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Baking Terminology

Horizontales
To cook in an oven with dry heat.
To beat one or more ingredients like butter and sugar until smooth and fluffy.
To combine ingredients and incorporate air with a rapid circular motion.
To distribute small amounts of butter evenly over the surface of baked goods.
To gently combine ingredients.
To allow dough to rise before baking.
Temperature of about 105 degrees which feels neither hot or cold.
To sprinkle lightly with sugar, flour or cocoa.
To heat sugar until it is melted and brown.
To seal the edges of two layers of dough with the tines of a fork or fingers.
To stir together two or more ingredients until they are thoroughly combined.
To drip a glaze or icing over food from the tines of a fork or spoon.
To beat rapidly to incorporate air into a mixture to lighten and increase the volume.
Verticales
A glossy, translucent coating applied to a dish by dipping, dripping or brush.
To fold, push, and turn to produce a smooth elastic texture.
To distribute fat with dry ingredients using a pasty blender.
To combine ingredients with a spoon or whisk using a circular motion/
Butter in a soft enough state for easy blending but not melted.
To heat a liquid until bubbles rise continually to the surface and break.
To cut slits in food with a knife.
To stir together two or more ingredients until mixed.
A mixture of flour, liquid, and other ingredients thin enough to pour.
A soft mixture of ingredients used to baked products.