Type
Crossword
Description

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

Pastry Crossword

Type
Crossword
Description

Contains fat SHORTENED CAKE
Contains no fat UNSHORTENEDCAKE
A cross between shortened and unshortened cake CHIFFONCAKE
Cream fat and sugar together until fluffy CONVENTIONALMETHOD
Takes less time than the conventional method QUICKMIXMETHOD
Dough used to make pie crusts PASTRY
Contains sugar crystals CRYSTALLINECANDY
Sugar and liquid that is cooked to a thick consistency SUGARSYRUP
Gives structures to cake FLOUR
Gives sweetness to cake SUGAR
Improves flavor and color of cakes EGGS
Provides moisture and helps blend ingerdients LIQUID
Doesn't contains sugar crystals NONCRYSTALLINECANDY
One crust pies CREAMPIES
Provides flavoring SALT
Lenderizes the gluten in cake FAT
Mixture of icing, layered on top of cakes to keep them fresh FONDANT

Baking and Pastry Terms Crossword

Type
Crossword
Description

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

The baker's secret Crossword

Type
Crossword
Description

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

The Incredible, Edible Egg Crossword

Type
Crossword
Description

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

Baking Terminology Crossword

Type
Crossword
Description

a liquid cooked until a portion of it evaporates, reducing the volume of the liquid; used to concentrate flavor and thicken liquids Reduction
the colored outer portion of the rind of citrus fruit; contains the oil that provides flavor and aroma Zest
small baked rounds of eclair paste filled with cream Profiteroles
a type of icing with the consistency of dough and can be draped over cakes to create a perfectly smooth surface rolled fondant
blend of melted chocolate and cream; may be poured of whipped Ganache
type of icing that is an uncooked mixture of powdered sugar and egg whites. It is hard and brittle when dry Royal Icing
type of icing made of sugar and fat, rich but light and smooth. Buttercream
heating gently and gradually. Refers to the process of slowly adding a hot liquid to eggs without causing them to curdle Tempering
a paste of ground almonds, sugar and glucose used to fill and decorate pastries Marzipan
a smooth dough of sugar and gelatin that can be colored and used to make decorations for cakes Gum paste

Crossword puzzle on meringues, gelatine and egg-set desserts.

Type
Crossword
Description

A piece of equipment used to caramelize sugar on a Creme Brulee. Blow torch
An alternative name for gelatine? Jelly
A vegan- and vegetarian-friendly substitute for gelatine? Agaragar
A French egg-set dessert that translates to 'burnt cream'. Creme brulee
When making a baked custard you have to __________ the milk into the eggs. Temper
Another name for a water bath? Bain marie
This custard dessert is topped with a caramel sauce. creme caramel
A meringue-based cookie sandwich with a sweet filling. Macaron
A special occasion dessert that has ice cream inside and a dome of browned meringue on the outside. Baked alaska
Gelatine comes in two forms, in a powder form and a _________ form. sheet
The basic ingredients to make meringues are sugar and __________ ? egg whites
There are three main types of meringue: French, Italian and ________? Swiss
Edible gelatine is extracted from animals' ___________ ? bones
A basic custard is a cooked mixture of sugar, milk/cream and ___________ ? egg yolk
When starch is added to a basic custard the result is called __________ ? pastry cream
When gelatine is added to a basic custard and whipped cream is folded in, and it sets in a mold, it is called a __________ ? bavarois
A convenience product used to make custard. custard powder
An American name for creme caramel. flan
_____ will cause egg whites to not whip properly. fat

baking terminology Crossword

Type
Crossword
Description

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

baking and pastry Crossword

Type
Crossword
Description

a type of crust with woven strips lattice
a type if pate sweet tart sucree
type of pate sweet tart sablee
a type of pie dough flaky
a type of pie dough with a raw texture mealy
a type of method where crusts banked before filled baked blind
a type of flavor filling cream
a type of pie with a soft filling custard
a type of filling with added gelatin chiffon
a fruit filling method cooked fruit
fruit filling method cookedjuice
fruit filling method baked fruit
a type of glaze that flow easily but not thin neutral
a type of pate that contain little to no sugar brisee

Baking and Functions of Ingredients Crossword

Type
Crossword
Description

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

Cakes, Cookies, Pies, and Candies Crossword

Type
Crossword
Description

Contain fat shortened cakes
sometimes called form cakes, conntain no fat. unshortened cakes
They cotain fat like shorten cakes and beaten egg whites like unshortened cakes. chiffon cakes
Gives structure to a cake flour
sweeten and tenderizes the gluten that develops when flour is moistened and mixed holds the leavening gases that form as cakes bake. sugar
improve both the flavor and color of cakes eggs
Provides moisture and helps blend ingredients. liquid
Provides flavoring salt
Tenderizes the gluten fat
are added to most shortened cakes to make the cakes rise and become porous and light. leavening agents
Is an acid that makes egg whites whiter and makes the cake grain finer creamoftartar.
Sugar cookie are made of what kind of dough? stiff dough
Chocolate chip cookies are made out of this kind of dough. soft dough
Spread the dough evenly in a jelly roll pan or square cake pan and bake it. bar cookies
Contains a high proportion of fat. Refrigeratorcookies
A very rich stiff dough. Pressed cookies
Small pieces of dough are broken off and shaped with the fingers. moldedcookies
Usually are two- crust pies. fruitpies
Ues a cornstarch - thickened pudding mixture to make a cream filling. creampies
Made from milk, eggs, and sugar. custard pies
Contains getatin and cooked beaten egg whites. ChiffonPies