Here are some kitchen terms and the importance for them, so they can be helpful for you to understand when trying to cook the books on the market today. May be useful in understanding the terminology used by chefs and pastry chefs in the kitchen with the description of objects or activities.
Bain Marie - technically, the French term for water bath. For candy-making purposes, means that a container (pan, bowl or plate). Held in a large pot with hot water used as a doubleBoiler.
Bark - used to make sweet pastry coating, and immersion.
Chocolatier - a person who works with and is informed in all aspects of chocolate.
Citric acid - a natural fruit acid, in addition to candy sour tang.
Crystallized - a method of preserving fruits or flowers with superfine sugar, after dipping in beaten egg white.
Dipper - a tool for dipping candies, or decorative element on the surface.
Divinity - soft whitecandy made with egg whites.
Dragree - tiny gold balls or candy silver are used to decorate cookies, cakes and other sweets.
Embellish - to decorate.
Emulsifier - An agent, together with the food.
Wrapping - to soak in a nut candy, usually chocolate.
Extracts - aromas of pure oil.
Fondant - a sugar syrup with the addition of glucose to keep it soft and creamy. It has worked flawlessly and kneaded, after which cut intoor draped over cakes.
Feet - a pool of chocolate hardens and collects at the base of a piece of chocolate dipped after.
Ganache - chocolate mixture by combining chocolate and boiling cream and stir that until smooth. Can be used as fill, or other truffles and chocolates.
Glucose - a substance used to crystallize the sugar from the kitchen to avoid.
Gelatin - unflavored gelatin as a thickener with candy byagent.
Marzipan - Marzipan for making sweet, sweet and other decorations used.
Molds - plastic molds, chocolate can be poured, and cured easily when released.
Nougat - a sweet French by beating the egg whites until they are light and fluffy. A sugar or honey syrup is added, along with walnuts, almonds, pistachios or walnuts. Other flavorings are added to create different flavors. His firm, rubbery consistency is achievedheavy.
Penuche - dark brown sugar.
Chocolates - nuts covered with caramel.
Pulled Candy - candy from a sugar syrup, which are pulled again and again and bent air bubbles. Taffy Candy is a drawn out process.
Cotton candy - cakes, turning the sugar is cooked to a high temperature has. Cotton candy is spun sugar.
Coating summer - a pastry coating, chocolate flavor, but it should not be confused with real chocolate. You cancontain small amounts of cocoa butter or cocoa mass, but also contains vegetable fats and cocoa for easier handling and faster set-up. The coatings have a colorful summer vanilla flavor.
Temper - a process that stabilizes the fat crystals in chocolate, so you do not move freely and maintain a glossy surface.
Toffee - a caramel by boiling sugar cane or molasses and butter and sometimes nuts. It can be soft and chewy or hard and brittle.
Nose - richBy a combination of sweet chocolate, butter and cream. It is drawn or rolled into balls and then covered coatings.a Optional
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