Doughnuts Pancakes and Fritters
Syrups and Creams
Pies
Pastries
Icing
100
Thin, unleavened batter made from milk, eggs, and flour
What are crepes?
100
prevent inversion
What is washing down inner side of a pan with a pastry brush dipped in water
100
emulsified shortening
What is fat most frequently used in volume production of pie
100
collapse
What is what happens to cream puffs if they aren't cooled slowly
100
flavor, keeping qualities, and appearance
What is three main functions of icing
200
cool and drain
What is when finishing doughnuts, it is important to let the ___ and ____
200
use a candy thermometer
What is best way to test doneness of a syrup
200
graham cracker crumbs, sugar and melted butter
What is crumb crust
200
steam
What is leavening agent in puffed pastry
200
used on danish pastry, coffeecakes and sweet rolls
What is flat icing
300
Cinnamon sugar, fondant or fudge icing, glaze, coconut or chopped nuts
What is what doughnuts are finished with
300
Meringue
What is whipped egg whites sweetened with sugar
300
pastry flour
What is best flour to use for pies
300
thicker and heavier than a pie
What is a tart
300
decorator icing hard and brittle when dry made with egg whites
What is royal icing
400
fat and egg yolks
What can prevent egg whites from foaming properly?
400
mealy pie dough unbaked
What is appropriate pie dough for a pumpkin pie
400
tart pan
What is pan with fluted sides and false bottom
400
dip, spread, pipe
What is ways cupcakes can be iced
500
Cream of tarter, lemon juice or sugar
What is added to an egg white foam to make it more stable
500
using the wrong dough filliing the pie with hot filling using the wrong baking temperature
What is soggy bottom crust
500
puff and blister
What is why pie and tart shells are docked
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