Across
- 1. The process of softening gelatin in water is called
- 6. The process by which proteins become firm, usually when heated.
- 10. The most familiar vegetable gum
- 11. Made by dissolving sucrose in water
- 14. Serves as food for the yeast and adds flavor and crust color to the loaves
- 15. Known in much of North America as plum pudding
- 17. Medium conversion glucose syrups
- 18. This crème is French for “burnt”
- 19. A rich baked custard.
- 20. A creme baked in a mold lined with caramelized sugar, then unmolded.
- 22. A water-soluble protein extracted from animal connective tissue
- 25. An English pudding made of milk, sugar, and cornstarch.
- 26. A liquid thickened or set by the coagulation of egg protein
Down
- 2. In syrup form, it is an important bakeshop ingredient
- 3. A natural sugar syrup consisting largely of the simple sugars glucose and fructose
- 4. The same type of preparation as baked custard
- 5. This crème is also known as vanilla custard
- 7. Derived from seaweed
- 8. A custard which is not stirred and sets firm
- 9. A custard that remains pourable when cooked
- 12. Italian for “cooked cream.”
- 13. Extracted from a bush native to the Middle East
- 16. Simple syrup with added flavorings
- 21. Concentrated sugarcane juice
- 23. The French word for “creamy,”
- 24. A gum often used to provide structure in gluten-free formulas