Viking VSM700, VSM500 manual

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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