Type
Crossword
Description

This crossword contains the following questions and answers:

used to drain hot water from pasta,potatoes and vegetable colander
used to sift and aerate flour sieve
usually made from wood and used to flatten and shape pastry products rollingpin
helps to prevent damage to work surfaces from knives cuttingboard
can be set to a certain temperature and used to bake and roast food stuffs oven
formed when water is added to flour gluten
helps to prevent the formation of gluten in baked goods sugar
you need to use this to make sure you add the correct amount of liquid measuringjug
do this to coat the particles of flour with fat rubbingin
this happens when the flour grains burst to thicken a cooked product gelatinisation
baking beans...................heat conduct
flour is the ingredient that provides this structure
good food hygiene and safety prevent? foodpoisoning
it is important to keep the ...................of ingredients correct in a recipe so that the end product tastes,looks and feels as intended ratio

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Quick Breads Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Kitchen Equipment Word Search

Type
Word Search
Description

This word search contains the following answers:

Measuring spoon
Flour dredger
Baking tray
Spatula
Grill
Scales
Waste bowl
Wooden spoon
Electric whisk
Grater
Measuring jug
Plate
Pot stand
Colander
Sieve
Rolling pin
Bowl
Pot
Saucepan
Chopping board
Secure mat
Tablespoon
Knife
Hob
Oven

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Baking and Pastry Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Quick Breads Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking Equipment Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

HANDHELD, DRAINS FOOD STRAINER
FREESTANDING & DRAINS FOOD COLANDER
DRAINS SOLIDS FROM LIQUIDS SLOTTEDSPOON
TO SHRED,SLICE OR GRATE FOOD GRATER
TO CUT OPEN PACKAGES AND CUT HERBS KITCHENSHEARS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS SAUCE PAN
GRILLS MEAT, PANCAKES AND EGGS GRIDDLE
PEELS VARIOUS FRUITS AND VEGETABLES VEGETABLEPEELER
MULTIPURPOSE KNIFE PARINGKNIFE
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON COOKIE SHEET
TO BAKE MUFFINS OR CUPCAKES IN MUFFIN TIN
TO BAKE PIES IN PIE PAN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS FOOD PROCESSOR
PAN USED TO BAKE A CHEESECAKE IN SPRINGFORM
LEVELS INGREDIENTS AFTER MEASURING LEVEL
USED TO SERVE SOUP, STEW AND BEVERAGES LADLE
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM WHISK
USED TO TURN FOOD SUCH AS BACON TONGS
TO MASH COOKED FOODS, SUCH AS POTATOES POTATOMASHER
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS SPATULA
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS LIQUID MEASURING CUP
SCRAPES SIDES OF BOWL RUBBER SPATULA
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON COOLING RACKS
DRAINS DISHES DISH DRAINER
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS FUNNEL
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS PASTRY BLENDER
READS THE INTERNAL TEMPERATURE OF MEAT MEAT THERMOMETER
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR DRY MEASURING CUPS
POUND MEAT AND MAKE MORE TENDER MALLET
TO OPEN CANS CAN OPENER
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS ELECTRIC MIXER
TO ROAST MEATS IN OVEN ROASTING RACK
USED TO CUT PIZZA AS WELL AS OTHER FOODS PIZZACUTTER
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES OBLONG
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS DUTCH OVEN
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN LOAF
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY SIFTER
USED TO MIX FOOD IN, VARIOUS SIZES MIXING BOWLS

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The baker's secret Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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baking and pastry Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Baking Terminology Quiz Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cook in an oven, usually preheated for 10 to 15 minutes bake
Put a fine or loose substance through a sieve to remove lumps or large particles sift
Work into dough or paste with the hands. knead
Heat something, especially an oven or grill, beforehand preheat
To thoroughly combine ingredients and incorporate air with quick, circular motions beat
A soft, thick mixture of flour, liquids, fat and other ingredients dough
The coating and decoration of a cake icing
Ingredients and the method of process for a certain product recipe
The "feel" of the product texture
A mixture of flour, liquid and other ingredients that is thin enough to pour batter
To heat a liquid until it bubbles to the surface boil
To stir together two or more ingredients until mixed well combine
To come to room temperature cool
A temperature that feels neither hot or cold lukewarm
To chill in the refrigerator until a mixture is cool or until dough is form refrigerate
To combine ingredients with a spoon or whisk using a circular motion stir
To beat rapidly incorporating air into a mixture to lighten and increase the volume of the mixture whip

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Common Kitchen Utensils Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

helps you accurately measure ingredients for recipes measuring cups and spoons
small kitchen tools utensils
used to scrape bowls and mix ingredients together silicone or rubber scrapers
sift and mix dry ingredients together sifter
cutting and chopping tools for food kitchen knives
serves as a base for your cutting work cutting boards
bowls with holes used to drain foods colander
helpful for lifting solid foods from liquids slotted spoons
holds slices of bread for toasting toaster
used to peel vegetables and fruit peelers
used to lift and turn foods such as pancakes wide spatulas
made of wire to allow foods to cool cooling racks
one-handled pots used for stove top cooking saucepans
used to shred and grate vegetables or cheese graters
small appliance use to mix, chop or blend such as milk shakes blender

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Quick & Yeast Breads Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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