Yeast Breads, Cookies, Pies, & Tarts Chef Ro

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Across
  1. 4. A cooked ________ filling is when only the juice is cooked, then mixed with uncooked fruit
  2. 5. This is the pie dough that is sturdier because there are smaller chunks of butter remaining in the dough
  3. 7. A _______ fruit filling is the pie/tart filling that you pre-soften the fruit before further baking
  4. 8. This is the pie dough with large chunks of butter left in the dough
  5. 12. The Italians call a free form pie this
  6. 13. The higher the _____ in flour, the stronger the gluten bond
  7. 15. This is the tart dough that resembles shortbread
  8. 16. The type of bread dough that contains fat and/or sugar to shorten the gluten strands
  9. 19. The make-up method that is made with a thin egg batter and can be shaped when they are still warm
  10. 20. Generally this is the only leavener in brownies
  11. 24. A _____ is almost never served in the baking dish
  12. 25. This is the pie/tart filling where gelatin is added to a stirred custard or fruit puree, followed by whipped egg whites
  13. 27. The 3 major components to cookie formula balance are: crispness, softness, and ________ and spread
  14. 28. A ________ fruit filling is the pie/tart filling that has raw fruit, sugar, flavorings, and starch combined and baked in the shell
  15. 29. The French call a free form pie this
Down
  1. 1. The make-up method that shapes the dough into logs or rectangles, then slices individual pieces before baking
  2. 2. When there is a partial fermentation before mixing all ingredients together to increase flavor
  3. 3. Brownies are similar to cake, but are generally more chewy and what?
  4. 6. The two proteins _______ and gliadin come together to form gluten
  5. 9. Yeast feeds on carbs and produces ______ dioxide and alcohol
  6. 10. This dough can be used for pies or tarts and is very rich but not sweet
  7. 11. A stronger gluten bond creates a ________ product
  8. 13. A _____ always has sloped sides
  9. 14. ______ yeast can be added straight to ingredients if desired
  10. 15. The Egg Foam or _______ mixing method for cookies result in fragile batters that should be mixed in small batches only as needed
  11. 17. This is the pie/tart filling that is a flavored pastry cream
  12. 18. This is the term for creating small holes in a pie or tart shell that allows steam to escape
  13. 21. This is the tart dough that is sweet and not flaky at all
  14. 22. If you fully bake a crust before filling it, you are ________ baking it
  15. 23. The make-up method that has a dough or batter that is pressed, poured, or layered in shallow pans and is cut after baking
  16. 26. This (also known as compressed) yeast has the shortest shelf life
  17. 28. The make-up method that is baked in a log, then sliced into cookies after baking