Pastry's Vocab

Question 1

bain-marie

Answer 1

• metal container

- containing boiling water into which another receptacle ( cook or to melt slowly (e.g. chocolate) is plunged)

Question 2

to beat until white

Answer 2

whisk egg yolks and sugar until white and fizzy

Question 3

clarified butter

Answer 3

• butter that has been heated and solids (non-fat elements) removed
• > makes baked goods softer

Question 4

to cover with plastic wrap

Answer 4

protect food preparation using cling film

Question 5

to dry out

Answer 5

a) using a spatula to work a batter or mix without stopping while it is over heat, e.g. choux pastry
b) place a food product in an oven in order to remove its moisture content, e.g. fruit, meringue.

Question 6

to pass/ to strain

Answer 6

• put a preparation through a conical strainer

- using a ladle to squeeze out as much of the preparation as possible

Question 7

to roll out

Answer 7

• to flatten dough to a
• specific thickness
• using a rolling pin

Question 8

to run

Answer 8

• pour a liquid or supple mixture

- into a baking ring, mold or pastry frame

Question 9

to scrape

Answer 9

carefully clean the edges of a container using a rubber spatula or plastic scraper.

Question 10

segment

Answer 10

• part of a citrus fruit

- membrane and seeds have been removed

Question 11

to sift/ to sieve

Answer 11

• put a food product through a sifter/ sieve

- in order to remove the lumps (flour, sugar, etc)

Question 12

softened butter

Answer 12

fresh softened butter which has been worked into a creamy texture using a spatula

Question 13

to zest/ to grate

Answer 13

to scrape the skin of a piece of citrus fruit in order to extract its flavor