bake

cook and make edible by putting in a hot oven

"bake the potatoes" prepare with dry heat in an oven

"bake a cake" heat by a natural force

"The sun broils the valley in the summer" be very hot, due to hot weather or exposure to the sun

"The town was broiling in the sun"

"the tourists were baking in the heat"

cookbook Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven. The person that does the baking is called a baker. Breads, desserts, and meat (see also roasting) are often baked, and baking is the primary cooking technique used to produce cakes and pastry-based goods such as piepies, tarttarts, and quichequiches. Such items are sometimes referred to as "baked goods," and are sold at a bakery.The dry heat of baking gelatinizes starch and causes the outside of the food to brown or char, giving it an attractive appearance and taste, as well as partially sealing in the food's moisture. The browning is caused by caramelization of sugars and the Maillard reaction. Moisture is never really entirely "sealed in," however; over time, an item being baked will become drier and drier. This is often an advantage, especially in situations where drying is the desired outcome, for example in drying herbs or in roasting certain types of vegetables. The most common baked item is bread. Variations in the ovens, ingredients and recipies used in the baking of bread result in the wide varity of breads produced around the world.To compensate for moisture loss, some items (usually meats) are bastingbasted on the surface with butter or oil to slow the loss of moisture through the skin. Some foods are replenished with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of the pan, and letting it steam up into or around the food. The term baking is not usually associated with the cooking of meats in this manner, it is instead termed roasting.Over time baked goods become hard in a process known as going stale, this is not primarily due to moisture being lost from the baked products but a reorganization of the way in which the water and starch are associated over time, a process similar to recrystallization.

Ingredients often used in baking -

Butter, margarine or other shortening

Flour

Sugar

Rising agents:

*Baking powder

*egg (food)Eggs

*Yeast

See also -

Oven

External links -

fyldethermal.com - Latest patents on baking processes

aibonline.org - American institute of baking

fyldethermal.com - Latest baking news

bakingbusiness.com - Baking !BusinessCategory:BakingCategor y:Cooking? !techniquesde:Backenhe:אפיי ה? (הכנת !מזון)nl:Bakkenpt:Assadosv: Bakning DEBUG REDIRECT (baking)

Leuchttuerme.net
Pictures, maps and infos on more than 500 lighthouses in Europe, New Zealand etc.
http://www.leuchttuerme.net/

Pillsbury Bake-Off
Visit the official Pillsbury Bake-Off site to find a recipe that will be a winner at your house.
http://www.bakeoff.com

Amazon.com
Departments include books, music, videos, home and garden, electronics, and toys.
http://www.amazon.com/

Easy Bake Oven
Provides history, news, recipes, and information on new products.
http://www.easybake.com/