Across
- 2. 8. What Italian rich sweet dough contains raisins, almonds, nutmeg, rum, orange, and lemon?
- 4. 11. Why is it important not to overmix rolled-in doughs?
- 5. 21. What temperature is sweet dough proofed below
- 7. 15. What is frangipane made from?
- 10. 19. What is one type of dough coffee cakes, filled coffee cakes, Danish pretzels, and Danish strip coffee cakes.
- 12. 14. What is a product of cinnamon sugar, streusel topping, almond filling, and clear glaze?
- 14. 9. What is one name of the dough when you enclose fat in rich dough and then roll and fold the dough?
- 15. 5. What are three main differences between rich doughs and lean doughs?
- 16. For best results times are Danish dough products egg-washed?
- 18. 13. When would you use specially formulated shortneings and margarins?
- 19. 10. What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?
- 20. 1. A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar.
- 21. 17. Which pastry requires a small round piece of dough to be pressed into a larger round piece of dough?
Down
- 1. 12. What is the preferred fat for roll-in dough?
- 3. 16. When should Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze?
- 6. 2. A sweet yeast roll soaked in rum-flavored syrup.
- 8. 7. What is the mixing method for most rich doughs
- 9. 20. When is osmotolerant yeast used
- 11. 4. A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping.
- 13. 18. What is another name for a Danish twist?
- 17. 3. A yeast roll rich in butter and eggs but relatively low in sugar, often made up with a little round topknot and baked in flaring, fluted tins.
- 19. 6. What is rolled into rolled-in dough?