Type
Crossword
Description

This crossword contains the following questions and answers:

a cookie made by dropping batter from a spoon onto a cookie sheet for baking. drop cookie
a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares. bar cookie
a cookie made from a rolled out dough and cut into shapes. rolled cookie
pre-made, sliced cookies made for easy cooking. refridgerated cookie
To dust a mold with flour, apply a thin coat and tap around the mold so all surfaces are covered. Turn the mold over and tap it against the work surface to get rid of the excess. If baking cookies out of the mold, place on a greased or preferably a parchment lined cookie sheet to bake. molded cookies
a dough is pressed through a machine to create a pre-made cookie pressed cookie
baked sweet with chocolate chips chocolate chip cookie
a cookie with main ingredients like sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. May be formed by hand or rolled and cut into shapes. sugar cookies
bars made of lemon flavoring and cut into a rectangular shape. lemon bars
dough is pre-cut into shapes and sometimes printed with images Pillsbury Cookies
dough made of mainly oats and flour oatmeal cookies

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Cookie Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

a cookie made by dropping batter from a spoon onto a cookie sheet for baking drop cookie
a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares bar cookie
made by using a rolling pin to flatten a stiff dough, whic h is then cut into interesting shapes with sharp cookie cutters, a knife, or a pastry wheel rolled cookie
sliced cookies or icebox cookies because the dough is chilled until firm. Then the dough cut into thin slices and baked refrigerated cookie
cookie made from a stiffer dough that is molded into balls or cookie shapes by hand before baking molded cookie
cookies that are made through the use of a cookie gun or similar device that allows cookie dough to be pressed through an extruding nozzle onto a baking shee pressed cookie
baked sweet with chocolate chocolate chip
formed by hand or rolled and cut into shapes sugar cookie
bars made of lemon flavoring and cut into rectangular shapes lemon bars
a small cake made from stiff, sweet dough rolled and sliced or dropped by spoonfuls on a large, flat pan and baked sliced cookie
cookie made from ground and rolled oats oatmeal cookie
type of cookie that is distinguished for having peanut butter as a principal ingredient peanut butter cookies

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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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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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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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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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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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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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Baking Word Search

Type
Word Search
Description

This word search contains the following answers:

CHIA SEEDS
HONEY
LIMES
LEMONS
CHOCOLATE CHIPS
BAKING POWDER
VANILLA
MINT LEAVES
CHILLY POWDER
BUTTER
OLIVE OIL
PARPRICA
GARLIC POWDER
ORANGES
SALT
PEPPER
CINNAMON
SUGAR
FLOUR
MILK
EGGS

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Culinary Terms- 1 Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

cooked so as to be still firm when bitten al dente
an appetizer typically consisting of olives, anchovies, cheeses, and meats anti pasto
cook food by dry heat without direct exposure to a flame, typically in an oven or on a hot surface bake
pour juices or melted fat over meat during cooking in order to keep it moist baste
foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton batonette
a semiliquid mixture of flour, egg, and milk or water used in cooking, especially for making cakes or for coating food before frying batter
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer beat
To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream bind
Twice-cooked biscotti
smooth, creamy, highly seasoned soup of French origin bisque
used in the preparation of fish and other foods and cooked in a very hot cast-iron skillet blackened
To cook in a liquid that has reached its highest possible temperature of 212°F boil
Any broth made by cooking meat, poultry, fish, or vegetables in water bouillion
is a combination-cooking method that uses both moist and dry heats braise
a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked bread
To cover with sauce mask
To chop, grind, or cut into small pieces mince
A mixture made up of diced vegetables mirepox
To heat with sugar and spices to make a hot drink mull
A French term describing the coating of a prepared dish with sauce napper
A knife cut with two angled sides oblique cut
Scarps from a remaining meal ort
Fry in a pan with a small amount of oil pan fry
a sandwich made with Italian bread, usually toasted panini
Trim something by cutting away the outer edges pare
Scoop fruit of vegetables in ball shape parisienne scoop
A smooth creamy substance made of liquidized or crushed fruits or vegetables puree
a mixture of fat and flour used in making sauces roux
General purpose knife for slicing, dicing, and mincing santoku knife
Fried quickly in a little amount of hot fat saute
A straight sided pan sautoir pan
Milk at the point before boiling scald
Cooking at a high temperature until caramelized crust forms sear
Teeth on the blades so it won't squish the ripe fruits serrated knife
When you put hot food under ice water to stop cooking process shocking
Remove the top fat layer from liquids skim
A thickening mixture that is made up of equal parts flour and water slurry
When the food is vacuum packed, emerged in water bath and cooked at a constant temperature sous vide
The combination of solid food ingredients that have been cooked in liquid soup in restaurant gravy stew
A strained liquid that results from simmering meat and is used for soups or sauces stock
A gentle heating of vegetables in little oil or butter sweat
A ring shaped pasta tortellini
A seven sided football like shapes tourne cut
This small knife, similar to a paring knife, has a curved blade to make cutting the curved surfaces of tournéed vegetables easier tourne knife
to make fast with skewers, thread, or the like, as the wings or legs of a fowl in preparation for cooking trussing
To beat food with a whisk or mixer to incorporate air and produce volume whip

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