The Best Crossword Puzzle Maker Online
Powered by BrightSprout
Save Status:
or to save your progress. The page will not refresh.
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.

Baking Terms

Across
Type of cookies which are rolled in a log, chilled, and sliced
A type of cookie made using a stencil, ex: tuile
Shortens gluten strands
What happens when gas bubbles can't escape the dough and the bread bakes funny
Single celled living organism that gives rise to breads
The dough part of a laminated dough
A dough that is made from yeast, flour and water that is allowed to ferment 8-12 hours and is used to make bread dough
A chemical leavener that reacts with heat and moisture; double acting
Method for properly measuring dry ingredients by volume
The transfer of bacteria from one surface, piece of equipment, or food to another
Cream of _____; acid in baking powder
A mixing method for yeast doughs in which the water, yeast, dry ingredients and fats are all mixed together at the same time
Rubbery non-stick baking sheet
The rapid expansion of dough when it is placed in the oven to bake
Type of dough which has a high amount of fat and sugar
The mixer attachment used to knead bread dough while it mixes
The butter used in a laminated dough
Mixer attachment used to cream butter and sugar in the creaming method
Down
A type of quickbread that has a ratio of 1 part liquid: 1 part dry ingredients
A mixture of water and egg which is beaten, then brushed on pastries to either glue them together or give them a shiny exterior
What we call a recipe in the bakery
Term used for measuring ingredients by weight
The process of yeast feeding on sugars and producing CO2
Where the ingredients go when you are scaling them out
Type of dough that pizza dough is
Mixing method for quickbreads where the dry ingredients and wet ingredients are mixed separately, then wet is added to dry
A mixing method where fat is cut into flour using your fingertips
The elastic protein found in wheat flour that gives bread its structure
A mixing method for cookies and quickbreads that starts by mixing fat and sugar before adding other ingredients
To set a scale to zero
What causes too much gluten development?
A piece of equipment that is used to give a sheet pan walls, used for making brownies, sheet cakes, and cinnamon rolls