Shortening
Crust
Mother
Pastry
Bake
Dough
Glaze
Yeast
To cook food by dry heat, typically in an oven.
The hard outer surface of bread or pastry.
A microorganism used in baking to help dough rise by fermenting the sugars present.
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.
A dough of flour, water, and shortening, used as a base and covering in baked dishes such as pies.
A coating of a glossy, often sweet, substance applied to food, typically used on pastries and donuts.
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.