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Professional Baking Chapter 1
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Boulanger (boo lawn zhay)
Bread baker.
Boulanger
An eighteenth-century Parisian credited with starting the first restaurant.
Carême, Marie-Antoine
Important nineteenth-century cook and pastry chef.
Confisseur (cone fee sur)
A candy maker.
Cuisinier (kwee zee nyay)
A cook; the head of a kitchen.
Décorateur
A pastry chef who specializes in or is skilled at decorative work, such as showpieces, sugar work, and fancy cakes.
Escoffier, Georges-August
Most important chef of late nineteenth and early twentieth century; organized cooking principles and kitchen hierarchy.
Fusion cuisine
The use of techniques and ingredients from more than one regional cuisine in a single dish.
Glacier (glah see yay)
A chef who makes ice cream.
Gluten
An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.
Maza
An early type of bread; cakes of grain paste baked by the ancient Greeks.
Nouvelle cuisine
Important cooking style of 1960s and 1970s, known for lighter flavors and elaborate plating styles.
Opson
In ancient Greece, any food eaten with bread.
Rôtisseur (ro tee sur)
Roast cook or meat cook.
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Author
Clongwalks
ID
13908
Card Set
Professional Baking Chapter 1
Description
Professional Baking Chapter 1 vocabulary about basic baking terminology
Updated
2010-04-11T16:52:55Z
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