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Bakeshop Basics

Across
The stage in which one drop of cooked sugar, when dropped in ice water, forms a soft ball
To pass one or more dry ingredients through a wire mesh to remove lumps, combine, or aerate
Working a dough to develop the gluten
Softening granulated gelatin in a cold liquid before dissolving and using
Added to a cooked sugar solution when it begins to boil to interfere with the formation of sugar crystals
Can be used in place of some flour to add flavor and fiber but will result in a denser texture
The relationship between the mass and volume of a substance
Prepared by beating, blending, cutting, or kneading; has a low water content; often stiff enough to cut into various shapes
The stage in which one drop of cooked sugar, when dropped in ice water, spins a 2-inch thread
Provides bulk and structure to baked goods; is used to thicken liquids; prevents foods from sticking during baking
To incorporate air into a mixture through sifting and mixing
One of the most commonly used thickeners which is derived from collagen; comes in granulated or sheet forms
Grain-based starch that must be dissolved in cold water before being added to a mixture to thicken and heated
The liquid by-product of sugar refining
The all-purpose sugar used throughout the kitchen whose crystals are a fine, uniform size
The standard term used throughout the baking industry for a recipe; relies on weighing to ensure accuracy in measuring
The stage in which one drop of cooked sugar, when dropped in ice water, forms a hard, compact ball
Mixing two or more ingredients until they are evenly distributed
Down
To gently mix ingredients with a spoon, whisk, or rubber spatula until evenly distributed and blended
Contains more liquid, fat, and sugar than a dough; used to make softer, moister products
Gently incorporating wet ingredients into dry ingredients
The stage in which one drop of cooked sugar, when dropped in ice water, separates into a hard, but not brittle, thread
An elastic network of proteins created when wheat flour is moistened and manipulated
To incorporate solid fat into dry ingredients only until lumps of the desired size remain
A general term for butter, margarine, lard, shortening, and oil
Flavoring oils mixed into water with the aid of emulsifiers
The stage in which one drop of cooked sugar, when dropped in ice water, separates into a hard, brittle sheet
AKA confectioner's sugar; made by grinding granulated sugar crystals through varying degrees of fine screens
Describes food that readily absorbs moisture from the air
A type of solid, white flavorless fat which shortens gluten strands and tenderizes baked products
A refined sugar obtained from both sugarcane and sugar beet
To beat vigorously to incorporate air using a whisk or electric mixer
A thickener produced from the tropical cassava plant and found in the form of flour or pearls
Refined sugar cane with some of the molasses returned to it
Mixtures of flavoring or essential oils and ethyl alcohol
Vigorously combining fat and sugar while incorporating air
When a cooked sugar is heated to 338 degrees and the liquid turns dark brown in the pan
The stage in which one drop of cooked sugar, when dropped in ice water, forms a firm ball
To vigorously agitate food to incorporate air or develop gluten
Made from portk fat; almost 100% pure fat with only a small amount of water