Description

To allow dough to rise a second time.
Elegant product also called pâte feuilletée; (feuilletée means squares) that can be used in both sweet and savory applications.
When carbon dioxide gas gets trapped in the gluten during fermentation.
Cheese that is a lot like sour cream
Popular snack and dessert item that is usually easy and quick to make. Quick breads use chemical leaveners rather than organic ones and, therefore, don't require a rising period.
Made with the addition of shortening or tenderizing ingredients such as sugars, syrups, butter, eggs, milk, and cream.
This method (also called laminated dough) is used to make Danish, croissant, and puff pastry.
Type of durum flour, but it is more coarsely ground than the flour used to make most breads. It has a fine texture with a high gluten content and is primarily used to make pastas and certain Italian pastries.
Frozen mixtures of fruit juice or fruit purée that contain milk and/or egg for creaminess.
Any fat, such as oil or butter, that acts as a shortening in baking.
Adds air to flour, cocoa, and confectioner's sugar;, removes lumps, and filters out any impurities
Frozen mixtures of fruit juice or fruit purée that contain no dairy and contain sweeteners and other flavors or additives.
Soufflés are lightened with beaten egg whites and then baked. Baking causes the soufflé to rise like a cake. They rely on egg whites and are not as stable as puddings.
Type of bread made with yeast batter and leavened with a starter
Used to mix yeast doughs. The first stage of this method involves mixing the yeast, half of the liquid, and half of the flour to make a thick batter called a sponge. After the sponge rises and doubles its size, the remaining fat, liquid, salt, sugar, and flour are added
: Mixture of water, yeast, and all-purpose flour that has been fermented until it has a sour smell
More stable than soufflés because of the greater percentage of eggs and sugar in the batter. Baked custard and chocolate sponge pudding are examples of steamed puddings.
Also called the straight-mix method; this method can be used for all types of doughs-lean, rich, and sponge. The baker can combine all ingredients at the same time, or he or she might mix the yeast with warm water first.
Provide stability and ensure that a baked item doesn't collapse when it is removed from the oven.
Refined sugars, sugar syrups, molasses, brown sugar, corn syrup, honey, and malt syrup
Watery liquid that leaks from a custard as it is cut and served or as it sits and ages. It is safe to eat.
Melting by heating it gently and gradually
Gelatin, flour, arrowroot (a powdered starch made from a tropical root), cornstarch, and eggs. Thickeners, combined with the stirring process, determine the consistency of the finished product.
Soy milk that has been coagulated and pressed into a semisolid
Elegant, rich, many-layered cake often filled with buttercream or jam.
Used to make high-ratio cakes. The first stage is to combine a softened or melted shortening with the dry ingredients. The second stage is to add and blend in one-half of the liquid being used in the recipe and then gradually add the remaining liquid to the mixture.
An organic leavener, yeast is a microscopic fungus used often in baking. When yeast is mixed with carbohydrates (such as sugar and flour), it ferments
How much of something is produced
a sauce that is too delicate to be made ahead of time and held. It is a fragile foam of egg yolks, sugar, and Marsala wine.
a sauce that is too delicate to be made ahead of time and held. It is a fragile foam of egg yolks, sugar, and Marsala wine.
To pierce a pie crust in several places with a fork.
Elegant product that can be used in both sweet and savory applications.
these creams have greater density than custards and are frequently used as the filling for pastries such as éclairs.

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Ch.8

Crossword

CYBER-SECURITY

Crossword

Desserts

Crossword

B5L4

Crossword

Homophones

Crossword

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.

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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.

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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.