1
Q
incorporate air in mixture by beat, whisk, whip
A
aerate
2
Q
mix rapidly to incorporate air
A
beat
3
Q
aka water bath or double boiler, place dessert in large pan w shallow hot water
A
bain-marie
4
Q
mix dry ingredients till combined
A
blend
5
Q
cook sugar till brown or golden
A
caramelization
6
Q
mix butters and sugar
A
cream
7
Q
cover surface w dry ingredient
A
dust
8
Q
mix slowly and gently into batter to make sure air is retained
A
fold
9
Q
coat baking dish w oil or butter
A
grease
10
Q
process of rising yeast dough
A
proof
11
Q
pass ingredients to mesh sieve to remove lumps
A
sift
