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Ingredients & Leavening Agents
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Bench Tolerance : The amount of time a product can be worked on after adding ingredients, kneading or working and being baked with little change to it's performance.
Baking powder : A mixture of baking soda and one ore more acid in the form of acid salt.
Ammonia : A chemical leavening agent suitable for low-moisture products with large surface areas that are baked at high temperatures.
Moisture : Baking soda reacts quickly once it is mixed with _______________.
Patent flour : Flour most commonly used in the United States.
Weak flour : Another name for "soft wheat"
Strong flour : Another name for "hard wheat"
Enzymes : Helps break down starches into sugars, allowing yeast organisms to form gas.
Cake flour : Absorbs moisture, weak gluten development and is an ingredient from our "Biscuit" lab
Sucrose : The most common kitchen sugar
Granulated sugar : All purpose sugar. Fine and uniform in size.
Maple Syrup: Made from the sap of sugar trees.
Butter : A fatty substance produced by agitation or churning cream.
Milk : Contributes to browning and as well as softness in the crust and structure of a baked item.
Cream : A rich, liquid milk product containing at least 18% fat.
Yogurt : A thick, tart product made from milk
Eggs : Three major parts are the albumen, yoke, and shell
Ingredients & Leavening Agents
Across:1. | A mixture of baking soda and one ore more acid in the form of acid salt. | 4. | Helps break down starches into sugars, allowing yeast organisms to form gas. | 6. | The most common kitchen sugar | 8. | Absorbs moisture, weak gluten development and is an ingredient from our "Biscuit" lab | 9. | Made from the sap of sugar trees. | 10. | Another name for "soft wheat" | 11. | All purpose sugar. Fine and uniform in size. | 17. | Baking soda reacts quickly once it is mixed with _______________. |
| | Down:2. | Flour most commonly used in the United States. | 3. | The amount of time a product can be worked on after adding ingredients, kneading or working and being baked with little change to it's performance. | 5. | Contributes to browning and as well as softness in the crust and structure of a baked item. | 7. | A thick, tart product made from milk | 12. | A chemical leavening agent suitable for low-moisture products with large surface areas that are baked at high temperatures. | 13. | Three major parts are the albumen, yoke, and shell | 14. | Another name for "hard wheat" | 15. | A fatty substance produced by agitation or churning cream. | 16. | A rich, liquid milk product containing at least 18% fat. |
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© 2015
PuzzleFast.com, Noncommercial Use Only
Ingredients & Leavening Agents
Across:1. | A mixture of baking soda and one ore more acid in the form of acid salt. | 4. | Helps break down starches into sugars, allowing yeast organisms to form gas. | 6. | The most common kitchen sugar | 8. | Absorbs moisture, weak gluten development and is an ingredient from our "Biscuit" lab | 9. | Made from the sap of sugar trees. | 10. | Another name for "soft wheat" | 11. | All purpose sugar. Fine and uniform in size. | 17. | Baking soda reacts quickly once it is mixed with _______________. |
| | Down:2. | Flour most commonly used in the United States. | 3. | The amount of time a product can be worked on after adding ingredients, kneading or working and being baked with little change to it's performance. | 5. | Contributes to browning and as well as softness in the crust and structure of a baked item. | 7. | A thick, tart product made from milk | 12. | A chemical leavening agent suitable for low-moisture products with large surface areas that are baked at high temperatures. | 13. | Three major parts are the albumen, yoke, and shell | 14. | Another name for "hard wheat" | 15. | A fatty substance produced by agitation or churning cream. | 16. | A rich, liquid milk product containing at least 18% fat. |
| |
© 2015
PuzzleFast.com, Noncommercial Use Only