Quick Breads Review

123456789101112131415161718
Across
  1. 2. Only mix dry and wet ingredients until ________.
  2. 5. Provides structure.
  3. 6. This is formed using the biscuit method.
  4. 7. Adds flavor, aids in browning and feeds yeast.
  5. 12. In the biscuit method, fat is _____ to the dry ingredients.
  6. 14. This tool is used to cut-in fat.
  7. 17. Breads leavened by chemical leavening agents.
  8. 18. Made in the dry ingredients to prevent overmixing.
Down
  1. 1. Number of bowls used in the muffin and biscuit mixing method.
  2. 2. Mixing method that does not require you to cut-in fat.
  3. 3. Overmixing can cause your quick bread to become _____.
  4. 4. Air and steam are examples of __________ leavening agents.
  5. 8. Inserted to check if a quick bread is done.
  6. 9. Effects the overall texture of baked goods and acts like glue.
  7. 10. This is formed using the muffin method.
  8. 11. The universal form of flour
  9. 12. Baking soda and baking powder are examples of _____ leavening agents.
  10. 13. Yeast is a _________ leavening agent.
  11. 15. Mixing method that requires you to cut-in fat.
  12. 16. Enhances the flavor and color of baked goods.