Pastry 2B (CSCA) Word Scramble
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| Term | Definition |
| BABA | Small yeast cake containing raisins and soaked in rum or Kirsch syrup. |
| BRIOCHE | Soft loaf or roll made from yeast dough enriched with butter and eggs. The word first appeared in 1404 and some believe the pastry originated in Brie. |
| GROSSE BRIOCHE A TETE | Classic large brioche shape with a top knot. |
| PETITE BRIOCHE | Same classic shape 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, Croisssant or Puff Pastry |
| EN CROUTE | Refers to anything inside a crust. |
| NANTERRE | Individual bubble shapes lined up in a loaf pan. |
| KUGELHOPF | Also know as kougelhof, gougelhlpf, or kouglof. The origin is Austrian but it is made all over Europe. It is a yeast cake made with raisins, currents, and cooked in tall, crown-like molds. |
| CHALLAH | Traditional Jewish holiday bread usually eaten on Sabbath. Rich in eggs and flavored with honey and sometimes saffron. Usually braided or formed into a turban-shaped loaf |
| STOLLEN | Very similar to brioche where dried fruits are incorporated. Traditional German bread eaten during the Christmas holiday |
| SAVARIN | Large, ring-shaped gateau made of baba dough without raisins |
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