PASTRY GLOSSARY

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 for sweet dishes Acidulated water: Lemon juice added to cold water, which prevents discolouration of some fruits. 500 parts water to one part of acid Agar Agar: Dried, purified stems of seaweed, swells with water to form a gel, has good setting properties Baume: A scale used in saccharometers for liquids heavier than water indicating specific gravity in degrees Bavarois: A light sweet dish which includes gelatine and cream. Blackjack: The dark caramelised sugar syrup used for colouring rich fruit cake mixings. Blind bake: Baking unfilled flan or tartlet cases for later filling Bouchees: A small puff pastry case used as a receptacle for serving a variety of savoury mixtures Caramel: Sugar solution boiled above 155.5 degree Celsius until it turns amber brown. Coagulate: Partial or complete solidification of protein in suspension. May be caused by heat or acid Confiture: Preserve prepared from whole fruits or unbroken pieces of fruit retaining original shape, suspended in syrup or jelly Coulis: A liquid fruit puree Couverture: Pure coating chocolate made from cocoa beans Creaming: Process of beating sugar and fat together for the purpose of incorporating air Dock: To provide holes on the surface of puff pastry or sweet paste to enable steam to escape. Dredge: To sprinkle or cat with sugar or flour Fermentation: The action of yeast on sugar in solution which produces carbon dioxide gas, alcohol and other by products. The carbon dioxide causes the dough to expand. Folding: Method of gently combining all the fragile ingredients Fondant: Icing made from boiling sugar, water and glucose to 115C and then agitating to form a mass of minute crystals when cooled 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 Glace: Ice or ice cream Glaze: To impart a gloss by coating with an agent such as apricot puree. Gluten: Protein of the wheat. The elastic substance assists in trapping carbon dioxide gas in the dough, thereby enabling it to be aerated. Lamination: Formation of a number of layers as in making puff pastry. Leavening agent: An ingredient used to introduce carbon dioxide, such as yeast, baking powder.

Marshmallow: Elastic spongy sweetmeat made from sugar, egg white, glucose and gelatine. Marzipan: A paste made from almonds and sugar. Mousseline: Dish containing fresh cream Nappe: To coat foods evenly with a sauce or to cover the surface of a serving dish Nougat: A confection made from sugar, honey and egg whites, with added glace fruits and nuts or a mixture of melted sugar and almonds ground to a paste and mixed with chocolate or a mixture of melted sugar and almonds Parfait: Ice cream mixture made from syrup, egg yolks and cream, frozen into moulds Pastillage: Paste made from icing sugar, corn flour, gelatine and white wine vinegar, used for decorative purposes. Pectin: A substance extracted from fruit. It is used to set jellies and jams. Petit Fours: Very small pastries that can be placed in the mouth Pinning: Rolling out a pastry or paste with a rolling pin Pith: In a citrus fruit, the white cellular lining to the rind covering the flesh. Prove: A term used to describe yeast dough products filling with carbon dioxide produced by yeast Royal Icing: A frosting of icing sugar and egg white Sabayon: A mixture comprising mainly egg yolks with the addition of a liquid whisked over heat to the smooth texture of cream. Saccharometer: An instrument used for measuring the sugar density of a liquid Sorbetiere: An ice cream machine or a container for storing ice cream, sorbets or other ices Steep: To cover food in hot or cold liquid and to leave 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. Syrup: A thick sweet liquid made by boiling sugar with water and/ or fruit juice 1 to 28 degree Baume: Unsaturated sugar solutions 29 degree Baume: Saturated sugar solution Vol au vent: A puff pastry case used as a receptacle to serve a variety of savoury mixtures Zest: Oily coloured outer skin of citrus fruits