baking terminology  Crossword
Type
Crossword
Description

example of laminated dough
type of dough that contains many layers of fat sandwhiched between layers of dough
there are __ basic types of pie dough
mealy pie crust is very short and ___.
type of bread that we docked in class.
type of dough where the fat is cut or rubbed into the flour until the particles are about pea size.
flaky pie dough is used as a ___ crust on a pie.
type of dough whee the fat is blended into the flour more throughly; looks like coarse cornmeal.
piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
perferred fat for laminated dough.
rich yeast dough containg large amounts of eggs and butter.
most popular form of fat used for pie crusts

Pastry/Pie crossword

Pastry/Pie crossword
Type
Crossword
Description

Provides structure
Provides moisture by producing steam
What provides flavor?
Makes the pastry tender
(Type of fat) Provides Flaky crust with little flavor
(Type of fat) Contributes a delicious flavor
Baking a pie without filling
Decorative edge given to pastries
Too much handling would make the pastry ?
Light and airy, filled with a mixture containing gelatin
Filled with ? made from milk, eggs, sugar
A type of pie filling that can be cooked or baked
A type of pie filling that is a cornstarch thickened pudding mixture
Too much handling causes ? to over develop
DO NOT use the ? vigorously

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.

Baking Terminology Crossword

 Baking Terminology Crossword
Type
Crossword
Description

To cook in an oven with dry heat.
A mixture of flour, liquid, and other ingredients that is thin enough to pour
To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary egg beater, electric mixer, or food processor.
To heat a liquid until bubbles rise continually to the service and break
To heat sugar until it is melted and brown.
To stir together two or more ingredients until mixed
To beat one or more ingredients, usually margarine or butter, sugar and eggs, until the mixture is smooth and fluffy
To seal the edges of two layers of dough with the times of a fork or your fingertips
To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion
A soft, sick mixture of flour, liquids, fat, and other ingredients
To distribute small amounts of margarine or butter evenly over the surface of pie filling ordo
To drip a glaze or icing over food from the tines of a fork or the end of a spoon
To sprinkle lightly with sugar, flour ,or cocoa
To gently combine I have your mixture with a more delicate substance, such as a beaten egg whites or whipped cream, without causing a loss of hair
To cope with a liquid, sing I sing, or jelly before or after the food is cooked
To fold, push and turned out or other mixture to produce a smooth, elastic texture
I temperature of about 105°F, which feels neither hot nor cold
To stir together two or more ingredients until they are thoroughly combined
To combine dry ingredients with liquid ingredients until dry ingredients are thoroughly moistened but the mixer is still slightly lumpy
To allow used dough to rise before baking. Or to dissolve yeast in a warm liquid and set in a warm place for 5 to 10 minutes until it expands and becomes Bubbley
When dough is slightly mounted, not level
To cut slits in food with a knife, cutting partway through the outer surface
Margarine, butter, ice cream, cream cheese that is in a state soft enough for easy blending but not melted
To combine ingredients with a spoon or whisk using a circular motion
To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture

Pastry Crossword

Pastry Crossword
Type
Crossword
Description

A type of tart made mostly of fruit
It literally means "broken dough"
The name means "sugared dough"
Contains even more fat than pâte sucrée
Not a long almond dough
A faster type of puff pastry dough
Dutch ________
Emperor of the French from 1804 until 1814
Another name for the pastry butterflies
Not a shoe
Drain the _______ form the fruit
Under baked bottom crusts can produce
When making flaky pie dough the flour should resemble
When making mealy pie dough the flour should resemble coarse
The strawberries aren't cooked in this pie
A pie which uses raw eggs, sweetened condensed milk and not baked
The type of bourbon used in class when we made pecan pie
The main stabilizer used in chiffon pies usually
A type of cream used for fillings
Used for making baklava
Another word for jump
You don't actually read this fold
They say Cleopatra used this poison
A famous tart created by two sisters

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.

Cookie Crossword

Cookie Crossword
Type
Crossword
Description

a cookie made by dropping batter from a spoon onto a cookie sheet for baking.
a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares.
a cookie made from a rolled out dough and cut into shapes.
pre-made, sliced cookies made for easy cooking.
To dust a mold with flour, apply a thin coat and tap around the mold so all surfaces are covered. Turn the mold over and tap it against the work surface to get rid of the excess. If baking cookies out of the mold, place on a greased or preferably a parchment lined cookie sheet to bake.
a dough is pressed through a machine to create a pre-made cookie
baked sweet with chocolate chips
a cookie with main ingredients like sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. May be formed by hand or rolled and cut into shapes.
bars made of lemon flavoring and cut into a rectangular shape.
dough is pre-cut into shapes and sometimes printed with images
dough made of mainly oats and flour

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. ________

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

Breads Around The World Crossword

Breads Around The World  Crossword
Type
Crossword
Description

First boiled for a short time in water and then baked. The bread has a hole in the middle. Popular in Canada and the US.
Popular Indian flat bread made with wheat flour. Instead of being baked. Toasted over a griddle till they are freckled gold.
A traditional Australian bush bread that was once cooked over in the hot coals of a campfire
A small, round, flat type of yeast-leavened bread which is usually sliced horizontally and toasted.
A flat oven-baked Italian bread made of strong (high-gluten) flour, oil, water, salt and yeast. It can be used as a side to many meals, as a base for pizza or as sandwich bread.
A leavened, oven-baked flatbread found in the cuisines Central Asia. Yogurt is used to make a smooth, elastic dough, and is cooked on the sides of a tandoori oven.
Unleavened flat bread, similar to chapatti, which is made in almost every part of India, and is also popular in the Caribbean.
traditional bread of Ireland. Main ingredients are flour, baking soda, salt, and buttermilk. Sodium bicarbonate or baking soda is used as a leavening agent instead of yeast.
Used to prepare many Mexican dishes like tacos, enchiladas, burritos, and wraps.
This dark and hearty bread comes from Germany.
A long, narrow French loaf.
A French crescent-shaped roll made of sweet flaky yeast dough, eaten for breakfast.
A bread made from ground maize or corn. It is popular in the United States.
Often boiled briefly before baking. The dough is twisted into shape, a German bread.
A rich Italian bread made with eggs, fruit, and butter and typically eaten at Christmas.

The Incredible, Edible Egg Crossword

The Incredible, Edible Egg Crossword
Type
Crossword
Description

Another name for the yellow part of the egg
An example of a food that uses eggs as a binder
Caused when the egg yolk proteins surround tiny globules of oil and keep them from separating
Pie crust filled with beaten eggs and other ingredients then baked
Formed when air is beaten into egg whites
Egg foam to which sugar is added
Another name for the white of the egg
The cord or rope that helps center the yolk in the white of the egg
This determines the color of the egg shell
This process allows the grader to see inside of the egg
Caused when an egg is overcooked or cooked at too high of a tempurature
An example of a food that uses eggs as a thickener
An example of a food that uses eggs as a binder
These eggs are cooked in simmering liquid
These Eggs are baked in the oven
These eggs are beaten with a little milk then cooked over low heat, in fat and stirred
Eggs added to breadlike dough
Eggs beaten and fruits or veggies added then baked in oven