baking vocab

2. can be flavored in a variety of different ways and eaten hot or cold
4. chocolate liquor without most of the cocoa butter
6. testing the consistency of the sauce with a spoon
8. alternating layers of rich cake or bread crumbs and fruit
10. that is ready to be consumed
12. type of stirred custard made with eggs, sugar, butter, and fruit
14. the principal dessert sauce
16. ice cream base made with eggs, with the egg yolks tempered with cream until thickened
18. pureed fruit sauce, cooking is not mandatory
19. fruit that has completed its development

1. the empty space between items on a plate or buffet that is used to make the presentation more appealing
3. a chemical process, changing regular sugar into another form of sugar that resists crystalizing
5. an indication of concentration of sugar in a solution
7. tend to be soft, rich and creamy, and stirred while being cooked
9. sugar forming crystals
11. an assortment of dessert creams, lightened with whipped cream whipped egg whites
13. a liquid thickened by the coagulation of egg protiens
15. made with a custard base, often thickened with a starch, lightened then baked
17. any substance that triggers an allergic reaction
20. heating gently and gradually, refering to the process of slowly adding a hot liquid to eggs or other foods to raise the temperature