Function of Fat in Baking

The first role of fat in baking is to add which three items?

Fat is a powerful _____ in baking.

Which does fat do in a baked item as it relates to gluten development?

Any pastry dough that has been rolled and shaped in a way in which many layers are created of dough alternating and fat is called what?

Which type of solid fat is gaining popularity to use in baking?

What is the most common type of solid fat used in baking?

What percentage of fat does butter contain?

True or False: Margarine is not a direct substitute for butter.

What are the two main categories of fats?

This fat contains 100% fat which means it creates baked goods that are even more tender than baked goods r and can also lead to less shrinking in the oven.