Biscuit method - Muffin method - Creaming method - Tunneling - Gaufre - Crepe - Fritter - Italian meringue - Ganache - Saboyon A. A foam made by whipping a boiling syrup into whipped egg whites. B. The development of elongated holes inside muffin products. C. French term for a thin, unleavened pancake. D. A mixing method that includes mixing together combined dry ingredients and combined liquid ingredients. E. A mixing method that begins with mixing fat and sugar. F. A mixing method that begins with cutting solid fat into dry ingredients. G. A foamy sauce or dessert made of egg yolks whipped over heat with wine or liqueur. H. Pieces of fruit or other food dipped in a batter and deep-fried. I. French term for a type of waffle, often made from a thinned-out clair paste. J. A rich cream made of chocolate and heavy cream