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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Tuile

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, tuile means: A thin crisp biscuit or wafer, often shaped while warm and used with desserts.

In Turkish: ince gevrek bisküvi, tuil

How it is used

The name refers to a tile-like shape; modern versions can have varied forms.

Example sentences

  1. An almond tuile leaned against the scoop of ice cream.

    The crisp biscuit adds a contrasting dessert texture.

  2. The pastry chef curved each tuile while it was still warm.

    Warmth allows the thin biscuit to take a curved shape.

Common collocations

  • almond tuile
  • curved tuile
  • 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.
  • garnishA small item of food, such as herbs, a slice of lemon or a sauce dot, added to a dish to make it look and taste better. As a verb, to garnish means to add this.

More terms: Ingredients, Stocks & Sauces

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