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Chocolatiering, the preparing of confections from chocolate, involves the techniques of tempering, molding and sculpting. Tempering is a heat treatment method performed on chocolate involving heating and cooling the chocolate to result in desired characteristics like shininess of the chocolate or 'snap', the way it breaks. [ 11 ]
Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. [ 29 ] Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries.
The proportions of these ingredients, along with the preparation methods, play a major part in the consistency, texture, and flavor of the end product. Sugars contribute moisture and tenderness to baked goods. Flour or starch components serves as a protein and gives the dessert structure.
The name of the dessert is derived from either the method of preparation of the dessert, wherein the ice, milk, and flavoring are mixed usually with a giant egg beater, or on the method of eating the dessert, wherein the ingredients are stirred ("scrambled") with the use of the included straw or spoon.
A contemporary terrine and galantine platter. A garde manger (French: [gaʁd mɑ̃ʒe]) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.
Buko pie and ingredients. This is a list of Filipino desserts.Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines.The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American influences adapted to indigenous ingredients and the ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 21 February 2025. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...