TM_Prepare_&_present_gateaux_tortes_&_cakes_FN_060214

Glossary
Glossary
Term
Agar Agar
Allergen
Compound chocolate
Couverture chocolate
Daquoise
Fillings
Explanation
Setting agent derived from seaweed. Much stronger
than gelatine and harder to use. More stable.
Vegetarian alternative to gelatine.
A substance that is foreign to the body and can cause
an allergic reaction in certain people.
A bakers chocolate made with cocoa mass and
vegetable fat.
Can be used without tempering.
Not as flavoursome but cheaper and very practical to
use.
A good quality chocolate made with cocoa mass and
cocoa butter.
Need to be tempered before using as garnish.
Expensive and best flavour.
A cake sponge made with a meringue and nuts folded
through.
An ‘insert’ in between of the cake to enhance the taste
and the layering of the cake.
French Pastries ‘Individual cake/pastries’ with approximate size of 5 to 6
cm, a term commonly used as ‘assorted French
Pastries’ in the Industry.
Ganache
Gateau
Gelatine
Jellying Agent
Joconde Sponge
Kahlua
Marzipan
A chocolate paste/filling made from boiling of cream and
stirring it into the chocolate.
French name given to structured layered cake
interspersed with flavoured cream or mousse, décor
applied to sides.
Setting agent derived from animals bones and skins,
used to stabilise creams.
An agent used to set (soft solid food), e.g. Gelatine,
Agar-agar, Pectin.
A thin sponge sheet made from almond or marzipan
past.
Coffee liqueur.
Almond paste made from icing sugar and almonds.
© ASEAN 2013
Trainee Manual
Prepare and present gateaux, tortes and cakes
7