Glossary
As this web site grows we are noticing that we occasionally use words and terms that may not be familiar to all our readers. So, to help make our information more accessible, we decided to have our own glossary of terms. As you can see, it currently has only a few entries, but it will grow with the rest of the site. If you notice an expression within our web sites which you think would benefit from further explanation, please do not hesitate to Contact Us and we will certainly consider adding it to this glossary.
- Hard Crack 1, 2
One of the stages which may be reached as a sugar and water solution (syrup) is heated in the manufacture of candy and other confectionery. As the temperature rises more of the water boils off leaving a higher proportion of sugars. Without the use of a thermometer it is possible to test the stage the syrup has reached using the cold water test. In this test a small amount of the hot syrup is dropped into a bowl of iced water. The following table shows the relationship between temperature and the behaviour of the hot syrup in water.
Descriptive term When dropped into cold water Types of sweet made Thread The syrup makes a thread which will not ball up Preserves and syrup for fruit sauces Pearl The thread begins to form a ball Turkish delight and fruit jellies Soft ball The syrup forms a ball which will not hold its shape Fondant creams, fudge and marshmallows Firm ball The syrup forms a ball which yields to slight pressure Mint cake Hard ball The ball is much firmer Nougat Soft crack The syrup forms hard strands which will bend but not break Toffee and butterscotch Hard crack The syrup forms strands which are hard and brittle Rock and boiled sweets Going down the table temperature is increasing and consequently the water content is decreasing.
- Mousse 3, 4
A French term meaning 'froth' or 'foam' which, when applied to wine, refers to the foam that forms on the surface of sparkling wine when it is first poured. Mousse is analogous to the term 'head' which is the foam on a freshly poured glass of beer. The term may also be applied to the sensation and feeling provided by the foam of sparkling wine when it enters the mouth.
- Trompe L'Oeil 5
French for 'trick the eye' from tromper (to deceive) and l'œil (the eye); pronounced as 'trom ploy'. An art technique involving extremely realistic imagery in order to create the optical illusion that the depicted objects really exist.
Principal References
1. http://www.bbc.co.uk/dna/h2g2/A1090630
2. http://www.food-info.net/uk/colour/caramel.htm
3. http://www.cookschampagne.com/BubbleBasics/ChampagneGlossary.htm
4. http://www.recipetips.com/glossary-term/t--37283/mousse-wine.asp
5. http://commons.wikimedia.org/wiki/Trompe_l%27oeil