Matching Pairs PastryOnline version Pastry by marco rabadan 1 Dough 2 Pastry 3 Yeast 4 Glaze 5 Bake 6 Shortening 7 Crust 8 Mother A microorganism used in baking to help dough rise by fermenting the sugars present. To cook food by dry heat, typically in an oven. The hard outer surface of bread or pastry. A coating of a glossy, often sweet, substance applied to food, typically used on pastries and donuts. A dough of flour, water, and shortening, used as a base and covering in baked dishes such as pies. A natural leavening agent, such as a sourdough starter, which is a mixture of flour and water that has been fermented by wild yeast and bacteria. A thick, malleable mixture of flour and liquid, used for baking into bread or pastry. A type of solid fat used in baking to make pastries and baked goods tender and flaky.
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