Type
Crossword
Description

This crossword contains the following questions and answers:

A ___________ produces items with a soft crumb and crust Soft medium dough
A _______________ is often made solely from water, flour, salt, and yeast. Hard lean dough
Incorporates up to 25% of both fat and sugar. Sweet rich dough
Mixture of all the ingredients together in a single step. Straight dough method
Allows the yeast to develop separately before it is mixed with other ingredients. Sponge method
Process of removing a portion of the dough. Preferment
Condition in which the ingredients in a dough completely break down. Let down
This stage is reached when proper gluten has developed. Final clear
During the longest stage of mixing and kneading. Development
During this stage the ingredients come together into a ball around the dough hook. Cleanup
Done by pressing gently and firmly, not by hitting or kneading the dough. Punching
Punching the dough___________. Introduces oxygen
Any handling of the dough____________. Develops gluten
Divided dough must be ________, or shaped into smooth balls. Rounded
Shaped dough is ready for_________. Panning
Allows the leavening action or yeast to achieve its final strength before yeast cells are killed. Proofing
Making shallow cuts in the surface of the item Slashing
Process of making small holes in the surface of an item before baking. Docking
Items that stale more quickly than those that have received proper proofing. Underproofed
Causes yeast dough products to lose their freshness. Staling
A wooden board that a baker uses to slide breads onto the oven floor or hearth. Peel
Mixture of flour, yeast, and a warm liquid that begins the leavening action. Starter
Outer surface of the bread or roll. Crust
Crescent-shaped, flaky rolls. Croissants
Traditional crescents or the tighter half circles that Swiss and German bakers call _______. Gipfels

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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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Knead Hints? Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Dough is_____ or meal mixed with a liquid Flour
Whats the process called when dough rises? Fermentation
A wooden board that a baker uses to slide breads onto the oven floor or hearth is called? Peel
All yeast is sensitive to_____ temperature
A mixture of flour,yeast,warm liquid makes what? Starter
What is a starter used for? Leavening
Whats the outer surface of a bread or roll called? Crust
Soft medium dough produces items with a____ crumb crust Soft
Sweet rich dough consists of 25% of both___ and sugar Fat
The______method allows yeast to develop separately before its mixed with other ingredients Sponge
A glastic protein that makes dough stay together Gluten
What do we use to brown baked goods? Egg wash
Longest proccess of mixing and kneading Development
Avoid_______ to prevent staling Refridgeration
The process of making small holes on top of an item before baking Preferment
Turning sides of dough into the middle & turning the dough over is called Punching
A bench box is a covered container in which the dough can be placed before______ Shaping
Shaping forms the dough into the distinctive shapes associated with_____ products Yeast
_______is when you place a product in the correct type of pan Panning
_______ allows leavening action of yeast to achieve its final strength before baking Proofing
The process of applying a thin glaze of liquid to the doughs surface before baking is called Washing
When you make shallow cuts in the surface of the item just before naking, you are_____ Slashing
During______ crust becomes moist and tough Staling
Do not_____products while warm Wrap
Whats it called when making small holes on top of an item before baking? Docking

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All about yeast breads Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

What leavens or causes dough to rise? Yeast
What is it called when dough rises with yeast? Fermentation
What gives bread texture? Gluten
What temperature does yeast slow down? Below 34 F
What is the ideal temperature? 78F - 82F
A mixture of flour, yeast and warm liquid that begins leavening action is called…? Starter
What dough is made from water, sugar and yeast and consists of 0-1% fat and sugar? Hard lean
what dough consists of 6-9% fat and sugar? Soft medium
What can increase richness to dough? Shortening
What adds rich flavour and aroma? Butter
What slows the leavening action of yeast in croissants? Cold water
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
Preferment .... Fermentation, colour and taste. Enhances
What's the action of turning the sides of the dough into the middle and turning the dough over? Punching
What's it called to make shallow cuts in the surface of item before baking? Slashing
What's the process of making small holes in the surface of an item before baking called? Docking
What causes yeast dough products to lose their freshness and loses the flavour of bread? Staling
What temperature kills yeast? 138F
Which pastry is sweeter and richer than croissant dough? Danish
Which yeast method allows yeast to develope separately before mixing with all ingredients? Sponge
Which method calls for mixing all ingredients in a single step? Straight-dough
Which method of dough calls for breaking into steps/ which evenly distribute fat and sugar? Modified-straight
The final leavening effort occurring before internal temperatures become hot enough to kill yeast breads is called…? Oven spring
Just like Italian loaves which other breads have thin and crispy crusts? French
____ dough conditioners strengthen gluten and gives their dense structures. Chemical

