1.
Pastry
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Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers confectionery, the word pastries suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other baked products are called pastries. The French word pâtisserie is also used in English for the same foods, common pastry dishes include pies, tarts, quiches and pasties. Pastry can also refer to the dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products, pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling, when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the granules are adequately coated with fat. On the other hand, overmixing results in long gluten strands that toughen the pastry, Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt and this is used mainly in tarts. It is also the pastry that is used most often in making a quiche, the process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar, Flaky pastry Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry, the puff is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. Puff pastry Puff pastry has many layers that cause it to expand or puff when baked, Puff pastry is made using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating, Puff pastries come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is filled with cream. Unlike other types of pastry, choux is in closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking, Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough
2.
Austria
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Austria, officially the Republic of Austria, is a federal republic and a landlocked country of over 8.7 million people in Central Europe. It is bordered by the Czech Republic and Germany to the north, Hungary and Slovakia to the east, Slovenia and Italy to the south, the territory of Austria covers 83,879 km2. The terrain is mountainous, lying within the Alps, only 32% of the country is below 500 m. The majority of the population speaks local Bavarian dialects of German as their native language, other local official languages are Hungarian, Burgenland Croatian, and Slovene. The origins of modern-day Austria date back to the time of the Habsburg dynasty, from the time of the Reformation, many northern German princes, resenting the authority of the Emperor, used Protestantism as a flag of rebellion. Following Napoleons defeat, Prussia emerged as Austrias chief competitor for rule of a greater Germany, Austrias defeat by Prussia at the Battle of Königgrätz, during the Austro-Prussian War of 1866, cleared the way for Prussia to assert control over the rest of Germany. In 1867, the empire was reformed into Austria-Hungary, Austria was thus the first to go to war in the July Crisis, which would ultimately escalate into World War I. The First Austrian Republic was established in 1919, in 1938 Nazi Germany annexed Austria in the Anschluss. This lasted until the end of World War II in 1945, after which Germany was occupied by the Allies, in 1955, the Austrian State Treaty re-established Austria as a sovereign state, ending the occupation. In the same year, the Austrian Parliament created the Declaration of Neutrality which declared that the Second Austrian Republic would become permanently neutral, today, Austria is a parliamentary representative democracy comprising nine federal states. The capital and largest city, with a population exceeding 1.7 million, is Vienna, other major urban areas of Austria include Graz, Linz, Salzburg and Innsbruck. Austria is one of the richest countries in the world, with a nominal per capita GDP of $43,724, the country has developed a high standard of living and in 2014 was ranked 21st in the world for its Human Development Index. Austria has been a member of the United Nations since 1955, joined the European Union in 1995, Austria also signed the Schengen Agreement in 1995, and adopted the euro currency in 1999. The German name for Austria, Österreich, meant eastern realm in Old High German, and is cognate with the word Ostarrîchi and this word is probably a translation of Medieval Latin Marchia orientalis into a local dialect. Austria was a prefecture of Bavaria created in 976, the word Austria is a Latinisation of the German name and was first recorded in the 12th century. Accordingly, Norig would essentially mean the same as Ostarrîchi and Österreich, the Celtic name was eventually Latinised to Noricum after the Romans conquered the area that encloses most of modern-day Austria, around 15 BC. Noricum later became a Roman province in the mid-first century AD, heers hypothesis is not accepted by linguists. Settled in ancient times, the Central European land that is now Austria was occupied in pre-Roman times by various Celtic tribes, the Celtic kingdom of Noricum was later claimed by the Roman Empire and made a province
3.
