Type
Crossword
Description

This crossword contains the following questions and answers:

This takes place in a pH of between 2.7 and 7.4 Fermentation
This is a natural process during which the muscle protein is broken down by enzymes Ripening
This gelatine is made from fish, namely sturgeon Isinglass
Similar to a souffle but is not set with a collar Mousse
Frozen dessert made in a dome shaped mould lined with ice cream Bombe
This method is often referred to as the cutting in method when making pastry Rubbing
It is a mixture of which the particles precipitate as a result of their size Suspension
This soup is usually made from brown stock. Bouillon
Mustard, gherkins, capers and chopped herbs are added to mayonnaise Remoulade
Meat is situated inside the carcass alongside the vertebral column Fillet

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Baking and Pastry Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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The baker's secret Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

This mixing method is used for pastries and biscuits. Biscuit
A common mixing method requires just one of these. Bowl
A mixture that is similar to a dough but has more liquid in it. Batter
Produce during baking as water in the product heats. Steam
An ingredient that adds flavor,nutrients, richess,and color. Egg
Products with this type of filling must be refrigerated to prevent spoliage. Cream
Cream of tartar is a powdered ___ found in baking powder. Acid
This type of dough is firm to the touch. Stiff
The most common sugar. Sweetener
Flavoring in liquid form. Extract
If the ___ is too large or too small, a baked product will not be baked properly. Pan
Products bake by dry heat in a ___ oven. Conventional
Do this the oven to ensure accuracy of cooking times. Pre-heat
To work dough with the hands to mix ingredients and develop gluten. Knead
This ingredient combines with an acid liquid to produce gas for leavening. Soda
This kind of paper may melt if used as a pan liner. Waxed
This type of batter is thick and is usually spooned into pans. Drop
This kind of paper is recommended as a suitable pan liner. Parchment
This type of batter is thin enough to pour in a steady stream. Pour
Wax in waxed paper does this when heated. Melt

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Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

proper planning procedure for a recipe, measuring out all ingredients before beginning to cook mise en place
to soften and rehydrate gelatin in warm liquid before use bloom
to split food down the center almost but not completely through; flat to resemble a butterfly butterfly
browning the outer surface of meat sear
cutting away the bones to produce a clean piece of fish or meat fillet
skewers of meat, fish, or vegetables grilled over a fire or coals kabobs
potatoes, cut into pieces the size and shape of matchsticks allumette
water bath to gently cook or keep food warm bainmarie
to partially or completely bake an unfilled pastry crust bake blind
items cut into pieces somewhat larger than allumette or julienne, "small stick" batonnet
a moist cooking method in which meat is seared in fat, then simmered in stock in a covered pot braise
gently combine a light mixture, like beaten egg whites, with a much heavier mixture like whipping cream fold
a cooked mixture of equal amounts of flour and fat (usually butter) roux
heat sugar until it liquefies and becomes syrup; fruits and vegetables with natural sugars sauted to give them a sweeter flavor caramelize
remove sediment from a cloudy liquid clarify
removeing browned particles of food from bottom of pan with a small amount of liquid after sauteing with a sma deglaze
bind two liquid ingredients together that normally do not mix, like water and fat emulsify
second chef sous chef
boiling vegetables for a brief period of time blanch
a flavor (tea, fruit, herb) extracted from any ingredient in a liquid like water, oil or vinegar infusion
make shallow cuts in meat to tenderize score

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Quick & Yeast Breads Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Rocks and minerals Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

a carbonate mineral and the most stable polymorph of calcium carbonate Calcite
a machine that collects oil Guahers
This chemical element has the symbol S and atomic number of 16 Sulphur
India is the largest producer of this mineral Mica
A mineral usually made up of colorless or pale-colored crystals Feldspar
a component of soil formed by the decomposition of leaves and other plant material Humus
a fracture in rock containing a deposit of minerals or ore Vein
a silvery-white metal in the actinide series of the periodic table Uranium
A fossil formed when sediment fills the inside or covers the outside of a dead organism Mold Fossil
a soft finely stratified sedimentary rock that formed from consolidated mud or clay Shale
also known as common mica, isinglass, or potash mica Muscovite
a hard, dark, glasslike volcanic rock formed by the rapid solidification of lava without crystallization Obsidian
a clay mineral composed of hydrated magnesium silicate Talc
The word from sweden directly translates to heavy stone Tungsten
the process of scraping or wearing away Abrasion
a metamorphic rock that may be foliated or nonfoliated Marble
Made up of sodium chloride and colorless cubic crystals Halite
a group of dark-colored amphibole minerals found in many types of igneous and metamorphic rocks Hornblende
a mixture of hydrous aluminum oxides, aluminum hydroxides, clay minerals, and insoluble materials Bauxite
unrefined petroleum Crude Oil
extracting a metal from ore by BLANK Smelting
a low-grade iron ore consisting largely of chert Taconite
a reddish-black mineral consisting of ferric oxide Hematite
a name used for a large group of black mica minerals that are commonly found in igneous and metamorphic rocks Biotite
flammable gas, consisting largely of methane and other hydrocarbons Natural Gas

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Crossword puzzle on meringues, gelatine and egg-set desserts.

