When cornstarch is mixed w/ egg and then cooked, it acts as thickening agent. However, if cornstarch is added to eggs w/o cooking and mixture is then cooled, the cornstarch won't activate or thicken

Scaling precisely helps manage portion sizes and cookies of the same size bake at the same rate. If some cookies are larger, they may remain undercooked while smaller ones can become overcooked

French, italian, and swiss meringue

PUFF PASTRY, PATE A CHOUX, PIE, TART AND TARTLET, BAVARIAN AND MOUSSES, CUSTARD AND PUDDING, COOKIES AND BROWNIES, SUFFLES, STUDEL AND PHYLLO

PATE BRISEE, PATE SUCREE, PATE SABLEE

APPLE TART, FRESH FRUIT TART, LEMON TART, WALNUT TART, ALMOND TART, CASHEW TART, CHOCOLATE TART, CHOCOLATE BANANA TART

FOUR FOLD METHOD AND THREE FOLD METHOD

CREAM PUFF, ECLAIR, PARIS BREST, PRALINE, CHOUX FLORENTINE

MEALY DOUGH, FLAKY DOUGH

CRISPINESS, CHEWINESS, SOFTNESS, SPREAD

BAGGED, DROPPED, ROLLED, MOLDED, ICEBOX, BAR, SHEET, STENCIL

STRAIGHT OR CUBE, ROUND USING CUTTER, DIAMOND

RACK METHOD, FUNNEL METHOD, DIPPING METHOD

SHORTENED, UNSHORTENED, CHIFFON CAKES

FONDANT, BUTTERCREAM, FOAM TYPE, COATINGS, FLAT TYPE, ROYAL, GLAZES

WHIPPED CREAM, MERINGUE, CREME ANGLAISE, PASTRY CREAM, CHOCOLATE CREAM, MOUSSE

CUSTARD SAUCE, CHOCOLATE SAUCE, LEMON SAUCE, FRUIT SAUCE, GELEE, CARAMEL SAUCE, SABAYON

GOOD BASIC BAKING AND PASTRY SKILLS, PROFESSIONAL WORK HABITS, VISUAL SENSE

FLAVOR, TEXTURE, TEMPERATURE