Basic Glossary in Venezuelan confectionery Part 1. A-E

 BASIC LOSSARY

Hello friends, here is a basic glossary of terms used in Venezuelan confectionery, it is not my own term, however, I wanted to share this information with you, I hope they are useful. regards

SOURCE

This information was obtained from the Cookbook of Arianí Medina, she is a Venezuelan who had a television program, however some years ago the channel stopped transmitting it, my mother as a good lover of the kitchen copied and kept all her recipes, and always I tried to make them with the materials at hand.

ABRILLANTAR : 

APRILANTAR: It is to apply with a small brush syrup, honey or some marmalade, on a dessert or fruits.

ACIDO CITRICO

CITRIC ACID: Prevents the sugar from mixing and improves the flavor, especially when making gummies, gelatins or citrus flavored candies. It exists in liquid form or in granulated form, the latter being more versatile since it can be used dry or diluted in equal parts with water to produce citric acid in liquid form.

 BATIR A PUNTO NIEVE 

BEATING SNOW POINT: Process that consists of beating the whites very well, and that when turning the bowl the shake is maintained and it does not fall.

 BAÑO MARÍA

 Is a cooking method that consists of placing water in a container, pot or cacerolita, up to half, and on it to put the source or vessel with the preparation to heat or cook, in this way what acquires heat first is the container that contains water and this in turn transmits the heat to the container that is above in a soft and constant way.

MARÍA INVERTIDO BATH:

It consists of placing a container with some preparation inside a bowl with ice water.

BOQUILLAS

 NOZZLES:

 They are open conical tips, with special shapes and sizes at the narrow end, used to produce different patterns and shapes when decorating with Pastry Sleeve. Depending on the nozzle, you can produce basketwork effects, ruffles, stars, a full range of flowers in three dimensions, guards, embroidery, leaves and much more. Each nozzle has its technique of use, in terms of angle, pressure and direction of movement.

CARTUCHOS

CARTRIDGE:

 It is a cone that is made with waxed paper of good quality, following a standard folding technique. When applying different cuts to the narrow end, it is used to decorate with small amounts of royal frosting or butter cream, replacing the Pastry Sleeve with nozzle. You can also apply the nozzle from the inside and open the narrow end to work with other more complex shapes provided by the nozzles. The advantage of use is that they allow to prepare mixtures of different colors at the same time, in small quantities that do not justify the use of a sleeve and once used they are discarded.

TAMIZAR

CERNIR OR SIZE: 

Pass through a fine sieve. It consists in passing through the sieve all the dry ingredients (flour, baking powder, salt, cocoa, cinnamon powder, powdered or finite sugar, etc.)

CREMA DE MANTEQUILLA

BUTTER CREAM:

 It is a sweet cover based on whipped butter and sugar that is used as the final cover of a cake, as an intermediate layer between the sponge cake and the fondant, and as a filling. It can be elaborated with different flavors and also used for the creation of flowers and other decorations with Manga de Pastelería.

COBERTURA

 COVERAGE: 

This is the name of any Cream or Paste that is used to cover a sponge cake.

COLORANTE EN PASTA

  PASTE COLORING: 

It is a compound based on glycerin and vegetable dye, very concentrated, used in minute quantities to give color to the Modeling Masses.

COLORANTE EN POLVO

DUST COLORING: 

It is a dye that must be mixed with water or alcohol (vodka or gyn) to give concentrated shades to the Modeling Masses

. CMC: 

Carboxymethyl-Cellulose. It is a synthetic rubber that is used instead of the Rubber Tragacanth, in the elaboration of the Rubber Paste, Modeling Mass and certain uses of the Fondant, to give elasticity, firmness or to preserve. You acquire a portion of the cost of it.

 DESMOLDAR 

DISMOLD: 

Remove from the mold the cake, cake or dessert that we have prepared, respecting the indications of how much time should be allowed to cool before doing so.

DIAMANTINA

 DIAMANTINE: 

It is a polished product based on crystallized sugar used to illuminate the decorations. Visually it looks like frost used for manual work, but it is completely edible.

ENGRASAR UN MOLDE 

LUBRICATING OR MAKING A MOLD: 

It is spread on the inside of the mold margarine, butter or oil.

 ENHARINAR A MOLDE:

 It consists of applying flour on the greased or buttered mold.