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Quick Breads and Yeast Breads

SUMMATIVE THURSDAY NOVEMBER 3RD! BRING YOUR CHROMEBOOK!
Horizontales
A flour mixture that is stiff enough to be shaped by hand, rolled, or cut
A process by which liquids and dry ingredients are mixed separately and then stirred together until just combined
A bread in which the leavening agent is baking powder or baking soda
Improve in quality or value
A type of quick bread
A substance that makes baked goods rise
To cook in an oven in a covered or uncovered pay with dry heat
To spread a thin layer of unsalted shortening in the pan or use a cooking spray
Flour that gives bread a strong structure; highest amount of protein.
Ingredient in breads that add flavor, richness, and tender texture. they also help crust to brown.
To heat an oven or appliance to the cooking temperature before putting food in it
Gas created by yeast to cause bread to rise.
To work dough be repeatedly folding, pressing, and turning it
Verticales
A type of quick bread
Concentrated flavoring from food or plants
yeast acts upon the sugar and the carbon dioxide causes the bread to rise
A process by which fat is cut into dry ingredients, liquid is added, and the dough is kneaded
Creating a hole in your dry ingredients and pouring your wet ingredients in the hole.
A bread in which the leavening agent is yeast
A flour mixture that is thin enough to be poured or dropped from a spoon
To coat or dust a food or utensil with flour
A stretchy, elastic protein
A simple plant (fungus) that produces gas as it grows
Besides adding flavor, this ingredient helps control the action of yeast and tightens gluten
These ingredients moisten dry ingredients and help bind them together. They produce steam, which helps dough rise. they also help make many chemical changes in mixtures.
In many baked products these make the baked good tender and add color, flavor, and richness. they also help bind mixtures together and help bread rise.