Quick Breads Review

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Across
  1. 2. You should ____ lightly when making biscuits
  2. 3. muffin tins should be lightly _____
  3. 5. there are 16 tablespoons in one ___
  4. 8. are an example of a drop batter
  5. 9. popovers are a ____ batter
  6. 12. is the leavening in popovers
  7. 13. gas produced by baking powder or soda and an acid
  8. 15. gently to avoid tunnels
  9. 16. all purpose ___ is used for quick breads
  10. 17. too much beating causes _____ in muffins
  11. 19. should be soft when making scones and doughnuts
  12. 21. term to replace nutrients lost in refining flour from wheat
  13. 23. the protein in flour mixtures
Down
  1. 1. there are 8 in a half cup
  2. 4. _____ to avoid tunnels
  3. 6. another name for griddle cakes
  4. 7. is used in quickbreads for sweetness
  5. 10. may be used as a fat in quickbreads
  6. 11. all measurements should be ___
  7. 14. too much ___ causes tunnels
  8. 16. is needed for tenderness
  9. 18. to force to rise by producing a gas
  10. 20. accurate ____ is important in making quickbreads
  11. 22. mixture of flour and liquid that is thin enough to be poured