It started with a light-hearted conversation with a housemate tonight. I cannot remember the exact context or entire content of the conversation, but we were sitting in the dining room and, somewhere in the conversation, the phrase "I for Isomalt..." came up, and we had a good laugh over it.
That's when it got me thinking about telephone alphabets - you know, the words you use to stand for a letter of the alphabet; for instance, A for Alpha, B for Bravo, C for Charlie, and so on.
I wondered if we could create one using pastry terms, or using kitchen-related vocabulary from Basic and Intermediate Pastry at Le Cordon Bleu Ottawa. :)
Here's what I came up with:
A for Almond
B for Bavaroise (or Butter)
C for Chocolate
D for Dacquoise
E for Eggs
F for Frangipane (or Flour)
G for Ganache
H for Honey
I for Isomalt
J for Joconde
K for Kirsch
L for Lemon
M for Meringue
N for Nuts
O for Oven
P for Praliné (or Pastry)
Q for Quantity
R for Recipe (or Rum)
S for Spatula
T for Tuile
U for Utensil
V for Vanilla
W for Whisk
X for ??
Y for Yeast
Z for Zest
And I swear every single one of the words above has been uttered by one of the chefs, either in a demo class or in a practical class. Because I found these words in my notes.
Yes, I know, I have too much time on my hands at the moment. But not for long ...
Classes start tomorrow.
We had our Superior Cuisine/Pastry orientation today. I am so excited about the opportunity to be involved in Bistro Bleu throughout this term. Stay tuned for blog posts on what I learnt in Bistro Bleu.
