Teig

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See also: teig

German[edit]

Pizzateig — pizza dough

Etymology[edit]

From Middle High German teic, from Old High German teig, teic (attested since the 9th century); from Proto-Germanic *daigaz, from Proto-Indo-European *dʰeiǵʰ- (to knead, to mold, to form).

Pronunciation[edit]

  • IPA(key): [taɪ̯k] (standard)
  • IPA(key): [taɪ̯ç] (chiefly colloquial, northern and central Germany)
  • Hyphenation: Teig
  • Rhymes: -aɪ̯k
  • Homophone: Teich (nonstandard)

Noun[edit]

Teig m (genitive Teigs or Teiges, plural Teige)

  1. dough, paste (a soft mixture of various ingredients such as flour and water used for baking)
    Pizzateig — pizza dough
    dünnflüssiger Teig — liquid dough
  2. pastry (the dough which is used as a base for other pastry products)
  3. batter (a beaten mixture of egg and milk, mainly used for frying; e.g.: waffles, pancakes)

Declension[edit]

Derived terms[edit]

Related terms[edit]

References[edit]

  1. ^ Pfeifer, Wolfgang. 1995, 2005. Etymologisches Wörterbuch des Deutschen. München: dtv. ISBN 3423325119.
  2. ^ "dough (n.)" in the Online Etymology Dictionary, Douglas Harper, 2001

External links[edit]

  • Teig in Duden online