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"Bread Making Process Review": HTML5 Crossword |
Across2. This French term describe the shape of the dough with 2 elongated tapered ends. (6)
4. ______doughs proof at a lower temperature than ______ doughs. (4,4)
7. A batard is the appropriate pre-shape for this famous type of lean French bread. (8)
8. This French term describes the shape of the dough as a ball. (0,5)
9. This is one of the last stages in the bread making process where the internal temperature and pressure of bread equalizes with it's environment. (7)
15. This stage of the bread making process happens after preshaping the dough but before final shaping of the dough. (0,12,5)
18. This is done to the dough during the first ferment so that gluten is developed, gases are released, gluten relaxes, and yeasts, food and dough temperature are redistributed. (7)
19. The tool used to load and unload bread loaves from a deck oven. (4)
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Down1. Injecting this into the oven at the beginning of baking bread will delay crust formation and promote expansion of bread. It also causes a dextrinization of starches. (5)
2. During this stage of the breadmaking process happens after initial mixing and may last for several hours and include many folds. (0,4,12)
3. During this stage of mixing dough the dough forms and pulls away from the bowl. (5,2)
5. This process is also known as 'starch retrogradation'. (7)
6. A boule is the appropriate pre-shape for this classic French Viennoisserie formed in a fluted tin. (0,7,1,4)
10. The a commonly used tool in breadmaking for scoring. (4)
11. This optional step in the bread making process creates weak points in the dough which promotes expansion and affects the final shape of the dough. (7)
12. During this stage of mixing dough, the appropriate development of ____ is formed. (6)
13. This stage of the bread making process happens best in an environment with a particular temperature and relative humidity. (8)
14. Truth or False. Starch retrogradation happens best in the fridge. (0,5)
16. This reaction results when simple sugars, amino acids and heat combine to create browning and caramelization. (8)
17. During this stage of mixing dough the ingredients are hydrated. (4,2)
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ACROSS
2. This French term describe the shape of the dough with 2 elongated tapered ends. (6)
4. ______doughs proof at a lower temperature than ______ doughs. (4,4)
7. A batard is the appropriate pre-shape for this famous type of lean French bread. (8)
8. This French term describes the shape of the dough as a ball. (0,5)
9. This is one of the last stages in the bread making process where the internal temperature and pressure of bread equalizes with it's environment. (7)
15. This stage of the bread making process happens after preshaping the dough but before final shaping of the dough. (0,12,5)
18. This is done to the dough during the first ferment so that gluten is developed, gases are released, gluten relaxes, and yeasts, food and dough temperature are redistributed. (7)
19. The tool used to load and unload bread loaves from a deck oven. (4)
DOWN
1. Injecting this into the oven at the beginning of baking bread will delay crust formation and promote expansion of bread. It also causes a dextrinization of starches. (5)
2. During this stage of the breadmaking process happens after initial mixing and may last for several hours and include many folds. (0,4,12)
3. During this stage of mixing dough the dough forms and pulls away from the bowl. (5,2)
5. This process is also known as 'starch retrogradation'. (7)
6. A boule is the appropriate pre-shape for this classic French Viennoisserie formed in a fluted tin. (0,7,1,4)
10. The a commonly used tool in breadmaking for scoring. (4)
11. This optional step in the bread making process creates weak points in the dough which promotes expansion and affects the final shape of the dough. (7)
12. During this stage of mixing dough, the appropriate development of ____ is formed. (6)
13. This stage of the bread making process happens best in an environment with a particular temperature and relative humidity. (8)
14. Truth or False. Starch retrogradation happens best in the fridge. (0,5)
16. This reaction results when simple sugars, amino acids and heat combine to create browning and caramelization. (8)
17. During this stage of mixing dough the ingredients are hydrated. (4,2)
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