Amaretto: Italian liqueur combining essences of apricot and almond
Angelica: It is native to the Apiaceae family, which includes: lovage, dill, carrot, fennel, parsnip, coriander, cumin, caraway, dong quai, parsley, hemlock, osha, etc.
Anglaise sauce: A light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, oil, and hot milk often flavoured with vanilla.
Arrowroot: A white, flavorless powder used to thicken sauces, soups, and other foods. Arrowroot powder is comprised of starches extracted from various tropical tubers, such as the arrowroot plant and cassava.
Aspic: A dish in which ingredients are set into a gelatin made from a meat stock or consommé.
Batter: is used mainly for pancakes, light cakes, and as a coating for fried foods.
Baume: scale used on the hydrometer to determine the mass of the liquid.
Bavarois: is a traditional indulgent Bavarian cream mousse dessert. A Bavarois consists of custard, thickened and set with the use of gelatine.
Beignets: A breakfast served with powdered sugar on top.
Blackjack: electropositive liquid caramel produced by carbohydrate foods
with heat in the presentation of food catalysts
Bombe mixture: The mixture made from sugar, water, egg yolk to make bombe ice cream
Bombes: An ice cream made in a dome shape mould
Boulangerie: A bakery that specializes in bread and especially in French- style breads.
Buttermilk: The liquid that is left after taking the fat from cream to make butter
Calvados: An apple or pear brandy from the Normandy region in France.
Candied: Preserve (fruit) by coating and impregnating it with a sugar syrup.
Caramel: A medium to dark-orange confectionery product made by heating a variety of sugars.
Caramel fruit: The fruit is made into candy by soaking it in caramel.
Caramelize: The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown colour.
Cassata: A cake filled with ricotta cheese, candied fruit, and chocolate
Charlotte: A dessert consisting of a filling (as of fruit, whipped cream, or custard) layered with or placed in a mold lined with strips of bread, ladyfingers, or biscuits
Chocolate vermicelli: Long chocolate (ceres)
Compote: A dessert of fruit cooked in syrup.
Coulis: A sauce made with pureed vegetable or fruit and often used as a garnish.
Coupe: Is an ice cream or sorbet served with fruits mixed with alcoholic beverages
Cointreau: A sweet colorless orange-flavored liqueur.
Crème de Cacao: A sweet alcoholic liqueur (chocolate bean) flavored liqueur, often scented with a hint of vanilla.
Crème de Cassis: A sweet black currant-flavored liqueur with a blood-red color.
Creme de cassis is added to white wine to make the aperitif.
Crêpes: A small very thin pancake
Crème fraîche: A dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5. It is soured with a bacterial culture.
Croquant: A crisp sweet cake or pastry; something brittle made of nuts, as peanut brittle, etc.
Crystallization: The act or process by which a substance in solidifying assumes the form and structure of a crystal, or becomes crystallized.
Dariole: A shell of pastry or mold of aspic filled with sweet or savory food
Essences: A substances for giving flavor and aroma.
Essential oils: Any of a class of volatile oils that give plants their characteristic odors and are used especially in perfumes and flavorings, and for aromatherapy.
Flambé: Dressed or served covered with flaming liquor
Framboise: A brandy or liqueur made from raspberries.
Frangelico: A brand of noisette (hazelnut) and herb-flavored liqueur (coloured with caramel coloring) which is produced in Canale, Italy.
Frappé: A drink served with ice or frozen to a slushy consistency.
Friandise: A small sweet or plate of sweets served at the very end of a meal.
Galette: A flat round cake of pastry often topped with fruit.
Glace: A syrup-like reduction of stock that is used to flavor other sauces.
Glaze: To give a smooth glossy surface.
Gianduja: A rich smooth chocolate
confection traditionally made by blending hazelnuts to a paste and mixing with cocoa, cocoa butter and sugar.
Grand marnier: An orange-flavored cognac-based liqueur.
Gratinate: To cook with a covering of buttered crumbs or grated cheese until a crust or crisp surface forms.
Beurre Noisette: Type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken.
Kirsch: A clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry.
