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PASTRY TERMS - Coggle Diagram
PASTRY TERMS
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Sift
Process of passing dry ingredients through a mesh (for example a sieve) to break up lumps and aerate ingredients.
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Crumb Coat
A very thin layer of frosting applied to the top and sides of a cake, providing a crumb-free coating; a base for the final, thicker, decorative layer of frosting.
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Bain-marie
A water bath prevents delicate desserts from curdling, cracking or overcooking as they bake.
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Aerate
To incorporate air into something, usually batter.
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Glaze
To make the surface of a food shiny by coating with a layer of sugar, butter, or any glossy liquid.
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Brûlée
To brûlée something is to burn it, specifically the top of something.
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Dock
A pie or tart crust is docked, by pricking it all over with a fork, to allow steam to exit while the crust is baking.
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Caramelize
Process of modifying sugar into a liquid with heat. The final product will be a shade of amber or golden brown.
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Torte
Horizontally slicing a cake into layers. May also refer to levelling the cake by slicing off the domed part of a baked cake.
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