da Rainha – Portugal.

I have diverse academic backgrounds in the knowledge area of education, arts and museology, having obtained the title of Doctor of Museology at the Universdidade Lusófona de Tecnologias e Humanidades in Lisbon in 2018. As professional experiences, I worked in the area of School and Academic Management in educational institutions and higher education in the period from 2005 to 2020. Also in 2018, I participated in a Chef Gourmet course, which made it possible to start working, still informally, as a kitchen professional.

Being the 2nd generation of portuguese in Brazil, I entered the process of recognition of portuguese nationality, approved in September 2020.

Thanks, Ricardo

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De Bon Appetit – Setembro/2009

Rendimento: 1 Bolo  Ingredientes:

1 xávena (240 ml) de água a ferver ½ xávena (105 g) de cacao em pó – natural e sem açúcar
4 colheres de chá de café em pó expresso instantâneo
2 xávenas (255 g) de farinha de trigo (não branqueada)
2 colheres de chá de fermento em pó
2 colheres de chá de canela em pó
1 colher de chá de sal marinho
2 ½ xávenas (600 g) de açúcar mascavado
1 xávena (210 g) de óleo vegetal
1 colher de chá de extrato de baunilha
2 ovos grandes (L)
1 ¼ xávenas (225 g) de mini gotas de chocolate meio amargo 60%
¼ xávena (1/2 barra / 60 g) de manteiga sem sal em temperature ambiente

Preparação:
1. Pré-aqueça o forno a 180o C (350o F);
2. Pincele generosamente com óleo uma forma antiaderente de 12 a 15 xávenas de capacidade;
3. Usando uma vara de arames, misture a água fervente, cacao em pó e 2 colheres de chá de café expresso em pó;
4. Em uma tigela media, misturar a farinha, fermento em pó, canela e sal;
5. Em uma tigela grande, com uma batedeira elétrica, bata 2 xávenas do açúcar mascavado, o óleo vegetal e o extrato de baunilha;
6.  Adicione os ovos e bata até incorporar;
7. Bata a mistura até ficar cremosa, aproximadamente 30 segundos;
8. Adicionar a metade da mistura de farinha com a mistura de cacao;
9. Adicione o restante da mistura da farinha, bata para misturar;
10. Envolver uma xávena de gotas de chocolate e transfira a massa preparada para a forma;
11. Leve o bolo ao forno até que o palito saia limpo. Aproximadamente 50 minutos;
12. Deixar arrefecer o bolo por 10 minutos. Vire o bolo sobre a grade para arrefecer por mais 15 minutos;
13. Em uma panela pequena, misture ½ xávena de açúcar mascavo, 2 colheres de chá de café expresso em pó e 2 colheres de sopa de água. Leve ao lume médio até o açúcar derreter;
14. Retire do lume e adicione a manteiga, o restante do chocolate. Mexa até que o chocolate e a manteiga derretam;
15. Deixe arrefecer um pouco. Com uma colher, regue o bolo com a cobertura;
16. Deixe o bolo arrefecer por complete, corte e sirva.

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From Bon Appetit, September 2009.

Makes 1 Bundt cake.

Ingredients:
1 Cup (240ml) Boiling water
1/2 Cup (105g) Natural unsweetened cocoa powder
4 Tsps Instant espresso powder
2 Cups (255g) Unbleached all purpose flour
2 Tsps Baking powder

2 Tsps Ground cinnamon
1 Tsp Sea salt
2 1/2 Cups (600g) Golden brown sugar (packed)
1 Cup (210g) Vegetable oil
1 Tbs Pure vanilla extract
2 Large eggs
1 1/4 Cups (225g) Mini semisweet chocolate chips (60%)
1/4 Cup (1/2 stick/60g) Unsalted butter, room temperature

Method:
1. Preheat oven to 180° C (350° F).
2. Generously brush 12- to 15-cup non-stick Bundt pan with oil.
3. Whisk the boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure.
4. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl.
5. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in a large bowl to blend.
6. Add eggs and beat to blend.
7. Beat mixture until smooth, about 30 seconds longer.
8. Beat in half of flour mixture, then cocoa mixture.
9. Add remaining flour mixture; beat to blend.
10. Fold in 1 cup chocolate chips and transfer batter to prepared Bundt pan.
11. Bake cake until tester inserted near centre comes out clean, about 50 minutes.
12. Cool the cake for 10 minutes and then invert cake onto rack to cool for another 15 minutes.
13. Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts.
14. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt.
15. Cool slightly. Using spoon, drizzle icing over cake.
16. Cool cake completely, slice, and serve.

