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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A large puffy bread that is made from a thin batter of eggs, flour, and milk and that is baked usually in a skillet and served with sweet or savory toppings.  2, record 1, English, - Dutch%20baby

Record number: 1, Textual support number: 1 CONT

The batter for German pancakes has more in common with crêpes than American pancakes. It is made up of almost equal parts flour, milk, and eggs, but no leavening agents. These pancakes rely on the interaction of the oven’s heat and eggs’ proteins to develop [their] towering height.  4, record 1, English, - Dutch%20baby

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

À propos de la crêpe allemande[.] La recette donne une seule grande crêpe, qui a la particularité d'être cuite dans une poêle au four [...] Autre particularité : en cours de cuisson, les bords de la crêpe vont monter très haut [...]  5, record 1, French, - cr%C3%AApe%20hollandaise

Record number: 1, Textual support number: 1 OBS

crêpe soufflée : La désignation «crêpe soufflée» est aussi employée pour désigner une crêpe à laquelle on intègre un appareil à soufflé.  6, record 1, French, - cr%C3%AApe%20hollandaise

Record number: 1, Textual support number: 2 OBS

pascade : En France, la désignation «pascade» désigne plus précisément une variante de la crêpe hollandaise originaire d'Aveyron.  6, record 1, French, - cr%C3%AApe%20hollandaise

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Sliced bread dipped in a batter of egg and milk and then fried.  1, record 2, English, - French%20toast

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Tranches de pain rassis trempées dans le lait et l'œuf, frites à la poêle et sucrées.  1, record 2, French, - pain%20perdu

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The baking oven occupies a position of prime importance among bakery equipment as it performs the vital function of converting the unpalatable raw dough or batter into bread or cake through the medium of heat.  2, record 3, English, - baker%26rsquo%3Bs%20oven

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le four de boulanger consiste, pour les modèles les plus anciens, en une construction massive de maçonnerie, et se chauffe au bois. [...] À ce modèle primitif [...] ont succédé des modèles nombreux de fours chauffés à la houille, au gaz, au gas-oil ou électriquement.  3, record 3, French, - four%20de%20boulanger

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

An American bread made of cornmeal [with] a custard-like consistency ...  2, record 4, English, - batter%20bread

Record number: 4, Textual support number: 1 OBS

[This bread] needs to be eaten with a spoon. Traditionally served with ham.  2, record 4, English, - batter%20bread

Record number: 4, Textual support number: 2 OBS

Southern dish of corn meal, hominy grits and eggs.  1, record 4, English, - batter%20bread

Record number: 4, Textual support number: 3 OBS

hominy grits: Bleached hulled corn, coarsely ground.  3, record 4, English, - batter%20bread

Record number: 4, Textual support number: 4 OBS

Hominy originally come from the American Indians.  3, record 4, English, - batter%20bread

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A bread(as corn bread, muffins, biscuits) made with a leavening agent(as baking powder, soda) that permits immediate baking of the dough or batter mixture.  2, record 5, English, - quick%20bread

Record number: 5, Textual support number: 1 OBS

Breads made with leavenings other than yeast.  3, record 5, English, - quick%20bread

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Le pain éclair est comme le pain, mais la levure y est remplacée par un agent de levage chimique pour aérer la pâte.  1, record 5, French, - pain%20%C3%A9clair

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A quick bread made of batter containing egg and baked in a small cup-shaped pan.  2, record 6, English, - muffin

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Petit gâteau rond, souvent à base de son.  1, record 6, French, - muffin

Record number: 6, Textual support number: 1 OBS

«Muffin» est un emprunt de l'anglais qui est passé dans l'usage contrairement à moufflet, néologisme proposé par l'Office de la langue française.  2, record 6, French, - muffin

Record number: 6, Textual support number: 2 OBS

Le «muffin» du petit déjeuner est à distinguer des petits gâteaux et des petits fours glacés.  2, record 6, French, - muffin

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A yeast bread that is formed without kneading.  1, record 7, English, - batter%20bread

Record number: 7, Textual support number: 1 OBS

It begins with a very thick batter that often requires extra yeast and, in order to stretch the gluten so the bread will rise effectively, always demands vigorous beating(which can be accomplished with an electric mixer).  1, record 7, English, - batter%20bread

Record number: 7, Textual support number: 2 OBS

The mixture should be stiff enough for a spoon to stand up in. A batter bread's texture won’t be as refind as that of a bread that has been kneaded but the results are equally delicious.  2, record 7, English, - batter%20bread

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Le pain chapelé : petit pain fait avec une pâte battue et fort légère, assaisonnée de beurre ou de lait [...]  2, record 7, French, - pain%20%C3%A0%20p%C3%A2te%20battue

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

... a substance used to produce a gas that makes dough or batter lighter during baking. The leaven used in making bread is usually baker's yeast, which when mixed with the dough rapidly ferments the sugars derived from the flour starch.  1, record 8, English, - leaven

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La fermentation panaire est une fermentation alcoolique provoquée par l'action de ferments qui transforment les sucres, présents dans la pâte, en alcool et en gaz carbonique. Dans leur généralité, les ferments sont des micro-organismes, capables de provoquer une fermentation en transformant dans un milieu approprié les substances "fermentescibles" qui leur conviennent. [...] les ferments authentiques [comprennent] les levures [...]  1, record 8, French, - ferment

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 OBS

Levadura.  1, record 8, Spanish, - fermento