Quick bread Vocab

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Across
  1. 3. Used as a tenderizing agent in baked products
  2. 6. Gives sweetness to product
  3. 9. A protein that gives strength and elasticity to batters and dough.
  4. 11. They release their carbon dioxide at two different times.
  5. 13. Stiff batters that are dropped by a spoon or scoop
  6. 14. Adds flavor
  7. 15. Has a high proportion of flour, can be shaped by hand
  8. 16. Has less flour and cannot be shaped by hand
  9. 18. Contains a dry acid, baking soda & a starch to help product rise. Too much can make the product collapse.
  10. 20. Thin batters that have to be poured onto the cooking surface.
Down
  1. 1. Ingredients that produce gas to make things rise
  2. 2. Can be prepared in a short amount of time.
  3. 4. Involves sifting dry ingredients together and using a pastry blender to cut the fat in.
  4. 5. A hollow shell that you can fill with cream, pudding, ice cream or fruit
  5. 7. Gives the product structure
  6. 8. Hydrates the protein and starch in the flour
  7. 10. Help incorporate air into products also adds color and flavor
  8. 12. Also known as sodium bicarbonate.
  9. 17. Look like golden brown balloons
  10. 19. Make a well with the dry ingredients and pour the liquid into the well