Information around the SENNA world

SENNA Lexicon

Decades of know-how make us what we are today: a thoroughly Austrian traditional company that is the leading specialist for fats, oils, margarine, sauces and dressings far beyond its borders. We are happy to pass on this professional knowledge in the fields of gastronomy and Back & Co!

The 14 allergens

In accordance with the EU Regulation on the provision of food information (No. 1169/2011), caterers as well as restaurant and hotel owners must inform their customers as to which food could trigger allergies or intolerances. This information obligation exists if ingredients from the 14 main categories (including products thereof) are used in the preparation of the food.


LESEN SIE MEHR

Al Dente

Firm to the bite, not too hard on the outside, just cooked on the inside.


Glaze

Coat the surface of the desired piece of pastry with hot, strained jam (e.g. apricot, raspberry, …).


Pasteurise

To sterilise foods by heating.


Schleifen

To shape dough into balls.


Dock

Prick the rolled out dough with a fork or pastry pricker to prevent the formation of pockets of air during baking.


Crust

The outside of baked goods.


Simple syrup

Made by boiling water and sugar.


Glaze

Provide tarts, desserts, fruits with a coating, e.g. sugar icing, chocolate, jelly.


to candy

Roll or toss in icing or granulated sugar.


Knead

Mix all ingredients and form a dough.


Crumb

The soft inside of baked goods.


Proofing

Loosening of doughs through fermentation gases, rising of a yeast dough in the presence of moisture and a warm temperature.


Garnish

Decorate or trim food, pastry, tarts, ice-cream etc.


Gel

Thicken liquid with the help of a gelling agent (agar-agar, gelatine etc.).


Blend

Fold flour into a mixture.


mice

Chop finely, pass through a mincer.


Flambéing

Pour alcohol over cooked, salted or sweet desserts, ignite and serve. Pour an aromatic spirit over sweet desserts and ignite the vapours briefly.


Smother

To cover tarts and pastries with marzipan or modelling paste.


Reduce

Heat a liquid (juice, sauce etc.) until part of the liquid has evaporated; reduces the amount of liquid and intensifies the taste.


‘Doublieren’ (double)

To put together two pieces of pastry.


Eclair

Filled oblong pastry made from choux pastry.


Pipe

To form certain shapes from cream or mixtures with an icing bag.


Over-mixed

Shortbread that is kneaded for too long or made with over-soft butter will become crumbly and the butter won’t be worked in properly.


Canapés

Small, bite-sized nibbles.


Crêpes

Small, thinly fried pancakes.


Sauté

Warm up lightly in fat without turning brown, e.g. chopped onions.


Roll out

Roll out dough or marzipan to the desired thickness with a rolling pin or sheeter.