Across
- 2. H2O- Hydrates ingredients and brings them together
- 4. A sweet or savory dish made with one or two crusts and filling
- 5. Hand-held U-shaped tool with 5 or 6 sturdy parallel wires or blades (preferred style) used to “cut” cold butter or fat into smaller pieces into a flour mixture
- 7. Made from a blend of vegetable oils that have been hydrogenated to make it solid
- 9. Distinct layers of pastry or biscuit formed by using low protein flour, fat, and by not too much
- 10. Stiffly beaten egg white and granulated sugar that may be soft or baked hard
- 12. Typically a 9” or 9.5” round slanted dish made of glass or metal
- 13. (Sodium Chloride – NaCl
- 14. To distribute a solid fat (shortening, butter, lard) into flour using a pastry blender
Down
- 1. Butter substitute that is mainly composed of hydrogenated oil making it solid
- 3. To place small dabs or pieces of butter or batter over the surface of a food, such as with a pie
- 6. Produced by churning cream into a semi-solid form.
- 8. - Wheat flour milled from hard wheat or a blend of soft and hard wheat. Used in homes for some yeast breads, quick breads, cakes, cookies, pastries and noodles.
- 11. liquid Fats used in baking come from two sources–plant or anima