Word
abaisse
Definition
n. a piece of dough that you roll out to a specific thickness. It is usually the base or the starting point for making pastries and tarts.
n. a sheet of pastry or dough rolled out to a required thickness, often serving as the foundation for a tart or crust. Borrowed from French culinary terminology.
Examples
“Roll the abaisse until it is three millimeters thick.”
“The chef carefully transferred the abaisse to the tart tin, ensuring the edges were pressed firmly against the sides.”
“Achieving a perfectly uniform abaisse is essential for consistent baking, as any variation in thickness will lead to uneven browning and structural weakness in the finished pastry.”
Examples
simple
“Roll the abaisse until it is three millimeters thick.”
contextual
“The chef carefully transferred the abaisse to the tart tin, ensuring the edges were pressed firmly against the sides.”
complex
“Achieving a perfectly uniform abaisse is essential for consistent baking, as any variation in thickness will lead to uneven browning and structural weakness in the finished pastry.”
Usage
Primarily used in professional culinary contexts or French-style baking recipes.
Etymology
From French abaisser.
Etymology adapted from Wiktionary, available under CC BY-SA 4.0.