A thick unbaked mixture that can be rolled out or shaped by hand. It is thicker than a batter and can be shaped.

Action that refers to the process of a baked good rising.

The resulting substance that occurs when proteins that are found in wheat flour are hydrated and bond together.

Action that refers to the process of yeast feeding on sugars and starches present in yeast dough.

Action that refers to shallow cuts made on unbaked dough.

Action that refers to the process where dough made with wheat flour is worked together; it will result in developing gluten in a dough.

Action that refers to the final rise a yeast dough goes through before it is baked.

Action that refers to the technique used to incorporate two mixtures together in a very delicate way.

Action that refers to when pieces of solid fat, typically butter, shortening, or lard, are worked into flour and other dry ingredients until the fat is starting to coat the flour and the pieces of fat are very small.

The action that is done to a a pie or tart crust, by pricking it all over with a fork, to allow steam to exit while the crust is baking. This helps prevent the crust from puffing up and shrinking.

Action that refers to folding the edges of a dough in a decorative way. It also serves to seal two pieces of dough together to prevent filling from leaking.

These whipped peaks hold their shape but the peaks curl at the tip.

These whipped peaks stand straight up and do not curl over.

These whipped peaks barely hold their shape. .

Action that refers to using butter that is at a cool room temperature, somewhere between 68-72 F. Often a requirement of butter before it is creamed to begin a recipe.

A forced mixture of two ingredients that are normally unmixable (for instance, water and fat).

The change sugar goes through when it is heated and allowed to brown.

Action that refers to the process of forcing flour and other dry ingredients through a fine mesh (a sifter or sieve) to break up any lumps and to aerate the ingredients

Action that refers to when a solid fat (typically butter, but can also be shortening, margarine, or lard) is beaten together with sugar.