Pie in the context of "Bakery"

British cuisine consists of the cooking traditions and practices associated with the United Kingdom, including the regional cuisines of England, Scotland, Wales, and Northern Ireland. British cuisine has its roots in the cooking traditions of the indigenous Celts; however, it has been significantly influenced and shaped by subsequent waves of settlement and conquest, notably those of the Romans, Anglo-Saxons, Vikings, and the Normans; waves of migration, notably immigrants from India, Bangladesh, Pakistan, Jamaica and the wider Caribbean, China, Italy, South Africa, and Eastern Europe, primarily Poland; and exposure to increasingly globalised trade and connections to the Anglosphere, particularly the United States, Canada, Australia, and New Zealand.

Highlights and staples of British cuisine include the roast dinner, the full breakfast, shepherd's pie, toad in the hole, and fish and chips; and a variety of both savoury and sweet pies, cakes, tarts, and pastries. Foods influenced by immigrant populations and the British appreciation for spice have led to the invention of new curries. Other traditional desserts include trifle, scones, apple pie, sticky toffee pudding, and Victoria sponge cake. British cuisine also includes a large variety of cheeses, beers, and ciders.

The century of humiliation (simplified Chinese: 百年国耻; traditional Chinese: 百年國恥; pinyin: bǎinián guóchǐ) was a period in Chinese history beginning with the First Opium War (1839–1842), and ending in 1945 with China (then the Republic of China) emerging out of the Second World War as one of the Big Four and established as a permanent member of the United Nations Security Council, or alternatively, ending in 1949 with the founding of the People's Republic of China. The century-long period is typified by the decline, defeat and political fragmentation of the Qing dynasty and the subsequent Republic of China, which led to demoralizing foreign intervention, annexation and subjugation of China by Western powers, Russia, and Japan.

The characterization of the period as a "humiliation" arose with an atmosphere of Chinese nationalism following China's defeat in the First Sino-Japanese War of 1894–1895 and the subsequent events including the scramble for concessions in the late 1890s. Since then the idea of national humiliation became a focus of discussions among many Chinese writers and scholars, although they differed somewhat in their understandings of national humiliation; ordinary scholars and constitutionalists also had different understanding of their home country from the anti-Qing revolutionaries in the late Qing period. The idea of national humiliation was also mentioned in late Qing textbooks.

Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.

Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, scones and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops.

Cake is a baker's confectionery usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.

The most common ingredients include flour, sugar, eggs, fat (such as butter, oil, or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts, or dessert sauces (like custard, jelly, cooked fruit, whipped cream, or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions.

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases.

Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

A pie chart (or a circle chart) is a circular statistical graphic which is divided into slices to illustrate numerical proportion. In a pie chart, the arc length of each slice (and consequently its central angle and area) is proportional to the quantity it represents. While it is named for its resemblance to a pie which has been sliced, there are variations on the way it can be presented. The earliest known pie chart is generally credited to William Playfair's Statistical Breviary of 1801.

Pie charts are very widely used in the business world and the mass media. However, they have been criticized, and many experts recommend avoiding them, as research has shown it is more difficult to make simple comparisons such as the size of different sections of a given pie chart, or to compare data across different pie charts. Some research has shown pie charts perform well for comparing complex combinations of sections (e.g., "A + B vs. C + D"). Commonly recommended alternatives to pie charts in most cases include bar charts, box plots, and dot plots.

Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as baker's confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and turnovers.

The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today.

An apple pie is a pie in which the principal filling is apples. It is often served with whipped cream, ice cream ("apple pie à la mode"), custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Tarte Tatin is baked with the crust on top, but served with it on the bottom.

Originating in the 14th century in England, apple pie recipes are now a standard part of cuisines in many countries where apples grow. Apple pie is a significant dessert in many countries, including the United Kingdom, Ireland, Sweden, Norway, Australia, Germany, New Zealand, and the United States.