Pastry Making Crossword Puzzle
Download and print this Pastry Making 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:
- rubbing: the method of mixing fat and flour until it resembles breadcrumbs
- crumbly: the result of using too much fat, making the pastry crumbly.
- tough: the result of too much handling of the dough, leading to tough pastry.
- soggy: the pastry fault caused by using a hot filling in a pie.
- chilling: the step of putting dough in the fridge to relax the gluten.
- water: too much of this ingredient can make pastry sticky and tough.
- baking blind: the method used to prevent a soggy bottom in a pie, by partially baking the crust.
- folding: a technique used to gently combine ingredients without overworking the dough
- melting: the method used when melting fat before adding to flour.
- blister: this happens when the pastry is fitted too tightly in the pan, creating air bubbles.
- plain: the type of flour commonly used in making shortcrust pastry.
