Date:
Name:
Block:
BISCUIT METHOD CROSSWORD
Across
2. The gas that makes the biscuit rise is ____________.
4. Over mixing the biscuit dough causes ____________ biscuits.
5. To have straight sides the biscuit cutter should not be ____________.
9. A type of leavening agent that works with acid is baking ____________.
10. All-purpose flour is made from the ______________, which is the least
nutritious part of the wheat kernel.
12. A dough is one type of flour ____________.
14. Carbon dioxide, steam and air are used to _____________ baked
products.
15. Carbon dioxide is a ____________.
16. Fat is _____________ to the dry ingredients before the liquids are
added.
19. Biscuits are baked in a ____________ oven.
20. The biscuit dough is ____________ to combine ingredients.
21. You ____________ liquid ingredients to dry ingredients after the fat
has been cut in.
22. The most nutritious part of the wheat kernel is the ____________.
23. ____________ are made using the biscuit method.
25. A characteristic of a good biscuit. ____________
Down
1. The baking sheet is ________ ____________ for biscuits.
3. A good characteristic of a biscuit is a ____________ top.
6. After adding the liquid ingredients ____________ with a fork.
7. _______________ is one of the ingredients that produces CO2.
8. Biscuits are an example of a ____________ dough.
10. _____________ flour has added vitamins and minerals to make up for
those lost in processing.
11. Liquids should be measured at ____________ level.
13. Biscuits are called ____________ breads.
17. The first thing to do in making biscuits is to ____________ the oven.
18. ___________ are created by adding solid fat.
22. Biscuit dough is also kneaded 8 to 10 times to develop the
____________.
24. ____________ fat is used in the biscuit method.