Baking and Functions of Ingredients Crossword
Type
Crossword
Description

Muffins are forms of ______ bread.
The sticky protein in flour is called _________
Muffins should be ______ instead of smooth
Do not ________ your muffin batter or your muffins will bake tough instead of clumpy
What liquid adds nutritive value, flavor, richness, and helps the crust brown?
The fat in a pastry melts as the food bakes , which gives the pastry a ________, flaky crust
Gluten is developed by _______
In the biscuit method of mixing, you _____ the fat.
_____ controls yeast from over developing
Which leavening agent needs, food, such as sugar, and liquid at 105 -115 F to activate
Over mixing quick breads creates ______ inside the finished product.
Flour provides texture or _____.
When baking, you use this to check and see if your muffins are done.
This makes a smooth even cut when slicing cinnamon roll dough
I am a leavening agent that requires a high baking temperature and water to make the product rise.
This ingredient is the binding agent
Finely powdered sugar used to make the icing cinnamon rolls
Baking soda must have what added to act as a leavening agent
This is an example of a solid fat
Biscuits should have a ____ inside
You use this to tool to cut in fat into flour
A high quality muffin should have a round _______ top that is golden brown
The _____ method of mixing requires fat to be cut in
______ are pour batters
The ____ method of mixing uses a well
The ingredient that causes bubbles in pancakes
Gluten is the ____ found in flour
This product is high in gluten
Liquid ingredients in baked goods add moisture and ______
Leavening agents help the product to _____

Quick Breads Crossword

Quick Breads Crossword
Type
Crossword
Description

___________ should be very soft when making scones and dougnuts.
All-purpose ________________ is uesed for quick breads.
_____________ gently to aviod tunnels
_______________ is the leavening in popovers
too much __________ makes tunnels
___________ is needed for tenderness.
When making biscuits you ____________ by using the palm of your hand.
baking soda, baking powder, & yeast are all examples
The protein in flour.
____________ flour before measuring.
an example of a pour batter
___________ are an example of a drop batter.
________ is used in quick breads for sweetness.
Too much beating causes ____________ in muffins.
A term to replace nutrients lost in refining flour form wheat.
Muffin tins should be ______________ lightly.
__________ flour has the most gulten
Cinnamon roll are yeast breads and biscuits are ____________ breads.
Leavening agents cause a product to _______________.
When making muffins before pouring the liquid into the dry you need to make a __________.
Using a pastry blender you ______________ fat to make biscuits.

Quick & Yeast Breads Crossword

Quick & Yeast Breads Crossword
Type
Crossword
Description

A bread leavened by agents that allow speedy baking
A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter.
Gives a flaky layering and is used for making biscuits, scones, and shortcakes.
Means to mix solid fat and flour using a pastry blender.
A biscuit that is lightly kneaded, rolled out to an even thickness, and cut to biscuit size before baking.
To work dough with the hands to combine ingredients and develop gluten.
A biscuit made with more liquid in proportion to flour than a rolled biscuit.
A bread leavened with yeast.
A process where yeast and enzymes in yeast produce alcohols and carbon dioxide that break down carbohydrates.
A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth.
A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid.
To make slashes about 1/2 inch deep across the top of the bread.
Is used for quick breads.
Accurate_________________ is important when making quick breads.
To much ______________________ makes tunnels.
Some of the proteins in wheat flour combine with liquid to create an elastic substance.
A process for testing yeast.

Quick Breads Crossword Puzzle

Quick Breads Crossword Puzzle
Type
Crossword
Description

Pancakes and waffles are examples of __________ batters.
When muffins are over mixed they develop ____________.
Products such as yeast, baking soda, baking powder and eggs; they cause the product to rise. ______________ _____________
________ batters are a type of quick bread why have a ratio of 1 c. liquid to 2 c. flour.
Flour or gluten forms the _____________ for most bakery products.
To work with your hands when creating soft doughs. ___________
___________ are a relative of pancakes, they are richer in fat and must be baked in a special iron.
Do not __________ __________ when combining liquid and dry ingredients when making quick breads.
Is a common leavening agent used in quick breads. _____________ ____________
The 2 bowl mixing method of mixing quick breads is known as _____________ ____________
The sticky elastic substance formed when flour comes in contact with water. ____________
A relative of the biscuit commonly eaten as strawberry ________________.
Quick breads are ___________ _____________.
The name of the colorless, flavorless leaving gas produced by baking soda or baking powder and liquid. ____________ _____________
A comparison (flour to liquid). _________
An "acidic" milk product use in baking, especially popular in the southern part of the US. __________________
To make a hole or indentation in dry ingredients. ________

