Viking VSM500 - Manual (Page 11)

Heavy cream Cream that contains more than 36% butterfat
Knead To mix and work into a uniform shape by folding and stretching
the dough with your hands
Meringue Egg whites and sugar beaten until stiff
Morney A béchamel sauce that is finished with Parmesan cheese
Mousseline A food base to which whipped cream has been added
Onion piquet To caramelize the flesh side of the onion to add a
caramelized taste to a sauce, used mostly in béchamel sauce
Pate a choux Better known as éclair paste, dough used to make pate,
and some desserts
Pesto A sauce consisting of fresh basil, garlic, pine nuts, olive oil, and
grated cheese
Pine nuts Edible seed of any of several nut pines, especially some in
southwestern America
Poach To cook in a liquid at a temperature that is between 160ºF and
180ºF
Puree To rub a food product through a strainer or process in a blender
Roe The eggs or the egg filled ovary of a fish or certain crustaceans
Rösti Shredded potatoes that are seasoned and pan-fried
Sauté To pan fry lightly in fat
Sieve A utensil of wire mesh used for straining
Simmer To be cooked gently and remain just below the boiling point
(185ºF 205ºF)
Spring form A cake pan having upright sides that can be unclamped
and detached from the bottom of the pan
Timbales A pastry mold in which food is baked. (The timbale resem-
bles a shot glass)
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