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Foods-Baker's Secret Ch 21.1

Name: _________________________________


Across
This type of batter is thin enough to pour in a steady stream
Mixing only long enough to combine ingredients helps make a baked product __?__
Yeast produces carbon dioxide __?__
This ingredient combines with an acid liquid to produce gas for leavening
All-__?__ flour is made of wheat and gives good results for most products
This type of dough is firm to the touch
Flavoring in liquid form
A common mixing method requires just one of these
This method of mixing is used to make a variety of quick breads
This mixing method is used for pastries and biscuits.
This type of flour has the highest gluten content and gives a strong structure.
A mixture that is similar to a dough but has more liquid in it
Products with this type of filling must be refrigerated to prevent spoilage
A mixture that has less liquid and may be worked with the hands
Products bake by dry heat in a __?__ oven.
Dry heat in a conventional oven causes baked products to become __?__
This kind of paper is recommended as a suitable pan liner
To reduce dishwashing, use a __?__ in muffin cups
This type of dough is sticky when handled
For success in baking, it is important to follow each __?__ of the recipe in sequence
A leavening agent that is trapped in mixtures as they are beaten
This kind of paper may melt if used as a pan liner
These pans retain more heat and require a lowering of oven temperature
These ingredients act as agents to help baked products rise
Down
If the __?__ is too large or too small, a baked product will not bake properly
This type of flour contains less gluten and gives a tender structure
The longer a dough is mixed, the more __?__ the gluten becomes
A protein in flour which, when developed, affects the texture of baked products.
Most of the _?_ in a baked product is made from the protein and starch in the flour
Lard and butter are examples of __?__ fats
Cream of Tartar is powdered __?__ found in baking powder
The most common type is sugar
__?__ paper may transfer chemicals to food if used as a pan liner
An ingredient that adds flavor, nutrients, richness & color
Recipe directions should tell how long to __?__ a baked product before removing it from the pan
A solid form of vegetable fat
This part of flour absorbs the liquid in a mixture and helps provide structure
Fats and eggs help to make baked products __?__
Baked goods become __?__ when cooled on a solid surface.
This leavening agent is a microorganism that produces carbon dioxide
Wax in waxed paper does this when heated
This type of batter is thick and is usually spooned into pans.
Do this to the oven to ensure accuracy of cooking times
Baked products do not brown when cooked in this type of oven
To work dough with the hands to mix ingredients and develop gluten
This is a popular flavoring
Produced during baking as water in the product heats