Laminated doughLaminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.Puff pastryPuff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat (beurrage) is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough.
KifliKipferl, kifli, kiflice, kifle or cornuri is a traditional yeast-based bread roll, rolled and formed into a crescent-shape before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, and is known by several names. It is thought to be the inspiration for the French croissant, which has a very similar shape, though is made with a different type of dough.
ViennoiserieViennoiserie (French: [vjɛnwazʁi] ; English: "things in the style of Vienna") is a yeast-leavened dough, as well as an overarching name for the products made with it, that are at a meeting point between bread and pastry, which was described by the Dictionnaire Petit Robert as neither a pastry nor a bread. The dough is sweetened with sugar and enriched with butter, eggs, milk or a combination of the three.Frozen doughFrozen dough is dough that have been frozen in order to decouple the and baking processes of breadmaking (without freezing, the dough must be used quickly once prepared). The frozen dough is used for home baking and by small bakeries, especially the supermarket deli ones, due to the simplicity of baking using the pre-made dough, especially for more complicated products (Danish pastries, croissants).
Austrian cuisineAustrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg Empire, there are independent regional traditions in all the states of Austria.
Breakfast by countryBreakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world. AfricaBreakfast in Africa varies greatly from region to region.
BreadBread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
ButterButter is a dairy product made from the fat and protein components of churnedcream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks.
Fast foodFast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. Fast food is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out or takeaway. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and wage workers.
Frozen foodFreezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season. Freezing food slows decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing).
RenaissanceEuropean cultural period of the 14th to 17th centuriesThe Renaissance (UK: , US: ) was a European period of history and cultural movement taking place at the end of the Late Middle Ages and the beginning of the early modern era. It is variously defined as covering the 15th and 16th centuries or, more broadly, as lasting from the 14th century to the 17th.
Late antiquityThe Barberini ivory, a late Leonid/JustinianByzantineivory leaf from an imperial diptych, from an imperial workshop in Constantinople in the first half of the 6th century (Louvre)LocationKey eventsCrisis of the Third CenturyCivil Wars of the TetrarchyFall of the Western Roman EmpireVandalic WarGothic WarByzantine–Sasanian warsEarly Muslim conquestsByzantine–Lombard warsLate antiquity is a period of Eurasian, , and Near Eastern history conventionally placed between the third and seventh centuries CE.
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