Description

Used for pies, this dough is made of three parts flour, two parts fat, and one part water
Flour that falls between pastry and bread flour in regard to texture.
Flour always has a proportion of 100 percent, and the percentages of all other ingredients are calculated in relation to the flour.
Procedure for preparing a prebaked pie shell.
Versatile leavener that is a mixture of baking soda and an acid with an inactive material, like starch
Sodium bicarbonate; a chemical leavener that releases carbon dioxide gas when mixed with a liquid and an acid
Delicate creams made by combining three basic ingredients: vanilla sauce, gelatin, and whipped cream.
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.
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.
Strong flour that is used for making breads, hard rolls, and any product that needs high gluten for a strong texture.
Vanilla and brown sugar added to caramel.
Flour with a low gluten content; a very soft, smooth texture; and a pure white color.
Cooked sugar caramelized with butter.
Occurs whenever sugar is used as an ingredient in baked items; the heat causes the sugar to turn a light brown (caramel) color.
Cocoa beans crushed into a paste that is completely unsweetened.
Family of sauces and syrups with cocoa or melted chocolate as the base.
Liquid from pressed cocoa liquor.
Solid from pressed cocoa liquor that is ground down
Fruit sauce made from fresh berries or other fruits.
(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.
Vanilla sauce for desserts.
Lumps that develop when exposed to too much heat.
To pierce a pie crust in several places with a fork
Stainless-steel bowl over water simmering on very low heat.
Hard wheat flour used to make breads; its gluten content is a little higher than that of typical bread flour.
Flavorful oils taken from such foods as vanilla, lemon, and almond.
Producing carbon dioxide gas and alcohol
Cocoa, spices, salt, extracts, and so on that affect a baked item's taste and color.
(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
Standardized recipes for bakery products

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Ch.8

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Ch.8

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Desserts

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B5L4

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ou and ow words

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Frequently Asked Questions

What is a crossword?

Crossword puzzles have been published in newspapers and other publications since 1873. They consist of a grid of squares where the player aims to write words both horizontally and vertically.

Next to the crossword will be a series of questions or clues, which relate to the various rows or lines of boxes in the crossword. The player reads the question or clue, and tries to find a word that answers the question in the same amount of letters as there are boxes in the related crossword row or line.

Some of the words will share letters, so will need to match up with each other. The words can vary in length and complexity, as can the clues.

Who is a crossword suitable for?

The fantastic thing about crosswords is, they are completely flexible for whatever age or reading level you need. You can use many words to create a complex crossword for adults, or just a couple of words for younger children.

Crosswords can use any word you like, big or small, so there are literally countless combinations that you can create for templates. It is easy to customise the template to the age or learning level of your students.

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How do I choose the clues for my crossword?

Once you’ve picked a theme, choose clues that match your students current difficulty level. For younger children, this may be as simple as a question of “What color is the sky?” with an answer of “blue”.

Are crosswords good for students?

Crosswords are a great exercise for students' problem solving and cognitive abilities. Not only do they need to solve a clue and think of the correct answer, but they also have to consider all of the other words in the crossword to make sure the words fit together.

Crosswords are great for building and using vocabulary.

If this is your first time using a crossword with your students, you could create a crossword FAQ template for them to give them the basic instructions.

Can I print my crossword template?

All of our templates can be exported into Microsoft Word to easily print, or you can save your work as a PDF to print for the entire class. Your puzzles get saved into your account for easy access and printing in the future, so you don’t need to worry about saving them at work or at home!

Can I create crosswords in other languages?

Crosswords are a fantastic resource for students learning a foreign language as they test their reading, comprehension and writing all at the same time. When learning a new language, this type of test using multiple different skills is great to solidify students' learning.

We have full support for crossword templates in languages such as Spanish, French and Japanese with diacritics including over 100,000 images, so you can create an entire crossword in your target language including all of the titles, and clues.