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Chef's glossary
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To apricot
Cover cakes just removed from the oven with still-warm apricot jam. |
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To Beat
The forceful mixing of a cooked mass, a cream for example. |
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To Candy
Slowly impregnate a fruit by immersion into inverted sugar syrup, sacrose and glucose - this can also be done with flowers, vegetables some stalks and roots - and allowing the sugar to penetrate deeply giving the fruit a dry, transparent appearance. At the and of the candying process the sugar concentration of sugar is 70-80%. |
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To caramel
To cover a preparation with caramel sugar, or immersing the product into the caramel sugar (orange segments, almonds etc.). |
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To dust
To sprinkle icing sugar or other powdery substance over cakes, biscuits or other pastries. Generaly a sieve is used to achieve a uniform distribution over the surface of the cake. |
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To Granulate
Sprinkling cakes with one or more ingredients in the form of small granules. Usually sugar, chopped dried fruits, chocolate, amarettos, sponge cake, is used. |
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To Ice
To cover, totally or partially, cakes using a mixture (icing) prepared using icing sugar and water or egg white. The products are light and shiny. |
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To Skim
When a preparation is boiled (jams, syrups...), use a skimmer to remove the foam that forms on the surface. |
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To Syrup
Cooking a fruit in a flavouring syrup in order to enhance the taste. |
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