Professional Baking Chapter 22

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

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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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