Culinary Terms Flashcards
Detrempe
A base dough made of flour, salt, water, melted butter used for making puff pastry.
Lamination
Layer of butter between the dough (Detrempe).
Feuilletage
Lamination in puff pastry.
Dorure
Egg wash: A mixture of egg & sometimes egg yolks sometimes with the addition of sugar & salt used to brush over products that are to be baked in the oven. They provide an additional golden brown finish to the product surface during baking.
Mille-feuille
Referring to the puff pastry having 1000 layers if correctly laminated.
Viennoiserie
French term given to breakfast foods made from pâté levée feuilletée or other yeast doughs.
Brioche
An enriched bread dough.
Enriched bun dough
English term for sweetened enriched yeast dough. It is a basic bread dough with extra butter, eggs & milk (or milk powder) added.
Yeast
Living organism used as the raising agent in bread/yeast dough. Requires warmth, moisture & time to produce CO2 that reacts together in warm conditions and during baking, causing a dough to rise.
Retard
A slow down development of the yeast in the dough by controlling applied temperature.
Prove
The physical reaction that occurs when yeast produces gas (CO2) & begins to rise.
Pâte levée feuillettee
The same as pâte levée, with addition of laminated butter layers.
Pâte levée
A lifted/raised dough with addition of yeast.
Craquelin
Referencing crunchy
Brioche à tête
A specific shape of brioche loaf. Two balls of dough are placed on top of one butter. The smaller piece is to represent the head.
