parmesan cheese Italy, dairy products, whipping cream, italian butter, italian mascarpone cheese, cooking cream, parmigiano reggiano, UHT milk, cheese factory Italy

dairy products manufacturing, italian cheeses, milk and dairy products
   
history
production process
small guide to quality
faq
chef's glossary
contacts
credits
map
guide
versione italiana

Chef's glossary

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Ganache
Chocolate-based cream used in the production of praline or to fill pastries.
Gelare (gel)
Technique using low temperatures to firm creams and syrups used in the preparation of ice-creams.
Granire (to granulate)
Reduce in granules. This generally indicates the procedure for obtaining sugar crystals.
Granita
Mixtures of water, sucrose and fruit. This is perhaps the oldest preparation of an icy sweet.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

home > perhaps you don't know > chef's glossary

Copyright © 2007-2009 Consorzio Latterie Virgilio s.a.c.
Mantova - Italy   |   Privacy »		 Internet partner: Sigla.com
[www.sigla.com]