Grade 10 Practical Work

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Across
  1. 3. Mixing method used when making scones.
  2. 5. If the recipe does not specify use ... sugar.
  3. 6. To soften the pancake batter let the batter ...
  4. 10. Oil, butter, or margarine.
  5. 11. An example of a physical raising agent.
  6. 14. Fill the muffin paper cups .... thirds with batter.
  7. 15. Forms the framework of the baked product.
  8. 16. Provides the elasticity in baked products.
  9. 17. If the recipe does not specify use ... eggs.
  10. 19. When you mix your muffin batter too much.
  11. 21. Use a measuring ... to measure 250 ml of flour.
Down
  1. 1. Use a measuring ... to measure 250 ml of milk.
  2. 2. Helps bind dry ingredients together.
  3. 4. Adding ... juice to your pancake batter ensures that the batter is not too tough.
  4. 7. The type of dough for scones.
  5. 8. Baking powder and bicarbonate of soda are .... raising agents.
  6. 9. The emulsifying agent in egg yolks.
  7. 11. Adds to the colour of baked products due to caramelisation.
  8. 12. An example of a biological raising agent.
  9. 13. Heating milk until just below boiling point.
  10. 16. Brushing the egg and milk mixture on the scones before baking.
  11. 18. The type of batter for muffins.
  12. 20. Use a measuring ... to measure 5 ml of vanilla essence.