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Chef's glossary
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Pastry pouch
This is a soft fabric or plastic pouch (sac à poche in French), cone shaped, into which a soft misture is placed and with which it is possible to shape biscuits, distribuite fillings or to decorate. |
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Pectin
This comes from the Greek word pextos and it is white powder that does not crystalise. It dissolves in water but not in alcohol. It is a strong gelatine-favouring agent. Contained naturally in fruit, today it is extracted from apples used in the production of cider and from spent beetroot pulp after the extraction of sugar. |
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Pirottino
This is the classic paper container with folded edges commonly used when baking plum-cakes. |
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Puff pastry
This preparation is rather long and laborious. It needs to be "rolled out " and folded over many times in order to achieve the characteristic different layers during baking. It is often used in the preparation of cannoli, vol-au-vent. |
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