Week One

2. Products leavened with this must be baked at once
4. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
8. A pastry chef.
9. A mixing method that begins with the blending of fat and sugar;
10. A set of ingredients and quantities and, usually, instructions for preparing a bakery product; a baker’s recipe.
15. A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients.
17. The bread baker, who prepares breads and other yeast goods, including such breakfast items as brioche, croissants, and Danish pastry.
19. A food safety system of self-inspection designed to highlight hazardous foods and to ensure proper food handling, by identifying, monitoring, and controlling dangers of food contamination.
21. Requiring oxygen to live and grow; said of some bacteria.
22. The workhorses of the bakery and pastry shop
24. A cook; the head of a kitchen.
25. The hard outer covering of the wheat kernel
27. A pastry chef who specializes or is skilled in decorative work, such as showpieces, sugar work, and fancy cakes.
30. Still revered by chefs and gourmets as the father of twentieth-century cookery

1. He elevated the professions of cook and pastry chef to respected positions
3. A set of instructions, including ingredients and quantities, for preparing a certain dish.
4. A chef whose specialty is ice cream.
5. A conical strainer with a fine mesh
6. The portion of the wheat kernel that is milled into white flour
7. A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.
11. system A measurement system based entirely on decimals.
12. The station chef who prepares sauces and stews and sautés foods to order.
13. Requiring an absence of oxygen to live and grow; said of some bacteria.
14. It has a high fat content that can quickly become rancid
16. The process of beating eggs, with or without sugar, to incorporate air.
18. A disease-causing microorganism.
20. Requires heat for complete leavening reaction
23. Flexible fiberglass mat coated with nonstick silicone
26. The basic unit of volume in the metric system; equal to slightly more than 1 quart.
28. The process of beating fat and sugar together to incorporate air
29. Used for mixing and kneading yeast doughs
31. Weighing, usually ingredients, doughs, or batters.