Across
- 2. Italian meringue is the most____ of the meringue methods.
- 4. This is a natural leavener.
- 6. The method for producing scones is most like the method for _____.
- 9. What type of flour contains 11-13% gluten?
- 13. This occurs when starches and sugars are broken down into carbon dioxide and alcohol.
- 14. This spice does not encourage yeast growth.
- 18. What type of puff pastry method did you make in class?
- 20. The dough before the roll in fat is mixed in for puff pastry is called?
- 21. The protein in flour is called___.
Down
- 1. Baking soda helps cookies______.
- 2. Brownies and Nanimo bars are which type of cookie?
- 3. When making muffins,I'm using the wet/dry method because the fat is ___?
- 5. ____ hydration is used when making Ciabatta to promote gluten development.
- 6. This product can be used as a binder in baking.
- 7. The wet/dry method of mixing muffins ,is called___?
- 8. This preferment contains equal parts flour and water.
- 10. You are making biscuits with buttermilk.What leavener would you use?
- 11. The double fold in puff pastry making is also called a ____.
- 12. If your muffins have tunnels ,the has been?
- 15. This type of starch breaks down when frozen and thawed.
- 16. This type of fat will produce the most tender scone.
- 17. What gives rye bread its structure?
- 19. What size fat pieces will produce a blitz puff pastry?