Type
Crossword
Description

Another name for the seed inside the cocoa pods Baba
Special name for the "meat" of the bean nibs
Process during which the beams develop the color and flavor of chocolate as we know it fermentation
Chocolate with the highest percentage of cocoa Dark Chocolate
The process of heating, rolling, kneading and areating that produces smooth chocolate conching
This chocolate must be atleast 20 percent cocoa butter, 14 percent milk solids and no more than 55 percent sugar White chocolate
Most popular type of chocolate Milk chocolate
Cocoa butter is formed when this is put under extreme high pressure Chocolate Liquor
These chocolate producing plants grow within 20 degrees of the equator Cacao tree
Most popular candy bar in America in 2019 Snickers
Country that produces the most chocolate United States
This country is known for producing the smoothest chocolate Switzerland
Country known for producing mostly dark chocolates Belgium
This chocolate is not named for its country of orign but rather for the man who developed it German Chocolate
This is added to the cocoa liquor to make milk chocolate milk solids

19.1 Chocolate Word Search

Type
Word Search
Description

white
unsweetened
tempering
tabling method
semisweet
seeding method
nibs
milk
ganache
Dutch
dark
compound
powder
cocoa butter
coating
liquor
bittersweet
chocolate
baker

Chocolate Crossword

Type
Crossword
Description

Key ingredient in chocolate Cocoa
Seed from a tropical tree, used to make cocoa Cacao
The second top chocolate producing country Ghana
Ancient South American civilisation that discovered chocolate Aztecs
One of the biggest chocolate companies Mars
Ingredient in some chocolate that comes from cows Milk
The country which produces the finest quality chocolate Belgium
The country which eats the most chocolate in the world per person Switzerland
A way of trading fairly by giving the farmers a fair amount each time fairtrade
Aztec chocolate and spicy drink xocholatl

culinary crossword puzzle

Type
Crossword
Description

White part of an egg, which consists of protein and water albumen
Any alternative used to replace butter in a recipe. Examples include margarine, olive oils, and soy-based oils. butter substitute
Small, open-faced cold sandwich that is a type of hors d'oeuvre. They usually are made from bread or toast cutouts, English muffins, crackers, melba toasts, and tiny unsweetened pastry shells. canapé
Membranes that hold an egg yolk in place chalazae
Butter that is created when the chef or manufacturer heats butter and then removes milk solids and water. clarified butter
Sandwich consisting of two slices of bread or two halves of a roll, a spread, and a filling. cold sandwich
Three slices of toasted bread spread with mayonnaise and filled with an assortment of sliced chicken and/or turkey, ham, bacon, cheese, lettuce, and tomato. club sandwich
Very thin pancake-type item with a high egg content. The result is a delicate, unleavened griddlecake. crêpe
Sliced bread (preferably day old) dipped in an egg-and-milk mixture and cooked on a lightly oiled griddle or flat pan. French toast
Egg that has been fried in cooking fat at 145°F for at least 15 seconds. If it is going to be held for a few minutes, it should be cooked at 155°F. The yolk should be cooked to whatever doneness the customer requests. fried egg
Flat omelet that may be made in individual portions or in larger quantities. frittatas
Tea in which the leaves are not fermented. green tea
Another type of hot sandwich in which the outside of the bread is buttered and browned on the griddle or in a hot oven grilled sandwich
Product made by simmering, and then shocking, eggs. hard-cooked egg
Potatoes prepared by steaming or simmering them in lightly salted water and then peeling, chilling, and shredding. Shredded potatoes are cooked on a lightly oiled griddle on medium heat to a light golden brown on both sides. hashed brown potatoes
Raw potatoes that have been peeled and then sliced, diced, or shredded and then cooked on a well-oiled griddle or pan-fried until golden brown and cooked though. home fries
Process in which milk is strained through very fine holes to break down fat and then blended into one fluid. homogenization
Hot or cold bite-sized finger food that is served before a meal. hors d'oeuvre
Popular breakfast drink made from cocoa powder or shaved chocolate and sugar stirred into heated milk or water. hot cocoa
To combine with, treat with, or expose to the action of hydrogen. hydrogenate

Dairy Crossword

Type
Crossword
Description

Fluid milk that must contain at least 3.25 percent milk fat and 8.25 percent milk solids. Wholemilk
Fluid milk that has nearly all of the fat removed. Fatfreemilk
Milk that has added flavor flavoredmilk
Milk that has been treated with lactose to break down milk sugar lactosereducedmilk
a nondairy product that is an alternative to fluid milk for lactose intolerant people soymilk
the type of cream that has the most fat heavywhippingcream
a type of cream that will hold air when whipped but has less fat than heavy whipping cream lightwhippingcream
a product made from half milk and half cream halfandhalf
a cultured dairy product that may contain added nonfat milk solids and flavorings or fruits yogurt
a cultured dairy product used for cooking and baking as well as drinking culturedbuttermilk
a cultured dairy product made from light cream regularsourcream
steralized, homogenized whole, reduced fat, or fat free milk that has had some of the water removed evaporatedmilk
whole or fat free milk with some of the water removed and a sweetener added sweetenedcondensedmilk
a product made by removing most of the water and fat from whole milk nonfatdrymilk
a product that must show at least 50 percent reduction in fat over regular ice cream lighticecream
a frozen dairy dessert that much contain less than 0.5 grams of fat per serving fatfreefrozenyogurt
a product made from churned pasteurized cream, which is often preferred for use at the table and in cooking lightlysaltedbutter
a product made from churned pasteurized cream, which is often preferred for baking unsaltedbutter
a nondairy product often used in place of butter margarine
a nondairy product that gets the body and appearance of whipped cream substances such as soy protein, emulsifiers, and vegetables fats and gums whippedtopping

