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4
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Main ingredient to provide structure in a cake, pie, or cookie
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5
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Tenderizes the gluten
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9
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Cookie that has a high proportion of fat, long roll, cut and sliced after chilled
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10
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the dough as little as possible to prevent overdeveloping the gluten
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11
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Cookie that is made in a square pan and cut up into squares.
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14
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Cake that contains fat and a leavening agent, are tender, moist and velvety
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16
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This ingredient needs to be beaten until stiff and folded into the batter
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17
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pie is made from eggs, milk and sugar
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19
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It is important to __ the ingredients correctly
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1
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pie usually has two crusts or a bottom crust and crumb or lattice crust
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2
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pie is light and air, one crust, and contains gelatin
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3
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Cookie that is shaped by hand
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5
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A good pastry dough is tender and __.
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6
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is an ingredient usually found only in unshortened cakes.
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7
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is used to make main dish pies and four basic kinds of dessert pies
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8
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Cookie that is created from a cookie press; example is spritz
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12
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Ccookie that has a stiff dough and will make sugar cookies
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13
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pie is one crust
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15
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Improve flavor and color, coagulate with flour protein to provide structure
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18
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Cookie is is a soft dough used to make chocolate chip cookies
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