Type
Word Search
Description

Polacco
Tomatoes
Strawberries
Milk
Grandma
Cake
Thunder
Storm
Michigan
Flour
Butter
Sugar
Ingredients
Cocoa
Babushka

Baking Terminology Crossword

Type
Crossword
Description

To cook in an oven with dry heat. Bake
A mixture of flour, liquid, and other ingredients that is thin enough to pour Batter
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. Beat
To heat a liquid until bubbles rise continually to the service and break Boil
To heat sugar until it is melted and brown. Caramelize
To stir together two or more ingredients until mixed Combine
To beat one or more ingredients, usually margarine or butter, sugar and eggs, until the mixture is smooth and fluffy Cream
To seal the edges of two layers of dough with the times of a fork or your fingertips Crimp
To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion Cut in
A soft, sick mixture of flour, liquids, fat, and other ingredients Dough
To distribute small amounts of margarine or butter evenly over the surface of pie filling ordo Dot
To drip a glaze or icing over food from the tines of a fork or the end of a spoon Drizzle
To sprinkle lightly with sugar, flour ,or cocoa Dust
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 Fold in
To cope with a liquid, sing I sing, or jelly before or after the food is cooked Glaze
To fold, push and turned out or other mixture to produce a smooth, elastic texture Knead
I temperature of about 105°F, which feels neither hot nor cold Lukewarm
To stir together two or more ingredients until they are thoroughly combined Mix
To combine dry ingredients with liquid ingredients until dry ingredients are thoroughly moistened but the mixer is still slightly lumpy Mixuntillmoistened
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 Proof
When dough is slightly mounted, not level Rounded teaspoon
To cut slits in food with a knife, cutting partway through the outer surface Score
Margarine, butter, ice cream, cream cheese that is in a state soft enough for easy blending but not melted Softened
To combine ingredients with a spoon or whisk using a circular motion Stir
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 Whip

FOOD Word Search

Type
Word Search
Description

TOMATO
TEA
TACO
SUGAR
SOUP
SODA
SANDWICH
POTATO
PIZZA
PEACH
ORANGE
ONION
MILK
MAYONNAISE
LETTUCE
LEMONADE
HAMBURGER
COOKIE
COFFEE
CHEESEBURGER
CHEESE
CEREAL
CARROT
BUTTER
BREAD
BANANA
APPLE

Baking Word Search

Type
Word Search
Description

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

BAKING INGREDIENTS AND TERMS Word Search

Type
Word Search
Description

almond extract
baking powder
baking soda
brown sugar
butter
cardamom
cinnamon
cookie sheet
cooling rack
creaming
flour
fold
frosting
ginger
melt
molasses
nutmeg
parchment paper
piping bag
proof
rolling pin
shortening
spatula
sugar
vanilla
whisk
yeast

Bake me a Cake! Word Search

Type
Word Search
Description

birthday
bowls
butter
candles
flour
fork
frosting
icing
knife
mixer
oven
pans
plate
recipe
spatula
spoon
sprinkles
sugar

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

Create, Bake, and Decorate Word Search

Type
Word Search
Description

rollingpin
gloves
chefhat
apron
lemon
oatmeal
butterscotch
strawberry
vanilla
chocolate
sweettarts
treats
yummy
tasting
oil
frosting
icing
sprinkles
coloring
hidi
sweets
teeandjay
brownies
batter
cakepops
flour
butter
cookiecutter
bakingpan
teaspoon
tablespoon
eggs
milk
cake
cookies
stove
measuring
sugar
dough

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

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

cake ingredients Word Search

Type
Word Search
Description

sultanas
dates
flavorings
eggs
lemon curd
jam
dried fruit
icing
marzipan
nuts
cocoa
fresh cream
butter
chocolate
sugar
flour
buttercream
frosting