2. •A mixture of dry and liquid ingredients such as eggs, flour, and milk or water. Similar to dough but it has a much thinner consistency and cannot be kneaded.

3. Process of cooking sugar until it turns brown. When sugar is heated to high temperatures, it undergoes chemical changes and breaks down.

4. Technique of pinching the sides and tops of pie or tart crusts.

5. Thinning a liquid by adding in water or another solvent.

6. To brush a layer of beaten egg mixture over the surface of food, typically to add colour after it is baked.

7. To lubricate or oil something (usually a pan) with a fat, usually butter.

8. is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake.

9. Slashing the surface of food such as bread/pie dough, cakes and meat using a sharp knife.

10. Using a sharp edged instrument to remove something from a surface. For example, scraping bread dough from a work table.

11. The length of time that a product is usable, fit for consumption, and can be kept.

12. Made by scraping the outer layer of the skin of citrus fruits using a grater. Used to add flavour to food.

13. set every thing in place. Prepare everything for your baking.

14. To squeeze a liquid substance (usually a frosting) through a piping bag for decorating purposes.

15. To add one substance to another and mix them together such that they are evenly distributed.

16. Used to line baking pans to prevent food form sticking to them.

17. Baking the crust of pie/ tart without the filling.

18. The process of bringing a liquid to a temperature that is slightly below its boiling point, and letting it bubble gently.

19. Using a knife or sharp object to chop something very finely/into very small pieces.

20. The length of time that a product is usable, fit for consumption, and can be kept.