Le Cordon Bleu Pastry Vocabulary UPDATED ACTUAL
Questions and CORRECT Answers
Abaisser To roll a dough with the aid of a rolling pin to desired thickness
Abricoter To cover a pastry with apricot glaze in order to give it a shiny appearance
(nappage)
Bain Marie a hot water bath; a way of cooking or warming food by placing a container in a
larger recipient of very hot or simmering water, such as preparations that must not
cook over direct heat, for keeping delicate sauces hot, and for melting chocolate.
Bain Marie is said to be named after an alchemist by the name of Marie la Juive
dating back to around 300 BC.
Barquette Small, long, oval pastry mold
Bavarois Cold dessert made from creme anglaise, or fruit puree, set with gelatin and
whipped cream
Beurre Product obtained by churning milk or cream. (butter)
Beurre sec dry butter
Beurre en pommade Softened butter (not melted). The name is derived from its face cream-like texture.
Beurre noisette Butter that is cooked to a light brown color and nutty flavor.
Beurrer 1. To lightly coat a container with butter in order to prevent sticking.
2. To add butter to a sauce or dough.
Biscuit 1. Type of small cake or cookie.
2. A specific type of sponge cake mostly used in making entremets.
Bouillir To bring a liquid to the boiling point.
Canapés 1. A small slice or piece of bread that is toasted in the oven or in butter.
2. Bread cut into bite-size shapes and topped with a number of varying garnishes.
Can be served hot or cold at buffets or to accompany aperitifs.
Candir To dip something in a syrup and crystallize in a thin layer of sugar.
Caraméliser 1. To coat a mold with cooked sugar.
2. To cook sugar until caramelized.
Chablonner A thin coating of pate glace on the base of a sponge
, Chantilly Whipped cream to which sugar and vanilla have been added. Named after the
chateau of Chantilly where Vatel headed the kitchens in the 1600s
Chemiser To line or coat the interior sides and/or bottom of a mold before adding a filling
or to prevent the finished product from sticking to the mold.
Chinois China cap sieve; a conical strainer
Chinoiser To strain a mixture.
Chiqueter To lightly score the cut edges of puff pastry to help ensure that it rises straight
and evenly.
Coller To thicken or set using gelatin ( jelly, fruit mousse)
Coucher 1. To place a rolled-out piece of dough onto a baking sheet.
2. To spread a layer of cream or other garnish.
3. To force a mixture from a piping bag onto a baking sheet.
Créme anglaise A sweet sauce made from eggs, sugar, and milk, that is cooked to 85℃
Creme fouettee Cream that has been whisked in order to incorporate air.
Crème pâtissière Cream thickened with flour, cornstarch, or flan powder, used for making pastry.
Crémer/Cremage 1. To beat butter and sugar together until they lighten in color and texture.
2. To add cream.
Crème reversée Caramel flan; mixture of sugar, milk and eggs poured into a mold, usually lined
with caramel and then gently cooked in the oven in a hot water bath.
Cuire au ruban Cook to the ribbon stage
Cuire a blanc Blind bake; bake a tarts shell without filling.
Décors en sucre Decorations made from sugar and coloring (pulled, blown, spun, poured, bubble
sugar)
Déglacer To dissolve the substance attached to the bottom of a pan with liquid.
Détremper 1. To add water to flour to make a paste.
2. To soak something in a liquid.
Dorer To brush with beaten egg or egg yolk in order to give a deep color and shine
during baking.
Dorure Egg wash; beaten egg or egg yolk, with water and/or salt added, applied to
dough before baking, to provide color
Questions and CORRECT Answers
Abaisser To roll a dough with the aid of a rolling pin to desired thickness
Abricoter To cover a pastry with apricot glaze in order to give it a shiny appearance
(nappage)
Bain Marie a hot water bath; a way of cooking or warming food by placing a container in a
larger recipient of very hot or simmering water, such as preparations that must not
cook over direct heat, for keeping delicate sauces hot, and for melting chocolate.
Bain Marie is said to be named after an alchemist by the name of Marie la Juive
dating back to around 300 BC.
Barquette Small, long, oval pastry mold
Bavarois Cold dessert made from creme anglaise, or fruit puree, set with gelatin and
whipped cream
Beurre Product obtained by churning milk or cream. (butter)
Beurre sec dry butter
Beurre en pommade Softened butter (not melted). The name is derived from its face cream-like texture.
Beurre noisette Butter that is cooked to a light brown color and nutty flavor.
Beurrer 1. To lightly coat a container with butter in order to prevent sticking.
2. To add butter to a sauce or dough.
Biscuit 1. Type of small cake or cookie.
2. A specific type of sponge cake mostly used in making entremets.
Bouillir To bring a liquid to the boiling point.
Canapés 1. A small slice or piece of bread that is toasted in the oven or in butter.
2. Bread cut into bite-size shapes and topped with a number of varying garnishes.
Can be served hot or cold at buffets or to accompany aperitifs.
Candir To dip something in a syrup and crystallize in a thin layer of sugar.
Caraméliser 1. To coat a mold with cooked sugar.
2. To cook sugar until caramelized.
Chablonner A thin coating of pate glace on the base of a sponge
, Chantilly Whipped cream to which sugar and vanilla have been added. Named after the
chateau of Chantilly where Vatel headed the kitchens in the 1600s
Chemiser To line or coat the interior sides and/or bottom of a mold before adding a filling
or to prevent the finished product from sticking to the mold.
Chinois China cap sieve; a conical strainer
Chinoiser To strain a mixture.
Chiqueter To lightly score the cut edges of puff pastry to help ensure that it rises straight
and evenly.
Coller To thicken or set using gelatin ( jelly, fruit mousse)
Coucher 1. To place a rolled-out piece of dough onto a baking sheet.
2. To spread a layer of cream or other garnish.
3. To force a mixture from a piping bag onto a baking sheet.
Créme anglaise A sweet sauce made from eggs, sugar, and milk, that is cooked to 85℃
Creme fouettee Cream that has been whisked in order to incorporate air.
Crème pâtissière Cream thickened with flour, cornstarch, or flan powder, used for making pastry.
Crémer/Cremage 1. To beat butter and sugar together until they lighten in color and texture.
2. To add cream.
Crème reversée Caramel flan; mixture of sugar, milk and eggs poured into a mold, usually lined
with caramel and then gently cooked in the oven in a hot water bath.
Cuire au ruban Cook to the ribbon stage
Cuire a blanc Blind bake; bake a tarts shell without filling.
Décors en sucre Decorations made from sugar and coloring (pulled, blown, spun, poured, bubble
sugar)
Déglacer To dissolve the substance attached to the bottom of a pan with liquid.
Détremper 1. To add water to flour to make a paste.
2. To soak something in a liquid.
Dorer To brush with beaten egg or egg yolk in order to give a deep color and shine
during baking.
Dorure Egg wash; beaten egg or egg yolk, with water and/or salt added, applied to
dough before baking, to provide color
