Across
- 2. This piece of equipment is used for measuring liquids
- 4. A gentle "around and over" motion for mixing in dry ingredients
- 7. This type of flour already has the raising agent in it
- 9. A piece of equipment used to test to see if cakes are cooked
- 11. Most suitable oven function when more than one tray is being cooked at a time
- 12. One example of a chemical raising agent
- 14. Changing from a solid to a liquid
- 15. To beat butter and sugar together until light and fluffy
- 16. The best piece of equipment for "folding in" ingredients
- 19. How the butter is incorporated into the flour when making scones
- 21. This is another word for "zero" used on measuring scales
- 22. The best piece of equipment for stirring in a pot
Down
- 1. A temperature scale used in ovens
- 3. In NZ this measures 15mL
- 5. Chemical raising agents produce this gas to make cakes and biscuits rise
- 6. Too much of this ingredient may have been used if your biscuits are dry
- 8. These two ingredients add nutritive value to our baking
- 10. The abbreviation for this is "t"
- 13. When thick folds of mixture fall from our beaters during sponge making
- 17. This measures 250mL
- 18. This piece of equipment removes lumps and mixes dry ingredients
- 20. This is done to stop food sticking to the tin