Baking Terms

3. the process of alternating layers of dough with butter
4. defined as a crust topped with a sweet or savory filling
5. pinching the sides and tops of pie or tart crust
9. a flat, baked item consisting of a pastry and a sweet or savory topping; it is like pies without top crust
10. the outer skin of a bread or pie, typically hard in texture
12. made of high proportion of fat to flour with a relatively small amount of liquid
13. the crust breaks or separate easily into small thin pieces
14. to partly mix two colors of batter or icing so that the colors are in decorative swirl
15. using your finger to press something (usually a pie dough) together
16. thick sauce made from puréed and strained vegetables or fruits

1. commonly used as term for many laminated and puff and choux-based pastries
2. to pinch or give shape to something such as bread or pie dough
4. are rich and delicate baked products that usually consist of a dough or pastry and a filling
6. the trade of making pastries as well as a shop where pastries are sold
7. slashing the surface of food as bread/pie dough using a sharp knife
8. to poke small holes all over the dough before putting it into the oven
11. a thin, crisp cookie molded into a cup shape