Update My School
Baume - Degrees on the scale of a saccharmoeter (sugar hydrometer), Candied - Preserved by immersion into super-saturated sugar solution. Subsequent dryng results in a coating of sugar crystals, Caramel - Sugar heated above its melting point, Caramelise - Change in the sugar during baking a cake causing crust to colour, Croquant - Melted sugar with nuts, Crystallisation - Formation of crystals deliberately in various sugar boiling operations, Dragees - Small sweet balls coloured silver or gold used as a decoration, Dredger - Small contained with a perforated lid used to sprinkle sugar, flour etc, Enrobe - Coating of cakes, biscuits, ices etc (eg with icing, chocolate), Feathering - Decorative effect caused by inlaying one coloured icing into another in the form of a design., Friandises - Petits fours, Glucose, confectioners - A thick, viscous, colourless syrup used in boiling sugar preparations etc, Glycerine - A colourless and odourless syrup with a sweet taste used in cakes for its hygroscopic property in order to delay staling, Hydrometer - An instrument for determining the approximate specific gravity of a liquid at a certain temperature, Hygroscopic - The power of attracting moisture eg glycerine, Nougat - A confection made from sugar, honey and egg whites, with added glace fruits and nuts et Montelimar, Pastillage - Paste made from icing sugar and gum tragacanth or gelatine mucilage, Pulled sugar - A solution of sugar containing glucose or weak acid, Rock sugar - An aerated decorative material made from boiling sugar and royal icing, Sacarometer - A special hydrometer for determining the density of sugar solutions. They are usually calibrated in degrees Baume, Spun sugar - Threads of sugar formed from a boiling sugar solution. Used for decorative purposes, Stock syrup - Solution of sugar and water used to reduce fondant etc,
Log in required
Apply To This Activity
Set As Default For Template
More formats will appear as you play the activity.