Viking VSM500BR User Guide - 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 resembles a shot glass) 11