Pastries & Eggs
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Created by:
shockey0626 on March 28, 2012
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36 terms
Terms | Definitions |
|---|---|
 Pie | Any dish consisting of a crust with a filling. |
| Fruit Pie | Whole or sliced fruit is combined with sugar and a starch thickener. |
| Cream Pie | Pie with a cream similar to pudding consisting of eggs, milk, cornstarch, and flavoring. |
| Custard Pie | Uncooked custard which is baked with the crust. |
| Savory Pie | Pie that contains cooked meat, poultry, seafood, or vegetables in a thickened sauce. |
| Fluted Edge | Creates an attractive, shaped finish. |
| Crumb Crust | Crust made of crushed crackers or cookies. |
| Docking | Using a fork to poke small holes in the dough before putting it in the oven. |
| Flan | Full-size tart. |
| Galette | Hand-shaped tart made by folding and pleating the edge of the dough to form the sides. |
| Lattice Crust | Make an eye-catching woven top on a two-crust pie. |
| Pie Shell | A bottom crust baked before filling. |
| Streusel | Sweet topping on a fruit pie. |
| Tart | Has a single crust and is always removed from the pan before serving. |
| Turnover | 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. |
| Albumen | Another name for egg white. |
| 6-8 Times | When you beat an egg albumen vigorously, it foams and increases in volume by this amount. |
| Bloom | The coating on the eggshell that seals the eggshell pores. |
| Bacteria | Bloom helps prevent this from getting inside the egg. |
| Moisture Loss | Bloom reduces this from the egg. |
| Large | Most baking recipes are based on this size of egg. |
| Pullet | A young hen less than one year old. |
| Blood Spot | 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. |
| Safe | Eggs with blood spots are ____ to eat. |
| Quiche | An unsweetened, open-faced custard pie. |
| Egg Substitute | Liquid egg product that typically contains only egg white with the yolk replaced by other ingredients. |
| Meringue | Foam of beaten egg whites and sugar. |
| Air Cell | An air filled pocket between the white and shell at the large end of the egg. |
| Larger | As an egg ages the air cell becomes _____. |
| Germinal Disc | 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. |
| Grading | Classification determined by the interior and exterior quality of egg at the time it is packaged. |
| Julian Date | 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. | Pasteurized Egg |
| Yolk | The yellow portion of the egg. It contains all of the fat and a little less than half of the protein. |
| Candling | 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. |
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