Crust
Yeast
Dough
Pastry
Proof
Shortening
Glaze
Knead
To work dough into a uniform mixture by pressing, folding, and stretching.
The process of allowing dough to rise before baking.
A type of solid fat used in baking to make pastries and baked goods tender and flaky.
The hard outer surface of bread or pastry.
A microorganism used in baking to help dough rise by fermenting the sugars present.
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 thick, malleable mixture of flour and liquid, used for baking into bread or pastry.