SECOND SUMMATIVE

12345678910111213141516171819
Across
  1. 5. The appearance of pastries should be ____, with balanced shapes.
  2. 6. A thick liquid made by crushing cooked fruits or vegetables.
  3. 8. A pastry should be neither too sweet nor too ____.
  4. 9. A caramel-colored icing made with brown sugar and milk butter.
  5. 11. This ingredient contributes to a luscious mouthfeel in pastries.
  6. 13. A cream made of eggs and milk, thickened with cornstarch when cooked.
  7. 14. The color of a pastry adds to its ____.
  8. 15. A sweet, smooth-textured frosting made with butter and sugar.
  9. 17. A fudge-like icing made of butter, shortening, cocoa powder, and sugar.
  10. 18. A cream that contains enough butterfat to thicken when whipped.
Down
  1. 1. A mixture of eggs, milk, sugar, and other flavorings, also known as custard.
  2. 2. A glossy icing made with sugar, water, and glucose or cream of tartar.
  3. 3. Dry pastries should have this kind of texture.
  4. 4. These spreads, often made from fruits, are commonly used in tarts and pies.
  5. 7. A type of icing made with powdered sugar and water.
  6. 10. These can be fresh, frozen, or canned and are used as pastry fillings.
  7. 12. A citrus-based spread used in pastries, often made with butter and eggs.
  8. 13. A thick, yellowish cream made from unpasteurized milk.
  9. 16. This icing is best poured or spread immediately before it firms up.
  10. 19. A sugar-based mixture used to coat or fill baked goods.