The baker's secret Crossword

The baker's secret Crossword
Type
Crossword
Description

This mixing method is used for pastries and biscuits.
A common mixing method requires just one of these.
A mixture that is similar to a dough but has more liquid in it.
Produce during baking as water in the product heats.
An ingredient that adds flavor,nutrients, richess,and color.
Products with this type of filling must be refrigerated to prevent spoliage.
Cream of tartar is a powdered ___ found in baking powder.
This type of dough is firm to the touch.
The most common sugar.
Flavoring in liquid form.
If the ___ is too large or too small, a baked product will not be baked properly.
Products bake by dry heat in a ___ oven.
Do this the oven to ensure accuracy of cooking times.
To work dough with the hands to mix ingredients and develop gluten.
This ingredient combines with an acid liquid to produce gas for leavening.
This kind of paper may melt if used as a pan liner.
This type of batter is thick and is usually spooned into pans.
This kind of paper is recommended as a suitable pan liner.
This type of batter is thin enough to pour in a steady stream.
Wax in waxed paper does this when heated.

baking and pastry Crossword

baking and pastry Crossword
Type
Crossword
Description

pressing folding and streching the dough
mixed mass of flour and water without added ingridients
to apply shortening in the inside bottom of the pan to prevent sticking of the mixture to the pan while baking
this refers to incorporating air to the egg whites using a wire or a whisk
refers to separating coarse particles by letting the ingredients pass through a sieve
this tools is used to shape and flatten dough
used as a container for mixing
used for accurate measurement of larger volume of ingredients
used for measuring small amount of liquid or dry ingridients
a stainless mesh for removing lumps in dry ingridients
used as container of batter mixture ready to be baked
this tool is used for mixing dry ingridients
with rounded steel blades to cut solid shortening
used for beating egg whites mixing dry ingridients for even distribution
used for creaming mixing cake batters and icing
responsible for the attractive golden brown color of baked products
substance used to make products rise
the foundation of all baked products
adds flavor and prevent cracked top
makes dry ingredients stick together . makes cake a finer texture
essential ingredient makes products tender and fluffy
this gives finer texture to bread and removes the flatness or lack of flavor.
adds flavor aroma and deep brown color and also added as fillings
add pleasant odor to baked products
rubbing fat butter or margarine at the wall of a mixing bowl
refers to the rubbery elastic substance formed when flour and water are mixed
fat is creamed and sugar is added gradually. eggs are added one at a time to the creamed mixture.
dry ingredients are sifted together in one bowl then fat is added to the beaten eggs then mix it all together in one big bowl
sifted ingredients are placed in a bowl then liquid ingredients will be mixed in the center. egg whites are beaten separately before mixing with the other ingridients
similar to conventional method but the egg whites are separated from the yolk

Cooking Equipment Crossword

Cooking Equipment Crossword
Type
Crossword
Description

HANDHELD, DRAINS FOOD
FREESTANDING & DRAINS FOOD
DRAINS SOLIDS FROM LIQUIDS
TO SHRED,SLICE OR GRATE FOOD
TO CUT OPEN PACKAGES AND CUT HERBS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS
GRILLS MEAT, PANCAKES AND EGGS
PEELS VARIOUS FRUITS AND VEGETABLES
MULTIPURPOSE KNIFE
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON
TO BAKE MUFFINS OR CUPCAKES IN
TO BAKE PIES IN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS
PAN USED TO BAKE A CHEESECAKE IN
LEVELS INGREDIENTS AFTER MEASURING
USED TO SERVE SOUP, STEW AND BEVERAGES
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM
USED TO TURN FOOD SUCH AS BACON
TO MASH COOKED FOODS, SUCH AS POTATOES
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS
SCRAPES SIDES OF BOWL
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON
DRAINS DISHES
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS
READS THE INTERNAL TEMPERATURE OF MEAT
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR
POUND MEAT AND MAKE MORE TENDER
TO OPEN CANS
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS
TO ROAST MEATS IN OVEN
USED TO CUT PIZZA AS WELL AS OTHER FOODS
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY
USED TO MIX FOOD IN, VARIOUS SIZES

