Search

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.

A type of crust commonly used for pies and prepared with a mixture of finely crushed graham crackers, sugar, and butter.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

The dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients.

A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts.

An Italian tart that is generally made with a fruit or cream filling. This pastry can be made in a variety of sizes to be provided as single servings or as a pie-sized dessert that is cut into wedges for serving.

A seasoned ground meat preparation made from a mixture of fine or coarsely ground meats, poultry, fish, fruits, or vegetables.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.