Professional Baking Chapter 21

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  1. Baked Alaska
    A dessert consisting of ice cream on a sponge cake base, covered with meringue and browned in the oven.
  2. Bombe
    A type of frozen dessert made in a dome-shaped mold.
  3. Coupe
    A dessert consisting of one or two scoops of ice cream or sherbet placed in a dish or glass and topped with any of a number of syrups, fruits, toppings, and garnishes; a sundae.
  4. French-Style Ice Cream
    Ice cream containing egg yolks.
  5. Frozen Mousse
    A still-frozen dessert containing whipped cream.
  6. Granité (grah nee tay)
    A coarse, crystalline frozen dessert made of water, sugar, and fruit juice or another flavoring.
  7. Ice
    A frozen dessert made of water, sugar, and fruit juice.
  8. Ice Cream
    A churn-frozen mixture of milk, cream, sugar, flavorings, and, sometimes, eggs.
  9. Ice Milk
    A frozen dessert similar to ice cream but with a lower fat content.
  10. Overrun
    The increase in volume of ice cream or frozen desserts due to the incorporation of air while freezing.
  11. Parfait
    (1) A type of sundae served in a tall, thin glass. (2) A still-frozen dessert made of egg yolks, syrup, and heavy cream.
  12. Philadelphia-Style Ice Cream
    Ice cream containing no eggs.
  13. Sherbet
    A frozen dessert made of water, sugar, fruit juice, and, sometimes, milk or cream.
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13930
Card Set
Professional Baking Chapter 21
Description
Professional Baking Chapter 21 vocabulary about making frozen desserts
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