Daftar Kosakata Kue dan Roti (Inggris - Indonesia)

Bahan Dasar

1. Flour = /flaʊər/ = Tepung
2. Sugar = /ˈʃʊɡər/ = Gula
3. Butter = /ˈbʌtər/ = Mentega
4. Yeast = /jiːst/ = Ragi
5. Egg = /ɛɡ/ = Telur
6. Milk = /mɪlk/ = Susu
7. Salt = /sɔːlt/ = Garam
8. Water = /ˈwɔːtər/ = Air
9. Oil = /ɔɪl/ = Minyak
10. Baking powder = /ˈbeɪkɪŋ ˈpaʊdər/ = Baking powder

Jenis Roti

1. Bread = /brɛd/ = Roti
2. Baguette = /bæˈɡɛt/ = Baguette
3. Brioche = /briːˈoʊʃ/ = Brioche
4. Sourdough = /ˈsaʊərdoʊ/ = Roti asam
5. Rye bread = /raɪ brɛd/ = Roti gandum hitam
6. Whole wheat bread = /hoʊl wiːt brɛd/ = Roti gandum utuh
7. Ciabatta = /tʃəˈbætə/ = Ciabatta
8. Pita bread = /ˈpiːtə brɛd/ = Roti pita
9. Focaccia = /foʊˈkɑːtʃə/ = Focaccia
10. Multigrain bread = /ˈmʌltiɡreɪn brɛd/ = Roti multigrain

Jenis Kue

1. Cake = /keɪk/ = Kue
2. Cupcake = /ˈkʌp.keɪk/ = Kue mangkuk
3. Cheesecake = /ˈtʃiːz.keɪk/ = Cheesecake
4. Brownie = /ˈbraʊ.ni/ = Brownie
5. Muffin = /ˈmʌf.ɪn/ = Muffin
6. Tart = /tɑːrt/ = Tart
7. Pie = /paɪ/ = Pai
8. Tiramisu = /ˌtɪrəˈmiːsuː/ = Tiramisu
9. Pavlova = /ˌpævˈloʊvə/ = Pavlova
10. Éclair = /eɪˈklɛər/ = Éclair

Alat Membuat Kue

1. Oven = /ˈʌvən/ = Oven
2. Mixer = /ˈmɪksər/ = Mixer
3. Rolling pin = /ˈroʊlɪŋ pɪn/ = Penggilas adonan
4. Baking pan = /ˈbeɪkɪŋ pæn/ = Loyang
5. Whisk = /wɪsk/ = Pengocok
6. Measuring cup = /ˈmɛʒərɪŋ kʌp/ = Gelas ukur
7. Spatula = /ˈspætjʊlə/ = Spatula
8. Cooling rack = /ˈkuːlɪŋ ræk/ = Rak pendingin
9. Pastry bag = /ˈpæstri bæɡ/ = Kantong semprot
10. Dough scraper = /doʊ ˈskreɪpər/ = Pengikis adonan

Proses Pembuatan

1. Mixing = /ˈmɪksɪŋ/ = Pencampuran
2. Kneading = /ˈniːdɪŋ/ = Pengulenan
3. Proofing = /ˈpruːfɪŋ/ = Fermentasi
4. Baking = /ˈbeɪkɪŋ/ = Pemanggangan
5. Cooling = /ˈkuːlɪŋ/ = Pendinginan
6. Frosting = /ˈfrɒstɪŋ/ = Pelapisan krim
7. Decorating = /ˈdɛkəreɪtɪŋ/ = Dekorasi
8. Glazing = /ˈɡleɪzɪŋ/ = Pelapisan gula
9. Sifting = /ˈsɪftɪŋ/ = Penyaringan
10. Rolling = /ˈroʊlɪŋ/ = Penggilingan

