Provides the structure of the product

When making a fruit pie, add milk to fruit at the very last minute

The bread extracts moisture from the fruit, causing it to become juicy

Apple seeds are encased in shiny, hard pods called carpefs

Apples gets hard during baking

Large tarts are made with a narrow pastry

Puff pastry mixture is used to make éclairs, cream puffs, and profiteroles

Napoleons is a Greek dessert made of phyllo dough, nuts, and honey.

Phyllo dough must be kept cold, cut with a very sharp knife, chilled before baking

The slashes in the top of the pie allow steam to escape.

In some pies, such as lemon meringue, the bottom crust is baked first and the cooked filling is added later

Flute or crimp is a method in finishing a pie

The picture is an example of

The picture is an example of

Sugar add the moisture and hold the dough together

Flour creates “tenderness”.

Before baking an empty crust, you must not poke holes

A roll-in dough method is used in making puff pastries

Puff pastry dough must be kept hot, cut with a very sharp knife, chilled before baking.