Across
- 4. Solid fat is "cut in" or mixed with dry ingredients.
- 8. Evenly spread dough or batter into a pan, cooked entirely, cooled complete and cut into squares.
- 9. The later stage of creaming method, add-ins like fruit or chocolate are gently added to dough.
- 11. Made with the biscuit method, includes addition toppings of cream and fresh fruit.
- 13. Made from cow's milk, low melting point
- 14. Mixing method of beating fat and sugar together to incorporate air bubbles.
- 16. individual pastries similar to cupcakes, batter can be baked into a loaf pan.
- 17. biscuit dough is patted out by hand and then cut into circular squares.
- 19. Can be sweet or savory, laminated, dropped or rolled.
- 22. Fat derived from pork and used to make savory pastries
- 24. a type of fat, solid at room temperature, used in baking to create a tender, flaky texture
Down
- 1. Mixing method of incorporating small pieces of cold fat, and physically rubbing fat into flour.
- 2. Fat derived from beef and used to make savory pastries
- 3. Dough is flattened into a thin sheet and a cutter is used to make shapes.
- 4. Baking Soda + Acidic Chemcial, like cream of tartar
- 5. Made by dropping small amounts of dough onto a sheet pan
- 6. Sodium Bicarbonate
- 7. Includes rolling, folding dough and turning dough 3-4 times.
- 10. Depression is made in center of dry ingredients, then cold liquid is folded in.
- 12. Also known as pressed, dough is forced through a pastry bag to form shapes like rosettes and shells.
- 15. Made by forming cookies into a log, fully chilled and firm, sliced into individual cookies.
- 18. Place all the ingredients into the bowl and mix - overmixing is possible.
- 20. Made with the biscuit method, has more sugar and include spices, fruits or nuts.
- 21. Butter substitute primarily made from vegetable oils
- 23. These cookies can be twice baked; biscotti.