The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry ProfessionalAlthough there are many individual books on the subject of pastry, there has never been a single comprehensive resource...until now. With the publication of The Pastry Chef’s Companion, students and professionals alike no longer have to lose time searching for information and resources. With some 4,800 terms and definitions from around the world plus 10 appendices filled with needed resources, The Pastry Chef’s Companion combines the best features of a dictionary and an encyclopedia. In addition to current definitions of every component of pastry, baking and confectionary arts, this book provides important information about the origin and historical background of many of the terms. This one-stop resource is an essential tool for all culinary and baking & pastry students. |
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Common terms and phrases
acid almonds apple apricot aroma baked beans berry bread brown butter buttercream cake candied caramel cheese cherry chocolate cinnamon citrus cocoa cocoa butter coconut coffee color confectioners confections cooked cookie cool created crème crème anglaise crisp crust custard decorative dessert dried eaten egg whites fermented filled flavor flesh flour fondant French word fresh fruit garnished glaze gluten grape heat honey ice cream ingredients Italian juice juicy known layer leavening lemon liqueur liquid marzipan meringue milk mixture mold nuts orange oven pastry cream petit four plum popular powder protein pudding puff pastry quickbread raisins referring rice rich rolled round royal icing salt sauce seeds served warm shape skin sliced snack soft spices sponge cake starch sugar syrup sweetened tart temperature texture thick thin traditionally served typically vanilla variety wheat whipped cream wine X X X yeast yellow