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Baking & Breads

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Across Down
6 mix solid fat & flour using a pastry blender or two knives & a cutting motion
11 mixing yeast dough by first dissolving yeast in warm water to activate growth
12 contains added baking powder & salt
13 combination of yeast and starch that comes in wrapped cakes that are perishable
14 triggers a chemical reaction that makes a baked product rise
15 has its natural color, less white than bleached, & doesn't have additives
16 refined sucrose crystals
18 works twice as fast as regular
21 partially dormant yeast contained in flour granules
24 chemically-treated to counteract the yellowish pigment & break down gluten
1 enzymes in yeast produce alcohols & carbon dioxide gas by breaking down carbohydrates
2 results in flaky layering & requires a fat to be 'cut in' to dry ingredients
3 biscuit made with more liquid in proportion to flour than a rolled biscuit
4 mixing yeast dough by combining dry yeast with dry ingredients & then with a liquid
5 granulated sugar coated in molasses
7 leavened by agents that allow speedy baking, such as air, steam, baking soda, & baking powder
8 elastic substance created when proteins in wheat flour combine with liquid
9 lightly kneaded, rolled out, & cut with biscuit cutter before baking
10 liquid ingredients are lightly mixed into dry ingredients to create a batter with a slightly coarse, lumpy yet tender texture
11 pulverized granulated sugar with added cornstarch
17 work dough with the hands to combine ingredients, release air pockets & develop gluten
19 turn on the oven before baking in order to achieve desired temperature for recipe
20 process by which you can test yeast
22 uses yeast as a leavening agent
23 make slashes about 1/2 inch deep across the top of the bread
25 area of concentrated heat that can cause uneven baking & browning
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