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Bakeshop Intro & Quick Breads

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