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Professional Baking Chapter 22
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Apple Charlotte
A dessert of apples cut up and baked in a mold lined with bread slices.
Compote
Cooked fruit served in its cooking liquid, usually a sugar syrup.
Fruit Betty
A baked dessert consisting of layers of fruit and cake crumbs.
Fruit Cobbler
A baked fruit dessert with a pastry topping or top crust.
Fruit Crisp
A baked fruit dessert with a streusel topping.
Fruit Gratin
A dessert consisting of fruit plus a topping, browned under a broiler.
Author
Clongwalks
ID
13927
Card Set
Professional Baking Chapter 22
Description
Professional Baking Chapter 22 vocabulary about baking fruit desserts
Updated
2010-04-11T19:24:34Z
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