Liqueurs: A usually sweetened alcoholic liquor(such as brandy) flavored with fruit, spices, nuts, herbs, or seeds.
Madeira: A cake that smells typical of lemon from England and Ireland
Maraschino: A sweet liqueur distilled from the fermented juice of a bitter wild cherry.
Marsala: A fortified Sicilian wine that varies from dry to sweet and is often used in cooking.
Mascarpone cheese: Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar or citric acid.
Macerate: Softening or breaking into pieces using a liquid.
Mise en place: "A French culinary phrase which means ""putting in place"" or ""everything in its place."""
Mousse: A molded chilled dessert made with sweetened and flavored whipped cream or egg whites and gelatin.
Mousseline sauce: A light sauce , made by adding whipped cream or egg whites to hollandaise sauce.
Nibs: A roasted chocolate beans, which are separated from the skin, and broken into small pieces. Cacao Nibs have chocolate flavor, but not as sweet as chocolate.
Nougat: A confection of nuts or fruit pieces in a sugar paste.
Parfait: A cold dessert made of layers of fruit, syrup, ice cream, and whipped cream.
Praline: A form of confectioncontaining at a minimum nuts and sugar; cream is a common third ingredient.
Pudding : A dessert of a soft, spongy, or thick creamy consistency.
Purée: A paste or thick liquid suspension usually made from cooked food ground finely.
Romanoff sauce: A sauce that is made from berries and have a texture like whipped cream
Sabayon: A dessert or sweet sauce made with egg yolks, sugar, and wine beaten together over heat tillthick: served either hot or cold.
Saccharometer: A hydrometer used to measure the strengths of sugar solutions.
Saffron: yellowish-orange powder obtained from a flower and used to give flavour and colouring to some foods.
salamander: Any of various articles used in fire or able to produce or withstand heat, as a poker, portable oven, or a utensil for browning pastry
Tapioca pearl: A small edible ball made primarily from tapioca starch; used in bubble tea.
Zuppa inglese: An Italian dessert consisting of spongecake pieces soaked as with rum, layered with custard, and covered with whipped cream and fruit.
Angelica: It is native to the Apiaceae family, which includes: lovage, dill, carrot, fennel, parsnip, coriander, cumin, caraway, dong quai, parsley, hemlock, osha, etc.
Anglaise sauce: A light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, oil, and hot milk often flavoured with vanilla.
Arrowroot: A white, flavorless powder used to thicken sauces, soups, and other foods. Arrowroot powder is comprised of starches extracted from various tropical tubers, such as the arrowroot plant and cassava.
Aspic: A dish in which ingredients are set into a gelatin made from a meat stock or consommé.
Batter: is used mainly for pancakes, light cakes, and as a coating for fried foods.
Baume: scale used on the hydrometer to determine the mass of the liquid.
Bavarois: is a traditional indulgent Bavarian cream mousse dessert. A Bavarois consists of custard, thickened and set with the use of gelatine.
Beignets: A breakfast served with powdered sugar on top.
Blackjack: electropositive liquid caramel produced by carbohydrate foods
with heat in the presentation of food catalysts
Bombe mixture: The mixture made from sugar, water, egg yolk to make bombe ice cream
Bombes: An ice cream made in a dome shape mould
Boulangerie: A bakery that specializes in bread and especially in French- style breads.
Buttermilk: The liquid that is left after taking the fat from cream to make butter
Calvados: An apple or pear brandy from the Normandy region in France.
Candied: Preserve (fruit) by coating and impregnating it with a sugar syrup.
Caramel: A medium to dark-orange confectionery product made by heating a variety of sugars.
Caramel fruit: The fruit is made into candy by soaking it in caramel.
Caramelize: The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown colour.
Cassata: A cake filled with ricotta cheese, candied fruit, and chocolate
Charlotte: A dessert consisting of a filling (as of fruit, whipped cream, or custard) layered with or placed in a mold lined with strips of bread, ladyfingers, or biscuits
Chocolate vermicelli: Long chocolate (ceres)
Compote: A dessert of fruit cooked in syrup.
Coulis: A sauce made with pureed vegetable or fruit and often used as a garnish.
