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    This document defines key terms used in ice cream and frozen dessert making, including ways to temper eggs to prevent scrambling, types of sugar and meringues, stabilizers, and descriptions of different fruit fillings. Tempering involves slowly heating and cooling egg mixtures to maintain structure. Sucrose breaks down into glucose and fructose with water and acid. Meringues are made with egg whites and sugar with or without heat. Stabilizers aid consistency. Fillings can be made with cooked fruit and juice or just cooked juice to achieve different textures.

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    This document defines key terms used in ice cream and frozen dessert making, including ways to temper eggs to prevent scrambling, types of sugar and meringues, stabilizers, and descriptions of different fruit fillings. Tempering involves slowly heating and cooling egg mixtures to maintain structure. Sucrose breaks down into glucose and fructose with water and acid. Meringues are made with egg whites and sugar with or without heat. Stabilizers aid consistency. Fillings can be made with cooked fruit and juice or just cooked juice to achieve different textures.

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    Download as DOCX, PDF, TXT or read online from Scribd
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    22 views1 page

    Glossary

    Uploaded by

    api-279998324
    This document defines key terms used in ice cream and frozen dessert making, including ways to temper eggs to prevent scrambling, types of sugar and meringues, stabilizers, and descriptions of different fruit fillings. Tempering involves slowly heating and cooling egg mixtures to maintain structure. Sucrose breaks down into glucose and fructose with water and acid. Meringues are made with egg whites and sugar with or without heat. Stabilizers aid consistency. Fillings can be made with cooked fruit and juice or just cooked juice to achieve different textures.

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    © All Rights Reserved
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    Terms

    Temper: To pour a small amount of a hot liquid into the


    egg mixture while continuously stirring. Then pouring the
    heated egg mixture back into the hot liquid. It is done to
    prevent the eggs from scrambling in the hot mixture.
    Sucrose: Glucose and fructose.
    Invert Sugar: Sucrose + water + acid = glucose and
    fructose.
    Stabilizer: Aids in the uniformity and consistency of the
    frozen product
    French Meringue: Egg whites and sugar whipped
    without any application of heat.
    Swiss Meringue: Egg whites and sugar gently cooked
    over a double boiler until the sugar is completely
    dissolved and then whipped.
    Italian Meringue: A hot simple syrup is added to a
    French Meringue base.
    Gluten: The protein in flour, wheat, and barley.
    Glutenin: Provides the proper strength and structure.
    Gliadin: Provides the proper elasticity and strechability.
    Cooked juice: For soft textured fresh fruits, the fruit will
    retain its shape, flavor and color.
    Cooked fruit and juice: For firm, fresh fruits, or dried.
    Homestyle: Filling is all fruit. Fruit is dredged in a mix of
    flour, sugar and spices.

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