CULINARY GLOSSARY

Andruty are thin crisp wafer sheets layered with a sweet filling; a popular treat of Halychyna.

Bukhtyky are fluffy rich buns served hot with a poppy-seed or berry sauce; a treat of Bukovyna.

Caramel decoration is ornaments of melted sugar: caramel lace, threads, and domes for garnishing desserts.

Icing is a sugar glaze for decorating and painting cookies and cakes, which sets into a hard smooth layer.

Kysil is an old sweet drink-dessert of fruit or berry juice thickened with starch to a jelly-like state.

Makivnyk is a rich yeasted roll with a dense poppy-seed filling; a traditional festive bake.

Nougat is a sweet confection of whipped egg whites, honey or sugar, with nuts and dried fruit.

Pliatsok is a Galician layered cake of thin sheets stacked with jam, cream, poppy seed, or nuts.

Sugar sculpture is artistic pieces of pulled, blown, or cast sugar; the pinnacle of the confectioner's mastery.

Transfer decoration is the transfer of patterns onto chocolate or desserts using printed cocoa-butter sheets.

Velour coating is a velvety spray of cocoa butter and chocolate that gives desserts a matte, suede-like surface.