飲食字典 cooking dictionary

The ability of a liquid to coat the back of a spoon or the act of coating a food, such as a leg of lamb, with glaze

the base sauce used to make other variations of the original sauce; there are five variations: brown or espagnole, velouté, béchamel, tomato sauce, and emulsions

Sweet, thick opaque sugar paste used for glazing pastries such as napoleons or making candies