Baking

To soften a mixture by stirring it with a spoon or a beater until it is light and fluffy

• Cream
• Flour

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

To heat an oven to a certain temperature before baking something.

• Pre-heat
• Pur'ee

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

Basic Ingredients for baking bread are flour, liquid, fats, sweeteners, flavoring and 

• leavening agents
• seasoning
• gluten
• salt

Proteins in wheat flour combine with liquid to create an elastic substance called

• dough
• gluten
• air bubbles
• spongy material

The longer you work a dough the stronger gluten becomes

• True
• False

Liquids develop gluten and make possible many of the changes that add structure and texture to baked goods.

• True
• False

Batters have more liquid and less flour than doughs.

• True
• False

A leavening agent

• triggers a chemical reaction that makes a baked product grow larger
• adds hydrogen bubbles to baked goods
• adds flavor and scent to baked goods
• triggers small explosions within the dough

Fats add this to breads

• grease and shine
• texture and tenderness
• richness and flavor
• calories and texture

To bake evenly foods should be placed in the _______________ of the oven.

• top
• center
• bottom
• outside