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Ingredientes:

350 g de farinha de trigo T65

50 g de açúcar

7 g de levedura seca de ação rápida

2 colheres de chá de sal

100 ml de leite

4 ovos

175 g de manteiga amolecida

140 g de damasco secos picados

Preparação:

1. Em uma batedeira ou uma tigela grande, misture farinha, açúcar, fermento e sal. Adicione o leite e 3 ovos e continue misturando para fazer uma massa lisa (5 minutos na batedeira ou 8 minutos com a mão). Adicione o manteiga derretida e misture por aproximadamente 5 minutos numa batedeira ou 10 minutos com a mão. Coloque a massa numa tigela ligeiramente untada com óleo e leve ao refrigerador por toda a noite. Sua massa ficará firme e fácil de moldar.

2. Unte 2 formas de pão de 500g,  divida a massa em cerca de 16 partes e coloque alguns pedaços de damascos dentro de cada parte.  Forme pequenas bolas. Coloque as bolas em uma forma de 2 em 2 até que esteja preenchida. Cada forma deve ter não mais de 8 peças. Deixe levedar por 3 horas até dobrar de tamanho.

3. Aqueça o forno em 180ºC (200o ventilado). Picele com 1 ovo batido e levar ao forno por 20 minutos até ficar dourado e os pães quando batidos em baixo, tenham som oco. Deixar arrefecer numa grelha.

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Apricot Brioche  Ingredients: ·        350g strong white flour
50g caster sugar
7g sachet fast-action yeast
2 tsp salt
100ml milk
4 eggs
175g butter softened
140g dried apricots, diced

Method:
1. In a mixer or large bowl, mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough – 5 mins in the mixer or 8 mins by hand. Add the softened butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly oiled bowl and leave in the fridge overnight. Your dough will then be stiff and easy to shape.
2. Grease 2 x 500g bread tins, then divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls. Place the balls in a tin in sequences of 2 until the thin is full. It should take no more than 8 pieces to fill each tin. Leave the brioche for 3 hours to prove until doubled in size.
3. Heat oven to 200C/fan 180C/gas. Brush with 1 beaten egg and bake for 20 mins until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.

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Is used for baking cakes and cookies. Sizes: full pan – 18 x 26 inches half pan – 18 x 13 inches

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FatIs used for general baking. Is a rectangular pan about 2 inches (50 mm) deep.

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Is used for general mixing.

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Is used for mixing and kneading yeast dough.

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Batedor Massa Leve.
Is used for such tasks as beating cream and eggs, and making mayonnaise

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Mixers have several attachments, normally 3 operating speeds and several bowl sizes can be used in the same mixer.
Bench- model: capacity between 5 to 20 quarts (5 to 20 L
Floor-model: maximum capacity of 140 quarts (133L)

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Operate simply by heating air in an enclosed space.
Combination steamer ovens:  It can be operated in 3 modes: as a convection oven, as a convection steamer and as a highhumidify oven .

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Is used to chop, to mix or to emulsify.

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Is used to mix, purée and emulsify liquids.

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Batedeira de Chão

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Fats have four main purposes (finalidades) in baking (panificação):
They tenderize the product by coating and
weakening the gluten bonds within (dentro) the structure.
They provide the illusion of wetness though they
contain little or no moisture.
They enable browning.
They help move heat through the product.

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There are two types of fat used in baking:
Solid fat, also know as “plastic” fat – because when beaten with sugar they can hold air bubbles-: such as butter, margarine, and lard.
Sometimes solid fat is also called shortening.
Liquid fat such as vegetable and olive oil.
Solid Fats
These are fats that remain solid when set, even though they can be melted, they can always return to their solid state.
When melted, they do not have the same characteristics as liquid fats, though clarified butter will stay liquid as the milk solids have
been removed.