Vienna
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Vienna is the capital and largest city of Austria and one of the nine states of Austria. Vienna is Austrias primary city, with a population of about 1.8 million, and its cultural, economic and it is the 7th-largest city by population within city limits in the European Union. Today, it has the second largest number of German speakers after Berlin, Vienna is host to many major international organizations, including the United Nations and OPEC. The city is located in the part of Austria and is close to the borders of the Czech Republic, Slovakia. These regions work together in a European Centrope border region, along with nearby Bratislava, Vienna forms a metropolitan region with 3 million inhabitants. In 2001, the city centre was designated a UNESCO World Heritage Site, apart from being regarded as the City of Music because of its musical legacy, Vienna is also said to be The City of Dreams because it was home to the worlds first psycho-analyst – Sigmund Freud. The citys roots lie in early Celtic and Roman settlements that transformed into a Medieval and Baroque city and it is well known for having played an essential role as a leading European music centre, from the great age of Viennese Classicism through the early part of the 20th century. The historic centre of Vienna is rich in architectural ensembles, including Baroque castles and gardens, Vienna is known for its high quality of life. In a 2005 study of 127 world cities, the Economist Intelligence Unit ranked the city first for the worlds most liveable cities, between 2011 and 2015, Vienna was ranked second, behind Melbourne, Australia. Monocles 2015 Quality of Life Survey ranked Vienna second on a list of the top 25 cities in the world to make a base within, the UN-Habitat has classified Vienna as being the most prosperous city in the world in 2012/2013. Vienna regularly hosts urban planning conferences and is used as a case study by urban planners. Between 2005 and 2010, Vienna was the worlds number-one destination for international congresses and it attracts over 3.7 million tourists a year. The English name Vienna is borrowed from the homonymous Italian version of the name or the French Vienne. The etymology of the name is still subject to scholarly dispute. Some claim that the name comes from Vedunia, meaning forest stream, which produced the Old High German Uuenia. A variant of this Celtic name could be preserved in the Czech and Slovak names of the city, the name of the city in Hungarian, Serbo-Croatian and Ottoman Turkish has a different, probably Slavonic origin, and originally referred to an Avar fort in the area. Slovene-speakers call the city Dunaj, which in other Central European Slavic languages means the Danube River, evidence has been found of continuous habitation since 500 BC, when the site of Vienna on the Danube River was settled by the Celts. In 15 BC, the Romans fortified the city they called Vindobona to guard the empire against Germanic tribes to the north
4.
Flour
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Flour is a powder made by grinding raw grains or roots and used to make many different foods. While wheat is the most common base for flour, maize flour has been important in Mesoamerican cuisine since ancient times, rye flour is a constituent of bread in central Europe. The English word flour is originally a variant of the word flower, both derive from the Old French fleur or flour, which had the literal meaning blossom, and a figurative meaning the finest. The phrase fleur de farine meant the finest part of the meal, since flour resulted from the elimination of coarse, the earliest archaeological evidence for wheat seeds crushed between simple millstones to make flour dates to 6000 BC. The Romans were the first to grind seeds on cone mills, in 1879, at the beginning of the Industrial Era, the first steam mill was erected in London. In the 1930s, some began to be enriched with iron, niacin, thiamine. In the 1940s, mills started to enrich flour and folic acid was added to the list in the 1990s, an important problem of the industrial revolution was the preservation of flour. Transportation distances and a relatively slow distribution system collided with natural shelf life, the reason for the limited shelf life is the fatty acids of the germ, which react from the moment they are exposed to oxygen. This occurs when grain is milled, the fatty acids oxidize, depending on climate and grain quality, this process takes six to nine months. In the late 19th century, this process was too short for a production and distribution cycle. As vitamins, micronutrients and amino acids were completely or relatively unknown in the late 19th century, without the germ, flour cannot become rancid. Degermation started in densely populated areas and took approximately one generation to reach the countryside, heat-processed flour is flour where the germ is first separated from the endosperm and bran, then processed with steam, dry heat or microwave and blended into flour again. Milling of flour is accomplished by grinding grain between stones or steel wheels, today, stone-ground usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between. These terms are now applied broadly to uses of water. More recently, the Unifine mill, a mill, was developed in the mid-20th century. Home users have begun grinding their own flour from organic wheat berries on a variety of electric flour mills, the grinding process is not much different from grinding coffee but the mills are larger. This provides fresh flour with the benefits of wheat germ and fiber without spoilage, Flour contains a high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides. The kinds of used in cooking include all-purpose flour, self-rising flour
5.
Oil
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An oil is any neutral, nonpolar chemical substance that is a viscous liquid at ambient temperatures and is both hydrophobic and lipophilic. Oils have a carbon and hydrogen content and are usually flammable. The general definition of oil includes classes of compounds that may be otherwise unrelated in structure, properties. Oils may be animal, vegetable, or petrochemical in origin and they are used for food, fuel, medical purposes, lubrication, and the manufacture of many types of paints, plastics, and other materials. Specially prepared oils are used in religious ceremonies and rituals as purifying agents. First attested in English 1176, the oil comes from Old French oile, from Latin oleum, which in turn comes from the Greek ἔλαιον, olive oil, oil. The earliest attested forms of the word are the Mycenaean Greek
6.