Coupe: Is an ice cream or sorbet served with fruits mixed with alcoholic beverages
Cointreau: A sweet colorless orange-flavored liqueur.
Crème de Cacao: A sweet alcoholic liqueur (chocolate bean) flavored liqueur, often scented with a hint of vanilla.
Crème de Cassis: A sweet black currant-flavored liqueur with a blood-red color.
Creme de cassis is added to white wine to make the aperitif.
Crêpes: A small very thin pancake
Crème fraîche: A dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5. It is soured with a bacterial culture.
Croquant: A crisp sweet cake or pastry; something brittle made of nuts, as peanut brittle, etc.
Crystallization: The act or process by which a substance in solidifying assumes the form and structure of a crystal, or becomes crystallized.
Dariole: A shell of pastry or mold of aspic filled with sweet or savory food
Essences: A substances for giving flavor and aroma.
Essential oils: Any of a class of volatile oils that give plants their characteristic odors and are used especially in perfumes and flavorings, and for aromatherapy.
Flambé: Dressed or served covered with flaming liquor
Framboise: A brandy or liqueur made from raspberries.
Frangelico: A brand of noisette (hazelnut) and herb-flavored liqueur (coloured with caramel coloring) which is produced in Canale, Italy.
Frappé: A drink served with ice or frozen to a slushy consistency.
Friandise: A small sweet or plate of sweets served at the very end of a meal.
Galette: A flat round cake of pastry often topped with fruit.
Glace: A syrup-like reduction of stock that is used to flavor other sauces.
Glaze: To give a smooth glossy surface.
Gianduja: A rich smooth chocolate
confection traditionally made by blending hazelnuts to a paste and mixing with cocoa, cocoa butter and sugar.
Grand marnier: An orange-flavored cognac-based liqueur.
Gratinate: To cook with a covering of buttered crumbs or grated cheese until a crust or crisp surface forms.
Beurre Noisette: Type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken.
Kirsch: A clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry.
Liqueurs: A usually sweetened alcoholic liquor(such as brandy) flavored with fruit, spices, nuts, herbs, or seeds.
Madeira: A cake that smells typical of lemon from England and Ireland
Maraschino: A sweet liqueur distilled from the fermented juice of a bitter wild cherry.
Marsala: A fortified Sicilian wine that varies from dry to sweet and is often used in cooking.
Mascarpone cheese: Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar or citric acid.
Macerate: Softening or breaking into pieces using a liquid.
Mise en place: "A French culinary phrase which means ""putting in place"" or ""everything in its place."""
Mousse: A molded chilled dessert made with sweetened and flavored whipped cream or egg whites and gelatin.
Mousseline sauce: A light sauce , made by adding whipped cream or egg whites to hollandaise sauce.
Nibs: A roasted chocolate beans, which are separated from the skin, and broken into small pieces. Cacao Nibs have chocolate flavor, but not as sweet as chocolate.
Nougat: A confection of nuts or fruit pieces in a sugar paste.
Parfait: A cold dessert made of layers of fruit, syrup, ice cream, and whipped cream.
Praline: A form of confectioncontaining at a minimum nuts and sugar; cream is a common third ingredient.
Pudding : A dessert of a soft, spongy, or thick creamy consistency.
Purée: A paste or thick liquid suspension usually made from cooked food ground finely.
Romanoff sauce: A sauce that is made from berries and have a texture like whipped cream
Sabayon: A dessert or sweet sauce made with egg yolks, sugar, and wine beaten together over heat tillthick: served either hot or cold.
Saccharometer: A hydrometer used to measure the strengths of sugar solutions.
Saffron: yellowish-orange powder obtained from a flower and used to give flavour and colouring to some foods.
salamander: Any of various articles used in fire or able to produce or withstand heat, as a poker, portable oven, or a utensil for browning pastry
Tapioca pearl: A small edible ball made primarily from tapioca starch; used in bubble tea.
Zuppa inglese: An Italian dessert consisting of spongecake pieces soaked as with rum, layered with custard, and covered with whipped cream and fruit.
Comments
Post a Comment