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Baking Final Review

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Across
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The type of chocolate used to line prebaked pie dough for light colored cream filling
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The term for weighing ingredients
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Everything in its place; read recipe twice, gather ingredients and tools, prep ingredients and tools
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A silicone mat that lines a sheet pan that can withstand high temperatures
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A step in the 12 step yeast dough production process that releases gas and redistributes heat and yeast
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Yellowing of the skin or eyes; a symptom that must be reported to the manager and will exclude the worker from work
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tt
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The piece of equipment bakers use to measure out dry ingredients by weight
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New yield divided by old yield equals this; used to multiply measurements in a recipe to obtain a desired yield.
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The main source of gluten in the bakery. Provides bulk and structure in baked goods.
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A type of cookie that can be scooped or spooned onto a sheet pan, baked and then cooled; chocolate chip, snickerdoodle, etc
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A term for being in trouble or behind; not a good place to be...
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The acronym for the 6 preventative measures against bacterial contamination of foods
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A classic pastry component made of a combination of flour, fat, water and salt
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A macro nutrient responsible for the growth and repair of tissue
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The type of pie crust preferred for two crust pies and with the fat in pea size pieces
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Ingredients that produce or incorporate gas to increase volume and provide texture
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A type of pie filling that contains raw or cooked fruit, sugar, spices and a thickener; usually a 2 crust pie
Down
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A utensil used to gently combine ingredients or to whip air into them. They can be firm or bendy.
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A type of contaminant that includes 6 types of micro organisms; bacteria, virus, parasite, mold, fungi and yeast
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A method of mixing fat into the dry ingredients using your hands; biscuit method
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The range of temperature in which harmful bacteria multiply rapidly
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Must be supplied by food because our healthy bodies cannot make them in sufficient quantities
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A chemical leavener that releases gas when combined with an acid and moisture; sodium bicarbonate
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The most common method of mixing yeast dough; yeasty water then dry ingredients then fat into the mixing bowl. Mix then knead with dough hook.
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A form of measurement that is measured in dry or in liquid measure; dry = cups and spoons, liquid = cups, oz or #
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A basic ingredients whose main functions are to provide sweetness, caramelization (color), increased shelf life, food for yeast, tenderizer and acts as a creaming agent for fat
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A classic pastry made of eggs, water and butter. Used as a shell for a sweet or savory filling. Is leavened through steam.
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The result of over mixing a quick bread and developing too much gluten; gas is trapped by the gluten creating large holes or tubes in the finished product
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Fat that comes form animal sources and should be consumed in moderation. <20g/day
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A macro nutrient that provides energy; it can be broken down into simple and complex
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The preferred method of measurement for bakers because it is more accurate and efficient
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An action of beating vigorously to incorporate air. Can be done with a variety of tools.
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To poke holes into a dough to prevent the dough from rising
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Always!