Description

flour created by a blend of hard and soft wheat milling streams.
Process in which muscles become more tender due to protein breakdown.
Holds the ingredients of a mixture or its breading together.
Viewing the inside and shell of an egg by holding it up to a bright light.
Extensive denaturation of protein molecules yielding a solid mass or gel.
Thin flour mixtures that are beaten or stirred, with a 1:1 or 1;2 ratio of liquid to flour.
Connective tissue protein: the largest component that gives strength to connective tissue: is solubilized to gelatin with cooking.
he protein precipitates, shrinks, releases water and becomes tough.
Method of cooking tender cuts of meat, including broiling, frying, pan-frying, and roasting.
Formed from the tenderization of collagen, used for edible gels in the human diet.
Sucrose dehydrates and decomposes when the temperature exceeds the melting point; it becomes brown and develops a caramel flavor; nonenzymatic browning.
Method of cooking less tender cuts of meat, including braising, pressure-cooking, simmering, stewing, or poaching.
the lean tissue of meat.
Wholesale cut of meat; it contains the subprimal and retail cuts.
Cuts of meat available in the retail market
Division of a primal cut
Connective tissue protein; the yellow component of connective tissue that holds bone and cartilage together; does not break down with cooking.
Process whereby a solute comes out of solution and forms a definite lattice or crystalline structure.
Faults or problems with appearance, taste, or texture due to issues with proofing, temperature, ingredients, mixing procedures, equipment, and/or time.
Thick flour mixtures that are kneaded with a 1:3 or 1:6-8 ratio of liquid to flour
a biological process where yeast or bacteria, as well as mold and enzymes, metabolize complex organic substances such as sucrose, glucose, fructose, or maltose into relatively simple substances; the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast or bacteria
Thin, flat layers of dough formed in doughs such as pie crusts and biscuits; a property of some pastries that is inverse to tenderness.
Three-dimensional viscoelastic structure of dough, formed as gliadin and glutenin in some flour are hydrated and manipulated.
The process of distributing yeast in dough and developing gluten for an even texture.
The initial rise of batters and doughs when subjected to intense heat.
A center tunnel where gasses escape from a muffin; created when long strands of gluten are formed when overmixing a batter.
Fermentation period that allows the dough to double in size
A sugar solution holding the maximum amount of dissolved sugar it is capable of holding at a given temperature.
putting a fine, loose, or powdery substance through a sieve to remove lumps or large particles.
Homogeneous mixture of solute and solvent: it may be dilute, saturated, of supersaturated.
Having a delicate, crumbly texture, a property of some pastries that is inverse to flakiness.
Any baked good that has no leavener, such as yeast, baking powder, or baking soda
Changes in the conformation of a protein cause by changes in temperature, and acidic pH, or by surface changes such as mechanical beating.
Material that allows two ordinarily immiscible substances to mix.
Heating for a specific time at a temperature that eliminates pathogens.
“Weeping” or water leakage from coagulated egg.
o heat gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle.
A moist-heat cooking method that uses convection to transfer heat from a hot (approximately 160° to 180° F) liquid to the food submerged in it.
Transfer of heat throughout a system by movement of currents of heated air, water, or other liquid.
Direct transfer of heat from one molecule to the next
Transfer of energy through waves of electromagnetic energy directly from the source to the food being heated. Does not require direct contact.
A form of electromagnetic energy
Type of cookware conduct heat very efficiently and cook food evenly, usually made of Aluminum, copper, iron, and steel
Type of cookware don't conduct heat very well and have "hot spots", usually made of ceramic and stainless steel.

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Frequently Asked Questions

What is a crossword?

Crossword puzzles have been published in newspapers and other publications since 1873. They consist of a grid of squares where the player aims to write words both horizontally and vertically.

Next to the crossword will be a series of questions or clues, which relate to the various rows or lines of boxes in the crossword. The player reads the question or clue, and tries to find a word that answers the question in the same amount of letters as there are boxes in the related crossword row or line.

Some of the words will share letters, so will need to match up with each other. The words can vary in length and complexity, as can the clues.

Who is a crossword suitable for?

The fantastic thing about crosswords is, they are completely flexible for whatever age or reading level you need. You can use many words to create a complex crossword for adults, or just a couple of words for younger children.

Crosswords can use any word you like, big or small, so there are literally countless combinations that you can create for templates. It is easy to customise the template to the age or learning level of your students.

How do I create a crossword template?

For the easiest crossword templates, WordMint is the way to go!

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For a quick and easy pre-made template, simply search through WordMint’s existing 500,000+ templates. With so many to choose from, you’re bound to find the right one for you!

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How do I choose the clues for my crossword?

Once you’ve picked a theme, choose clues that match your students current difficulty level. For younger children, this may be as simple as a question of “What color is the sky?” with an answer of “blue”.

Are crosswords good for students?

Crosswords are a great exercise for students' problem solving and cognitive abilities. Not only do they need to solve a clue and think of the correct answer, but they also have to consider all of the other words in the crossword to make sure the words fit together.

Crosswords are great for building and using vocabulary.

If this is your first time using a crossword with your students, you could create a crossword FAQ template for them to give them the basic instructions.

Can I print my crossword template?

All of our templates can be exported into Microsoft Word to easily print, or you can save your work as a PDF to print for the entire class. Your puzzles get saved into your account for easy access and printing in the future, so you don’t need to worry about saving them at work or at home!

Can I create crosswords in other languages?

Crosswords are a fantastic resource for students learning a foreign language as they test their reading, comprehension and writing all at the same time. When learning a new language, this type of test using multiple different skills is great to solidify students' learning.

We have full support for crossword templates in languages such as Spanish, French and Japanese with diacritics including over 100,000 images, so you can create an entire crossword in your target language including all of the titles, and clues.