Pie/Pastry Terminology
Pastry helps/termsTerms to know--check chapter 47 of your textbook for definitions:
PASTRY- a dough made from flour, salt, and fat. Water is used as the leavener in the form of steam as typically pastries are cooked at a high temperature.
cut-in
pastry blender
dock
pie shell (know the difference between baked and unbaked)
one-crust pie
two-crust pie
Flute
Baking blind
Shielding
Pate choux (puff paste or puff pastry)
Cream puff
Eclair
Croquembouche
Profiterole
tart
turnover
PASTRY- a dough made from flour, salt, and fat. Water is used as the leavener in the form of steam as typically pastries are cooked at a high temperature.
cut-in
pastry blender
dock
pie shell (know the difference between baked and unbaked)
one-crust pie
two-crust pie
Flute
Baking blind
Shielding
Pate choux (puff paste or puff pastry)
Cream puff
Eclair
Croquembouche
Profiterole
tart
turnover