ESIRENE A. GUNDAYA
1. Coulis-an uncooked fruit sauce of fresh or frozen pureed fruit that is sweetened and strained.
Sentence:
Coulis- Try them with melted butter, or tartare sauce or a tomato coulis.
2.Diastase-an enzyme that acts as a catalyst to help starches within flour break down into sugars.
Sentence:
Diastase- The enzyme in plants which breaks down starch is sometimes called Diastase.
3.Gelation-when gelatin firms up or sets
Sentence:
Gelation- Of key interest will be the technique's ability to determine gelation time and completely
characterize the system's rheology at the gel point.
4.Desem-a natural starter using only whole wheat flour that produces very dense bread with little acidity.
Sentence:
Desem-is a type of sourdough starter made from whole wheat flour and water.
5.Nibs-the kernel of the cocoa been used in the preparation of chocolate.
Sentence:
Nibs-Do not scour or float a scratch coat on laths. as this may damage the nibs.
6.Profiterole-a small cream puff made from pate a choux dough.
Sentence:
Profiterole- Mr and Mrs Profiterole are new to the whole blogging ' scene ' .
7.Whip-a tool used on an electric mixer that is shaped like a wire whisk and used to beat air into eggs or cream.
Sentene:
Whip- The Alliance Party chief whip, Mr David Ford, yesterday welcomed the aims of the report.
8.Thickener-a food that helps ingredients to become less fluid and more dense.
Sentence:
Thickener-how to Use Thickeners in Cooking. Without the use of thickeners, we wouldn't have sauces, gravies, creams, fillings or mousses to enjoy.
9.Streams-particles of milled flour that are sorted by size in order to be classified.
Sentence:
Streams- Much of the first half came over to me as a poorly structured streams of consciousness.
10.Slurry-a thickener made by combining starch and a cool liquid.
Sentence:
Slurry- The graph to the right shows the effect of mixing time on the setting time of the plaster slurry.
