Patisserie Name of various preparations made of pastry. Also applies to the art of the pastry cook as well as to the place where pastries are sold. Entremets French name of sweet dishes. Dessert Last course of a meal. Also commonly used to describe the sweet course. Acidulated Water lemon juice added to cold water, which prevents discolouration of some fruits (500 parts water to 1 part acid). Agar-Agar Dried purifed stems of seaweed, swells with water to form a gel, has good setting properties. Alginates Carbohydrates derived from seaweed used as thickeners adn to stabilise emulsions. Batter Flour and liquid mixture used in making pan cakes and in coating for batter fried foods such as fritters. Baume A scale used in saccharometers for liquids heavier than water (syrups and brines) indicating specific gravity in degress. Blind Bake Baking unfilled flan or tartlet cases for later filling. Bouchees A small puff pastry case (open) used as a receptacle for serving a variety of savoury mixtures. Brulee Applied to dishes such as creme custards finished with caramalized sugar. Candied Preservation by immersion in supersaturated sugar solution. Subsequent drying results in coating of sugar crystals. Caramalize To heat the sugar until it melts and colours brown. Chemiser To line a mould (ice cream bombe mould), or to coat an item (jelly). Chocolate filigree Piped chocolate shapes used for decorative purposes. Coatulate Partial or complete solidification of a protein in suspension. May be cuased by heat or by acid. Confiture Preserve prepared from whole fruits or unbroken pieces of fruit retaining the original shape, suspended in syrup or jelly. Congeal To change a liquid to a solid by lowering the temperature of the food sufficiently to bring about gelatin. Coulis A liquid fruit puree. Couverture Pure coating chocolate (plain-milk-white) made from cocoa beans. Creaming Process of beating sugar and fat together for the purpose of incorporating air Crimping Giving a decorative edge to various pastes. Croquant Molten sugar with nuts. Crystallise To cause to form crystals, e.g. syrup to separate into solids and liquids by overheating or by adding acid. Separations of the emulsion formed when fat, sugar, eggs, etc; are beaten together. Usually caused by adding liquid too quickly or too cold. Dariole A deep round, sloping sided mould. Develop To thorughtly mix dough to increase the elasticity by the complete hydration and development of the gluten in the flour. Dextrin A soulble gummy substance formed form starch by the action of heat. Dough A mixture of flour and water and other products, either fermented or not. Doyley Fancy lace mat on which goods can be presented. Dredge To sprinkle or coat with sugar or flour. Emulsifying Agents Substances such as gums, agar, lecithin, glycerol monostearate and alginates that aid the uniform dispersion of oil in water. Enrobe Coating with chocolate or icing. Essences Aromatic compounds used for flavouring confectionery. Fermentation The action of yeast on sugar in solution which produces carbon dioxide gas (CO2), alcohol and other by-products. The CO2 causes the dough to expand. Folding Refers, to a method of gently combining fragile ingredients. Fondant Icing made from boiling sugar, water and glucose to 115oC and then agitating to form a mass of minute crystals when cooled. Frost To coat a cake with icing. Ganache Paste made from a mixture of fresh cream and chocolate. Gelatine Transparent protein made from animal bones and tissue, that melts in hot liquid and forms a jelly when cold. Gelatinisation Heating, starch with water to form a thick juelly. Glace Ice or ice cream. Glace Ice or ice cream. Sugar treated so as to look like ice, anything iced or having a smooth or glassy surface. Glace fruit A glossy finish given to fruit by brushing with jelly or by melting sugar sprinkled onto its surface. Gliadin The part of the gluten that gives it elasticity. Glutelin The part of the gluten that gives it strength. Gluten Protein of the wheat. The elastic substance that assists in trapping carbon dioxide gas in dough, thereby enabling it to be aerated. G M S Glycerol monostearate, an emulsifier that helps to distribute fat evenly through a product and helps to stabilise an emulsion. Gum Arabic Sticky substance obtained from the acacia tree that hardens on exposure to the air. Gum tragacanth Gum obtained from the tragacanth plant, used as an ice cream stabiliser, for thickening creams, jullies, pastes and stiff royal icing. Glycerine Sweet odourless and colurless syrup used in cake mixture to extend shelf life Hulling Removing, green calyx from strawberries, raspberries etc. Humidity Amount of moisture in the air. Hydrogenated fats Oil hardened by treatment with hydrogen. Hygroscopic The power of attracting moisture. Kneading To manipulate ingredients to form dough. To fold, stretch and press dough to incorporate air and improve its texture. Leavening To manipulate ingredients to form dough. To fold, stretch and press dough to incorporate air and improve its texture. Leavening agent An ingredient used to introduce carbon dioxide, such as yeast, baking powder etc. Macerate To flavour foods by steeping them in an aromatic liquid such as a liqueur. Marinate To place food into liquid to flavour or tenderise it. Marsala Fortified wine, similar to sherry or Madeira, made from grapes grown near Marsala (Sicily). Marshmallow Elastic spongy sweetment, made from sugar, egg white, glucose and gelatine or gum Arabic. Originally made from the roots of the plant of that name. Marzipan A paste made from almonds and sugar. Masking Act of covering with icing, cream, marzipan or such or to coat the inside of a mould with jelly. Mousseline Dish containing fresh cream. Nappe To coat foods evenly with a sauce or to cover the surface of a serving dish. Over-run The increase in volume of an ice cream resulting from the incorporation of air into the mixture during freezing. Panada A thick roux sauce, basis for souffles. Pectin A substance extracted from fruit. Used to set jellies and jams. Persipan Paste made from stone fruit kernels (apricot, peach plum etc.) and sugar. Pinning Rolling out a pastry or paste with a rolling pin. Pith in citrus fruit, the white cellular lining to the rind covering the flesh. Plaiting weaving, a rope of dough, paste, boiled sugar etc; into an ordered design. Praline Croquant that has been milled to a fine texture or a smooth paste. Prove A term used to describe yeast dough products filling with carbon dioxide produced by yeast. To place a yeasted dough in the warmth to increase in size Prover A cabinet in which yeasted goods are placed to porve before baking. A warm, humid atmosphere must be provided for this purpose. Puree A smooth thick pulp made from food passed through a sieve. Rennet A secretion obtained from the stomach of a calf used to set milk for junket. Royal icing A frosting of icing sugar and egg white. Sabayon A mixture comprising mainly egg yolks with the addition of a liquid, (water, wine, flavouring) whisked over heat to the smooth texture of cream. Saccharometer An instrument used for measuring the sugar density of a liquid. Salpicon A mixture of diced fruit. Sorbetiere An ice cream machine, or a container for storing ice cream, sorbet or other ices. Steep To cover food in hot or cold liquid and leae it to stand, either to extract flavour or colour, or to soften. Syneresis Overcooked or cooked too fast. Egg custards may shrink, go watery and show a porous structure. The shrinking of the protein squeezes out the liquid (separation of water from the gel). This process is called syneresis. Syrup A thick sweet liquid made by boiling sugar with water and/or fruit juice. 1o to 28o Baume =unsaturated sugar solutions (syrup) 29o Baume= saturated sugar solution (stock syrup, suitable for keeping). Texture Interior grain structure of a baked product product as shown by a cut surface. Viscosity the degree to which a fluid resists flow under an applied force. Being viscious, i.e the glutinous nature or consistency. Vol-au-vent A puff pastry case (open and closed) used as a receptacle to serve a variety of savoury mixtures. Zest Oily coloured outer skin of citrus fruits.

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