Butter
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Butter is a dairy product containing up to 80% butterfat which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter may also be sold with added flavourings, such as garlic butter, most frequently made from cows milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat, Butter is a water-in-oil emulsion resulting from an inversion of the cream, in a water-in-oil emulsion, the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, the density of butter is 911 g/L. It generally has a yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the feed and genetics but is commonly manipulated with food colorings in the commercial manufacturing process. The word butter derives from the Latin butyrum, which is the latinisation of the Greek βούτυρον and this may have been a construction meaning cow-cheese, from βοῦς, ox, cow + τυρός, cheese. Nevertheless, the earliest attested form of the stem, turos, is the Mycenaean Greek tu-ro. The root word persists in the name butyric acid, a found in rancid butter. In general use, the term refers to the spread dairy product when unqualified by other descriptors. The word commonly is used to describe puréed vegetable or seed and nut products such as peanut butter and it is often applied to spread fruit products such as apple butter. Fats such as butter and shea butter that remain solid at room temperature are also known as butters. Unhomogenized milk and cream contain butterfat in microscopic globules and these globules are surrounded by membranes made of phospholipids and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three forms, free butterfat, butterfat crystals, and undamaged fat globules
7.
Apple
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The apple tree is a deciduous tree in the rose family best known for its sweet, pomaceous fruit, the apple. It is cultivated worldwide as a tree, and is the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek, Apple trees are large if grown from seed. Generally apple cultivars are propagated by grafting onto rootstocks, which control the size of the resulting tree, There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including cooking, eating raw, trees and fruit are prone to a number of fungal, bacterial and pest problems, which can be controlled by a number of organic and non-organic means. In 2010, the genome was sequenced as part of research on disease control. Worldwide production of apples in 2014 was 84.6 million tonnes, the apple is a deciduous tree, generally standing 1.8 to 4.6 m tall in cultivation and up to 12 m in the wild. When cultivated, the size, shape and branch density are determined by rootstock selection, the leaves are alternately arranged dark green-colored simple ovals with serrated margins and slightly downy undersides. Blossoms are produced in spring simultaneously with the budding of the leaves, the 3 to 4 cm flowers are white with a pink tinge that gradually fades, five petaled, with an inflorescence consisting of a cyme with 4–6 flowers. The central flower of the inflorescence is called the king bloom, it opens first, the fruit matures in late summer or autumn, and cultivars exist with a wide range of sizes. Commercial growers aim to produce an apple that is 7.0 to 8.3 cm in diameter, due to market preference. Some consumers, especially those in Japan, prefer a larger apple, while apples below 5.7 cm are generally used for making juice and have little market value. The skin of ripe apples is generally red, yellow, green, pink, the skin may also be wholly or partly russeted i. e. rough and brown. The skin is covered in a layer of epicuticular wax. The exocarp is generally pale yellowish-white, though pink or yellow also occur. The original wild ancestor of Malus pumila was Malus sieversii, found growing wild in the mountains of Central Asia in southern Kazakhstan, Kyrgyzstan, Tajikistan, in strains without recent admixture the contribution of the latter predominates. It had about 57,000 genes, the highest number of any plant genome studied to date and this new understanding of the apple genome will help scientists in identifying genes and gene variants that contribute to resistance to disease and drought, and other desirable characteristics
8.
German language
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German is a West Germanic language that is mainly spoken in Central Europe. It is the most widely spoken and official language in Germany, Austria, Switzerland, South Tyrol, the German-speaking Community of Belgium and it is also one of the three official languages of Luxembourg. Major languages which are most similar to German include other members of the West Germanic language branch, such as Afrikaans, Dutch, English, Luxembourgish and it is the second most widely spoken Germanic language, after English. One of the languages of the world, German is the first language of about 95 million people worldwide. The German speaking countries are ranked fifth in terms of publication of new books. German derives most of its vocabulary from the Germanic branch of the Indo-European language family, a portion of German words are derived from Latin and Greek, and fewer are borrowed from French and English. With slightly different standardized variants, German is a pluricentric language, like English, German is also notable for its broad spectrum of dialects, with many unique varieties existing in Europe and also other parts of the world. The history of the German language begins with the High German consonant shift during the migration period, when Martin Luther translated the Bible, he based his translation primarily on the standard bureaucratic language used in Saxony, also known as Meißner Deutsch. Copies of Luthers Bible featured a long list of glosses for each region that translated words which were unknown in the region into the regional dialect. Roman Catholics initially rejected Luthers translation, and tried to create their own Catholic standard of the German language – the difference in relation to Protestant German was minimal. It was not until the middle of the 18th century that a widely accepted standard was created, until about 1800, standard German was mainly a written language, in urban northern Germany, the local Low German dialects were spoken. Standard German, which was different, was often learned as a foreign language with uncertain pronunciation. Northern German pronunciation was considered the standard in prescriptive pronunciation guides though, however, German was the language of commerce and government in the Habsburg Empire, which encompassed a large area of Central and Eastern Europe. Until the mid-19th century, it was essentially the language of townspeople throughout most of the Empire and its use indicated that the speaker was a merchant or someone from an urban area, regardless of nationality. Some cities, such as Prague and Budapest, were gradually Germanized in the years after their incorporation into the Habsburg domain, others, such as Pozsony, were originally settled during the Habsburg period, and were primarily German at that time. Prague, Budapest and Bratislava as well as cities like Zagreb, the most comprehensive guide to the vocabulary of the German language is found within the Deutsches Wörterbuch. This dictionary was created by the Brothers Grimm and is composed of 16 parts which were issued between 1852 and 1860, in 1872, grammatical and orthographic rules first appeared in the Duden Handbook. In 1901, the 2nd Orthographical Conference ended with a standardization of the German language in its written form
9.
