Bakery & Patisserie Exam No. 2

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Across
  1. 7. mixture used for coating cakes and fancies
  2. 8. a small equipment used to rotate the cakes while decorating
  3. 10. thick or Compact structure
  4. 11. literally a cake but generally referring to an un-fruited, light cake sandwiched and decorated with creams, preserves, nuts, glazed fruits, marzipan
  5. 12. A bakers Dozen
  6. 14. french for White
  7. 16. a substance, used to make flour better, or more suitable for bread making.
  8. 17. the upper layer of bread or cake or any other baked product
  9. 18. usually egg or cream into a froth
Down
  1. 1. sparkle or Gloss
  2. 2. flaws or defects during the making process of bread or cake resulting in imperfect product
  3. 3. the french Word for Baker
  4. 4. leaven to rise
  5. 5. the French word for Pastry Chef
  6. 6. To Portion the dough
  7. 9. The protein based substance in wheat flour which builds structure in baked goods
  8. 13. The gentle mixing of one ingredient with another
  9. 14. To cook bread, cakes and biscuits in the oven
  10. 15. a term used to describe the interior texture of Baked Products