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Baking crossword

Clues across and down, at three difficulties, and it prints with the answer key.

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Baking12345678910111213141516

Across

  • 5 Wire tool for beating eggs or cream
  • 6 Where the pan goes at 350 degrees
  • 7 Flexible blade for scraping a bowl clean
  • 8 Rack's job after the timer beeps
  • 10 Cylinder used to flatten pastry
  • 12 Living leavener that makes bread rise
  • 13 Level off the cup to do this accurately
  • 16 Extract from a fragrant orchid pod, a teaspoon at a time

Down

  • 1 White powder that fizzes with vinegar and lifts cookies
  • 2 Sugary layer swirled on top of a cooled cake
  • 3 Outer shell of a pie or the edge of a loaf
  • 4 Push, fold and turn the dough by hand
  • 9 Pourable mixture for pancakes or cake
  • 11 Warm the appliance before the batter goes in
  • 14 Shake dry ingredients through a fine mesh
  • 15 Milled grain that forms the base of most doughs

Print the page above, or take the easy grid as a PDF. Both carry the answer key, and large print is a setting rather than a separate file.

Show the answer key
Baking1B2FA3CR4K5WHISKR6OVENIUSEN7SPATULA8COOLINGTID9BSNA10ROLLING11PINTDRT12YEAST13MEA14SUREHIR15FEF16VANILLATOTUR
  1. 1 down: BAKINGSODA. White powder that fizzes with vinegar and lifts cookies
  2. 2 down: FROSTING. Sugary layer swirled on top of a cooled cake
  3. 3 down: CRUST. Outer shell of a pie or the edge of a loaf
  4. 4 down: KNEAD. Push, fold and turn the dough by hand
  5. 5 across: WHISK. Wire tool for beating eggs or cream
  6. 6 across: OVEN. Where the pan goes at 350 degrees
  7. 7 across: SPATULA. Flexible blade for scraping a bowl clean
  8. 8 across: COOLING. Rack's job after the timer beeps
  9. 9 down: BATTER. Pourable mixture for pancakes or cake
  10. 10 across: ROLLINGPIN. Cylinder used to flatten pastry
  11. 11 down: PREHEAT. Warm the appliance before the batter goes in
  12. 12 across: YEAST. Living leavener that makes bread rise
  13. 13 across: MEASURE. Level off the cup to do this accurately
  14. 14 down: SIFT. Shake dry ingredients through a fine mesh
  15. 15 down: FLOUR. Milled grain that forms the base of most doughs
  16. 16 across: VANILLA. Extract from a fragrant orchid pod, a teaspoon at a time
Baking123456789101112131415

Across

  • 3 Milled grain that forms the base of most doughs
  • 5 Where the pan goes at 350 degrees
  • 8 Cylinder used to flatten pastry
  • 9 Level off the cup to do this accurately
  • 10 Pourable mixture for pancakes or cake
  • 12 Flexible blade for scraping a bowl clean
  • 13 Living leavener that makes bread rise
  • 14 Wire tool for beating eggs or cream

Down

  • 1 Sugary layer swirled on top of a cooled cake
  • 2 White powder that fizzes with vinegar and lifts cookies
  • 4 Rack's job after the timer beeps
  • 6 Outer shell of a pie or the edge of a loaf
  • 7 Warm the appliance before the batter goes in
  • 11 Extract from a fragrant orchid pod, a teaspoon at a time
  • 12 Shake dry ingredients through a fine mesh
  • 15 Push, fold and turn the dough by hand

Print the page above, or take the medium grid as a PDF. Both carry the answer key, and large print is a setting rather than a separate file.

Show the answer key
Baking1F2B3FLOURA4COK5OVENSIO6C7PTNLR8ROLLINGPIN9MEASURENSNSHGOG10BATTERD11VA12SPATULA13YEASTINF14WHIS15KTLNLEAAD
  1. 1 down: FROSTING. Sugary layer swirled on top of a cooled cake
  2. 2 down: BAKINGSODA. White powder that fizzes with vinegar and lifts cookies
  3. 3 across: FLOUR. Milled grain that forms the base of most doughs
  4. 4 down: COOLING. Rack's job after the timer beeps
  5. 5 across: OVEN. Where the pan goes at 350 degrees
  6. 6 down: CRUST. Outer shell of a pie or the edge of a loaf
  7. 7 down: PREHEAT. Warm the appliance before the batter goes in
  8. 8 across: ROLLINGPIN. Cylinder used to flatten pastry
  9. 9 across: MEASURE. Level off the cup to do this accurately
  10. 10 across: BATTER. Pourable mixture for pancakes or cake
  11. 11 down: VANILLA. Extract from a fragrant orchid pod, a teaspoon at a time
  12. 12 across: SPATULA. Flexible blade for scraping a bowl clean
  13. 12 down: SIFT. Shake dry ingredients through a fine mesh
  14. 13 across: YEAST. Living leavener that makes bread rise
  15. 14 across: WHISK. Wire tool for beating eggs or cream
  16. 15 down: KNEAD. Push, fold and turn the dough by hand
Baking1234567891011121314

Across

  • 8 Warm the appliance before the batter goes in
  • 10 Living leavener that makes bread rise
  • 11 Cylinder used to flatten pastry
  • 14 Extract from a fragrant orchid pod, a teaspoon at a time

Down

  • 1 Where the pan goes at 350 degrees
  • 2 Pourable mixture for pancakes or cake
  • 3 Sugary layer swirled on top of a cooled cake
  • 4 Outer shell of a pie or the edge of a loaf
  • 5 Level off the cup to do this accurately
  • 6 Flexible blade for scraping a bowl clean
  • 7 White powder that fizzes with vinegar and lifts cookies
  • 9 Rack's job after the timer beeps
  • 12 Wire tool for beating eggs or cream
  • 13 Milled grain that forms the base of most doughs

Print the page above, or take the hard grid as a PDF. Both carry the answer key, and large print is a setting rather than a separate file.

Show the answer key
Baking1O2B3FVA4C5M6S7B8PREHEATREP9CAONTUAAOKS10YEASTSTOITRTUULNI11ROLLINGPINEANSGGO12WDH13F14VANILLASOKUR
  1. 1 down: OVEN. Where the pan goes at 350 degrees
  2. 2 down: BATTER. Pourable mixture for pancakes or cake
  3. 3 down: FROSTING. Sugary layer swirled on top of a cooled cake
  4. 4 down: CRUST. Outer shell of a pie or the edge of a loaf
  5. 5 down: MEASURE. Level off the cup to do this accurately
  6. 6 down: SPATULA. Flexible blade for scraping a bowl clean
  7. 7 down: BAKINGSODA. White powder that fizzes with vinegar and lifts cookies
  8. 8 across: PREHEAT. Warm the appliance before the batter goes in
  9. 9 down: COOLING. Rack's job after the timer beeps
  10. 10 across: YEAST. Living leavener that makes bread rise
  11. 11 across: ROLLINGPIN. Cylinder used to flatten pastry
  12. 12 down: WHISK. Wire tool for beating eggs or cream
  13. 13 down: FLOUR. Milled grain that forms the base of most doughs
  14. 14 across: VANILLA. Extract from a fragrant orchid pod, a teaspoon at a time

About Baking

Baking turns a few cheap ingredients into something structural. Gluten forms when you knead wheat dough, building an elastic net that traps the carbon dioxide yeast gives off as it feeds on sugars. Baking soda works faster, releasing gas the moment it meets acid and heat, which is why quick breads go straight into a preheated oven. Timing and measurement matter more here than in most cooking: an extra scoop of flour changes the crumb. Cooling counts too, since a hot cake will tear under frosting.

Reach for this one in a family and consumer sciences class, or on a slow afternoon while the bread is proofing.

What is in this crossword

An 18 by 16 crossword with 8 across and 8 down, on the subject of Baking.

Grid
18 x 16
Across
8
Down
8
Longest answer
BAKINGSODA (10 letters)

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