Czech language
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Czech, historically also Bohemian, is a West Slavic language of the Czech–Slovak group. It is spoken by over 10 million people and is the language of the Czech Republic. Czech is closely related to Slovak, to the point of being intelligible to a very high degree. In the later 18th to mid-19th century, the written standard was codified in the context of the Czech National Revival. The main vernacular, known as Common Czech, is based on the vernacular of Prague, the Moravian dialects spoken in the eastern part of the country are mostly also counted as Czech, although some of their eastern variants are closer to Slovak. The Czech phoneme inventory is moderate in size, comprising five vowels, words may contain uncommon consonant clusters, including one consonant represented by the grapheme ř, or lack vowels altogether. Czech orthography is simple, and has used as a model by phonologists. Czech is classified as a member of the West Slavic sub-branch of the Slavic branch of the Indo-European language family and this branch includes Polish, Kashubian, Upper and Lower Sorbian and Slovak. Slovak is by far the closest genetic neighbor of Czech, the West Slavic languages are spoken in an area classified as part of Central Europe. Around the 7th century, the Slavic expansion reached Central Europe, the West Slavic polity of Great Moravia formed by the 9th century. The Christianization of Bohemia took place during the 9th and 10th centuries, the Bohemian language is first recorded in writing in glosses and short notes during the 12th to 13th centuries. Literary works written in Czech appear in the early 14th century, the first complete Bible translation also dates to this period. Old Czech texts, including poetry and cookbooks, were produced outside the university as well, literary activity becomes widespread in the early 15th century in the context of the Bohemian Reformation. There was no standardization distinguishing between Czech and Slovak prior to the 15th century, the publication of the Kralice Bible between 1579 and 1593 became very important for standardization of the Czech language in the following centuries. In 1615, the Bohemian diet tried to declare Czech to be the official language of the kingdom. After the Bohemian Revolt which was defeated by the Habsburgs in 1620 and this emigration together with other consequences of the Thirty Years War had a negative impact on the further use of the Czech language. In 1627, Czech and German became official languages of the Kingdom of Bohemia and in the 18th century German became dominant in Bohemia and Moravia, the modern standard Czech language originates in standardization efforts of the 18th century. Changes include the shift of í to ej and é to í and the merging of í
10.
Strudel
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A strudel is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire, the oldest strudel recipes are from 1696, in a handwritten cookbook at the Vienna City Library. The pastry descends from similar Near Eastern pastries, Strudel is an English loanword from German. The word derives from the German word Strudel, which in Middle High German literally means whirlpool or eddy, the best-known strudels are Apfelstrudel and Topfenstrudel, followed by the Millirahmstrudel. Other strudel types include sour cherry, sweet cherry, nut filled, Apricot Strudel, Plum Strudel, poppy seed strudel, there are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the Lungenstrudel or Fleischstrudel. Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, the traditional strudel pastry dough is very elastic. It is made from flour with a high content, water, oil and salt. The dough is worked vigorously, rested, and then rolled out, purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperors perfectionist cook decreed that it should be possible to read a letter through it. The thin dough is laid out on a tea towel, the dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven. Regional apple varieties prevail with choice based on firm to semi-firm texture once baked and tasting notes certainly acidic and also carrying the apple flavor
Cookbook: Apple strudel 
Media: Apple strudel
