NEW TRENDS Flashcards
[ SWEET AND SAVORY ]
1. Today, the ba______ of different tastes, bi___, s____, sa____, and s___ is taken into consideration more than ever before.
2. Therefore salt, le____, and gi_____ have all been added to the spe______ of ingredients used by pastry chefs.
1, balance, bitter, sweet, salty, sour
2. lemon, ginger, spectrum
[ SWEET AND SAVORY ]
Adding a can_____ pink grapefruit section brings a s_____ or bi_____ touch or adding a few grains of fleur de sel or s____-preserved lemon enhances a salty taste that can really make a dessert.
candied, sweet, bitter, salt-preserved
[ SWEET AND SAVORY ]
1. Finally, the use of ve_______ in desserts is an option that many chefs have explored.
2. Hy____-awareness of what we con_____ and how it affects our bodies, and our environment has amplified the demand for vegetable-b____ pastries.
- vegetables
- Hyper-awareness, consume, vegetable-based
[ SWEET AND SAVORY ] EXAMPLE:
1. Chocolate tart with pr_____ crust
2. Apple ka___ cake with apple icing
- pretzel
2.kale
[ FREE - PRODUCTS ]
1. The demand for gl_____-free products is rising.
2. This movement comes from people who suffer from gluten in________ (cel___ disease), who represent _ percent of the French population, and those who are sensitive to gluten, who represent 2 – _ percent of the population.
- gluten
- intolerance, celiac, 1%, 2-6%
[ FREE - PRODUCT ]
Along the lines of gluten-free, the demand for la_____-free, e__-free, and s_____-free products is emerging from different types of customers: those suffering from al_______, dia______, people who are simply paying attention to their d___, and vegans.
lactose-free, egg-free, sugar-free, allergies, diabetics, diet
[ REINTERPRETING CLASSICS ]
1. If there is one truly typical French dessert, it is the Y_____ log or Chr_______ Log.
2. The disappearance of large fi________ put an end to the custom of Yule logs being burned on Christmas Eve.
3. The actual date that the dessert was born to replace them remains u_________. Some people say that it was created by a pastry chef in 1945, but this Christmas rolled cake has been traditional, at least in the Poitou-Charentes re______, since the 1__th century.
1, Yule log, Christmas
2. fireplaces
3. unknown, region, 19th
[ REINTERPRETING CLASSICS ]
1. Traditional yule logs, whether gl_____ or not, are usually decorated with various s_____ or pl______ decorations: Santa Claus, Christmas elves, an ax, saw, mushrooms, etc.
2. The traditional yule log hasn’t escaped the ti____ of change and, on the whole, top pastry chefs have put an end to this trend by decorating them pl______ to create a more so__________ dessert.
3. Bu_________ is scarcely used today and has largely been replaced by different kinds of light m_______ and sponge cakes.
- glazed, sugar, plastic
- tides, plainly, sophisticated
- Buttercream, mousses
[ TROMPE L’OEIL ]
1. Trompe l’oeil, which translates to “de______ the eye” in F_____, is an art tec_______ that’s been around since the early 19th century.
2. It’s the concept of painting perspectives and s_______ to look t____-dimensional. But bakers, have been taking the technique to another level, using a combination of fon______, food paints and tex______ tools, to fool absolutely everyone.
1.” deceive the eye “, a French, technique
2. scenes, three-dimensional, fondant, texture
[ TROMPE L’OEIL ]
1. Cédric Gr_____ is one of the most talented pastry chefs of his generation - he was named World’s Best Pastry Chef in 201_.
2. Food & Wine called his work “the apo________ of confectionary creation.” He fashions trompe l’oeil pieces that appear to be the most perfect, spa_________ fruit but are, once cut, revealed to be exquisite pastries with surprising fi______. They are absolutely unforgettable, both to l____ at and, to e___.
- Grolet, 2018
- apotheosis, sparkling, fillings, look, eat
