Grains Review

Serves as a tenderizing agent; found in solid and liquid forms

• eggs

• fat

• sugar

• baking powder

Harmless gas that causes dough to rise when heated

• carbon dioxide

• carbon monoxide

• carbon chloride

• carbon trioxide

Produces gases that make baked products rise

• baking powder

• sugar

• flour

• starch water

Adds color, flavor, and contributes to nutrition

• sugar

• flour

• eggs

• milk

Helps crust brown; also a tenderizing agent

• eggs

• sugar

• flour

• fat

Gives structure to baked products

• flour

• sugar

• fat

• eggs

When making cookies, you should avoid over-mixing or over-beating, in order to get the best quality cookies.

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Leavening agents are responsible for helping baked products rise

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• false

In a cookie recipe, when it calls for an egg and does not indicate the size, in order to get the best quality cookies, use large eggs.

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Solid and liquid fats are interchangeable in a recipe.

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