
Pastry Glossary and Techniques
Flashcard
•
English
•
7th Grade
•
Practice Problem
•
Hard
Oudom Yun
FREE Resource
Student preview

48 questions
Show all answers
1.
FLASHCARD QUESTION
Front
What is Agar Agar?
Back
A setting agent derived from seaweed, stronger than gelatine and more stable. Vegetarian alternative to gelatine.
2.
FLASHCARD QUESTION
Front
What is Agar Agar?
Back
A setting agent derived from seaweed, stronger than gelatine and more stable. Vegetarian alternative to gelatine.
3.
FLASHCARD QUESTION
Front
What is an Allergen?
Back
A substance that is foreign to the body and can cause an allergic reaction in certain people.
4.
FLASHCARD QUESTION
Front
What is Compound Chocolate?
Back
A baker's chocolate made with cocoa mass and vegetable fat, used without tempering.
5.
FLASHCARD QUESTION
Front
What is Couverture Chocolate?
Back
A good quality chocolate made with cocoa mass and cocoa butter, needs to be tempered before use.
6.
FLASHCARD QUESTION
Front
What is Daquoise?
Back
A cake sponge made with meringue and nuts folded through.
7.
FLASHCARD QUESTION
Front
What are Fillings in cake making?
Back
An ‘insert’ in between the layers of the cake to enhance taste and layering.
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