Type
Crossword
Description

CO2 is the chemical symbol for this gas. Carbon Dioxide
What is a biproduct of the process of fermentation? alcohol
This is needed for yeast to ferment. Water
A biological raising agent commonly used in bread making. yeast
Swiss roll uses this as the raising agents air
Yeast is know as a living … Organism
When yeast is frozen or stored below room temperature it does not … activate
When a liquid is heated, its converted to this. Steam
To add air to bread we can _______ the flour. seive
This raising agent is also known as sodium bicarbonate. Bicarbonate of soda

Quick Breads Crossword

Type
Crossword
Description

___________ 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

Baking and Pastry Terms Crossword

Type
Crossword
Description

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

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

Quick & Yeast Breads Crossword

Type
Crossword
Description

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

Yeast Breads Crossword

Type
Crossword
Description

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

Bakeshop Ingredients Crossword

Type
Crossword
Description

A weak or low protein flour made from soft wheat cakeflour
Fresh liquid milk which has been cultured or soured by bacteria. Buttermilk
Next to water, the more important liquid in the bakeshop milk
Leavening agent in breads, dinner rolls, Danish pastries and similar products. Yeast
Sodium Bicarbonate Bakingsoda
Expands to 1,100 times its original volume. Steam
The most important nut in the bakeshop Almond
Most important flavoring in the bakeshop Vanilla
Intentionally flavorless shortening
A mixture of equal parts dextrose and levulose invertsugar
commonly used for porridge, made by steaming oat grains to soften them and then flattening them between rollers rolledoats
Considered and an ancestor of modern wheat spelt
Concentrated sugarcane juice molasses
Manufactured from various hydrogenated animal and vegetable fats margarine
The process of heating milk to kill disease causing organisms pasteurize
Important in the production of fillings, toppings, dessert sauces and cold desserts cream
The part of an egg that is high in both protein and fat yolk
The process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol fermentation
a water soluble protein extracted from animal connective tissue gelatin
alone, when added to a liquid, thickens but does not solidify or gel pectin

Science of bread making Word Search

Type
Word Search
Description

Rise
Sugar
Vitamin C
Raising agent
Strong bread flour
Stretch
Gluten
Proving
Ferment
Yeast
Elastic
Protein
Carbon dioxide
Kneading
Dough

Breads Around The World Crossword

Type
Crossword
Description

First boiled for a short time in water and then baked. The bread has a hole in the middle. Popular in Canada and the US. Bagel
Popular Indian flat bread made with wheat flour. Instead of being baked. Toasted over a griddle till they are freckled gold. chapatis
A traditional Australian bush bread that was once cooked over in the hot coals of a campfire Damper
A small, round, flat type of yeast-leavened bread which is usually sliced horizontally and toasted. EnglishMuffin
A flat oven-baked Italian bread made of strong (high-gluten) flour, oil, water, salt and yeast. It can be used as a side to many meals, as a base for pizza or as sandwich bread. Focaccia
A leavened, oven-baked flatbread found in the cuisines Central Asia. Yogurt is used to make a smooth, elastic dough, and is cooked on the sides of a tandoori oven. Naan
Unleavened flat bread, similar to chapatti, which is made in almost every part of India, and is also popular in the Caribbean. ROTI
traditional bread of Ireland. Main ingredients are flour, baking soda, salt, and buttermilk. Sodium bicarbonate or baking soda is used as a leavening agent instead of yeast. IrishSoda
Used to prepare many Mexican dishes like tacos, enchiladas, burritos, and wraps. tortilla
This dark and hearty bread comes from Germany. Rye
A long, narrow French loaf. baguette
A French crescent-shaped roll made of sweet flaky yeast dough, eaten for breakfast. croissant
A bread made from ground maize or corn. It is popular in the United States. Cornbread
Often boiled briefly before baking. The dough is twisted into shape, a German bread. Pretzel
A rich Italian bread made with eggs, fruit, and butter and typically eaten at Christmas. panettone

Yeast Crossword

Type
Crossword
Description

The amount the bread needs to rise before it is ready to bake Double
Gas used to leaven yeast breads. Carbon Dioxide
Activation of Yeast Fermentation
Flour that is recommended to be used when making breads Bread Flour
What is activated during the the kneaded? Gluten
Which ingredient regulates the action of the yeast? Salt
The liquid that produces a softer crust Milk
Yeast form that is made into granules. active dry yeast
The first step is to dissolve what in a small bowl when making yeast breads. Yeast
When working with yeast breads, only a small amount of what ingredient should be added? Flour
When cooking with which type of bakeware do you need to lower the temperature 25 degrees? Glass
Which ingredient will add flavor, color, richness, and improve the structure? Eggs
When should you take yeast breads out of the pan after baking? immediately
When making the caramel rolls, how big were to roll the dough out to? 9X13
Bread flour contains higher amounts of what that will produce stronger and more elastic gluten. gliadin and glutenin
Baking is an _____ and Science! Art
Cookies should be _______ before putting them onto the cooling rack after removing them from oven. Cooled
The purpose of this ingredient is the increase the yeast breads tenderness. Fat

Baking and Functions of Ingredients Crossword

Type
Crossword
Description

Muffins are forms of ______ bread. quick
The sticky protein in flour is called _________ gluten
Muffins should be ______ instead of smooth lumpy
Do not ________ your muffin batter or your muffins will bake tough instead of clumpy overmix
What liquid adds nutritive value, flavor, richness, and helps the crust brown? milk
The fat in a pastry melts as the food bakes , which gives the pastry a ________, flaky crust tender
Gluten is developed by _______ kneading
In the biscuit method of mixing, you _____ the fat. cut-in
_____ controls yeast from over developing salt
Which leavening agent needs, food, such as sugar, and liquid at 105 -115 F to activate yeast
Over mixing quick breads creates ______ inside the finished product. tunnels
Flour provides texture or _____. structure
When baking, you use this to check and see if your muffins are done. toothpick
This makes a smooth even cut when slicing cinnamon roll dough dental floss
I am a leavening agent that requires a high baking temperature and water to make the product rise. steam
This ingredient is the binding agent egg
Finely powdered sugar used to make the icing cinnamon rolls confectioners
Baking soda must have what added to act as a leavening agent acid
This is an example of a solid fat shortening
Biscuits should have a ____ inside tender
You use this to tool to cut in fat into flour pastry blender
A high quality muffin should have a round _______ top that is golden brown pebbled
The _____ method of mixing requires fat to be cut in biscuit
______ are pour batters pancakes
The ____ method of mixing uses a well muffin
The ingredient that causes bubbles in pancakes baking powder
Gluten is the ____ found in flour protein
This product is high in gluten bread
Liquid ingredients in baked goods add moisture and ______ mouthfeel
Leavening agents help the product to _____ rise