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Chocolate
Chap 25
11
Culinary Art
Undergraduate 2
12/03/2011

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Cards

Term
You do no need tempered chocolate for
Definition
cigarettes, curls, strips, and fans.
Term
Piped chocolate
Definition
piped tempered chocolate makes good decorations for small things like petite fours but it is too thin for most so thicken w/warm simple syrup
Term
Modeling Chocolate
Definition
melted chocolate and half its weight in glucose (corn syrup).
Term
spray chocolate
Definition
chocolate thinned with cocoa butter.
Term
one pint water is enough to dissolve 3 or 4 pounds of sugar.
Definition
Term
To Whip Cream
Creme Chantilly (confec sugar & vanilla)
Definition
1) chill equipment
2) MEDIUM speed
3) use confectioner sugar 4 stability
4) add flavoring last
Term
To Whip Meringue
Definition
1) make sure equipment is clean.
2) whites will foam better at room temp
3) beat til whites are moist & shiny
Term
Creme Anglaise (aka vanilla custard sauce) (hot milk added to egg yolk sugar mix) If you get this too hot, it will curdle.
Definition
SCALDING means just below simmering.
Term
Tempering liquids
Definition
add a little of the hot mix to the cold mix. Eventually, add the combined mixture to heat. 0
Term
Pastry Cream
Definition
is more stable than creme anglaise. In fact, it MUST be boiled. It contains a starch thickener.
Term
Cream Mousseline
Definition
when whipped cream is added to pastry cream to lighten it up.
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