Pie Vocabulary Review- Subwork 12/19

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Across
  1. 2. H2O- Hydrates ingredients and brings them together
  2. 4. A sweet or savory dish made with one or two crusts and filling
  3. 5. Hand-held U-shaped tool with 5 or 6 sturdy parallel wires or blades (preferred style) used to “cut” cold butter or fat into smaller pieces into a flour mixture
  4. 7. Made from a blend of vegetable oils that have been hydrogenated to make it solid
  5. 9. Distinct layers of pastry or biscuit formed by using low protein flour, fat, and by not too much
  6. 10. Stiffly beaten egg white and granulated sugar that may be soft or baked hard
  7. 12. Typically a 9” or 9.5” round slanted dish made of glass or metal
  8. 13. (Sodium Chloride – NaCl
  9. 14. To distribute a solid fat (shortening, butter, lard) into flour using a pastry blender
Down
  1. 1. Butter substitute that is mainly composed of hydrogenated oil making it solid
  2. 3. To place small dabs or pieces of butter or batter over the surface of a food, such as with a pie
  3. 6. Produced by churning cream into a semi-solid form.
  4. 8. - Wheat flour milled from hard wheat or a blend of soft and hard wheat. Used in homes for some yeast breads, quick breads, cakes, cookies, pastries and noodles.
  5. 11. liquid Fats used in baking come from two sources–plant or anima