Culinary terms used Producing more elaborate sweets may require the application of many techniques such as: Diploma in Advanced Culinary Arts | Baking & Patisserie 354 Term Explanation Acidulated water Acid (like Lemon juice or vinegar) is added to water, to prevent discoloration of some fruit. 1part of acid for 50 part of water. Term Explanation Cooling To lower the temperature. Mixtures, sugars Crimping Giving a decorative edge to various pastes. Crushing To break into small bits using the rolling pin. Praline Cutting To divide into smaller portions using a knife. Pastes, fruit Fermentation The action of yeast on sugar and starches to produce carbon dioxide to allow the dough to expand in volume. Filling A mixture that is enveloped in pastry. Mince meat, cream Chantilly Folding The method of mixing gently and reducing the loss of incorporating air in the process. Cake batter, Cream Glace fruit A glossy finish given to fruit by brushing with jelly or melted sugar sprinkled on to the surface. Glazes Glazes are used to impart a gloss by coating. Boiled apricot jam can be used as a glaze or as a base under such glazes as fondant or water icing. It enhances the glossy appearance, improves the flavour, gives a smooth surface and forms an elastic coat which prevents baked goods from drying out. Fruit flan jelly crystals or ready prepared mixtures are available for glazing fruit. Aspic is used for savoury products. Gluten Protein found in some cereals especially wheat, rye, barley. Gliadin The part of the gluten that gives it elasticity. Grinding To make into a fine powder/ paste using a electric blender /grinder. Coffee, hazelnuts Gum Arabic Sticky substance obtained from the acacia tree, which hardens on exposure to the air. Hulling Removing green calyx from strawberries, raspberries, etc. Humidity Amount of moisture in the air. Hydrogenated fats Oil hardened by treatment with hydrogen. These are solid at room temperature. Coulis Pureed fruits and/or vegetables. Agar-agar Dried purified stem of seaweed which swells and forms gel with water. Used as a setting agent. Alginates Carbohydrate derived from seaweed, used as a thickening agent and also used to stabilize emulsions Batter Flour and water or milk mixed together to get a coating consistency mix, used for batter fried food (eg. fritters), pancake. Baumé Scale used in saccharometer. Beating Combining to mix two or more liquid ingredients. Cream, eggs, meringue. Blanching Immersing in hot water to remove the skin. Almonds Brulee French word for burnt. Applies to dishes finished with caramelized sugar. – Crème Brulee Candied Preservation by steeping in a supersaturated sugar solution and then drying to get a coating of sugar crystals Caramelize To heat sugar till it starts to brown Chemisé Comes from French the word chemise meaning “shirt”. It refers to food wrapped in a pastry shell or coated with sauce or aspic. Coagulation Effect of heat or acid on protein resulting in partial or complete solidification in suspension. Confiture/ conserve To preserve fruits broken or whole Congeal To change liquid to a solid to bring about gelatinisation.
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