Confectionery
From LoveToKnow 1911
CONFECTIONERY (from Lat. confectio, conficere, compound), a term of rather vague application, embracing all food preparations of the nature of sweetmeats, pastry, &c.
Confectionery
Related Category: Food and Cooking
delicacies or sweetmeats that have sugar as a principal ingredient, combined with coloring matter and flavoring and often with fruit or nuts.
confectionery refers to food items that are (or at least are perceived to be) rich in sugar. Different dialects of English also use regional terms for confections: ...
white confectionery coating - The technical name for white chocolate. According to the FDA, "white chocolate" cannot legally be called chocolate because it contains no cocoa powder, a component of chocolate.
Waffle Confectionery made from weak dough with cream or eggs, baked as blini, but checked.
CookBook Spicy vegetables Spicy vegetables (onion, garlic, celery, horseradish) are widely used ... more ...
A fruit-based confectionery common to Spanish speaking regions that is made from quince fruit, sugar and water that is cooked together to become a thick syrup. It is cooled and then formed into blocks or poured into jars.
Instead, the term confectionery is usually thought to refer to sweets that include fruits or nuts. Examples of this type of confectionery include marzipan, halvah, and fruitcake.
Pastry, Baking and Confectionery Arts - Associate Degree
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confectionery The art of sugar working or candy making.
confiserie (Fr.) Confectionery, confectioner's shop; confiseur means
confectioner in French.
confit (Fr.) Pork, goose, duck, or other meat, cooked and preserved ...
compound chocolate coating = compound chocolate = chocolate summer coating = decorator's chocolate = confectioners' chocolate = confectionery coating = chocolate flavored coating = confectioners' coating chocolate Notes: This is an inexpensive ...
In the West, the blue poppy seeds are used principally in confectionery and in baking.
As far as I know, mahaleb cherry spice is known only in the Eastern Mediterranean and nearby Armenia; they are used almost exclusively for sweet breads and confectionery.
In addition, fresh flowers are a less expensive alternative than confectionery flowers. Roses, pansies, petunias, Easter lilies, tiger lilies, daisies, and orchids are often used. Choose your flowers for the cake carefully.
Fruit of the hazel tree, the hazelnut is mainly used in pâtisserie and confectionery to flavour cakes, pastries, breads, sweets, creams, chocolates, nougat, praline paste, liqueurs, etc.
bonbons: small sugar confectionery
bouchées: A small puff pastry case: (a mouthful)
Bordelaise: Red wine sauce with bacon lardons and baby onions
bouillé to boil ...
Confiserie/Confiseur (Fr.): Confectionery/confectioner. A paitissier specializing in, and responsible for, the production of candies and related items, such as petits fours.
Products such as white baking bars, white baking pieces, white candy coating, and white confectionery bars are sometimes confused with white chocolate.
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A refined finely-powdered sugar, often used in frostings. Confectionery
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1. Candies and other confections considered as a group. 2. The skill or occupation of a confectioner. 3. A confectioner's shop. Confit ...
Fondant
A mixture of sugar, water and glucose used in the production of creamy-textured confectionery. Can also be a covering paste, made with sugar icing.
Syrup obtained from cornstarch (maize), and used as a sweetener in baking and confectionery.
Corn Starch Coulis
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Condensed milk - Preserved milk in which much of the water content is evaporated and sugar is added. It is primarily utilized in sweets and confectionery making.
Almond paste is used in pastry making and confectionery to cover cakes and pastries, as well as forming into different shapes and figures. Unused portions should be wrapped in plastic and refrigerated or else frozen.
Preserved milk in which much of the water content is evaporated and sugar is added. It is primarily utilized in sweets and confectionery making.
In western countries coconut is mostly used in desiccated (shredded) form in baking, confectionery and ices. In Indian, Indonesian, African and South American cooking, the pulp is used fresh or dried in chicken, beef or shellfish stews.
Eaten as a snack or used for cooking. Pistachios go best with veal, port and poulty. The green colour makes it very popular for creams and ice-creams. In confectionery it is especially associated with nougat.
To be honest I have never even attempted to make these delicate little tea sweets, preferring instead to purchase them from my local Japanese bakery or confectionery shop.
A relationship grew from this encounter that would last eight years and take him around the globe. During this time with the Hotel Negresco he worked on refining his skills and nurtured his intuitive sense of confectionery artistry.
In confectionery, glazes and artificial whipped creams, gum arabic keeps flavor oils and fats uniformly distributed, retards crystallization of sugar, thickens chewing gums and jellies, and gives soft candies a desirable mouth feel.
 See also: Cooking, Sugar, Cream, Fruit, Water
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