Advanced Pastry Work (17-20)

Viennese table

A dessert buffet compromising a variety of layered tortes, small pastries, fruit tarts, mousses, and puddings.

Gelees

Fruit preserves or coulis firmed with gelatin.

Decor paste

A rich batter used to create designs on the surface of the baked joconde cake.

Edible gold leaves

Delicate sheets of pure gold used to decorate chocolates and iced cakes.

Pastillage (pahst-tee-azh)

A paste made of sugar, cornstarch, and gelatin; it may be cut or molded into decorative shapes.

Petit fours

Any type of pastry small enough to be consumed in one to two bites.

Friandise (free-yon-DEEZ)

A small sweet delicacy often served between or after meals.

Mignardise (mee-nyar-DEEZ)

A small sweet delicacy; a small pastry, confection, or chocolate offered after a meal.

Barquette

A small, boat-shaped pastry shell used for miniature cakes or tarts.

Marzipan

A paste of ground almonds, sugar, and glucose syrup used to fill and decorate pastries.

Dipping fork

Utensil used to hold chocolate or small pastries for dipping into chocolate or other coating.

Macronnage

Important step in making macarons in which you fold the almond flour into the batter until it becomes shiny and falls from the spatula.

Showpiece

A decorative sculpture made from chocolate, sugar, or other confections.

Service

The process of delivering foods to diners in the proper fashion, appropriately prepared and presented at the correct time.

Composition

A completed plate’s structure of colors, shapes, and arrangements.

Presentation

The process of offering the selected foods to diners in a manner that is visually pleasing.

Plated desserts

Desserts that combine several components and are presented in a manner similar to that of the main meal.

Focal point

The place on the plate to which the customer's eyes are drawn; typically the middle or highest.

Complimentary

Flavors that go well together.

Contrasting

Flavors that differ from each other.

Conching

Stirring melted chocolate with large stone or metal rollers to create a smooth texture in the finished chocolate.

Break

How easily chocolate snaps cleanly without crumbling.

Fludity

A physical characteristic of chocolate; its ability to flow when melted.

Couverture (koo-vehr-TYOOR)

High-quality chocolate containing at least 32% cocoa butter.

Cocoa butter

What percentage of fat does chocolate liquor have and what is it called? 53%.

Transfer sheets

Flexible sheets of acetate printed with edible designs; used to apply decorative patterns and images onto tempered chocolate.

Chocolate comb

Utensil made from hard plastic or rubber with sharp teeth curved into one or more of its sides; used to create patterns in chocolate and icings.

Bloom

Grayish white surface on incorrectly tempered or improperly stored chocolate.

Fat bloom

Type of chocolate bloom that occurs when cocoa butter crystals rise and crystallize on the chocolate surface.

Sugar bloom

Type of chocolate bloom that occurs when moisture collects on the surface of chocolate and blends with the sugar in the chocolate, leaving a white sugar film.

Centers

Firm or soft fillings for chocolate candies.

Candy rulers

Steel or aluminum bars of varying lengths and thicknesses used to contain fillings for candies.

Cold spray

Cans that dispense compressed air at freezing temperatures which are used to quickly set the bonded area of chocolate.

Serial work

Modeling identical pieces of molded candies such as marzipan.

Edible food lacquer

A composition of fats, lecithin, and other edible ingredients used to create a shine on marzipan and other confections.

Gum arabic

A water-soluble gum obtained from several species of the acacia tree.

Nougat

A candy made from caramelized sugar, almonds, and egg whites.

Nougat glace

A still-frozen dessert composed of whipped cream, Italian meringue, chopped nougatine, and candied fruits.

Drying agent

Any of several products used to remove humidity from the air; particularly useful when storing sugar work, nougatine, and other dry cookies.

Isomalt

A type of invert sugar used to make pulled sugar decorations.