81.   Butter two baking sheets.

82.   Carefully place bags on a baking sheet, making sure there are no leaks.

83.   Carefully transfer the dough to a baking sheet lined with parchment paper.

84.   Center the folded tip on the prepared baking sheet and open.

85.   Chill cheese rounds on a baking sheet.

86.   Carefully invert the tart onto a baking sheet and remove the bowl.

87.   Carefully transfer the onions from the water to an oiled baking sheet, and set aside.

88.   Carefully turn slices onto sides, using slicing knife to arrange them on same baking sheet.

89.   Coat patties with bread crumbs and place on a baking sheet.

90.   Coat a large, heavy baking sheet with nonstick cooking spray.