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Butter adds flavour (sabor), texture, richness and leavening to baked goods.
It also helps with structure formation by coating and shortening gluten strands in baked goods. It retards the development of gluten strands, thus contributing to tenderization.
Butter becomes spreadable at 60 F and begins to melt at 85 F.

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Unsalted, sweet cream butter;
Salted, sweet cream butter;
Plugra Butter: it’s a high fat butter. Whipped butter: it has air or nitrogen gas whipped into it to increase the volume, lighten the texture and make it easier to spread;
Brown or browned butter: it offers a richer and more delicious flavour.
Clarified butter: is a purified, thicker form of butter that has been melted and has had the water and milk solids skimmed from the
clarified part.
Cultured butter: it is a rich butter made from cream to which lactic acid cultures have been added.

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The main differences in measuring is that British measures are done by weight anda the Americans are by volume.
(Medidas Britânicas por peso, medidas Americanas por volume)

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They never set into a solid form.
They coat the flour and sugar particles allowing a smoother dough, easier mixing, reduced mixing times and some mixing
tolerance. It also prevents some gluten development.
They do not aerate when creamed with sugar

Olive oil
It can be used in baking recipes instead of vegetable oil or other liquid fats.
The available olive oils are:
1. Extra virgin olive oil
2. Fine virgin
3. Regular virgin

Vegetable oils
Vegetable oil is a broad term for a category of oils pressed from seeds, nuts, grains or fruits from plants.
They are refined and filtered to create a neutral-tasting oil.
In baking they act as a flavour carriers, reduce stickiness and help retain flavours.
Canola Oil
Corn Oil
Peanut Oil  (Amendoim)
Safflower Oil  (Flor)
Sesame Oil
Soybean Oil  (Soja)
Nut Oil (Nozes)

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Fats in Bread Making
They provide flavour and lubrificate the dough.
They help to retain the gases released during baking, ensuring a well risen loaf, with a soft crumb.
Assure that the bread will stay fresh longer.

Fats in Cake making
Help incorporate air in the batter
Help retaining the gases during the baking process, which will provide a good texture to the finished cake

Fats used in Biscuits and Pastry Prevent the development of the gluten;
Allow the final product not to be hard or heavy.

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Give sweetness
Feed the yeast.
Stabilize meringues - by protecting the egg whites from being overbeaten and by forming a syrup that surrounds and protects the air bubbles.
Keep baked goods soft and moist.
Create tenderness.
Deepen colour and flavour.
Add crunch.

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White Granulated Suga
It is made from sugarcane and sugar beets. Has had all of the naturally present molasses refined out. The fine crystals in granulated sugar don’t cake together, which makes it perfect for measuring, sprinkling onto food and dissolving into drinks.

Confectioners’ Icing or Powdered Sugar.
It is granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent baking. It is commonly used in frostings, glazes and when a snowy covering is wanted as on doughnuts.

Coarse Sugar or Decorating Sugar  It has much larger crystals than regular white sugar. This makes the sugar stronger and more resistant to heat. It also helps to give baked goods a little texture.

Sanding Sugar
It is a large crystal sugar between the white sugar and the coarse one. It is mainly used for decorating.

Brown Sugar (light and dark)
It is white sugar that has had cane molasses added to it. The two types of brown sugar refer to the amount of molasses that is present. Light Brown Sugar is used more often in baking, sauces and glazes. Dark Brown Sugar is used in richer foods like gingerbread.
This sugar can harden if let open to the air.

Superfine, Ultrafine, Bar or Caster Sugar
These sugars have the smallest crystal size of white granulated sugar. It is generally used in making delicate or smooth desserts such as meringues or puddings.

Turbinado Sugar
It is raw sugar that has only had the surface molasses washed out. It is light in colour, usually has a large crystal and is slightly lower in calories than white sugar.

Muscovado or Barbados Sugar
It is a type of British brown sugar. It is very dark brown and has more molasses than light or brown sugar. The sugar crystals are a little larger than regular brown sugar and the texture is stickier.

Demerara Sugar
It is a large grained, crunchy sugar that hasn’t had all of the molasses refined out. It is very popular in England.

Invert Sugar
It is produced by heating cane or beet sugar with a small amount of acid. It is mainly used for commercial purposes and it comes in syrup form. To baked goods, it adds sweetness and crust colour, prolongs shelf-life.