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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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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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Let's get Bready to Crumble! Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Forms the dough into the distinctive shapes associated with the yeast products. shaping
Placing dough in the correct type of pan. panning
Allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures. proofing
Action of turning the sides of the dough into the middle and turning the dough over. punching
Structure is soft and heavy. Has high gluten content. sweetrichdough
Applying a thin layer of liquid to the dough's surface before baking. washing
Causes dough to rise as it fills with CO2 bubbles. leavens
The longest stage of mixing and kneading when oxygen is incorporated into the dough and gluten is developed. development
Produces a relatively dry, chewy crumb and a hard crust. hardleandough
All liquid is absorbed into the flour by this point in the continuous breadmaking process. cleanup
The places where the edge of the dough meet. They should be straight and tight. seams
A condition in which the ingredients in a dough completely break down. letdown
Work into dough with your hands. Helps develop gluten. knead
A mixture of flour, yeast, and warm liquid that begins the leavening action. starter
1. Produces items with a soft crumb and crust. softmediumdough
2. Rolled and placed, seam down, into prepared loaf pans. panloaves
Tighter half circles that that Swiss and German bakers call _______. gipfels
The process in which yeast converts the sugars in dough into alcohol and carbon dioxide. fermentation
Making shallow cuts in the surface of the item, done just before baking. slashing
A covered container in which dough can be placed before shaping. benchbox
. Loaves shaped by hands. Ex. braided loaves. freeformloaves
Divided dough must be _____, or shaped into smooth balls. rounded
A wooden board that a baker uses to slide breads onto the oven floor or hearth peel
Outer surface of a bread or roll. crust
Final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells. ovenspring

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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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Yeast Breads Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

The three classes of bread are Deep-fat-fried, rolls, and ________? loaves
What are the starch grains in the flour trapped by? gluten
Milk provides many ________ that are not in water. nutrients
The ________________ of water is very important when making bread. temperature
If _______ isn't added to yeast bread, the dough will be very sticky. salt
What causes the crust to brown? sugar
What causes richer flavor? eggs
Yeast converts sugar and flour into _____. gas
What is the process in which yeast breaks down sugars? fermentation
The more you knead, the less __________ you will have. flavor
What causes the bread to rise? yeast
After kneading, the dough should resemble _____________. bubblegum
The dough should _______ in size. double
To create a ________ loaf, cup your hands around the dough. round
Different types of ______ have different amounts of gluten. flour
Too hot of _______ can kill the yeast. water
At what temperature does fermentation stop? 140 degrees
When making an oval loaf, what shape should be made? torpedo
When making a round roll, where should it fit in your hand? palm
What do you do to see if the dough has been kneaded enough? stretch

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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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Yeast Breads Medina Word Search

Type
Word Search
Description

This word search contains the following answers:

Warmth
Sugar
Scald
Rolls
Proofing
Oven
Loaf
Kneading
Flour
Fantan
Crescent
Butterhorn
Bread
Twist
Shaping
Salt
Ripe
Parkerhouse
Moisture
Liquid
Grain
Fermentation
Eggs
Cloverleaf
Butterflake
Bowknots
Yeast
Rosette
Temperature
Scone
Quick
Ovenspring
Loaves
Knot
Gluten
Fat
Doughnut
Cinnamon
Breadstick
Baking

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