Any dish consisting of a crust with a filling.
Whole or sliced fruit is combined with sugar and a starch thickener.
Pie with a cream similar to pudding consisting of eggs, milk, cornstarch, and flavoring.
Uncooked custard which is baked with the crust.
Pie that contains cooked meat, poultry, seafood, or vegetables in a thickened sauce.
Creates an attractive, shaped finish.
Crust made of crushed crackers or cookies.
Using a fork to poke small holes in the dough before putting it in the oven.
Hand-shaped tart made by folding and pleating the edge of the dough to form the sides.
Make an eye-catching woven top on a two-crust pie.
A bottom crust baked before filling.
Sweet topping on a fruit pie.
Has a single crust and is always removed from the pan before serving.
A square or circle of pastry dough folded over a sweet or savory filling.
1. flour 2. water 3. fat 4. salt
4 main ingredients in pastry dough.
Another name for egg white.
When you beat an egg albumen vigorously, it foams and increases in volume by this amount.
The coating on the eggshell that seals the eggshell pores.
Bloom helps prevent this from getting inside the egg.
Bloom reduces this from the egg.
Most baking recipes are based on this size of egg.
A young hen less than one year old.
This is occasionally found on an egg yolk. It is caused by a ruptured blood vessel on the yolk surface during the formation of the egg.
Eggs with blood spots are ____ to eat.
An unsweetened, open-faced custard pie.
Liquid egg product that typically contains only egg white with the yolk replaced by other ingredients.
Foam of beaten egg whites and sugar.
An air filled pocket between the white and shell at the large end of the egg.
As an egg ages the air cell becomes _____.
This is the entrance to the channel leading to the center of the yolk. If an egg is fertilized, this is where the sperm enter.
Classification determined by the interior and exterior quality of egg at the time it is packaged.
Numbers that represent the days of the year (Ex. Jan 1st = 001 and Dec 31st = 365) It designates the day the eggs were packaged.
Eggs that have been exposed to heat to destroy potential bacteria.
The yellow portion of the egg. It contains all of the fat and a little less than half of the protein.
Egg graders look inside the egg to judge the quality of the egg without breaking open the egg. The eggs pass over rollers over high-intensity lights.