スプーン-卵基づかせていたカスタードかソースがされるときテストする方法として主に使用される技術--に塗りなさい。  木スプーンは、通常カスタードに置かれ、スプーンが上がる場合、カスタードの中間を通して指を搭載するラインを引出す時でさえスプーンのコーティングはとどまる。 

Eau-de-Vie - Pronounced oh-deuh-VEE.  French for brandy and translated it means 'water of life' which is derived from the Latin 'aqua vitae'.  Eau-de-vie is a clear and colorless, aromatic, and strong (80 to 90 proof) brandy that is distilled from fermented fresh fruit.  This is why their flavors are so wonderful but they do tend to be expensive.  These brandies are not distilled in wood, but are aged in pottery or glass which gives them their clear color.   The most popular ones are made from cherries (Kirsch or Kirschwasser), raspberries (Framboise), and pears (Poire Williams) and the best eau-de-vies come from France, Germany, and Switzerland.  Kirsch originated in the Black Forest region of Germany and has a subtle cherry flavor.  Framboise is French for raspberry and it takes about 9 pounds of raspberries to make one bottle of Framboise.  Bottles that are labeled 'Framboise Sauvage' are made from wild raspberries.  Poire Williams is made from the Williams pear (equivalent to the American Bartlett pear) and has the wonderful aroma of fresh pears.  Eau-de-Vies are used to flavor desserts, sauces, pastries, and confections.  The rule of thumb is to add no more than 2 tablespoons of eau-de-vie to every 1 cup of sauce or batter.   When using alcohol in desserts match the eau-de-vie's flavor to that of the other ingredients in the dessert.  The flavors should complement each other.  See also liqueurs and brandy.

Egg Wash - A mixture consisting of beaten egg(s) (whole eggs, whites, or yolks) and a liquid (usually milk, cream, or water) that is brushed on the top of baked goods before baking to give them a glossy sheen and to aid in browning to produce a crisp outer crust.  Can also be used to keep toppings such as nuts, poppy or sesame seeds, or sugars in place while they bake or to join layers of pastry so they do not separate during baking. 

Eggs - Symbolically, the egg stands for the renewal of life.  Commercially, the term 'egg' refers to hen's eggs.  Eggs from ducks, geese, quails, ostriches are also sold but they must be labeled accordingly.  The egg consists of the thick, clear white (albumen), and a yellow yolk.  The white is 87% water and 10% protein.  The yolk consists of 50% water, 16% protein and 32% fat.  Eggs, as well as flour, are the structural ingredients in baking......More on Eggs

English Cookbooks (Cookery Books) - Recipes were once known as "receipts".  The first cookbooks were written by chefs for chefs.  It wasn't until the 18th century that cookbooks even began to look like what we have today.  Hannah Glasse (1708-1770), Elizabeth Roffald (1733-1781) and Maria Rundell (1745-1829) were said to be the first English women to write cookery books aimed at the inexperienced housewife and her servants....More on English Cookbooks

Eton Mess - The name given to the English dessert made of strawberries, whipped cream, and pieces of meringue.  The name "Eton" is used as the dessert was first created at Eton College, one of Britain's most famous public schools whose alumni includes 18 Prime Minster's of Great Britain.  "Mess" is used as the combination of cream, strawberries and meringue are all just mixed together in one bowl.   This dessert is traditionally served at Eton College's annual June 4th prize giving celebration where parents and students have a picnic....Recipe for Eton Mess

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Financiers (Friands) - (pronounced fee-nahng-syehr) and also known as Friands (meaning "dainty" or "tasty").  They are a French tea cakes made from a sponge-like batter of beurre noisette (brown butter), egg whites, flour, toasted ground almonds, and powdered sugar.  Financiers are similar to Madeleines in that they both use a sponge-like mixture that is baked in a special mold.  When baked Financiers are soft and springy with a slightly domed top and a lovely golden brown crust.  The traditional Financiers are baked in rectangular molds that are said to resemble bars of gold.  Another popular mold is the boat shape (barquette).....Recipe for Financiers

Florentines - are round, wafer thin cookie (biscuit) made from nuts and candied fruit that is coated with a sugar syrup.  It has a chewy, also candy-like texture, that has a coating of chocolate on one side that is textured in a wavy pattern, made by using the tines of a fork or a pastry comb. Although the name 'Florentine' suggests they originated in Florence Italy, there is no direct evidence to support this......Recipe for Florentines 

