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

Cake Decorating Items Word Search

Type
Word Search
Description

anniversary cake
baking
baking powder
baking soda
beat
beating
birthday cake
blend
border
buttercream
buttermilk
cake
cake pans
cream
decorating
eggs
fondant
frosting
icing tips
milestone birthday
piping
piping gel
rolling pin
ruffles
spatula
stir
sugar
swags
swirl
vanilla
wedding cake
whip

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

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

Cake Decorating Crossword

Type
Crossword
Description

plastic icing fondant
a small iced cake cupcake
squeezes out icing piping bag
cake presentation base cakeboard
food colour gel
cupcake icing buttercream
American icing frosting
flavouring essence vanilla
main cake ingredient sugar
flattens fondant smoother
scrapes the bowl clean spatula
cupcake case wrapper
cupcake decoration topper
icing tube nozzle
shape maker cutter
small sugar decorations sprinkles
3D shaper mould
hardens fondant tylose
almond icing marzipan
lines cake tins baking paper

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

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

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

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

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

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