Baking and Pastry Terms Crossword

Baking and Pastry Terms Crossword
Type
Crossword
Description

responsible for supervisiong preparation of breads, cakes pies, etc.
responsible for preparing sweet dessert items
works preparing and baking bread
finely milled wheat
rubbery substance that gives baked goods structure
wheat flours used in bake shops are categorized by this
sweetener using equal parts of water and sugar simmered until sugar is dissolved
fats used in bakeshop
process in which gases are trapped in dough creating small bubbles
sodium bicarbonate
process in baking when carbon dioxide and alcohol act to leaven baked goods
process used to soften gelatin
alcohol-based flavorings
used to measure large quantities of ingredients
used to roll dough into thin sheets
knives with thin flexible blades
used in decorating cakes so all sides can be reached
simple piece of metal or plastic with a zigzag edge
cone-shaped bag made of cloth or plastic
large paddle used as a spatula
comes in many different sizes and shapes

Baking Basics Word Search

Baking Basics Word Search
Type
Word Search
Description

Baking Powder
carbohydrate
Quick Bread
Baking Soda
Brown sugar
Flat Bread
shortening
leavening
Tortilla
activate
kneading
pancakes
biscuit
pretzel
muffins
extract
gluten
grains
butter
batter
Baking
wheat
sugar
bagel
yeast
bread
dough
flour
Pita
fats
salt
eggs
rye

All about yeast breads Crossword

All about yeast breads Crossword
Type
Crossword
Description

What leavens or causes dough to rise?
What is it called when dough rises with yeast?
What gives bread texture?
What temperature does yeast slow down?
What is the ideal temperature?
A mixture of flour, yeast and warm liquid that begins leavening action is called…?
What dough is made from water, sugar and yeast and consists of 0-1% fat and sugar?
what dough consists of 6-9% fat and sugar?
What can increase richness to dough?
What adds rich flavour and aroma?
What slows the leavening action of yeast in croissants?
What's the process of removing a portion of dough and is kept dormant for 8-24 hours and then added to the next day's bread?
Preferment .... Fermentation, colour and taste.
What's the action of turning the sides of the dough into the middle and turning the dough over?
What's it called to make shallow cuts in the surface of item before baking?
What's the process of making small holes in the surface of an item before baking called?
What causes yeast dough products to lose their freshness and loses the flavour of bread?
What temperature kills yeast?
Which pastry is sweeter and richer than croissant dough?
Which yeast method allows yeast to develope separately before mixing with all ingredients?
Which method calls for mixing all ingredients in a single step?
Which method of dough calls for breaking into steps/ which evenly distribute fat and sugar?
The final leavening effort occurring before internal temperatures become hot enough to kill yeast breads is called…?
Just like Italian loaves which other breads have thin and crispy crusts?
____ dough conditioners strengthen gluten and gives their dense structures.

Quick Breads Crossword

Quick Breads Crossword
Type
Crossword
Description

A Mediterranean quick bread
Can be added to quick breads to change the flavor
Must lower the oven by 25 degrees when using this pan
To push and fold over with your hands to smooth and elasticize dough
__________ the oven so that the rising process occurs properly and does not overcook
When baking bread or cake all ingredients must be ____________
Basic method for cooking muffins says that the batter should be _______
Gives flavor and sweetens when baking quick breads
Give structure, flavor, and richness to quick breads
Gives tenderness and flakiness to quick breads
Jewish quick bread
A leavening agent
Moisten dry ingredients
Gives structure to quick breads
Baking soda plus ______ acts as a leavening agent
Cornbread is a quick bread found in the ___________.
Crepes are _________ quick breads.
Type of flour that can be used for quick breads
Type of flour that can be used for quick breads
When making muffins or biscuits you should make a ________ in dry ingredeints.