Name
Institution
Date
Food and cooking vocabulary
A laminate means a portion of food prepared by order and not in advance.
Mise en place means to put everything in place.
Emulsion means a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.
Infusion is the act of pouring in a particular modifying element or quality.
A soft peak is a mixture or emulsion that does not hold the shape well.
Medium peaks hold their shape pretty well, except that the peak curls tip over on itself when the beaters are lifted. Stiff or firm peaks stand straight up when the beaters are lifted. (Medium-stiff peaks are just stiff enough to stand up firmly but with a slight curl at the tip.)
Stiff or firm peaks stand straight up when the beaters are lifted. (Medium-stiff peaks are just stiff enough to stand up firmly but with a slight curl at the tip
Cacao nib is a piece of crushed cacao or cocoa beans that have a bitter taste.
A Pate a Bombe is a meringue made from egg yolks instead of whites.
Custard is a variety of culinary preparations based on sweet and milk or cheese or cream cooked with egg yolk to thicken it.
Mousse is soft prepared food that incorporates air bubbles to give it a light texture.
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or edible acidic substances such as lemon juice or vinegar and then allowing it to coagulate.
Torte is a cake made with many eggs and grated nuts, and dry bread crumbs.
Zabaione or zabaglione is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and sweet wine. Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air.
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert.
Fritters mean small pieces of food particles.
Anglaise is light pouring custard used as a sauce.