_____________ solid fat is repeatedly folded into the dough.

_____________ does not puff up in the oven because it does not have leavening agents.

_____________ can be made into a double crust and single crust.

A single layered base of pastry with a sweet or savory filling is ______________.

_____________ is used for top crust and for pre-baked pastry.

_____________ the crust is very short and tender, less water is needed and mainly used as a bottom crust.

_____________ is richer than regular pie pastry and contains butter, sugar and eggs.

Butter, salt, water and flour is the main ingredient of _______________.

Typical flaky pastry has a fat-to-flour ratio of 3:4 and folded ____________.

______________ leavened with steam and cooked twice with a light and airy interior.

______________ is very difficult to make and needs careful handling.

______________ is most certainly crisp and the texture is crumblier than flaky.

The characteristics of a good pastry are _______________ and _____________.

______________ is made with corn starch, while pudding is made with flour and other starches.