Cut In & Muffin Mixing Review

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Across
  1. 2. The size the butter is cut into the flour for biscuit method.
  2. 6. The starch in fruit that makes things thick.
  3. 8. Fat needs to be in this state for muffin method.
  4. 9. The type of soft flour used to make cupcakes.
  5. 10. Any fat in baking that coats gluten strands to stop gluten formation.
  6. 14. An indirect cooking method in a pan or griddle with little fat.
  7. 15. The fat in cut in method is _________.
  8. 16. The type of hard flour used to make sourdough.
  9. 17. The number of steps for muffin method (not including baking).
  10. 18. The first step in cut in biscuit method is to combine _____ ingredients in a bowl.
Down
  1. 1. An indirect cooking method that cooks semi-solid food with heated air in an oven.
  2. 3. One advantage of muffin method is it produces a _______ product.
  3. 4. A type of bread that doesn't require yeast to rise.
  4. 5. Cut in method produces ________ products because of the pockets of butter.
  5. 7. This shows up in your bread products when you have overmixed your dough instead of small bubbles.
  6. 11. This type of flour has the most gluten.
  7. 12. The protein in flour activated by water and agitation.
  8. 13. Fat should be in this room temperature state for creaming method.