Baking Review Crossword Puzzle
Download and print this Baking Review crossword puzzle. Use a pencil or pen to complete the puzzle by filling in the blanks. The completed answers are included, so you can easily check your progress.
PDF will include puzzle sheet and the answer key.
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QUESTIONS LIST:
- vertical : what mixer is the most common in baking?
- gram : what is the basic unit of weight
- sugar : what acts as food for yeast?
- miseenplace : french term for "put in place"
- convection : what type of ovens do we have in the bakeshop?
- three : how many teaspoons are in a tablespoon
- gliadin : protein found in wheat flour
- scaling : what is the first step in bread production
- laminated : dough that many layers of fat are incorporated
- glutenin : protein found in wheat flour
- endosperm : what is the white starchy part of the wheat kernel?
- proofer : what do you ferment yeast doughs in?
- boulanger : another name for bread baker
- sixteen : how many ounzes are in a lb?
- pathogen : a microorganism that can cause disease is called?
- bran : what is the hard outer covering of the wheat kernel called?
