Across
- 1. ______ retains its shape, and can be rolled.
- 6. Made by evenly spreading dough or batter onto a sheet pan
- 7. Made by dropping small amounts of dough onto a cookie sheet, example chocolate chip.
- 8. In this method you place all ingredients into the bowl and mix.
- 12. In this sugar mixtured is boiled until it reaches a temperature of 234 - 240 degrees, used to make fudge.
- 14. In this method you will mix butter with sugar until smooth, then eggs and liquids are added, finally flour and leavening agents are added and blended.
- 15. Made by forming dough into a log while dough is still soft, then wrapped in plastic wrap and refrigerated, when fully chilled the dough is sliced.
- 17. As the temperature increases, more liquid is evaporated--causing an increase in ______.
- 18. Crispier cookies have more ____.
- 19. It is impossible to make candy by just stirring the sugar and liquid together, it also requires ____.
- 21. Good flavor comes from high ____ ingredients.
- 22. Cookies are classified by the ___ used to form the cookie before it is cooked.
- 23. In this sugar mixtured is boiled until it reaches a temperature of 270 - 290 degrees, used to make butterscotch.
- 25. Do not contain crystals in their finished form.
- 27. Caramel’s trademark color comes from a process called the ______ reaction.
- 28. Do contain crystals in their finished form.
- 30. Dough is rolled out into a thin sheet and a cookie cutter is used to cut cookies into the desired shape, example sugar cookies.
Down
- 2. This is an example of a crystalline candy.
- 3. In this sugar mixtured is boiled until it reaches a temperature of 223 - 234 degrees, used to make rock candy.
- 4. In this sugar mixtured is boiled until it reaches a temperature of 295 to 310 degrees.
- 5. Allow cookies to firm up on the pan before moving cookies to the ____.
- 9. Read the thermometer from ___________ level.
- 10. At what temperature does water boil?
- 11. Chewy cookies have more ____.
- 13. ______ retains its shape, but eventually flattened.
- 16. This is an example of an interfering agaent, used in caramels.
- 20. The ___ molecule is a disaccharide which means it is made up of two molecules stuck together.
- 24. When making Caramel temperatures above 350F produce a ____ taste.
- 26. Made from a soft dough that is forced through a pastry bag or cookie press to make different shapes.
- 29. This is an example of a candy that requires the prevention of crystallization.