Bahan Tambahan

1. Vanilla extract = /vəˈnɪlə ˈɛkstrækt/ = Ekstrak vanila
2. Cinnamon = /ˈsɪnəmən/ = Kayu manis
3. Cocoa powder = /ˈkoʊkoʊ ˈpaʊdər/ = Bubuk kakao
4. Nutmeg = /ˈnʌtˌmɛɡ/ = Pala
5. Almond = /ˈɑːmənd/ = Almond
6. Hazelnut = /ˈheɪzəlˌnʌt/ = Hazelnut
7. Raisin = /ˈreɪzɪn/ = Kismis
8. Chocolate chips = /ˈtʃɒklət tʃɪps/ = Potongan cokelat
9. Honey = /ˈhʌni/ = Madu
10. Molasses = /məˈlæsɪz/ = Molase

Jenis Adonan

1. Dough = /doʊ/ = Adonan
2. Batter = /ˈbætər/ = Adonan cair
3. Shortcrust pastry = /ˈʃɔːrtkrʌst ˈpeɪstri/ = Pastry renyah
4. Puff pastry = /pʌf ˈpeɪstri/ = Pastry berlapis
5. Choux pastry = /ʃuː ˈpeɪstri/ = Adonan choux
6. Brioche dough = /briːˈoʊʃ doʊ/ = Adonan brioche
7. Sourdough starter = /ˈsaʊərdoʊ ˈstɑːrtər/ = Biang ragi
8. Laminated dough = /ˈlæməneɪtɪd doʊ/ = Adonan berlapis
9. Whole wheat dough = /hoʊl wiːt doʊ/ = Adonan gandum utuh
10. Rye dough = /raɪ doʊ/ = Adonan gandum hitam

Istilah Ilmiah

1. Gluten = /ˈɡluːtən/ = Gluten
2. Fermentation = /ˌfɜːrmənˈteɪʃən/ = Fermentasi
3. Caramelization = /ˌkærəˌmɛlaɪˈzeɪʃən/ = Karamelisasi
4. Maillard reaction = /ˈmaɪjɑːr ˌriːˈækʃən/ = Reaksi Maillard
5. Leavening = /ˈlɛvənɪŋ/ = Pengembangan adonan
6. Hydration = /haɪˈdreɪʃən/ = Hidrasi
7. Oxidation = /ˌɒksɪˈdeɪʃən/ = Oksidasi
8. Gelatinization = /ˌʤɛlətɪnaɪˈzeɪʃən/ = Gelatinisasi
9. Enzyme = /ˈɛnzaɪm/ = Enzim
10. Starch = /stɑːrtʃ/ = Pati

Istilah Pengemasan

1. Packaging = /ˈpækɪʤɪŋ/ = Pengemasan
2. Labeling = /ˈleɪbəlɪŋ/ = Pelabelan
3. Wrapping = /ˈræpɪŋ/ = Pembungkusan
4. Vacuum sealing = /ˈvækjuːm ˈsiːlɪŋ/ = Penyegelan vakum
5. Foil = /fɔɪl/ = Aluminium foil
6. Box = /bɒks/ = Kotak
7. Bag = /bæɡ/ = Kantong
8. Container = /kənˈteɪnər/ = Wadah
9. Tray = /treɪ/ = Nampan
10. Sticker = /ˈstɪkər/ = Stiker

Istilah Penjualan

1. Bakery = /ˈbeɪkəri/ = Toko roti
2. Pastry shop = /ˈpæstri ʃɒp/ = Toko kue
3. Market = /ˈmɑːrkɪt/ = Pasar
4. Wholesale = /ˈhoʊlseɪl/ = Grosir
5. Retail = /ˈriːteɪl/ = Eceran
6. Customer = /ˈkʌstəmər/ = Pelanggan
7. Order = /ˈɔːrdər/ = Pesanan
8. Delivery = /dɪˈlɪvəri/ = Pengiriman
9. Invoice = /ˈɪnvɔɪs/ = Faktur
10. Payment = /ˈpeɪmənt/ = Pembayaran