TLE 10 reviewAct 1

It is a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers.

It is a delicate baked product which consists of crust and filling. It contains high percentage fat, which contributes to a flaky or crumbly texture.

It is a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese.

The process of working with the dough using the heel of hands, accompanied by pressing, stretching and folding in order to develop its gluten.

It is a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.

This pastry is a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry.

It means mixing all ingredients together usually with a spoon in a circular motion.

It is the process of introducing air into the mixture through mechanical agitation as in beating eggs.

It is also known as the whipping method and is usually used for meringue, and for chiffon products.

This process is done to flatten dough out into a sheet in preparation to shaping to various forms.