Professional Baking Chapter 14

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Author:
Clongwalks
ID:
14008
Filename:
Professional Baking Chapter 14
Updated:
2010-04-11 22:25:43
Tags:
baking culinary pastry
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Description:
Professional Baking Chapter 14 vocabulary about pastry basics
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  1. Baked Meringue
    Any of various meringue mixtures that are baked until dry.
  2. Blitz Puff Pastry
    A type of pastry that is mixed like a very flaky pie dough, then rolled and folded like puff pastry.
  3. Éclair Paste
    A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make Éclairs, cream puffs, and similar products.
  4. Four-Fold
    A technique used to increase the number of layers in puff pastry or Danish pastry by folding the dough in fourths.
  5. Japonaise (zhah po nez)
    A baked meringue flavored with nuts.
  6. Meringue GlacÉe
    Baked meringue filled with ice cream.
  7. Napoleon
    A dessert made of layers of puff pastry filled with pastry cream.
  8. Pâte à Choux (pot ah shoo)
    Éclair paste.
  9. Pâte BrisÉe
    A type of rich pastry dough used primarily for tarts.
  10. Phyllo (fee lo)
    A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
  11. Puff Pastry
    A very light, flaky pastry made from a rolled-in dough and leavened by steam.
  12. Reversed Puff Pastry
    A type of puff pastry made with the dough enclosed between layers of butter.
  13. Short Dough
    A pastry dough, similar to a basic cookie dough, made of flour, sugar, and fat.
  14. Strudel
    (1) A type of dough that is stretched until paper thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
  15. Three-Fold
    A technique used to increase the number of layers in puff pastry or Danish pastry by folding the dough in thirds.

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