Type
Crossword
Description

This crossword contains the following questions and answers:

A piece of equipment used to caramelize sugar on a Creme Brulee. Blow torch
An alternative name for gelatine? Jelly
A vegan- and vegetarian-friendly substitute for gelatine? Agaragar
A French egg-set dessert that translates to 'burnt cream'. Creme brulee
When making a baked custard you have to __________ the milk into the eggs. Temper
Another name for a water bath? Bain marie
This custard dessert is topped with a caramel sauce. creme caramel
A meringue-based cookie sandwich with a sweet filling. Macaron
A special occasion dessert that has ice cream inside and a dome of browned meringue on the outside. Baked alaska
Gelatine comes in two forms, in a powder form and a _________ form. sheet
The basic ingredients to make meringues are sugar and __________ ? egg whites
There are three main types of meringue: French, Italian and ________? Swiss
Edible gelatine is extracted from animals' ___________ ? bones
A basic custard is a cooked mixture of sugar, milk/cream and ___________ ? egg yolk
When starch is added to a basic custard the result is called __________ ? pastry cream
When gelatine is added to a basic custard and whipped cream is folded in, and it sets in a mold, it is called a __________ ? bavarois
A convenience product used to make custard. custard powder
An American name for creme caramel. flan
_____ will cause egg whites to not whip properly. fat

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culinary crossword puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Pastry/Pie crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Provides structure Flour
Provides moisture by producing steam water
What provides flavor? Salt
Makes the pastry tender Fat
(Type of fat) Provides Flaky crust with little flavor Shortening
(Type of fat) Contributes a delicious flavor Butter
Baking a pie without filling Blind Crust
Decorative edge given to pastries fluting
Too much handling would make the pastry ? Tough
Light and airy, filled with a mixture containing gelatin Chiffon
Filled with ? made from milk, eggs, sugar Custard
A type of pie filling that can be cooked or baked Fruit
A type of pie filling that is a cornstarch thickened pudding mixture Cream
Too much handling causes ? to over develop gluten
DO NOT use the ? vigorously Rolling pin

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Renewable and Nonrenewable Resources Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

This is a renewable resource that is provided every day by a major part of our solar system. Solar energy
This is a nonrenewable resource that is made up of another energy source. Nuclear Energy
This is a nonrenewable resource that is in the periodic table and makes up another energy resource. Uranium
A nonrenewable resource that takes a very long time to form from decomposing organic matter. Coal
A renewable resource that is created from the burning of sugarcane and/or wood. Biomass
A nonrenewable resource that was formed from tiny sea animals and plants millions of years ago. Propane
A renewable resource that is made from rotting plant material. Methane
A nonrenewable resource that is made from heat in the Earth. Geothermal
This is a renewable resource that is made from the differences in air pressure. Wind
A fossil fuel that is nonrenewable and is formed for over millions of years. Natural Gas

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Bakeshop Ingredients Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

A weak or low protein flour made from soft wheat cakeflour
Fresh liquid milk which has been cultured or soured by bacteria. Buttermilk
Next to water, the more important liquid in the bakeshop milk
Leavening agent in breads, dinner rolls, Danish pastries and similar products. Yeast
Sodium Bicarbonate Bakingsoda
Expands to 1,100 times its original volume. Steam
The most important nut in the bakeshop Almond
Most important flavoring in the bakeshop Vanilla
Intentionally flavorless shortening
A mixture of equal parts dextrose and levulose invertsugar
commonly used for porridge, made by steaming oat grains to soften them and then flattening them between rollers rolledoats
Considered and an ancestor of modern wheat spelt
Concentrated sugarcane juice molasses
Manufactured from various hydrogenated animal and vegetable fats margarine
The process of heating milk to kill disease causing organisms pasteurize
Important in the production of fillings, toppings, dessert sauces and cold desserts cream
The part of an egg that is high in both protein and fat yolk
The process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol fermentation
a water soluble protein extracted from animal connective tissue gelatin
alone, when added to a liquid, thickens but does not solidify or gel pectin

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