Also known as "bread machine yeast" and "Rapid Rise," is more shelf-stable and tends to be more reliably.

Contains secondary packaging (e.g. shipping containers, baskets, pallets).

Dainty biscuits, baked meringues, macaroons, and puff pastries.

Utilized for combining enriched dough, meaning dough that contains fat, sugar, and sometimes eggs and milk.

The most versatile of the wheat flours, easy to find and easy to use.

This is probably the most versatile type of pastry as it can be used for savory.

Materials in direct contact with the product (e.g. plastic bags).

Before being added to your recipe, should be dissolved in lukewarm.

This incredibly light specialty pastry is used in the making of éclairs, profiteroles and cream buns.

This mixture is allowed to ferment for a period of time before the rest of the ingredients are added.

Contains primary packaging (e.g. corrugated boxes, paperboard).

This method is the most used method for butter cakes, pound cakes, and most cookies.

The first stage of beaten egg white will have comparatively large bubbles.

What is the role of sugar ingredients?

It is a method of mixing ingredients where the wet ingredients are folded into the dry ingredients very gently using a spatula.

Also known as "cake yeast" and "compressed yeast," comes in big blocks or smaller, individually packaged cubes.

The second stage of egg white beating comes after the foamy stage, with its large, clear bubbles.

This is one of the ‘flaked pastries’ characterized by fat and air being trapped between the layers of the pastry dough to give a flimsy, light and crisp finish.

Iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets.

Knead until smooth, to ensure all ingredients are well mixed and wrap the dough in plastic wrap until further use.

Can be large or small, plain of fancy, light or rich.

What is the role of flour ingredients?

The German word for cake with similar properties and multilayered and fancifully decorated.

Liquid will start to leak out within a fairly short period of time, and the whites will collapse.

Whipped egg whites with sugar and flavorings be careful of over whipping.

Savory bite-sized appetizers usually served at cocktail parties or buffets.

French word for cake generally used for fancy, but light or rich.

What is the role of fat ingredients?

This third and what should be final; stage of beating egg whites is used for hard meringues, cakes, tortes, soufflés and ice creams.