My Crossword Maker Logo
Powered by BrightSprout
Controls:
SPACEBAR SWITCHES TYPING DIRECTION
Answer Key:
Edit a Copy:
Make Your Own:
Crossword Word Search Worksheet
Rate This Puzzle:
Log in or sign up to rate this puzzle.

Bakeshop Basics

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
Across
1
The stage in which one drop of cooked sugar, when dropped in ice water, forms a soft ball
3
To pass one or more dry ingredients through a wire mesh to remove lumps, combine, or aerate
6
Working a dough to develop the gluten
8
Softening granulated gelatin in a cold liquid before dissolving and using
10
Added to a cooked sugar solution when it begins to boil to interfere with the formation of sugar crystals
15
Can be used in place of some flour to add flavor and fiber but will result in a denser texture
17
The relationship between the mass and volume of a substance
21
Prepared by beating, blending, cutting, or kneading; has a low water content; often stiff enough to cut into various shapes
22
The stage in which one drop of cooked sugar, when dropped in ice water, spins a 2-inch thread
23
Provides bulk and structure to baked goods; is used to thicken liquids; prevents foods from sticking during baking
25
To incorporate air into a mixture through sifting and mixing
27
One of the most commonly used thickeners which is derived from collagen; comes in granulated or sheet forms
31
Grain-based starch that must be dissolved in cold water before being added to a mixture to thicken and heated
32
The liquid by-product of sugar refining
35
The all-purpose sugar used throughout the kitchen whose crystals are a fine, uniform size
36
The standard term used throughout the baking industry for a recipe; relies on weighing to ensure accuracy in measuring
38
The stage in which one drop of cooked sugar, when dropped in ice water, forms a hard, compact ball
39
Mixing two or more ingredients until they are evenly distributed
Down
1
To gently mix ingredients with a spoon, whisk, or rubber spatula until evenly distributed and blended
2
Contains more liquid, fat, and sugar than a dough; used to make softer, moister products
4
Gently incorporating wet ingredients into dry ingredients
5
The stage in which one drop of cooked sugar, when dropped in ice water, separates into a hard, but not brittle, thread
7
An elastic network of proteins created when wheat flour is moistened and manipulated
9
To incorporate solid fat into dry ingredients only until lumps of the desired size remain
11
A general term for butter, margarine, lard, shortening, and oil
12
Flavoring oils mixed into water with the aid of emulsifiers
13
The stage in which one drop of cooked sugar, when dropped in ice water, separates into a hard, brittle sheet
14
AKA confectioner's sugar; made by grinding granulated sugar crystals through varying degrees of fine screens
16
Describes food that readily absorbs moisture from the air
18
A type of solid, white flavorless fat which shortens gluten strands and tenderizes baked products
19
A refined sugar obtained from both sugarcane and sugar beet
20
To beat vigorously to incorporate air using a whisk or electric mixer
24
A thickener produced from the tropical cassava plant and found in the form of flour or pearls
26
Refined sugar cane with some of the molasses returned to it
28
Mixtures of flavoring or essential oils and ethyl alcohol
29
Vigorously combining fat and sugar while incorporating air
30
When a cooked sugar is heated to 338 degrees and the liquid turns dark brown in the pan
33
The stage in which one drop of cooked sugar, when dropped in ice water, forms a firm ball
34
To vigorously agitate food to incorporate air or develop gluten
37
Made from portk fat; almost 100% pure fat with only a small amount of water