B&P Final F24

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Across
  1. 3. Baking a crust before filling is called _____ baking
  2. 4. The three types of desserts you should try to have on a buffet are Fruit, Creamy, and this
  3. 7. 1/2 ounce of butter is this many tablespoons
  4. 8. Quick breads by definition use this kind of leavener
  5. 10. Custards are liquid thickened by this
  6. 11. There are this many ounces in a pound
  7. 15. The quick bread mixing method that uses softened or room temperature solid fat
  8. 16. This type of yeast has the shortest shelf life
  9. 17. The higher the _____ in the flour, the stronger the gluten bond
Down
  1. 1. The name of the system that ensures you use the oldest product first
  2. 2. Baking ______ requires an acid to activate
  3. 5. In a _____ fruit pie, you pre-soften fresh or dried fruit before further baking
  4. 6. Food should be stored 6 inches away from the floor and the what?
  5. 9. This type of yeast dough has little to no fat and sugar
  6. 12. There are this many teaspoons in a tablespoon
  7. 13. The quick bread mixing method that uses liquid fat
  8. 14. This type of yeast can be added directly to the ingredients without hydrating first
  9. 15. In this type of pie, gelatin is added to a stirred custard or fruit puree, followed by whipped egg whites