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Agave syrup (xarope de agave) – replace 2/3 cup for every one cup of sugar.
Blackstrap Molasses (Melado)– replace 1 1/3 cup for every one cup of sugar
Honey (querida)– replace ¾ cup for every one cup of sugar
Maple Syrup (xarope de bordo) – replace ¾ cup for every one cup of sugar.

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Liquids are essential to the baking process as gluten cannot develop without moisture. The type of liquid used and the temperature it is used at will have a great impact on the overall quality of the baked goods.

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Liquid hydrates and dissolves the yeast granules and the flour;
Liquid dissolves the sugar and the salt;
Liquid blends and binds ingredients together;
Liquid mixes with flour to form gluten;
Liquid contributes to the moistness of the baked good.

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It is the basic ingredient in breads.

Tap water is normally suitable for most baking purposes, but if the water is too hard or too soft there may be problems when it comes to gluten development.

In bread baking, water rehydrates and activates the yeast and blends with the flour to create a sticky and elastic dough.

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It helps to enrich the dough and the flavour of the baked goods.

In bread making, milk creates richer breads and improves the keeping quality of breads

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Buttermilk, yoghurt, cheese and sour milk
Juices and purees
Eggs
Beers, ciders and liquors.

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Starch is a carbohydrate consisting of a large number of glucose units or long chains of sugar molecules. Pure starch is a white, tasteless and odourless powder that is insoluble in cold water or alcohol. The major sources of starch intake are the cereals (rice, wheat ) and root vegetables(potatoes).

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Breads and grains: include pasta, popcorn, crackers, cereals, rice, oatmeal, barley, millet and other grains.
Starchy vegetables: include peas, corn, potatoes, water chestnuts, green bananas and lima beans.
Beans and other legumes: include lentils, kidney beans, black-eyed peas, chickpeas, black and white beans and any other types of dried beans.

Starchy foods are a good source of energy and contain fibre, calcium, iron and B vitamins.

Starches can be used as a thickener, a binder and as a stabilizer.

Starches can vary widely in terms of :
1. how quickly they thicken
2. how much they thicken
3. the quality of the thickening
4. their flavour after thickening

Starches begin to thicken at around 140 F.

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The two most common are wheat flour and cornstarch.

Cornstarch is a more efficient thickener than wheat flour.

Both gelatinize at a higher temperature than root starches and once that temperature is reached , thickening happens very fast.

They tend to have a distinctive cereal taste once cooked.

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The most common are potato starch, tapioca and arrowroot.

They gelatinize at relatively lower temperatures.

These starches don’t stand up as well as grain starches to longer cooking and are best used to thicken sauces at the very end of the cooking.

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Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape and texture. These gases must be retained in the product until the structure is set enough to hold its shape.

Leavening agents:
Steam
Air
Chemical leaveners:
– Baking soda
– Baking powder
– Baking ammonia
Yeast

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When the water in the dough turns to steam, the H2O molecules begin to spread out and take up way more space. This forces the dough to expand to 1600 times its original volume. This is why steam is considered to be a leavening agent. Some products that have steam as their main leavening agent are: puff pastry, cream puffs, popovers and pie crusts.

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It involves physically forcing air into a batter or a dough, and it is considered to be “physical leavening”. Air is incorporated in the batter using two methods: Creaming: beating fat and sugar together to incorporate air. Little air pockets are created, which give volume to the baked good. Ex.: some cookies.

Foaming: beating eggs with or without sugar to incorporate air. Ex.: sponge cakes and meringues.

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Baking Soda: It is a chemical also called sodium bicarbonate. It is added to dough in which acid is provided by other ingredients such as honey, molasses and buttermilk. By adding the baking soda to an acid, the baking produces carbon dioxide gas, resulting in little air pockets in the dough. Heat isn’t necessary for the reaction, but baked goods using baking soda should be baked at once or the gases will escape.

Baking Powder - it is a combination of baking soda and dry acids or acid salts, and, contrary to baking soda, it doesn’t depend on acid ingredients for its leavening power. There are two types: – Single-acting baking powder – it contains tartaric acid or cream of tartar and requires only moisture to be able to release gas. Products using it must be baked immediately to avoid the loss of the produced gas. – Double-acting baking powder – it contains sodium aluminium sulphate and calcium acid phosphate. In order to release all the necessary gas it requires heat.

