COLUMNA COLUMNB 1. This is done by using your finger to press pie dough together. 2. This is the trade of making pastries as well as a shop where pastries are sold. 3. This is a process where in a liquid or mixture has reached its boiling temperature and produces a lot of bubbles. 4. This is the thick sauce that made from pureed and strained vegetables of fruits. 5. This is the process of alternating layers of though with butter in pastry making 6. It is also known as all – purpose knives. 7. It is used to measure liquid ingredients. 8. It is used to measure dry ingredients. 9. It is also known as bench scraper. 10. It is to poke small holes all over the dough before putting it into the oven. 11. It is commonly used as term for many laminated and puff and choux-based pastries. 12. Pinching the sides and tops of pie or tart crust 13. Mixing butter or shortening into the flour using knife, fork on pastry blended until they are well mixed 14. It is a thick sauce containing eggs and starch. 15. Slashing the surface of food as bread/pie dough using a sharp knife. A. Chef's or French kn B. Coulis C. Crimp D. Cut in E. Docking F. Dough Cutter G. Graduated or Liquic Measuring Cup H. Individualized or Dr Measuring Cups I. Laminate J. Pastry cream K. Patisserie L. Pinch M. Rolling boil N. Score 0. Viennoiserie What do I need?