Baking 10 Questions

Front

Helps baked products rise

Back

leavening agent

Front

Forms the structure

Back

flour

Front

Mixes with flour to form structure

Back

liquid

Front

Solid or liquid that adds richness, flavor, and tenderness

Back

fat

Front

adds flavor, nutrients, and used as a leavening agent

Back

eggs

Front

this is the type of flour used for general baking

Back

all purpose flour

Front

fruits, nuts, herbs, spices, extracts, etc.

Back

flavorings

Front

leavening trapped by sifting and beating egg whites

Back

air

Front

water + high temperature =

Back

steam

Front

this leavening agent needs to be mixed with an acidic food

Back

baking soda