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Introduction to the Bakeshop and Quick Breads and Batters

Across
The process in which gases are trapped in dough creating small bubbles that give baked goods a light and airy texture
The paste or thick batter used to make cream puffs and eclairs
A mixture of flour and liquid with greater proportion of liquid, which makes it pourable
The head of the bakeshop who is responsible for supervising the preparation of all breads, cakes, pies, pastries, ice creams, and candies
A process that combines dry ingredients first, then solid shortening is “cut in,” or mixed with the dry ingredients until it breaks into small pieces, and finally, the liquid ingredients are added and mixed just long enough to combine with the other ingredients
The position responsible for preparing sweet dessert items
When yeast feeds on any carbohydrates that are present in a dough and produces carbon dioxide and alcohol to leaven baked goods
Equal parts of water and sugar by weight that is brought to a boil and simmered just until the sugar dissolves in the water.
Capability
Down
The position responsible for preparing and baking breads
Small individual fried pastries
A rubbery substance responsible for giving baked goods structure
An alcohol-based flavoring
Fats used in the bakeshop
An alkaline powder which is used as a chemical leavener in baking
Speed up
A chemical leavener used in baking that consists of baking soda premixed with an acid chemical, such as cream of tartar.
A baked product that is chemically leavened
A mixture of flour, liquid, and other ingredients that is stiff enough to form into shapes for baking
A very thin pancake