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Baking Terminology

Across
refer to the stiffness of whipped cream or whipped egg whites
a forced mixture of two ingredients that are normally unmixable (for instance, water and fat)
a process of forcing flour and other dry ingredients through a fine mesh (a sifter or sieve) to break up any lumps and to aerate the ingredients
an unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like a dough.
refers to the process of yeast feeding on sugars and starches present in yeast dough
refers to the change sugar goes through when it is heated and allowed to brown
thick unbaked mixture that can be rolled out or shaped by hand. It is thicker than a batter and can be shaped
Down
a technique used to incorporate two mixtures together in a very delicate way
Stir briskly with a whisk to incorporate air
Stir together very rapidly in order to incorporate air
the process where dough made with wheat flour is worked together
refers to the process of a baked good rising
when pieces of solid fat, typically butter, shortening, or lard, are worked into flour and other dry ingredients until the fat is starting to coat the flour and the pieces of fat are very small
pricking it all over with a fork, to allow steam to exit while the crust is baking. This helps prevent the crust from puffing up and shrinking
when solid fat (typically butter, but can also be shortening, margarine, or lard) is beaten together with sugar
Heat to near boiling