Yeye the explorer part V

Question 1

are light, usually less than 1 inch thick and often colorful. Their appearance usually depends on a pattern of carefully arranged fruit.

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Question 2

is basically the same as tarts but prepared in individual-portion sizes.

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Question 3

is a laminated or rolled-in dough, like Danish and croissant doughs. It is made up of many layers of fat sandwiched between layers of dough.

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Question 4

means "cabbage paste,"referring to the resemblance of cream puffs to little cabbages.

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Question 5

are made from a dough called éclair paste or choux paste.

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Question 6

Doughs are flakier than puff pastries. These desserts start out with paper-thin layers of dough that are brushes with fat and then stacked or rolled up to make many-layered creations.

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Question 7

Is an Eastern European pastry that begins as a soft dough made of strong flour, eggs, and water.

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Question 8

Is a Greek version of this type of paper-thin dough.

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Question 9

The pastry seems to have originated centuries ago with Turkish layered breads.

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Question 10

are used for top crusts and sometimes for prebaked shells.

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Question 11

Raw pie shells are filled and then baked. Fruit pies contain fruit fillings and usually have a top crust. Soft pies are those with custard-type fillings.

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Question 12

Prebaked pie shells are filled with a prepared filling, chilled and served when the filling is firm enough to slice. Cream pies are made with pudding or boiled custard-type fillings.

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Question 13

two most important thickeners for pies

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Question 14

Is classified as bar cookie rather than a cake.

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Question 15

	are the basis of many puddings, a liquid thickened or set by the coagulation of egg protein.

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Question 16

or vanilla custard sauce, is a stirred custard. It consists of milk, sugar, and egg yolks stirred over very low heat until lightly Thickened

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Question 17

consists of milk, sugar, and flavorings and is thickened with cornstarch

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Question 18

	Is the same as pastry cream.
	These puddings are usually made with less starch

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Question 19

	A pudding not thickened with starch or eggs must be bound, or stabilized, using another ingredient.

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Question 20

	Is the French word for "creamcay," and it is applied to almost as many preparations as its English equivalent.

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