Bake blind - Baking unfilled flan or tartlet cases for filling later, Baking - Cooking in an oven at correctly controlled temperatures, Bouchees - Small puff pastry open cases, Brake - A machine having two adjustable metal rollers for rolling and reducing the thickness of pastry or dough. They may be mechanically or hand operated, Docker - An implement with spikes which can mark and decorate goods prior to baking. It also provide holes for the escape of steam in goods, eg puff pastry, Flan - Open pastry case baked in a flan hoop in which fruit is arranged and afterwards glazed, Fleuron - Small piece of shaped puff pastry, Glaze - 1. To impart a gloss by coating with an agent such as apricot puree or 2. Caramelising sugar by the use of the oven or salamander, Lamination - Formation of a number of layers as in the making of puff pastry, Line - To cover the inside of a baking tin with a mixture such as pastry etc, Manipulation - Term used to describe handling and shaping of a dough, paste, etc, Puff pastry - Laminated structure built up from dough and butter or fat, Rub in - Mix flour and fat when amounts are either equal or the fat less than the flour. Ingredients are rubbed together by hand or by the beater of a machine to reduce fat to small particles before the rest of the ingredients are added, Tart - A baked pastry case filled with fruit or some type of mixing, Tranche - A slice or cut,

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