Professional Baking Chapter 12
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The browning of sugars caused by heat.
Egg whites and sugar whipped to a foam; also called French meringue.
A sweetened fruit purée, used as a sauce.
Crème Anglaise (krem awng glezz)
A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.
Crème Chantilly (krem shawn tee yee)
Sweetened whipped cream flavored with vanilla.
A cream filling made of pastry cream, gelatin, meringue, and flavorings.
To form crystals, as in the case of dissolved sugar.
A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Ganache (gah nahsh)
A rich cream made of sweet chocolate and heavy cream.
A meringue made by whipping a boiling syrup into egg whites.
A thick custard sauce containing eggs and starch.
A syrup consisting of sucrose and water in varying proportions.
Egg whites and sugar warmed, usually over hot water, and then whipped to a foam.
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