Abaisse is the French food term which means "rolled-out pastry". It refers to a term in pastry-making that is generally used to describe a rolled out piece or sheet of pastry to a certain thickness, depending on the use for which it is intended. Abaisse is also used to describe a layer of sponge cake or biscuit.

Related Articles

Abaisee ■■■■■■■■
Abaisee is the French term for a sheet of puff pastry which is rolled very thinly. It refers to a thin . . . Read More
Roulade ■■■■■■■
Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, . . . Read More
Coucher ■■■■■■
Coucher is a French term which means to lay, that is to place a rolled out piece of dough onto a baking . . . Read More
Châtaigne ■■■■■
Châtaigne: In the food context, "châtaigne" is the French word for "chestnut". Chestnuts are a type . . . Read More
Boulette ■■■■■
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More
Black Forest Cake ■■■■■
In the food context, Black Forest Cake, known in German as "Schwarzwälder Kirschtorte," is a famous . . . Read More
Iago ■■■■■
Iago is named for one of the characters in Shakespeare's play entitled "Othello", this British dessert . . . Read More
Cheesecake ■■■■■
Cheesecake is a popular dessert consisting of one or more layers. The main, and thickest layer, comprises . . . Read More
A la mode ■■■■
A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More
Piece de Resistance ■■■■
Piece de Resistance: Piece de resistance refers to a culinary term classically used to describe the main . . . Read More