Professional Baking Chapter 22

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  1. Apple Charlotte
    A dessert of apples cut up and baked in a mold lined with bread slices.
  2. Compote
    Cooked fruit served in its cooking liquid, usually a sugar syrup.
  3. Fruit Betty
    A baked dessert consisting of layers of fruit and cake crumbs.
  4. Fruit Cobbler
    A baked fruit dessert with a pastry topping or top crust.
  5. Fruit Crisp
    A baked fruit dessert with a streusel topping.
  6. Fruit Gratin
    A dessert consisting of fruit plus a topping, browned under a broiler.
Card Set
Professional Baking Chapter 22
Professional Baking Chapter 22 vocabulary about baking fruit desserts
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