Glace: meaning, definitions and examples
๐ญ
glace
[ ษกlรฆs ]
cooking, dessert
Glace refers to a method of preserving fruits or nuts by cooking them in sugar syrup until they become semi-transparent and glossy. This technique is often used in baking, particularly for cakes and pastries, where glace fruits are used as decorations or ingredients. Additionally, the term can also refer to a type of icing made from sugar, often used to cover cakes and desserts, adding both sweetness and a visually appealing finish.
Synonyms
Examples of usage
- The cake was topped with a layer of orange glace.
- We made a fruit salad with mixed glace cherries and pineapple.
- The pastry chef decorated the tart with beautifully glaceed almonds.
Translations
Translations of the word "glace" in other languages:
๐ต๐น gelo
๐ฎ๐ณ เคฌเคฐเฅเคซ
๐ฉ๐ช Eis
๐ฎ๐ฉ es
๐บ๐ฆ ะปัะด
๐ต๐ฑ lรณd
๐ฏ๐ต ๆฐท
๐ซ๐ท glace
๐ช๐ธ hielo
๐น๐ท buz
๐ฐ๐ท ์ผ์
๐ธ๐ฆ ุซูุฌ
๐จ๐ฟ led
๐ธ๐ฐ ฤพad
๐จ๐ณ ๅฐ
๐ธ๐ฎ led
๐ฎ๐ธ รญs
๐ฐ๐ฟ ะผาฑะท
๐ฌ๐ช แงแแแฃแแ
๐ฆ๐ฟ buz
๐ฒ๐ฝ hielo
Etymology
The term 'glace' originates from the French language, where it means 'iced' or 'frozen'. Its root can be traced back to the Latin word 'glacies', which means 'ice'. The practice of glaceing fruits and nuts dates back to the Middle Ages, when sugar became a precious commodity. Culinary artisans began experimenting with sugar preservation techniques, leading to the creation of various desserts. Glace has evolved to encompass both the preserved fruits themselves and the glossy sugar coatings that enhance the visual and taste appeal of confections. Over the centuries, the technique has been refined, and it continues to hold a place of importance in modern desserts and gourmet cooking.
Word Frequency Rank
This word's position of #34,231 indicates it's among the more rare English words. While understanding it broadens your vocabulary, focus on more common words first.
- ...
- 34228 sandpiper
- 34229 lacerate
- 34231 glace
- 34232 cinched
- 34233 elusiveness
- 34234 strumpet
- ...