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