Quick Breads

During the last step of this process, gluten develops and the leavening agent reacts.

• biscuit method

• creaming method

• muffin method

• kneading method

Individual fried pastry.

• fritter

• donut

• croissant

• scone

The paste or thick batter used to make cream puffs and éclairs.

• pâte à choux

• pâte brisée

• pâte sucrée

• pâte feuilletée

Combines dry ingredients first; then solid shortening is cut in; finally, liquid ingredients are added and mixed just enough to combine with the other ingredients.

• biscuit method

• creaming method

• muffin method

• whisking method

A mixture of flour and other ingredients that is stiff enough to form into shapes for baking.

• dough

• batter

• frosting

• syrup

May be formed from a dough or a batter.

• fritter

• quick bread

• pancake

• waffle

• muffin

A very thin pancake.

• crêpe

• waffle

• pancake

• tortilla

A mixture of flour and enough liquid so that the mixture is pourable.

• batter

• dough

• paste

• mixture

Is one of the few pastry preparations made on the stovetop.

• pâte à choux

• puff pastry

• shortcrust pastry

• phyllo dough

Chemically leavened baked product.

• quick bread

• yeast bread

• puff pastry

• sourdough