Bakeshop Ingredients Crossword

Type
Crossword
Description

____ is finely milled wheat. Flour
______ is used in baking and pastries. Sweeteners
____ has high protein and low starch content. High-gluten Flour
____ is a blend of hard, high-protein wheat that is milled primarily for commercial bakers. Bread Flour
_____ is a blend of hard and soft wheat. All-Purpose Flour
_____ is fine-textured, silky flour milled from soft wheat with low protein content. Cake Flour
______ sometimes called graham flour, is made by either grinding the whole-wheat Kernel. Whole Wheat Flour
_______ is a convenience product made by adding salt and chemical leavening to all-purpose flour. Self-Rising Flour
___________ are mixtures of various grains used to produce specialty breads. Multigrain Flours
_____________ is the most common form of sugar used in the kitchen and bakeshop. Granulated Sugar
_______________ is granulated sugar that is ground to a fine powder. Powdered Sugar
__________ is extremely fine, granulated sugar with no additives. Superfine Sugar
___________ is granulated sugar with added molasses. Brown Sugar
_______________ has larger crystals than granulated sugar. Sanding Sugar
____________ is the liquid that remains after refined sugar is extracted from sugarcane juice. Molasses
______is formed from flower nectar's gathered by bees. Honey
_________ is extracted from the starchy part of corn. Corn Syrup
Fats used in the bakeshop are often referred to as _________. Shortenings
_________ is the process in which gases are trapped in dough creating small bubbles that give baked goods a light and airy texture. Leavening
There is ______ & ________ Shortenings. Animal and Vegetable
there are two types of leavening agents- _______ Leavengers and ______ Chemical and Yeasts
Most bakeshops have many different types of ________. Chocolates
___________ is a dry powdered form of chocolate liquor with most of its fat removed. Cocoa Powder
________ is the fat extracted from chocolate liquor. Cocoa Butter
_____________ is pure chocolate liquor with no added sugar. Unsweetened Chocolate
____________ is chocolate made without milk. Dark Chocolate
______ is used to thicken various sweet and savory preparations. Gelatin
____ are one of the most expensive products in the kitchen. Nuts
Alcohol-based flavorings are called _______. Extracts
A common most used extract is _______ Vanilla Extract

Livestock Breeds Crossword

Type
Crossword
Description

A breed of horse best known for its racing ability. Thoroughbred
A breed of sheep prized for it wool. Merino
A red droopy eared pig developed in the USA. Duroc
A dairy cow breed known for its high butterfat content and low maintenance. Jersey cow
A meat goats name that originates from the Afrikaans language meaning "farmer". Boer goat
A horse breed that originated on the Arabian peninsula. Arabian horse
A meat lamb with a black open-face. Suffolk
A breed of pig that has a black body with a white band around its middle. Hampshire
The most popular dairy cow in the US. Holstien
A breed of dairy goat with a high butterfat content but produces a low amount of milk. Nubian goat
A breed of horse that originated in the Huisne river valley in Western France. Percheron
A draft breed horse that is brown, chestnut, black,and bay with a white underbelly. Clydesdale
A horse breed that is known for being graceful and nimble for their size. Friesian
A breed of sheep that is known as the French Merino. Rambouillet
A breed of sheep that had upright ears. Cheviot
A breed of sheep known for its early maturing quality. Hampshire
A white breed of pig with erect ears. Yorkshire
A white breed of pig with drooping ears and a long body. Landrace
A breed of pig native to Wallonia. Piétrain
A breed of beef cattle from Scottland. Angus
A breed of beef cattle from Switzerland. Simmental
A breed of cattle that can be used for meat and milk. Shorthorn
A breed of dairy goat with incredibly small ears. Lamancha
A breed of goat known for producing a fibre called mohair. Angora goat
A breed of meat goat from new Zealand. Kiko

Quick Breads Crossword Puzzle

Type
Crossword
Description

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

Cattle Crossword

Type
Crossword
Description

mature male bull
mature female cow
young female heifer
casterated male steer
newborn cattle calf
group of cattle herd
scientific name for cattle bovine
calm, quiet, tame docile
calf meat veal
the time when a cow is pregnant gestation
the process of giving birth parturition
the first drink of nutrient rich milk colostrum
infection of the cows udder mastitis
gradually taking a calf away from its mother weaning
hay, grain, or anything cut for fresh animal feed roughage
animal sent away to be slaughtered cull
where steers are sent lastly to be fattened up before processing feedlot
breed of cattle from the king ranch santagertrudis
breed of cow that is made from angus and brahman brangus
most popular breed of beef cattle in the US angus
breed of cow that produces the most milk holstein
breed of cow with the highest milkfat percentage jersey
a rancher who produces cows and baby calves that will eventually be processed for meat cowcalfproducer

