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Mixing Methods

Across
The best temperature for butter when using the biscuit method.
Added alternately with the dry ingredients in the creaming method.
This ingredient should be lightly packed into a dry measuring cup.
This mixture has a ratio of 3 parts dry ingredients to 1 part liquid.
The tool that is used to cut fat into flour
Added one at a time in the creaming method.
This mixture has a ratio of 1 part dry ingredients to 1 part liquid.
The protein found in wheat flour.
A crumb topping with spices and nuts added to it.
Down
Baking soda and baking powder are examples of this type of leavener.
This attachment is used on electric mixers to beat heavy ingredients together.
The initials for how to properly measure flour.
In this method of mixing it is okay if there are lumps in the batter.
This mixture has a ratio of 2 parts dry ingredients to 1 part liquid.
Two ingredients that are creamed together.
Combining a lighter mixture with a heavier mixture by passing a spatula down through the mixture, across, and over gently.
The temperature that your ingredients should be when using the creaming method.
Ingredients that can be chopped up and added to baked goods.
The texture that is created in a baked good when using the biscuit method.
The texture of a baked good when the creaming method has been used.