This to mix a dry substance with liquid until it is liquefied.

This is the outer part of a loaf bread or pastry.

This is to fill cup with brown sugar or shortening by pressing it with back of the spoon.

French term that means “put in place”. It includes assembling all the necessary ingredients, equipment, and tools needed to perform the task.

a thick sauce containing eggs and starch.

to press the mixture out of the piping bag.

to heat the oven to a desired temperature before putting in the food to bake or roast typically with a circular base.

is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.

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

a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers: used for tarts, napoleon

pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called pastry shells) that holds the second, the filling.

flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled with butter to create layers and is then left to rise, creating a very light texture. The downside is that it is technically involved and requires a great deal of work.

fats frequently used to make pastry. Butter and margarine produce a less tender crust.

an important ingredient in pastry because it provides the moisture needed to develop gluten