Across
- 5. The appearance of pastries should be ____, with balanced shapes.
- 6. A thick liquid made by crushing cooked fruits or vegetables.
- 8. A pastry should be neither too sweet nor too ____.
- 9. A caramel-colored icing made with brown sugar and milk butter.
- 11. This ingredient contributes to a luscious mouthfeel in pastries.
- 13. A cream made of eggs and milk, thickened with cornstarch when cooked.
- 14. The color of a pastry adds to its ____.
- 15. A sweet, smooth-textured frosting made with butter and sugar.
- 17. A fudge-like icing made of butter, shortening, cocoa powder, and sugar.
- 18. A cream that contains enough butterfat to thicken when whipped.
Down
- 1. A mixture of eggs, milk, sugar, and other flavorings, also known as custard.
- 2. A glossy icing made with sugar, water, and glucose or cream of tartar.
- 3. Dry pastries should have this kind of texture.
- 4. These spreads, often made from fruits, are commonly used in tarts and pies.
- 7. A type of icing made with powdered sugar and water.
- 10. These can be fresh, frozen, or canned and are used as pastry fillings.
- 12. A citrus-based spread used in pastries, often made with butter and eggs.
- 13. A thick, yellowish cream made from unpasteurized milk.
- 16. This icing is best poured or spread immediately before it firms up.
- 19. A sugar-based mixture used to coat or fill baked goods.