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| Cookies that have a high ratio of egg sugar and liquid |
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| A process that crisp cookies go through during the baking process |
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| The process of placing a pan of cookies on top of another panof the same size to prevent burning on the bottom |
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| Cookies that have a low fat and sugar |
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| Cookies that have very little moisture in the batter |
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| A type of fat that helps create a smooth consistency throughout the mixture |
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| Also known as foam cakes, have an airy, light texture because of the addition of whipped eggs |
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| A cake that contains a pound of the following ingredients: butter, flour, sugar and eggs |
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| A type of foam cake that is made with egg whites |
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| A European Sponge cake with layers of jam, chocolate or fruit |
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| A type of Genoise cake that uses whipped egg whitesor meringue to lighten batter |
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Term
| To prepare a pie shell in advance |
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| A method of decorating the crust of pies by making uniform folds |
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| To heat a liquid to just below the boiling point |
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| A frozen dessert made up of fruit, juices and sugar |
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