Baking		Pastry case with a lid
Pie		The layers of butter in paste
Quiche		Working in planned step by step organised way
texture		Has to be dropping consistancy
Filo		Ingredient used in choux paste
Strudel		How it feels in the mouth its-------
Crust		Time to relax the paste and gluten before use
Resting		The method of cookery for pastry
Palmiers		Streached really thin you could read through it
logical		Thin greek style for baklava
Lamination		An light almond sponge used for filling
Sweet		A paste that requires turns
Short		Used to create shapes for bouchees
Frangipane		A savoury short pastry shell with a filling set with egg
Eclair		Has shortened gluten strands
cutters		Palm leaf shaped puff pastry items
Dusting		The cooked surface
consistancy		For flans and fruit tarts
Eggs		Is it the ----- too runny or too thick
Choux		Sausage shaped choux pastry
Puff		To put flour on the work surface to roll out the paste