Glossary

• Almond: almendra: the nutlike kernel of the fruit of either of two trees, Prunus dulcis (sweet almond) or P. dulcis amara (bitter almond) which grow inwarm temperate regions.
• Bake: labekatu: to cook by dry heat in an oven or on heated metal or stones.
• Baker: okina: the person who makes and sells brade, cakes...
• Beat: irabiatu: to strike violently or forcefully and repeatedly.
• Beater: irabiagailua: an implement or device for beating something
• Bowl:bol: a rather deep, round dish or basin, used chiefly for holding liquids, food,etc.
• Burn: berotu: to give off heat or be hot
• Butter:gurina:the fatty portion of milk, separating as a soft whitish or yellowish solidwhen milk or cream is agitated or churned.
• Cake: pastela: a sweet, baked, breadlike food
• Cheese: gazta:the curd of milk separated from the whey and prepared in many waysas a food
• Cinnamon:canela:a common culinary spice of dried rolled strips of this bark, often madeinto a powder
• Cook: sukaldatu: to prepare food for eating by applying heat
• Cookies:gailetak:a small cake made from stiff, sweet dough rolled and sliced or droppedby spoonfuls on a large, flat pan (cookie sheet) and baked.
• Cool down: epeldu:
• Crispy: crujiente
• Crush: birrindu: to pound into small particles
• Curdle: mamitu: to change into curd; coagulate; congeal.
• Dissolve: disolbatu: to make a solution of, as by mixing with a liquid; pass into solution
• Dessert: postre: a usually sweet course or dish, as of fruit, ice cream, or pastry, served at the end of a meal
• Develop: garatu: come or bring to a more advanced state.
• Dough: masa: flour combined with water, milk... in a thick mass for baking.
• Foreknowledge: aurrezagutza: prior knowledge, advance knowledge, previous understanding

• Gelatine:gelatina:a nearly transparent, faintly yellow, odorless, and almost tastelessglutinous substance obtained by boiling in water the ligaments, bones,skin, etc., of animals, and forming the basis of jellies, glues, and thelike.

• Grind: picar.
• Heat up: tenperatura igo: the degree of hotness; temperature
• Home-made: etxean egina: something made at home; in this case, desserts done on our own, mainly with high-quality ingredients.
• Ingredients: osagaiak: something that enters as an element into a mixture
• Instructions: jarraibideak:steps to follow in order to do something
• Jam: marmelada:
• Learning process: ikaskuntza prozesua: the act or process of acquiring knowledge or skill
• Melt: urtu: to cause to become liquid by heat.
• Milk:esnea:this liquid as secreted by cows, goats, or certain other animals andused by humans for food or as a source of butter, cheeses, yogurt, etc.
• Mix: nahastu: to become combined into one dough
• Mixture: nahasketa: a product of mixing
• Mortar: mortero: a receptacle of hard material, having a bowl-shaped cavity in whichsubstances are reduced to powder with a pestle.
• Mould: molde.
• Pan:ontzi:a broad, shallow container of metal, usually having sides flaringoutward toward the top, used in various forms for frying, baking,washing, etc.
• Pour: isuri: to flow, as from one container to another, or into, over or on something.
• Powdered sugar: azukre-hauts: a sugar produced by pulverizing granulated sugar, especially a coarservariety used for fruits or cold beverages.

• Practice: praktikatu: to do or perform something repeatedly in order to adquire or polish a skill
• Preheat: precalentar
• Process: prozesua: a continous action, operation or series of changes taking place in a definite manner.
• Proportion: proportzio: a relation between things when compared to one another in regard to size, quantity, number...
• Rice:arroza:the starchy seeds or grain of an annual marsh grass, Oryza sativa,cultivated in warm climates and used for food.
• Recipe: errezeta: note where appears how to make something; in this case, the ingredients, steps...
• Skill: trebetasuna: the knowledge or ability to do something well
• Spatula: espatula:
• Sugar: azukrea:
• Tablespoon:koilarakada:a spoon larger than a teaspoon or a dessert spoon, used in serving food at the table and as a standard measuring unit in recipes
• Taste: dastatu: to test the flavor or quality of by taking some into the mouth.
• Teach: irakatsi: to impart knowledge or skills to another people
• To boil: irakin:
• Topping: estaldura: a distinct part forming a top to something
• Tray: erretilua
• Truffles:trufas:a candy made of soft chocolate, shaped into a ball and dusted with cocoa, or sometimes a three-layered cube of light and dark chocolate.
• Walnuts: intxaurrak: any of various fruits or trees resembling the walnut