Flour - The term flour was once spelled 'flower'.  The milled flour we buy and use today was once ground using a mortar and pestle.  Milling of different grains dates back to prehistoric times and through the ages automation of the milling process was perfected.  Most people think of flour in terms of "wheat" flour.  When in fact flour can be ground from a variety of nuts and seeds.  When used in baking flour contributes body and structure, texture and flavor to baked goods......More on Flour

Foam Cakes - The category of foam cakes includes sponge, biscuit, roulades, genoise, chiffon, angel food, meringue, and dacquoise.  These cakes have a high proportion of eggs to flour and are leavened solely (except chiffon cakes) by the air beaten into whole eggs or egg whites.  They contain very little, if any, fat and have a spongy texture.....More on Foam Cakes

Fold - A simple but crucial technique used when combining a light and airy ingredient into a heavier ingredient or mixture in such a way as each ingredient maintains its original volume.  This technique must be done quickly but gently and stop 'folding' as soon as the ingredients are blended.  Start by placing one quarter of the lighter mixture on top of the heavier mixture.  With a rubber spatula cut down vertically through the two mixtures, sweep across the bottom, up the nearest side of the bowl, and over the top of the mixtures (go in clockwise direction).  Rotate the bowl a quarter turn counter-clockwise and repeat the down-across-up-over motion.  This technique is commonly used to incorporate flour into a sponge cake base and adding egg whites to a cake batter.

Frangipane or Franpipani:  An almond flavored pastry cream that is traditionally made from blanched ground almonds, butter, sugar, flour and eggs.  A simpler version of frangipane uses almond paste instead of ground blanched almonds.  Frangipane is used as a filling or topping for pastries, tarts, and cakes. 

Frappes/Smoothies - These two names are now used interchangeably by  food writers.   The 'Smoothie', a relatively new drink, probably evolved from the 'Frappe or Frappe' (pronounced fra-PAY).   In Jonathan Bartlett's "The Cook's Dictionary and Culinary Reference" , he defines "Frappe" as either "a drink composed of a liqueur poured over shaved ice" or as "a dessert of thick fruit juice or syrup frozen until mushy".  There is also listed a "Frappe", no accent on the 'e', which is like a milkshake and consists of milk, some form of flavoring, and ice cream, and maybe an egg.   The Smoothie seems to combine the best of a Frappe (fruit/juice), with the dairy part of the Frappe (ice cream, yogurt, etc.).  'Smoothie', being defined as a beverage made of pureed fruit and/or juice blended with yogurt, milk or ice cream. 

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Ganache - A French term referring to a smooth mixture of chopped chocolate and heavy cream.  The origins of ganache are debatable but it is believed to have been invented around 1850.  Some say it originated in Switzerland where it was used as a base for truffles.  Others say it was invented in Paris at the Patisserie Siravdin.  To make ganache boiled heavy cream is poured over chopped chocolate and the mixture is stirred until velvety smooth........More on Ganache

Genoise - Named after its place of origin, Genoa Italy, it is a type of light and airy sponge-like cake.  Different from a sponge cake in that the eggs are beaten whole and a small amount of melted butter is added.  This makes it more tender and flavorful but is less sweet than a regular sponge cake.....More on Genoise

Gelatin - Unflavored gelatin is tiny granules that are tasteless, colorless, and odorless.  It is used as a thickening agent but only becomes active when dissolved in hot water.  Gelatin comes from two sources: collagen, which is a protein found in the connective tissue and bones of animals, and from certain algae (agar-agar).  Professionals normally use the gelatin from algae. 

Unflavored gelatin is used in fillings, mousses, puddings, creams, molded desserts, marshmallows, and confections to give them shape.  To use gelatin you first need to sprinkle it over a cold liquid (about 1/4 cup (60 ml) of cold liquid for 1 envelope of gelatin) so the gelatin softens and will combine evenly and smoothly with the other ingredients in the recipe.  The gelatin should be allowed to soften, untouched, for about 5 minutes so the granules will swell and become spongy.  The softened gelatin then needs to be warmed so the gelatin granules dissolve and the proteins become activated (gelatin is completely dissolved at 105 - 115 degrees F (41 - 46 C)).  You can do this by either adding the softened gelatin to hot liquid, or, the softened gelatin can be heated in a bowl over simmering water until it dissolves.  (To check to see if the gelatin has completely dissolved, dip a spoon into the gelatin and check to see that there are no unmelted crystals.)  Just make sure the gelatin does not boil.   Above 150 degrees F (66 degrees C) the gelatin breaks down and will not resolidify when cooled.

