Baking Review

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Across
  1. 2. Small sweet baked treats often made with butter and sugar
  2. 5. Dough condition where dough becomes tough and tears easily
  3. 10. Another common type of yeast used in baking
  4. 11. Method where fat is worked into flour until crumbly
  5. 14. Sweet baked goods often layered or frosted
  6. 16. Test used to check gluten development
  7. 18. Process yeast performs to help dough rise
  8. 21. One of the two proteins that form gluten
  9. 22. The type of organism yeast is
Down
  1. 1. A category of baked goods made from flour and water
  2. 2. Gas produced by yeast that helps dough expand
  3. 3. Method of working dough to develop gluten
  4. 4. Method of gently combining ingredients to avoid losing air
  5. 6. Flaky baked goods often made with layers of dough and fat
  6. 7. One common type of yeast used in baking
  7. 8. Baked goods with crust and filling
  8. 9. One of the two proteins that form gluten
  9. 12. Dough condition where structure is weak and dense
  10. 13. Method where eggs and sugar are whisked to add air
  11. 15. Liquid byproduct of yeast fermentation
  12. 17. Method where butter and sugar are beaten together first
  13. 19. Method where ingredients are mixed together all at once
  14. 20. Small quick breads baked in individual portions
  15. 21. Network formed when proteins in flour combine