Chapter 8 Management Crossword Puzzle

Type
Crossword
Description

Used for pies, this dough is made of three parts flour, two parts fat, and one part water 3-2-1 dough:
Flour that falls between pastry and bread flour in regard to texture. all-purpose flour:
Flour always has a proportion of 100 percent, and the percentages of all other ingredients are calculated in relation to the flour. baker's percentages:
Procedure for preparing a prebaked pie shell. baking blind
Versatile leavener that is a mixture of baking soda and an acid with an inactive material, like starch Baking Powder
Sodium bicarbonate; a chemical leavener that releases carbon dioxide gas when mixed with a liquid and an acid Baking Soda
Delicate creams made by combining three basic ingredients: vanilla sauce, gelatin, and whipped cream. Bavarian creams
Instead of combining all the ingredients at once, rub or cut in the fat into the flour until the mixture is mealy or bumpy in appearance. This produces a stiff batter with a slightly chewier texture than that of more cake-like items. biscuit method:
White coating that sometimes appears on the surface of the chocolate and indicates that some of the cocoa butter has melted and then recrystallized on the surface. Bloom
Strong flour that is used for making breads, hard rolls, and any product that needs high gluten for a strong texture. bread flour
Vanilla and brown sugar added to caramel. butterscotch-flavored sauce
Flour with a low gluten content; a very soft, smooth texture; and a pure white color. cake flour
Cooked sugar caramelized with butter. caramel sauce
Occurs whenever sugar is used as an ingredient in baked items; the heat causes the sugar to turn a light brown (caramel) color. caramelization
Cocoa beans crushed into a paste that is completely unsweetened. chocolate liquor
Family of sauces and syrups with cocoa or melted chocolate as the base. chocolate sauce
Liquid from pressed cocoa liquor. cocoa butter
Solid from pressed cocoa liquor that is ground down cocoa powder
Fruit sauce made from fresh berries or other fruits. coulis:
(1) Beating fat and sugar together in order to introduce air into a batter as a leavener; (2) Process of mixing the fat and sugar together to produce a very fine crumb and a dense, rich texture. creaming method
Vanilla sauce for desserts. crème anglaise (krem an-GLAYZ)
Lumps that develop when exposed to too much heat. curdle:
To pierce a pie crust in several places with a fork dock (or pierce)
Stainless-steel bowl over water simmering on very low heat. double boiler
Hard wheat flour used to make breads; its gluten content is a little higher than that of typical bread flour. durum flour:
Flavorful oils taken from such foods as vanilla, lemon, and almond. extracts
Producing carbon dioxide gas and alcohol ferments
Cocoa, spices, salt, extracts, and so on that affect a baked item's taste and color. flavorings
(1) Beating eggs, with or without sugar, in order to introduce air into a batter as a leavener; (2) Creating a foam of whole eggs, yolks, or whites provides the structure for the cake. This is used to make cakes with the lightest texture, such as angel food and chiffon cakes foaming method
Standardized recipes for bakery products formulas

The Endocrine Glands and Their Hormone Crossword

Type
Crossword
Description

Activates cells influenced by the SNS Epinephrine
Which hormone in the Adrenal Cortex increases blood glucose concentration in resoonse to stress Cortisol
Which hormone in the pancreatic islet stimulates the liver to release glucose, thereby increasing blood glucose levels Glucagon
This hormone stimulates growth and development of the testes and penis Testosterone
Which gland in the ovaries stimulates development of mammary glands' secretory tissue and aids in maintaning pregnancy Progesterone
The pineal gland produces which hormone thst regulates mood, sexual development, and daily cycles in response to the amount of light in the environment Melatonin
Which hormone produced by the adrenal cortex contributes to some secondary sex characteristics in women Weak androgens
Which hormone produced by the ovaries stimulate growth of primaty sex organs such as the uterus and tubes Estrogen
Which gland controls the release of the anterior pituitary hormone Hypothalamus
Which hormone stimulates constriction of blood vessels Antidiuretic
Which hormone causes uterine contractions and the ejection of milk from the mammary gland Oxytocin
Which hormone in the anterior pituitary promotes body tissue growth Growth
This hormone stimulates milk production Prolactin
Which gland increases metabolic rate and is required for normal growth Thyroid
The hormone that promotes sperm cell development is the ________ stimulating hormone Follicle
Which hormone increases metabolic rate Thyroxine
The hormone that stimulates the adrenal cortex to produce glucocorticoids and androgen s Adrenocorticotropic
The hormone that initiates ovulation Luteinizing
The hormone that regulates the exchange of calcium between blood and bones; increases calcium level in blood Parathyroid
The hormone Epinephrine is produced in which gland Adrenal medulla