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Chef's glossary
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Cassonata
Another name for raw sugar. |
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Choux
The French equivalent of the Italian bignè, puff pastry balls filled with custard, jam, whipped cream. |
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Confettare
Refers the to tecnique used to obtain "confetti" nuts/chocolate covered in a hard sugar coating. |
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Confettura (Jam)
One of the novelties introduced by the European Parliament was the adoption of the English term for products deriving from the working of fruit with the addition of any sweetening agent. Jam is used to descrive all fruits except citrus, chestnuts and dried fruits (for the latter the term cream is used, while citrus worked with sugars are marmalades). |
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Copapasta (pastry cutter)
Small shapes used to cut pastry into different shapes. |
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Cornetto (tip)
A metal (or plastic) tip placed at the end of a decorating pouch, used to decorate cakes or other. The smallest tip can be smooth or toothed. |
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Cream pasticciera (Custard)
This is one of the best known preparations in confectionery. It is made by mixing milk, sugar, flour, eggs and vanilla. It is used to fill pastries, cakes, etc.. |
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Crème chantilly
Is prepard by whipping cream and sugar. It is then added to custard. It can be flavoured by adding liqueur. |
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Crêpière
This is the pan used to cook crêpes. |
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Curaçao
Orange liqueur originally made by the Dutch. The skins of a particular bitter orange are sun-dried and macerated in alcohol for 12-36 hours. The liquid that is obtained is an alcoholthat can also be sweetened and coloured. Its colour (green, pink or blue) does not change the taste. |
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