Across
- 3. this or butter are the fats used in most pastries
- 5. cone-shaped bag that is used to make an even stream of frosting or flavored substance to form a structure, decorate a baked item, or fill a pastry with a filling.
- 6. basic ingredients: flour, fat, salt, and ________
- 8. metal or plastic outlines of shapes sharpened on one edge and used to cut out corresponding shapes from biscuit, scone, pastry, or cake mixtures.
Down
- 1. a laminated, yeast-leavened bakery product that contains dough/roll-in fat layers to create a flaky, crispy texture
- 2. rich and sweet, made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey
- 4. a pastry chef's most important tool
- 5. apple, pumpkin, peacan are all types of this pastry
- 7. type of pastry, usually shortcrust in which the filling can either be sweet or savory