Quick & Yeast Breads Crossword
Type
Crossword
Description

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.

Quick Breads Crossword Puzzle

Quick Breads Crossword Puzzle
Type
Crossword
Description

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. ________

Quick Breads Crossword

Quick Breads Crossword
Type
Crossword
Description

___________ should be very soft when making scones and dougnuts.
All-purpose ________________ is uesed for quick breads.
_____________ gently to aviod tunnels
_______________ is the leavening in popovers
too much __________ makes tunnels
___________ is needed for tenderness.
When making biscuits you ____________ by using the palm of your hand.
baking soda, baking powder, & yeast are all examples
The protein in flour.
____________ flour before measuring.
an example of a pour batter
___________ are an example of a drop batter.
________ is used in quick breads for sweetness.
Too much beating causes ____________ in muffins.
A term to replace nutrients lost in refining flour form wheat.
Muffin tins should be ______________ lightly.
__________ flour has the most gulten
Cinnamon roll are yeast breads and biscuits are ____________ breads.
Leavening agents cause a product to _______________.
When making muffins before pouring the liquid into the dry you need to make a __________.
Using a pastry blender you ______________ fat to make biscuits.

The baker's secret Crossword

The baker's secret Crossword
Type
Crossword
Description

This mixing method is used for pastries and biscuits.
A common mixing method requires just one of these.
A mixture that is similar to a dough but has more liquid in it.
Produce during baking as water in the product heats.
An ingredient that adds flavor,nutrients, richess,and color.
Products with this type of filling must be refrigerated to prevent spoliage.
Cream of tartar is a powdered ___ found in baking powder.
This type of dough is firm to the touch.
The most common sugar.
Flavoring in liquid form.
If the ___ is too large or too small, a baked product will not be baked properly.
Products bake by dry heat in a ___ oven.
Do this the oven to ensure accuracy of cooking times.
To work dough with the hands to mix ingredients and develop gluten.
This ingredient combines with an acid liquid to produce gas for leavening.
This kind of paper may melt if used as a pan liner.
This type of batter is thick and is usually spooned into pans.
This kind of paper is recommended as a suitable pan liner.
This type of batter is thin enough to pour in a steady stream.
Wax in waxed paper does this when heated.

Baking and Functions of Ingredients Crossword

Baking and Functions of Ingredients Crossword
Type
Crossword
Description

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 _____

All about yeast breads Crossword

All about yeast breads Crossword
Type
Crossword
Description

What leavens or causes dough to rise?
What is it called when dough rises with yeast?
What gives bread texture?
What temperature does yeast slow down?
What is the ideal temperature?
A mixture of flour, yeast and warm liquid that begins leavening action is called…?
What dough is made from water, sugar and yeast and consists of 0-1% fat and sugar?
what dough consists of 6-9% fat and sugar?
What can increase richness to dough?
What adds rich flavour and aroma?
What slows the leavening action of yeast in croissants?
What's the process of removing a portion of dough and is kept dormant for 8-24 hours and then added to the next day's bread?
Preferment .... Fermentation, colour and taste.
What's the action of turning the sides of the dough into the middle and turning the dough over?
What's it called to make shallow cuts in the surface of item before baking?
What's the process of making small holes in the surface of an item before baking called?
What causes yeast dough products to lose their freshness and loses the flavour of bread?
What temperature kills yeast?
Which pastry is sweeter and richer than croissant dough?
Which yeast method allows yeast to develope separately before mixing with all ingredients?
Which method calls for mixing all ingredients in a single step?
Which method of dough calls for breaking into steps/ which evenly distribute fat and sugar?
The final leavening effort occurring before internal temperatures become hot enough to kill yeast breads is called…?
Just like Italian loaves which other breads have thin and crispy crusts?
____ dough conditioners strengthen gluten and gives their dense structures.

