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BAKESHOP VOCAULARY

Across
Agitating ingredients vigorously to add air or develop gluten
Has a high gluten forming proteins
Is made of baking soda and cream of tartar
Substance that causes baked goods to rise
Vigorously beating ingredients to add air
The internal texture of a baked good
Usually purchased as nonfat dry milk
Such as cake flour and pastry flour
Solid fats
Break down of sugars into carbon dioxide gas and alcohol
Gently blending ingredients until combined
Working dough by hand
Process by which moisture is lost
Vigorously combining softened fat and sugar to add air
Down
Also known as sodium bicarbonate
Mixing or folding two or more ingredients together until they are evenly combined
Protein content is between that of bread flour and cake flour
Contains less liquid than a batter
Fat extracted from plants
The most common liquid used in baking
Comes from kernels that are firm, tough and difficult to cut.
A living organism
Mix solid fat into a flour
Is lower in protein then bread flour
Passing dry ingredients through a mesh
Gently adding light,airy ingredients to a heavier ingredient
Firm,elastic substance that affects the texture of baked goods