Baking Review

123456789101112131415161718
Across
  1. 2. The type of organism yeast is
  2. 4. Method of working dough to develop gluten
  3. 5. Dough condition where structure is weak and dense
  4. 6. Liquid byproduct of yeast fermentation
  5. 11. Method where fat is worked into flour until crumbly
  6. 12. Method where ingredients are mixed together all at once
  7. 14. Method of gently combining ingredients to avoid losing air
  8. 16. One common type of yeast used in baking
  9. 18. Method where eggs and sugar are whisked to add air
Down
  1. 1. One of the two proteins that form gluten
  2. 3. Gas produced by yeast that helps dough expand
  3. 7. Dough condition where dough becomes tough and tears easily
  4. 8. Test used to check gluten development
  5. 9. Process yeast performs to help dough rise
  6. 10. Method where butter and sugar are beaten together first
  7. 13. One of the two proteins that form gluten
  8. 15. Network formed when proteins in flour combine
  9. 17. Another common type of yeast used in baking