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Across 7. After mixing the dough for caramel rolls, you needed to let it sit to ________. 8. Yeast is a small_______________________. 11. This type of batter was used for Red Lobster biscuis. 12. A protein in flour. 14. The cresent roll dough used in lab is a ____________________yeast bread product. 15. You are done kneading your dough when it is _____________and elastic. 16. This controls the yeast and adds flavor. 17. When thumped on top, baked bread sould have a ___________sound. 18. This is a common leavening agent used in quick bread products. 20. This causes baked goods to rise. Yeast is an example. 22. There are ________tablespoons in 1 cup. 24. This tube changes electrical energy into microwave energy. 25. What type of batter is used for pancakes? 26. Use this type of measuring cup to measure flour. 28. This type of measuring cup has a handle and spout. 30. This is the food for yeast.

Down 1. You should use ____________water when using yeast. 2. When you________the dough, you are developing gluten and further mixing ingredients. 3. We use the __________rise method in school when making yeast bread products. 4. This is the gas produced during the fermentation of yeast. 5. In quick breads, salt is used only to add_______________. 6. Yeast dough forms the base for this popular Italian food item. 9. Place baked bread on a ____________rack after taking it out of the oven. 10. If you overmix dough or add too much flour, it will become ___________. 13. The time needed to allow food to complete cooking after it is in the microwave. 15. You should pack this ingredient to remove air bubbles. 19. Always____________your oven before baking! 21. This is the main ingredient in breads and it gives structure. 23. There are ________teaspoons in 1 tablespoon. 24. You need to be careful to not overmix your batter when making________________, 27. High temperatures will do this to yeast. 29. You can buy yeast in individual packets or in a small_______.