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L-2 Chapter 8

Across
Popular snack and dessert item that is usually easy and quick to make
Frozen mixtures of fruit juice or fruit purée that contain no dairy and contain sweeteners and other flavors or additives.
Any fat, such as oil or butter
How much of something is produced.
this method can be used for all types of doughs-lean, rich, and sponge.
Occurs whenever sugar is used as an ingredient in baked items; the heat causes the sugar to turn a light brown color.
Fruit sauce made from fresh berries or other fruits.
Frozen mixtures of fruit juice or fruit purée that contain milk and/or egg for creaminess.
a fragile foam of egg yolks, sugar, and Marsala wine.
Down
Vanilla sauce for desserts.
Type of durum flour, but it is more coarsely ground than the flour used to make most breads. It has a fine texture with a high gluten content and is primarily used to make pastas and certain Italian pastries.
Delicate creams made by combining three basic ingredients: vanilla sauce, gelatin, and whipped cream.
used to make Danish, croissant, and puff pastry
Adds air to flour, cocoa, and confectioner's sugar;, removes lumps, and filters out any impurities.
Elegant, rich, many-layered cake often filled with buttercream or jam.
An organic leavener, yeast is a microscopic fungus used often in baking
lightened with beaten egg whites and then baked
Dough used to prepare baklava.
Melting by heating it gently and gradually.
Soy milk that has been coagulated and pressed into a semisolid form.