Puzzles and worksheets similar to Quick Breads Crossword

_________ flour before measuring
The protein in flour.
Muffin tins should be ___________ lightly.
Leavening agents cause a product to __________.
__________ is used in quick breads for sweetness.
When making biscuits you ___________ by using the heal and palm of your hand.
A term to replace nutrients lost in refining flour from wheat.
_______ is needed for tenderness.
Too much mixing causes ____________ in muffins.
Cinnamon rolls are yeast bread and biscuits are ________ breads.
_________ gently to avoid tunnels.
When you make muffins before pouring the liquid into the dry you need to make a _______.
Baking soda, baking powder and yeast are all examples.
___________ should be very soft when making scones.
When using a pastry blender you ______ ____ fat to make biscuits.
____________ are an example of drop batter.
____________ is the leavening in popovers.
An example of a pour batter.
Quick breads are ________ _________.
The 2 bowl method of mixing quick bread is known as the __________ __________.
A comparison (amount of flour to liquid).
/ __________ ____________ is the colorless, flavorless leavening gas produced by baking soda or baking powder with a liquid.
Do not _________ when combining liquid and dry ingredients when making quick breads.
An acidic milk product used in baking, especially popular in the southern part of the US.

caramelize
leavening
curdling
grease
whisk
knead
glaze
dairy
cream
sugar
flour
zest
sift
fat

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 _____

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.

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. ________

batter
dough
flour
leaving agent
liquids
fats
eggs
sugar
biscuits
muffins
popover
cream puffs
pancakes
yeast bread
whole wheat
quick breads
gluten
baking soda
baking powder
kneading
fermentation
punch down
muffin method
biscuit method

Gives the product structure
An insoluble protein composite made up of two proteins (Gliadin and Glutenin)
Products such as yeast, baking soda, baking powder and eggs; they cause the product to rise.
Water, Milk, and Juices help add moisture to the batters
Makes the product tender
A type of fat
Food for the yeast
Regulates growth of yeast
A type of bread that is quick to make
To work with your hands when creating soft doughs
Is a common leavening agent used in quick breads
The process in which yeast breaks down the sugar
Causes the bread to rise
The dough should __________ in size.
A type of Quick Bread
High Volume, a smooth and round top, and a tender and elastic crumb are all qualities of ___________.
Gives the dough more flavor
Too hot of _______ can kill the yeast.
Too much kneading will cause it to become __________.
A substitution for sugar
The more that you knead, the less _______ you will get.
You need to be ___________ down the dough to release some of the gases.
A type of biscuit
Makes yeast bread softer and last longer
There are _____ different types of fats that can be used to make bread.

conventional mixing
creaming method
leavening agent
biscuit method
pastry method
muffin method
baking powder
drop batters
pour batters
stiff dough
baking soda
flavorings
soft dough
sweetener
sifting
gluten
steam
yeast
eggs
fat

baking Powder
carbohydrate
brown sugar
baking Soda
quick Bread
leavening
shortening
flat Bread
creampuffs
pancakes
tortilla
extract
muffins
kneading
activate
pretzels
pastries
pancakes
biscuits
pretzel
biscuit
butter
waffles
muffins
Baking
flour
batter
dough
bread
bagel
grains
gluten
donuts
bakery
bagels
salt
yeast
sugar
wheat
rolls
bread
eggs
fats
pita
buns
rye

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