Baking Basics Word Search

Baking Basics Word Search
Type
Word Search
Description

Baking Powder
carbohydrate
Quick Bread
Baking Soda
Brown sugar
Flat Bread
shortening
leavening
Tortilla
activate
kneading
pancakes
biscuit
pretzel
muffins
extract
gluten
grains
butter
batter
Baking
wheat
sugar
bagel
yeast
bread
dough
flour
Pita
fats
salt
eggs
rye

Yeast Breads Crossword

Yeast Breads Crossword
Type
Crossword
Description

The three classes of bread are Deep-fat-fried, rolls, and ________?
What are the starch grains in the flour trapped by?
Milk provides many ________ that are not in water.
The ________________ of water is very important when making bread.
If _______ isn't added to yeast bread, the dough will be very sticky.
What causes the crust to brown?
What causes richer flavor?
Yeast converts sugar and flour into _____.
What is the process in which yeast breaks down sugars?
The more you knead, the less __________ you will have.
What causes the bread to rise?
After kneading, the dough should resemble _____________.
The dough should _______ in size.
To create a ________ loaf, cup your hands around the dough.
Different types of ______ have different amounts of gluten.
Too hot of _______ can kill the yeast.
At what temperature does fermentation stop?
When making an oval loaf, what shape should be made?
When making a round roll, where should it fit in your hand?
What do you do to see if the dough has been kneaded enough?

baking and pastry Crossword

baking and pastry Crossword
Type
Crossword
Description

pressing folding and streching the dough
mixed mass of flour and water without added ingridients
to apply shortening in the inside bottom of the pan to prevent sticking of the mixture to the pan while baking
this refers to incorporating air to the egg whites using a wire or a whisk
refers to separating coarse particles by letting the ingredients pass through a sieve
this tools is used to shape and flatten dough
used as a container for mixing
used for accurate measurement of larger volume of ingredients
used for measuring small amount of liquid or dry ingridients
a stainless mesh for removing lumps in dry ingridients
used as container of batter mixture ready to be baked
this tool is used for mixing dry ingridients
with rounded steel blades to cut solid shortening
used for beating egg whites mixing dry ingridients for even distribution
used for creaming mixing cake batters and icing
responsible for the attractive golden brown color of baked products
substance used to make products rise
the foundation of all baked products
adds flavor and prevent cracked top
makes dry ingredients stick together . makes cake a finer texture
essential ingredient makes products tender and fluffy
this gives finer texture to bread and removes the flatness or lack of flavor.
adds flavor aroma and deep brown color and also added as fillings
add pleasant odor to baked products
rubbing fat butter or margarine at the wall of a mixing bowl
refers to the rubbery elastic substance formed when flour and water are mixed
fat is creamed and sugar is added gradually. eggs are added one at a time to the creamed mixture.
dry ingredients are sifted together in one bowl then fat is added to the beaten eggs then mix it all together in one big bowl
sifted ingredients are placed in a bowl then liquid ingredients will be mixed in the center. egg whites are beaten separately before mixing with the other ingridients
similar to conventional method but the egg whites are separated from the yolk

Yeast Crossword

Yeast Crossword
Type
Crossword
Description

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

Baking Terminology Crossword

 Baking Terminology Crossword
Type
Crossword
Description

To cook in an oven with dry heat.
A mixture of flour, liquid, and other ingredients that is thin enough to pour
To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary egg beater, electric mixer, or food processor.
To heat a liquid until bubbles rise continually to the service and break
To heat sugar until it is melted and brown.
To stir together two or more ingredients until mixed
To beat one or more ingredients, usually margarine or butter, sugar and eggs, until the mixture is smooth and fluffy
To seal the edges of two layers of dough with the times of a fork or your fingertips
To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion
A soft, sick mixture of flour, liquids, fat, and other ingredients
To distribute small amounts of margarine or butter evenly over the surface of pie filling ordo
To drip a glaze or icing over food from the tines of a fork or the end of a spoon
To sprinkle lightly with sugar, flour ,or cocoa
To gently combine I have your mixture with a more delicate substance, such as a beaten egg whites or whipped cream, without causing a loss of hair
To cope with a liquid, sing I sing, or jelly before or after the food is cooked
To fold, push and turned out or other mixture to produce a smooth, elastic texture
I temperature of about 105°F, which feels neither hot nor cold
To stir together two or more ingredients until they are thoroughly combined
To combine dry ingredients with liquid ingredients until dry ingredients are thoroughly moistened but the mixer is still slightly lumpy
To allow used dough to rise before baking. Or to dissolve yeast in a warm liquid and set in a warm place for 5 to 10 minutes until it expands and becomes Bubbley
When dough is slightly mounted, not level
To cut slits in food with a knife, cutting partway through the outer surface
Margarine, butter, ice cream, cream cheese that is in a state soft enough for easy blending but not melted
To combine ingredients with a spoon or whisk using a circular motion
To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture