Type
Crossword
Description

Gives the product structure Flour
An insoluble protein composite made up of two proteins (Gliadin and Glutenin) Gluten
Products such as yeast, baking soda, baking powder and eggs; they cause the product to rise. Leavening Agent
Water, Milk, and Juices help add moisture to the batters Liquids
Makes the product tender Fats
A type of fat Margarine
Food for the yeast Sugar
Regulates growth of yeast Salt
A type of bread that is quick to make Quick Bread
To work with your hands when creating soft doughs Knead
Is a common leavening agent used in quick breads Baking Soda
The process in which yeast breaks down the sugar Fermentation
Causes the bread to rise Yeast
The dough should __________ in size. Double
A type of Quick Bread Muffins
High Volume, a smooth and round top, and a tender and elastic crumb are all qualities of ___________. Good Bread
Gives the dough more flavor Eggs
Too hot of _______ can kill the yeast. Water
Too much kneading will cause it to become __________. Tough Dough
A substitution for sugar Honey
The more that you knead, the less _______ you will get. Flavor
You need to be ___________ down the dough to release some of the gases. Punching
A type of biscuit Drop
Makes yeast bread softer and last longer Milk
There are _____ different types of fats that can be used to make bread. Four

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

Yeast Breads Crossword

Type
Crossword
Description

The three classes of bread are Deep-fat-fried, rolls, and ________? loaves
What are the starch grains in the flour trapped by? gluten
Milk provides many ________ that are not in water. nutrients
The ________________ of water is very important when making bread. temperature
If _______ isn't added to yeast bread, the dough will be very sticky. salt
What causes the crust to brown? sugar
What causes richer flavor? eggs
Yeast converts sugar and flour into _____. gas
What is the process in which yeast breaks down sugars? fermentation
The more you knead, the less __________ you will have. flavor
What causes the bread to rise? yeast
After kneading, the dough should resemble _____________. bubblegum
The dough should _______ in size. double
To create a ________ loaf, cup your hands around the dough. round
Different types of ______ have different amounts of gluten. flour
Too hot of _______ can kill the yeast. water
At what temperature does fermentation stop? 140 degrees
When making an oval loaf, what shape should be made? torpedo
When making a round roll, where should it fit in your hand? palm
What do you do to see if the dough has been kneaded enough? stretch

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 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

Quick Breads Crossword

Type
Crossword
Description

A Mediterranean quick bread PITA BREAD
Can be added to quick breads to change the flavor SPICES
Must lower the oven by 25 degrees when using this pan DARK COATED
To push and fold over with your hands to smooth and elasticize dough KNEAD
__________ the oven so that the rising process occurs properly and does not overcook PREHEAT
When baking bread or cake all ingredients must be ____________ PROPORTIONAL
Basic method for cooking muffins says that the batter should be _______ LUMPY
Gives flavor and sweetens when baking quick breads SUGAR
Give structure, flavor, and richness to quick breads EGGS
Gives tenderness and flakiness to quick breads FATS
Jewish quick bread MATZO
A leavening agent BAKING POWDER
Moisten dry ingredients LIQUIDS
Gives structure to quick breads FLOUR
Baking soda plus ______ acts as a leavening agent ACID
Cornbread is a quick bread found in the ___________. SOUTH
Crepes are _________ quick breads. FRENCH
Type of flour that can be used for quick breads RYE
Type of flour that can be used for quick breads ALLPURPOSE
When making muffins or biscuits you should make a ________ in dry ingredeints. WELL

Yeast Crossword

Type
Crossword
Description

The amount the bread needs to rise before it is ready to bake Double
Gas used to leaven yeast breads. Carbon Dioxide
Activation of Yeast Fermentation
Flour that is recommended to be used when making breads Bread Flour
What is activated during the the kneaded? Gluten
Which ingredient regulates the action of the yeast? Salt
The liquid that produces a softer crust Milk
Yeast form that is made into granules. active dry yeast
The first step is to dissolve what in a small bowl when making yeast breads. Yeast
When working with yeast breads, only a small amount of what ingredient should be added? Flour
When cooking with which type of bakeware do you need to lower the temperature 25 degrees? Glass
Which ingredient will add flavor, color, richness, and improve the structure? Eggs
When should you take yeast breads out of the pan after baking? immediately
When making the caramel rolls, how big were to roll the dough out to? 9X13
Bread flour contains higher amounts of what that will produce stronger and more elastic gluten. gliadin and glutenin
Baking is an _____ and Science! Art
Cookies should be _______ before putting them onto the cooling rack after removing them from oven. Cooled
The purpose of this ingredient is the increase the yeast breads tenderness. Fat

All about yeast breads Crossword

Type
Crossword
Description

What leavens or causes dough to rise? Yeast
What is it called when dough rises with yeast? Fermentation
What gives bread texture? Gluten
What temperature does yeast slow down? Below 34 F
What is the ideal temperature? 78F - 82F
A mixture of flour, yeast and warm liquid that begins leavening action is called…? Starter
What dough is made from water, sugar and yeast and consists of 0-1% fat and sugar? Hard lean
what dough consists of 6-9% fat and sugar? Soft medium
What can increase richness to dough? Shortening
What adds rich flavour and aroma? Butter
What slows the leavening action of yeast in croissants? Cold water
What's the process of removing a portion of dough and is kept dormant for 8-24 hours and then added to the next day's bread? Preferment
Preferment .... Fermentation, colour and taste. Enhances
What's the action of turning the sides of the dough into the middle and turning the dough over? Punching
What's it called to make shallow cuts in the surface of item before baking? Slashing
What's the process of making small holes in the surface of an item before baking called? Docking
What causes yeast dough products to lose their freshness and loses the flavour of bread? Staling
What temperature kills yeast? 138F
Which pastry is sweeter and richer than croissant dough? Danish
Which yeast method allows yeast to develope separately before mixing with all ingredients? Sponge
Which method calls for mixing all ingredients in a single step? Straight-dough
Which method of dough calls for breaking into steps/ which evenly distribute fat and sugar? Modified-straight
The final leavening effort occurring before internal temperatures become hot enough to kill yeast breads is called…? Oven spring
Just like Italian loaves which other breads have thin and crispy crusts? French
____ dough conditioners strengthen gluten and gives their dense structures. Chemical

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

The baker's secret Crossword

Type
Crossword
Description

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