Glacage (glah-sahj) a French word has several meanings: it describes the process involved in freezing ice-cream and other liquids, or braised meat browned in a very hot oven, or cold meat covered with a jelly glaze.

The term is also sometimes used instead of the English word glaze to describe fruit, cakes and, occasionally, vegetables, which have been covered with various substances, such as icing sugar or reduced stock, and subjected to intense heat to provide a glossy finish.

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