Once the gelatin is dissolved and added to a liquid it is cooled in the refrigerator until it sets and becomes jelly-like (this will take about 4 - 6 hours, or overnight).   Do not freeze as the gelatin will crystallize and separate.  If you want to add fruit to the gelatin mixture, first let the gelatin set to the consistency of egg whites.  Letting the gelatin set to this stage will prevent the fruit from sinking to the bottom of your bowl.  If you wanted to layer two different colored gelees; pour your first layer into your serving bowl, chill the gelee to the point where it is almost set (will still be a little sticky), and then add your next layer.   

Unflavored gelatin is sold in the baking section of grocery stores.  It is packaged in small boxes which hold four paper envelopes of powdered gelatin.  Each 1/4 ounce (7 grams) (scant tablespoon) envelope of gelatin will jell about 2 cups (480 ml) of liquid.  Unflavored Gelatin is also available in clear, paper-thin leaves (or sheets).  Professionals use this type of gelatin as it gives a smoother and clearer consistency.  It is widely used in Europe and can be found in gourmet and specialty baking stores, or through mail order. You need to soak the sheets in cold water for about 15 to 20 minutes until it looks like wet plastic wrap.  The sheets are then heated until liquefied.  The two types of gelatin can be interchanged.  Four sheets of leaf gelatin equals 1 envelope (7 grams) (1 tablespoon) of powdered gelatin.

German Chocolate - German Sweet Chocolate is a dark baking chocolate created by Samuel German (hence its name) who thought it would be more convenient for bakers to have a chocolate where the sugar was already added to it.  It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.  The quality of the chocolate depends on the ingredients and processing.  Famous for its use in the American German chocolate cake recipe that was very popular in the 1950s.  It is a rich American style two layer cake made with sweet chocolate and filled with cooked coconut-pecan frosting.

Glaze - Defined as a thin liquid sweet coating that adds shine and color to pastries.  Also used as a protective coating to prevent the fruit on the top of tarts from drying out and looking unattractive.  Apricot jam, raspberry preserves, red currant jelly, lightly beaten egg whites, and  chocolate make good glazes......More on Glaze

Ginger, Crystallized - Crystallized ginger is ginger that has been cooked in a sugar syrup and then coated with sugar.  It has a wonderful sweet spicy taste that goes well with the refreshing flavor of lemon.  You can buy crystallized or candied ginger in small tins at specialty grocery stores or in bulk form from health food stores.   It will last indefinitely if stored in a cool dry place.

The Crusaders are credited with bringing gingerbread to Europe, although not in the form we enjoy today.  At one time it was made with breadcrumbs and sweetened with honey.  As with most recipes, gingerbread evolved around the world to meet the tastes of its different cultures.  If you sample gingerbread in a country other than your own you may be surprised to find it does not look or taste as you expected.   It may be a bread, cake or cookie and can range from light colored with just a touch of spice to dark colored and very spicy.  Other gingerbreads: France has pain e'epices (a cake containing flour, spices and honey), Holland has Speculaas (crisp gingerbread cookie molded into different shapes),  Austria and Germany have Lebkuchen (a molded gingerbread cookie full of honey and spices), and China has Mikong (ginger flavored honey bread).

In England and America, we  usually make  our gingerbread with treacle or molasses.  Ground ginger and cinnamon are almost always present, with ground cloves placing a distant third, if used at all.....Recipe for Gingerbread Cake......Recipe for Gingerbread Men

Gold Leaf - Gold leaf to be edible must be pure 22- to 24- karat gold.  It is pure metal which has been beaten into a gossamer-thin square and is sold in packages of 3 1/2 inch square sheets of leaf, layered between sheets of tissue parchment paper. It has no taste and is used to decorate fancy desserts and pastries.  It must be handled carefully, with a sable brush or tweezers, as it dissolves easily from the moisture of your hand.  It can be stored indefinitely.  You can find it in some art supply stores (make sure that it is pure 24 karat gold) or else through Beryl's Cake Decorating Equipment 1-800-488-2749 or www.beryls.com