Type
Word Search
Description

Viennoiserie
Torte
Tart
Souffle
Soda
Scone
Sale
Quiche
Pretzel
Potatoes
Pizza
Pies
Pastries
Pasta
Muffin
Matzo
Ham
Crackers
Cookie
Cinnamon Roll
Chips
Cheesecake
Casserole
Cakes
Brownie
Breads
Bread Pudding
Biscuit
Biscotti
Beans
Bagel
Apples

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 Basics Word Search

Type
Word Search
Description

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

Bread Word Search

Type
Word Search
Description

ricotta bread
challah bread
cheese filled babka
traditional bagels
english muffins
raisin rye sourdough bread
raspberry cheese danish
cinnamon bread
apple and sweet cheese bread
braided brioche
soda bread
banana bread
pitta bread
pannini
fry bread
pan de muertos
challah
basque pumpkin bread
pretzel
naan

Baking Word Search

Type
Word Search
Description

Baking
leavening
flour
eggs
salt
extract
batter
dough
bread
yeast
muffins
pancakes
pretzel
bagel
sugar
biscuit
butter
fats
shortening
wheat
rye
grains
kneading
gluten
brown sugar
activate
baking Soda
baking Powder
quick Bread
flat Bread
pita
tortilla
carbohydrate
waffles
rolls
pretzels
pastries
pancakes
muffins
donuts
creampuffs
buns
bread
biscuits
bakery
bagels

Cooking Equipment Crossword

Type
Crossword
Description

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

Bakery Items Word Search

Type
Word Search
Description

APPLE CHARLOTTE
APPLE CRUBLEMS
BAGELS
BAVAROIS
BISCOTTI
BREAD
BREAD PUDDING
CARAMEL NUT ROLLS
CARROT CAKE
CHERRY PIE
CHOCOLATE CHEW
CHOCOLATE MOUSSE
CINNAMON ROLLS
COOKIE CRUMBLE
COOKIES
CREAM
CREAM CARAMEL
FLORENTINES
FRUIT FOOL
FRUIT MOUSSE
LOAF CAKES
MANGO SOUFFLE
MERINGUE PANNA COTTA
MILK
OATMEAL COOKIES
PANCAKES
PASTRY CREAM
PATTY CAKES
PEACH MELBA
PEANUT BUTTER
PUDDING
RASPBERRY PARFAIT
RED VELVET CAKES
SABAYON
SPONGE PUDDINGS
STICKY TOFFEE
SUGAR BOOGER
SWEETIE PIE
TARTE TAIN
TRIFLE

Bakery Items Crossword

Type
Crossword
Description

A sweet rolled pastry covered with icing cinnamon roll
Chocolate chip, Peanut butter, or Snickerdoodle ... cookies
a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry. Pie
Blueberry, Bran, or Apple flavored individual domed cakes. Muffins
Long narrow loaf of french bread baguette
small iced cake baked in a cup shape container cupcake
Small square of rich chocolate cake brownie
soft cheese cake on a graham cracker crust cheesecake
open pastry containing a fruit filling tart
a small fried cake in the shape of a ring doughnut
Wedding, carrot, sponge.... cakes
cinnamon flavored and usually eaten with a cup of joe coffeecake
Christmas cake made with rum fruitcake
French crescent shaped roll croissant
small lightly sweetened biscuit like cakes scones
a dense bread roll in the shape of a ring bagels

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

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

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