Creams and Fillings Most pastries are enhanced with sauces, creams or fillings. Cream is a term that applies for a range of products that all contain milk or cream to a degree. Major groups within this classification are – www.iccadubai.ae 355 Term Explanation Hygroscopic The property of attracting moisture. Viscosity The degree to which a fluid resists flow under an applied force. Being viscous, i.e. the glutinous nature or consistency, thickness Zest The oily, coloured outer skin of citrus fruits Macerate To flavour foods by steeping them in an aromatic liquid such as a liqueur. Macerating To flavour foods by steeping them in an aromatic liquid such as a liqueur. Marinade A combination of ingredient used to impart flavour to another food and also to tenderise it. Marsala Fortified wine made from grapes grown near Marsala (Sicily). Marshmallow Elastic spongy sweetmeat made from sugar, egg white, glucose and gelatin or gum Arabic. Originally made from the roots of the plant. Piping To squeeze out of a piping bag and nozzle to get a shape. Cream, meringue Pounding Breaking into bits by hammering. Nuts Sieving Passing thorough a drum sieve to clean/ incorporate air/ mix ingredients. Flour, cocoa powder Sorbetiere An ice cream machine or a container for storing ice cream or sorbets. Spreading To evenly spread a paste over a surface. Chocolate, jam, fondant Steeping To cover food in hot or cold liquid and leave it to stand, either to extract flavour or colour or to soften. Straining Passing through a chinois/ strainer to remove impurities or get a even consistency. Sauces Syneresis Overcooked or cooked too fast. The shrinking of the protein squeezes out the liquid (separation of water from the gel). Syrup A thick sweet liquid made by boiling sugar with water and/or fruit juice Term Explanation Crème Chantilly Whipped dairy cream with sugar and vanilla. Crème Renversée “Reversed cream” which sets after cooking such as Creme brulee Crème Caramel Royale is another term for this custard. Crème Francaises A sabayon mixture which is set with gelatin. Crème Pâtissière Also called Pastry or confectioners cream. Used to be set with flour& egg, but nowadays pure starch is used since it does not interfere with the flavour. Crème Bavarois Bavarian Cream that uses English custard, gelatin and whipped cream, cheaper versions use egg white. Crème Diplômât A mixture of crème pâtissière and whipped cream in a 2:1 proportion used for fillings as in profiteroles. Butter Cream This is a mixture of Anglaise and Butter. Variations such as Italian Butter cream or Icing can be substituted. Mousse This is a mixture that should be light and can be a combination of cream with flavour additives, sometimes set with gelatin. Mousse au chocolate is the most famous application. Term Explanation
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