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Review of Week 3/16-3/21

Teacher: Chef Schmidt
Across
This frosting in its simplest form is just creaming butter with powdered sugar
Breads leavened by agents that allow for immediate baking
Technique for making quick breads by mixing liquid ingredients into dry ingredients
When yeast and enzymes it contains breaks down carbohydrates to produce alcohols and carbon dioxide gas for leavening
Making quick breads by adding solid fat into dry ingredients before mixing in liquids
Breads leavened with yeast
To mix solid fat and flour with pastry blender
Working dough to combine ingredients and develop gluten
Down
Corned beef is soaked or injected with this salt water solution
Bread baking method where yeast is dissolved in warm water to activate growth
This cut of corned beef is often used for slicing
Is the cut of corned beef that contains more fat and often used shredding
Corned beef comes from what cut of the cow
To make slashes across the bread to add decoration and prevent cracking