Marshmallow: Elastic spongy sweetmeat made from sugar, egg
white, glucoseand gelatine.Marzipan: A paste made from almonds and
sugar.Mousseline: Dish containing fresh creamNappe: To coat foods
evenly with a sauce or to cover the surface of a serving
dishNougat: A confection made from sugar, honey and egg whites,
with added glacefruits and nuts or a mixture of melted sugar and
almonds ground to a paste andmixed with chocolate or a mixture of
melted sugar and almondsParfait: Ice cream mixture made from syrup,
egg yolks and cream, frozen intomouldsPastillage: Paste made from
icing sugar, corn flour, gelatine and white winevinegar, used for
decorative purposes.Pectin: A substance extracted from fruit. It is
used to set jellies and jams.Petit Fours: Very small pastries that
can be placed in the mouthPinning: Rolling out a pastry or paste
with a rolling pinPith: In a citrus fruit, the white cellular
lining to the rind covering the flesh.
Prove: A term used to describe yeast dough products filling with
carbon dioxideproduced by yeastRoyal Icing: A frosting of icing
sugar and egg whiteSabayon: A mixture comprising mainly egg yolks
with the addition of a liquidwhisked over heat to the smooth
texture of cream.Saccharometer: An instrument used for measuring
the sugar density of a liquidSorbetiere: An ice cream machine or a
container for storing ice cream, sorbets orother icesSteep: To
cover food in hot or cold liquid and to leave it to stand, either
to extractflavour or colour or to soften.Syneresis: Overcooked or
cooked too fast. Egg custards may shrink, go watery
and show a porous structure. The shrinking of the protein
squeezes out the liquid.Syrup: A thick sweet liquid made by boiling
sugar with water and/ or fruit juice1 to 28 degree Baume:
Unsaturated sugar solutions29 degree Baume: Saturated sugar
solutionVol au vent: A puff pastry case used as a receptacle to
serve a variety ofsavoury mixturesZest: Oily coloured outer skin of
citrus fruits
