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3
|
Push and pull dough to blend ingredients.
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4
|
Flour with harder wheat and more gluten.
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7
|
Breads made with a leavening agent that permits immediate baking.
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8
|
Leavening agent in yeast breads.
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9
|
Yeast needs liquid, ____, and sugar or flour to grow.
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10
|
Pie with a crust on the top and bottom of the pie.
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11
|
Ingredients that produce gases in batters to make it rise.
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12
|
Pie that only has one crust on the bottom of the pan.
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14
|
The leavening agents used in quickbreads are baking powder and _____.
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16
|
A cylinder rolled over pastry or dough to flatten or shape it.
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19
|
Kitchen tool used to cut fat into flour in order to make pastries.
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|
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|
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1
|
Flour with softer wheat and less gluten.
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|
2
|
A semiliquid mixture of flour, egg, and milk or water used in cooking.
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5
|
Kitchen tool used to measure quantities of fluids.
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|
6
|
Baked pastry used to hold pie fillings.
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13
|
Allowing bread dough to rise.
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|
15
|
Method to incorporate fat into dry ingredients.
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|
17
|
To heat the oven beforehand.
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|
18
|
Protein that gives strength and elasticity to dough.
|
|
20
|
A thick mixture of flour and liquid, used for baking into bread or pastry.
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|
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