Baking 7 (CSCA) Word Scramble
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| Term | Definition |
| GROSSE BRIOCHE A TETE | Classic large brioche shape with a top knot. |
| PETITE BRIOCHE | Classic brioche shape with a top knot, but smaller. |
| BRIOCHE EN COURONNE | A ring-shaped brioche that sometimes contains raisins. |
| FEUILLETE OF BRIOCHE | Brioche dough that has additional butter layered in like a Danish, Croissant, or Puff Pastry. |
| EN CROUTE | Refers to anything inside a crust. |
| NANTERRE | Individual bubble shapes lined up in a loaf pan. |
| KOUGLOFF | Similar to a Kugelhopf; baked in a molded pan with raisins and almonds. |
| CHARACTERISTICS OF BAKED BRIOCHE | Light, fine even crumb, hairline crust, egg and butter taste should be balanced. |
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