baking vocab

2. a chemical process, changing regular sugar into another form of sugar that resists crystalizing
5. made with a custard base, often thickened with a starch, lightened then baked
6. fruit that has completed its development
8. pureed fruit sauce, cooking is not mandatory
10. ice cream base made with eggs, with the egg yolks tempered with cream until thickened
12. heating gently and gradually, refering to the process of slowly adding a hot liquid to eggs or other foods to raise the temperature
13. alternating layers of rich cake or bread crumbs and fruit
16. a liquid thickened by the coagulation of egg protiens
17. can be flavored in a variety of different ways and eaten hot or cold
19. an indication of concentration of sugar in a solution
20. tend to be soft, rich and creamy, and stirred while being cooked

1. an assortment of dessert creams, lightened with whipped cream whipped egg whites
3. the principal dessert sauce
4. chocolate liquor without most of the cocoa butter
7. that is ready to be consumed
9. the empty space between items on a plate or buffet that is used to make the presentation more appealing
11. any substance that triggers an allergic reaction
14. testing the consistency of the sauce with a spoon
15. type of stirred custard made with eggs, sugar, butter, and fruit
18. sugar forming crystals