Baking Ammonia – it is a chemical called ammonium carbonate. When heated it brakes down into ammonia, water and carbon dioxide and only heat and moisture are necessary for it to work. As baking ammonia gives off ammonia gas, it can affect the flavour of the finished product. For that reason, it is best used in small products, as cookies, which allow the ammonia gas to escape easily.

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Yeast is a leavening agent. Yeast is a living organism. It is a tiny, singlecelled fungus. As a living organism it is sensitive to temperatures.

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Fermentation is the process by which yeast acts on carbohydrates and changes them into carbon dioxide gas and alcohol. This release of gas produces the leavening action in yeast products. The alcohol evaporates completely during and immediately after baking. So, when it gets in contact with a warm liquid and is fed with sugar and flour it starts giving off tiny bubbles of carbon dioxide gas. This gas, trapped between the gluten webs, is what makes bread rise and achieve its light texture.

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Proofing is the process of mixing lukewarm water or other liquid with yeast before combining it with the rest of the ingredients. This process can be done in a separate bowl, mixing just the liquid with the yeast and waiting around 5 minutes until a foam appear at the surface.

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Rising the dough – yeast fermentation makes carbon dioxide, a gas responsible for stretching and expanding the dough.

Dough development– other components formed during yeast fermentation make the flour stronger so it can capture and hold the carbon dioxide gas that the yeast produces.

Flavour, Aroma and Texture – yeast fermentation provides the sensory and physical attributes that you expect from yeast - raised products.

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Fresh yeast
Is also called compressed yeast. It is moist and perishable.
Active dry yeast
It is a dry, granular form of yeast. It must be rehydrated in 4 times its weight of warm water before use.
Instant dry yeast.
It is a dry granular form of yeast, but it doesn’t have to be dissolved in water before use. It absorbs water more quickly than active dry
yeast. It also produces more gas than active dry yeast.

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Yeast needs 4 things to survive: warmth, moisture, food and oxygen.

Yeast needs warmth to activate: the water must be used at 105F. Too hot it will kill the yeast and too cold and the yeast will take longer to activate.

Yeast needs sugar and starch to grow: yeast will feed sugars and starches from other ingredients used in the dough.

Yeast needs warmth to feed: the kitchen temperature should be 70F for best results when letting the dough to rise.

Yeast is best store in the freezer and brought to room temperature just before using it.

Yeast goes back to sleep when temperatures are too low.

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Whole Milk - Leite Integral
3,5% FAT. Sem remoção ou adição de outros produtos.

Semi skimmed Milk - Leite Semidesnatado (meio gordo)
0,5% a 1,7% FAT. Low Fat Milk.

Skim ou non-fat Milk - Leite Desnatado
0,5% FAT or less. Contém um pouco mais de Cálcio do que o Whole Milk. Menos calorias e menos vitamina A.

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Ordinary Milk

Condensed Milk - Leite Condensado
Alta quantidade de açúcar. 3 vezes mais concentrado, com 60% menos de água.

Evaporated Milk - Leite Evaporado
Leite concentrado e esterilizado, duas vezes mais concentrado, característico sabor para cozimento e cor.

Dried milk powder - Leite em pó

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Bacteria ripened from inside (bactéria com amadurecimento interno): Cheddar e Gouda

Washed-rind cheeses (queijos de casca lavada): Epoisses, Livarot, LImburger, Reblochon

Blue-veined cheeses (queijos de veios azuis) – Stilton, Cabrales, Roquefort, Blou d’Auvergne

Mould-ring cheeses (queijos enformados): Camembert, St. André

Unripened cheeses (queijos frescos): Queso blanco, Ricotta, Fresh Mozzarrela, String Cheese, Cream cheese, fresh chevre, Boursin

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Unripened cheeses

Semisoft cheese

Soft-ripened cheese

Hard cheeses

Blue-veined cheeses

Goat cheeses

Hard grating cheeses

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80% a 82% Milk Fat.
Salted Butter: 2% Salt
Unsalted Butter

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Sour Cream (Nata) - 18% FAT
Crème Fraiche: 30 a 40% ButterFat
Buttermilk (soro de leite coalhado)
Yogurt