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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Gelatine

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, gelatine means: An animal-derived protein ingredient used to set liquids into soft gels.

In Turkish: jelatin

How it is used

Gelatin is the American spelling; sheets and powder are common forms.

Example sentences

  1. The dessert set with the help of leaf gelatine.

    The protein creates a gel structure in the liquid mixture.

  2. The recipe lists powdered gelatine rather than sheets.

    The form matters when identifying the specified ingredient.

Common collocations

  • leaf gelatine
  • powdered gelatin
  • ingredientOne of the foods or other items, such as flour, oil or salt, that are combined to make a particular dish.
  • pastry chefA chef who specialises in desserts, pastries, breads and other baked goods and usually runs the pastry section of a kitchen. Also called a pâtissier.

More terms: Ingredients, Stocks & Sauces

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