Petit four mold
Category
Kitchen and bakery utensils
It is a mold divided into several half sections of tubes which are longitudinally cut and united among them. It is used to place thin products when still hot, so that they take and keep the shape of the mold once cold.
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Type of dish
- Beers
- Cocktails
- Burguers
- Juices, milkshakes and beverages
- Pizzas, patty
- Shellfish
- Pasta
- Dessert
- Sándwich
- Legumes
- Breakfasts and brunch
- Salads
- Pastries
- Ice creams and sorbets
- Finger foods
- Bread and pastries
- Eggs
- Patty
- liqueur
- Fish
- Meats
- Harvard plate
- Main course
- Birds
- Vegetables
- Soups and creams
- Rices
- Cheeses
- Appetizers and canapes
- Coffee, chocolate and infusion
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed