KBCC Baking and Pastry Week Nine

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Across
  1. 1. Are used primarily for unbaked pies
  2. 3. IN this method the fruit, water, and juices (if any) are all cooked together and then thickened with a starch
  3. 5. Means no water is added to the canned ingredient
  4. 6. Forms used in bakeshops are purée and glacé
  5. 10. A liquid thickened or set by the coagulation of egg protein.
  6. 12. Fruits are packed in a sugar syrup
  7. 16. A confectionery paste made from almonds and/or hazelnuts and caramelized sugar, all ground to a paste.
  8. 19. These pies are when raw pie shells are filled and then placed in the oven
  9. 20. In this method the gel is made separately by cooking fruit juice, water, and sugar with a starch
  10. 22. This thickening agent is clear when set and make a soft paste rather than a firm gel
  11. 23. Must be rehydrated by soaking
  12. 24. Nuts ground to a powder but not so fine as to turn to a paste
  13. 26. These pies are when prebaked pie shells are filled with a prepared filling, chilled, and served when the filling is firm enough to slice
  14. 28. Fruits are canned with the water that was used to process them
  15. 31. This method is commonly used for homemade apple pies and peach pies
  16. 32. This starch needs no cooking because it has already been cooked
  17. 33. One of the most important nuts in the bakeshop
Down
  1. 2. Sets up into a firm gel that holds its shape when sliced
  2. 4. This nut is best if toasted before use
  3. 7. Reworked scraps are tougher than freshly made dough
  4. 8. Small nut kernels that are usually toasted to enhance flavor. Called pine nuts in English
  5. 9. Essentially a sweetened almond paste
  6. 11. The weight of the solid fruit without the juice
  7. 13. These pies are made with pudding or boiled custard-type fillings.
  8. 14. A nut often used in decorations because of the attractive green color
  9. 15. Pie dough with the fat cut or rubbed into the flour until the size of course cornmeal
  10. 17. A top crust for a pie made of strips of pastry in a crisscross pattern.
  11. 18. Any of a variety of foods enclosed in pastry and baked
  12. 21. Means only a small quantity of water or juice is added to the canned ingredient
  13. 25. Pie dough with the fat cut or rubbed into the flour until the size of peas or hazelnuts
  14. 27. These pies are made with fillings that are lightened by the addition of beaten egg whites and/or whipped cream
  15. 29. The most important nut in the bakeshop
  16. 30. An expensive but highly versatile nut paste