Topic 5 Flashcards
Bread puddig
A dessert consisting of slices of bread bakes together with dried fruit, sugar, spices, eggs, and milk
Bavarian Cream
A rich custard with gelatin
Caramelization
Browning of sugar
Caramel wet
Used for when sugar must be cooked to a specific stage or temperature
Caramel dru
Used for caramelizing food. Melts sugar by application of heat, resulting in sugar that caramelizes as soon as it melts.
Chibouste
A mixture of 3 parts buttercream to 1 or 2 parts italian meringue. They are folded together resulting is used as a filling for large pastries
Coagulation
The process of forming semisolid lumps in a liquid
Creme anglaise
A light pouring custard used as a dessert cream or sauce
Creme brulee
A dessert of custard topped with caramelized sugar
Creme caramel
A custard dessert made with whipped cream and eggs and topped with caramel
Diplomat creme
Made by folding whipped cream into cold pastry cream
Eclair
A small soft log shaped pastry filled with cream and typically topped with chocolate icing
Fondant
A thick paste made of sugar and water and often flavored or colored, used in the making of candy and the icing and decoration of cakes
Ice bath
A bowl of water and ice used to shock foods to stop them from cooking
Liaison
The binding or thickening agent of a sauce, often based on egg yolks
Mousseline cream
Hollandaise sauce that has been made frothy with whipped cream or egg white
Nappe
Completely coat food with a light thin layer of sauce or jelly
Paris brest
A french dessert made of choux pastry and a praline flavored cream
Pastry cream
A thick, creamy custard used as a filling for cakes or flans
Pot de creme
Made with eggs, egg yolks, cream, milk, and a flavoring to be poured into cups and baked
Profiterale
A small hollow pastry typically filled with cream and covered with chocolate sauce
Ramekin
A small dish for baking and serving an individual portion of food
Ratio
The quantitative amount of something in relation to another
Sabayon
An italian dessert made of whipped cream and heated egg yolks, sugar, and Marsala wine, served hot/cold