Baking

Bread that uses a chemical leavening agent instead of yeast.

• yeast dough
• cake
• pie
• quickbread

The gas that is created by a chemical leavening agent that causes dough to rise.

• oxygen
• carbon dioxide
• sulfur

The standard flour used for muffins and quick breads.

• bread
• pastry
• all purpose

The mixing method in which sugar and fat are vigorously mixed together to incorporate air.

• creaming
• pouring
• blended

The type of fat used for the creaming method.

• butter
• shortening
• margarine

The tool used to apply a glaze to the top of baked goods.

• knife
• fork
• pastry brush

A thin batter is called

• pour
• drop

Deflate means

• rise
• fall
• lose air

Quickbreads should not be

• thick
• overmixed
• pourable

Potency means

• loss of power
• increase of power
• the power of something