Mold (cooking implement)

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Bundt-style silicone and metal pans (2008) Napfkuchen-Form.jpg
Bundt-style silicone and metal pans (2008)
Late 19th- and early 20th-century food molds Antique food molds.jpg
Late 19th- and early 20th-century food molds

A mold (American English), or mould (British and Commonwealth English), is a container used in various techniques of food preparation to shape the finished dish. The term may also refer to a finished dish made in said container (e.g. a jello mold). [1]

Contents

Types

Molds can be used for a variety of foods:

See also

Related Research Articles

Dessert Course that concludes a meal, usually sweet

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Neapolitan ice cream Ice cream composed of vanilla, chocolate, and strawberry flavours

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Tiramisu Italian dessert

Tiramisu is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions Veneto and Friuli Venezia Giulia.

Custard Cooked mixture of milk or cream and egg yolk

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Pastry Various baked products made of dough

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Pancake Thin, round cake made of eggs, milk and flour

A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.

Muffin One of two distinct individually sized baked products

A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread that is baked and then cooked on a griddle, or an quickbread that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread "English" variety is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today.

Idli Common Breakfast originating from South India

Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.

Soufflé Baked egg-based dish using beaten egg whites to give an aerated texture

A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".

Cobbler (food) Baked dish resembling a pie

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Genoise Italian sponge cake named after the city of Genoa

A génoise, also known as Genoese cake or Genovese cake, is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.

Charlotte (cake) Icebox cake

A charlotte is a type of dessert or trifle that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.

Rice cake Food item made from rice

A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.

Paskha

Paskha is a Slavic festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent. It is made during Holy Week and then brought to Church on Great Saturday to be blessed after the Paschal Vigil. The name of the dish comes from Pascha, the Eastern Orthodox celebration of Easter. Besides Russia, Ukraine, etc., pasha is also often served in Finland.

Sponge cake Type of cake

Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.

The following outline is provided as an overview of and topical guide to cuisines:

Karydopita is a Greek dessert cake made primarily from walnuts and covered in a sweet syrup. Its name is a compound word which derives from "karýdia" and "pita".

References

  1. "Epicurious – Recipes, Menu Ideas, Videos & Cooking Tips".