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small guide to quality

chef's glossary

versione italiana

Chef's glossary

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	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.

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