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Pasteleria II > Fraser > Flashcards

Fraser Flashcards

1
Q

Frase

A

Trabajar masa con la palma

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2
Q

Cremage

A

Mantequilla pomada + azúcar

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3
Q

Sablage

A

Harina + mantequilla fría + arenosa

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4
Q

Sucree

A

Masa azucarada, suave con polvo de almendra

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5
Q

Brisee

A

Pasta quebrada salada, técnica sabee

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6
Q

Fonçage

A

Enrollar masa rodillo y colador, fondo de la tártara

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7
Q

Abaisser

A

Adelgazar - extender masa con rodillo

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8
Q

Fleurer

A

Espolvorear harina para estirar

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9
Q

Emulsionar

A

Unir 2 productos (que no se pueden)

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10
Q

Sellar masa

A

Refrigerar para el shock de temperatura

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11
Q

Vaina de vainilla

A

Pistilo de la orquídea

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12
Q

Chiquitague

A

Decorar borde de la tartara con pinzas

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13
Q

Videlage

A

Decoración del borde de la tartara sin aro

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14
Q

Baño María

A

Cocción a vapor

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15
Q

Baño María invertido

A

En frío con hielos

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16
Q

Punto nappe

A

Cubre como mantel

17
Q

Blanchir

A

Romper yema, blanquear con azúcar

18
Q

Blurer les jemes

A

Quemar yemas con azúcar

19
Q

Fremir

A

Antes de punto de ebullición

20
Q

Tempere

A

Incorporar 2 productos de diferentes temperaturas (corte)

21
Q

Vanner

A

Mezclar con pala

22
Q

Albumina

A

Proteina de huevo (permite el aire)

23
Q

Chalaze

A

Se encuentra mucha albumina (cordón umbilical)

24
Q

Almíbar

A

Agua + azúcar en punto de ebullición

25
Q

Puncher

A

Envinar bizcocho

26
Q

Masquer

A

Cubrir por completo un pastel

27
Q

Baume

A

Densimetro (densidad de un jarabe)

28
Q

Ponche

A

Manga pastelera

29
Q

Cornet

A

Cucurucho, lápiz de pastelería

30
Q

Brillo

A

Judo + azúcar + gélificante (conservador)

31
Q

Alisar

A

Lisser, obtener la textura de una crema antes de enfriar

32
Q

Chesmier

A

Caminar (adentro o afuera)

33
Q

Macerar

A

Absorber sabor en frío

34
Q

Panade

A

Pasta choux antes del huevo

35
Q

Dessecher

A

Desecar - quitar agua

Pasteleria II (3 decks)

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