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Culinary Arts-Chapter 29

Across
An ingredient that is the foundation of quick breads.
A method of mixing ingredients that uses oil or liquid fat.
Involves cutting in the fat with the dry ingredients.
An ingredient that provides added volume and structure. It also aids in creaming.
A type of batter that varies in consistency and is used for quick bread products.
Helps quick breads rise.
A type of batter that is so thick it needs to be scraped from a portion or ice cream scoop to the cookware.
Down
A method of mixing ingredients that involves combining the sugar and fat first until light and fluffy.
An ingredient that is used to keep the baked product moist and tender.
An ingredient that adds moisture to quick breads and helps produce gluten.
An ingredient that improves flavor and color of quick breads.
Large irregular holes in the crumbs.
Overkneading or twisting the hand cutters can cause the dough to lose volume.
An ingredient that strengthens gluten and adds flavor.