Fraser Flashcards by Genaro Rueda

Q

Frase

A

Trabajar masa con la palma

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Q

Cremage

A

Mantequilla pomada + azúcar

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Q

Sablage

A

Harina + mantequilla fría + arenosa

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Q

Sucree

A

Masa azucarada, suave con polvo de almendra

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Q

Brisee

A

Pasta quebrada salada, técnica sabee

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Q

Fonçage

A

Enrollar masa rodillo y colador, fondo de la tártara

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Q

Abaisser

A

Adelgazar - extender masa con rodillo

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Q

Fleurer

A

Espolvorear harina para estirar

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Q

Emulsionar

A

Unir 2 productos (que no se pueden)

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Q

Sellar masa

A

Refrigerar para el shock de temperatura

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Q

Vaina de vainilla

A

Pistilo de la orquídea

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Q

Chiquitague

A

Decorar borde de la tartara con pinzas

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Q

Videlage

A

Decoración del borde de la tartara sin aro

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Q

Baño María

A

Cocción a vapor

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Q

Baño María invertido

A

En frío con hielos

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Q

Punto nappe

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A

Cubre como mantel

Q

Blanchir

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A

Romper yema, blanquear con azúcar

Q

Blurer les jemes

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A

Quemar yemas con azúcar

Q

Fremir

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A

Antes de punto de ebullición

Q

Tempere

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A

Incorporar 2 productos de diferentes temperaturas (corte)

Q

Vanner

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A

Mezclar con pala

Q

Albumina

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A

Proteina de huevo (permite el aire)

Q

Chalaze

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A

Se encuentra mucha albumina (cordón umbilical)

Q

Almíbar

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A

Agua + azúcar en punto de ebullición

Puncher

Envinar bizcocho

Masquer

Cubrir por completo un pastel

Baume

Densimetro (densidad de un jarabe)

Ponche

Manga pastelera

Cornet

Cucurucho, lápiz de pastelería

Brillo

Judo + azúcar + gélificante (conservador)

Alisar

Lisser, obtener la textura de una crema antes de enfriar

Chesmier

Caminar (adentro o afuera)

Macerar

Absorber sabor en frío

Panade

Pasta choux antes del huevo

Dessecher

Desecar - quitar agua