Vocabular Cheie al Patiseriei - Palmier

to envelop something in a layer of material

to bend something in a way that one part of it touches or covers another

to cool or refrigerate food or beverages to a lower temperature

an electrical equipment used to keep food and drinks cool and fresh

a small cut of a larger portion such as a piece of cake, pizza, etc.

(of food) having a firm, dry texture that makes a sharp, crunching sound when broken or bitten

a drink made by mixing hot water with crushed coffee beans, which is usually brown

a drink we make by soaking dried tea leaves in hot water

liked or preferred the most among the rest that are from the same category

something considered choice to eat

an event where people get together and enjoy themselves by talking, dancing, eating, drinking, etc.

a meeting, especially one with a particular purpose

having a flavor that is pleasent to eat or drink

a place where bread and cakes are made and often sold

the specific taste that a type of food or drink has

a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods

a food prepared from roasted, ground cacao beans

a tall tree with a straight trunk and big leaves at the top that looks like an umbrella

a usually green part of a plant in which the photosynthesis takes place

a French pastry made from puff pastry that is typically rolled in sugar, folded and shaped into a palm leaf-like design

containing sugar or having a taste that is like sugar

a small meal that is usually eaten between the main meals or when there is not much time for cooking

a country in Europe known for its famous landmarks such as the Eiffel Tower

juicy and firm in texture when describing a fruit or vegetable

having a sweet taste, often resembling or containing sugar

a baked good made from dough or batter, often sweetened or filled with ingredients like fruit, nuts, or chocolate

a sweet white or brown substance that is obtained from plants and used to make food and drinks sweet

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

having very little weight and easy to move or pick up

having a texture that easily breaks into small, thin layers or pieces

to cook food, usually in an oven, without any extra fat or liquid

to pour small amounts of something over a surface in a random manner

(of something in solid form) to turn into liquid form by being subjected to heat

firm and making a crisp sound when pressed, stepped on, or chewed

not involving difficulty in doing or understanding

(of a surface) continuing in a straight line with no raised or low parts