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Muffins, Biscuits, and Pastry
11
biscuits:delicate small breads
rolled:the only type of biscuit we are making in class
sift:first step in biscuit mixing method
well:a hole in the center of dry ingredients
cut:how fat is divided into dry ingredients
knead:to use your fingertips when pressing dough
crisp:how the outside of a biscuit will be the sides are not touching when they are baked
fold:how ingredients such as fruit or nuts are incorporated into muffin batter
toothpick:how to dest for doneness in muffins
water:one of the basic ingredients in pastry
tender:fat makes a pastry this
steam:leavening agent in pastry
gluten:protein in flour
flute:edges of a pie crust
Muffins, Biscuits, and Pastry
Across:1. | one of the basic ingredients in pastry | 4. | how ingredients such as fruit or nuts are incorporated into muffin batter | 6. | how fat is divided into dry ingredients |
| 10. | the only type of biscuit we are making in class | 11. | delicate small breads |
| | Down:2. | fat makes a pastry this | 3. | how to dest for doneness in muffins | 5. | to use your fingertips when pressing dough |
| 7. | how the outside of a biscuit will be the sides are not touching when they are baked | 8. | edges of a pie crust | 9. | protein in flour |
| |
© 2013
PuzzleFast.com, Noncommercial Use Only
Muffins, Biscuits, and Pastry
Across:1. | one of the basic ingredients in pastry | 4. | how ingredients such as fruit or nuts are incorporated into muffin batter | 6. | how fat is divided into dry ingredients |
| 10. | the only type of biscuit we are making in class | 11. | delicate small breads |
| | Down:2. | fat makes a pastry this | 3. | how to dest for doneness in muffins | 5. | to use your fingertips when pressing dough |
| 7. | how the outside of a biscuit will be the sides are not touching when they are baked | 8. | edges of a pie crust | 9. | protein in flour |
| |
© 2013
PuzzleFast.com, Noncommercial Use Only