Professional Baking Chapter 12

The flashcards below were created by user Clongwalks on FreezingBlue Flashcards.

  1. Caramelization
    The browning of sugars caused by heat.
  2. Common Meringue
    Egg whites and sugar whipped to a foam; also called French meringue.
  3. Coulis
    A sweetened fruit purée, used as a sauce.
  4. Crème Anglaise (krem awng glezz)
    A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.
  5. Crème Chantilly (krem shawn tee yee)
    Sweetened whipped cream flavored with vanilla.
  6. Crème Chiboust
    A cream filling made of pastry cream, gelatin, meringue, and flavorings.
  7. Crystallize
    To form crystals, as in the case of dissolved sugar.
  8. Dessert Syrup
    A flavored sugar syrup used to flavor and moisten cakes and other desserts.
  9. Ganache (gah nahsh)
    A rich cream made of sweet chocolate and heavy cream.
  10. Italian Meringue
    A meringue made by whipping a boiling syrup into egg whites.
  11. Pastry Cream
    A thick custard sauce containing eggs and starch.
  12. Simple Syrup
    A syrup consisting of sucrose and water in varying proportions.
  13. Swiss Meringue
    Egg whites and sugar warmed, usually over hot water, and then whipped to a foam.
Card Set:
Professional Baking Chapter 12
2010-04-12 02:46:42
baking culinary syrups creams sauces

Professional Baking Chapter 12
Show Answers: