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Baking Basics

		1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20
1		U	T	N	E	G	A	G	N	I	N	E	V	A	E	L	B	A	M	J	S
2		E	C	O	N	F	E	C	T	I	O	N	E	R	S	S	U	G	A	R	C
3		R	X	I	M	K	C	I	U	Q	T	R	N	E	T	U	L	G	H	U	O
4		B	U	Q	M	L	A	N	O	I	T	N	E	V	N	O	C	H	W	F	R
5		U	R	I	U	N	B	L	E	A	C	H	E	D	F	L	O	U	R	N	E
6		D	N	O	W	I	R	L	A	C	I	R	T	E	M	M	Y	S	F	C	S
7		O	P	X	W	A	C	U	Y	V	B	E	G	Q	G	O	K	N	E	O	E
8		H	G	R	D	N	C	K	O	U	H	O	T	S	P	O	T	S	R	M	L
9		T	T	N	E	A	S	T	B	L	F	E	L	B	A	I	L	P	M	P	F
10		E	M	J	I	H	E	U	I	R	F	F	V	O	S	L	A	O	E	R	R
11		M	V	A	Z	D	E	R	G	V	E	D	C	K	D	Y	P	F	N	E	I
12		N	F	Z	G	N	A	A	B	A	E	A	E	U	H	E	G	H	T	S	S
13		I	D	J	R	P	U	E	T	T	R	D	D	H	T	X	M	X	A	S	I
14		F	T	S	A	E	Y	G	N	I	S	I	R	K	C	I	U	Q	T	E	N
15		F	W	M	F	S	U	C	M	K	E	A	K	Y	J	A	N	J	I	D	G
16		U	T	I	P	R	O	O	F	I	N	G	E	Y	Y	N	E	Y	O	Y	F
17		M	T	I	U	C	S	I	B	P	O	R	D	Y	B	E	S	L	N	E	L
18		Q	Z	R	O	L	L	E	D	B	I	S	C	U	I	T	A	P	B	A	O
19		H	D	O	H	T	E	M	T	I	U	C	S	I	B	Q	P	S	A	S	U
20		Q	K	G	R	A	N	U	L	A	T	E	D	S	U	G	A	R	T	T	R

Word Search Answer/Hints

The words below are listed with their starting row and column

ACTIVE DRY YEAST 7:5	GLUTEN 3:17	QUICK MIX 3:9
BISCUIT METHOD 19:14	GRANULATED SUGAR 20:3	QUICK RISING YEAST 14:17
BLEACHED FLOUR 18:18	HOT SPOTS 8:10	ROLLED BISCUIT 18:3
BROWN SUGAR 4:1	KNEADING 15:9	SCORE 1:20
COMPRESSED YEAST 6:19	LEAVENING AGENT 1:15	SELF RISING FLOUR 6:20
CONFECTIONERS SUGAR 2:2	MUFFIN METHOD 17:1	SYMMETRICAL 6:17
CONVENTIONAL 4:16	PLIABLE 9:17	UNBLEACHED FLOUR 5:4
CUT IN 11:12	PREHEAT 7:2	YEAST BREAD 17:13
DROP BISCUIT 17:12	PROOFING 16:4
FERMENTATION 6:18	QUICK BREAD 4:3

1

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