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3rd sess baking review

Across
The name for weighing things in the bakery
Pizza dough is a ____ dough?
Fat ____ gluten strands?
Single celled organism that leavens
Ingredients which give lift/rise to bread
Name for a chemically leavened baked good
Baking soda/baking powder? (2 words)
Dry ingredients should generally be measured by ____?
The second rise for a yeast dough
Using a fine mesh strainer to declump dry ingredients
Liquid ingredients should generally be measured by ____?
Putting a freshly kneaded yeast dough in the fridge for a while is called?
Down
Most quickbreads are made using the ______method?
The protein compound which gives bread it's stucture
The other liquid which is usually added to cookie dough besides eggs?
Cookies are like quickbreads, but they contain much less?
The first rise for a yeast dough
The rich dough we made in class
A rich dough with butter layered in
The act of folding dough repeatedly to develop gluten?
Most popular flavoring in the world
Type of dough which is high in fat, sugar or eggs?
At 120 degrees yeast will ????
A yeast dough is ready to be baked once it has been ____?