glaze, to



  • To give a glossy coating to sweet and savoury dishes so as to produce a decorative finish. Beaten egg, milk, and lard are used with bread or buns. Sugar and fruit syrups are used with sweetened doughs and cakes. arrowroot and sugar thickened fruit juices are used with fruit tarts, butter with vegetables, and aspic jelly is used with savoury items, canapés, etc.
  • To brown food under a very hot grill e.g. crème brûlée and sauces containing a liaison of eggs and cream used on fish