Baking Basics

Parts of the wheat kernel include all of the following EXCEPT

• bran

• endosperm

• gluten

• germ

Type of flour blended from hard and soft wheat; moderate protein (gluten) content; good for many baked goods

• all-purpose

• bread

• cake

• self-rising

This baking ingredient has a role in developing gluten, make possible various physical and chemical changes; supplies ‘moistness’

• flour

• fat

• eggs

• liquid

This baking ingredient makes baked goods rise

• liquid

• leavening agents

• eggs

• flour

This baking ingredient adds richness and flavor; can aid in browning and make texture tender

• liquid

• fat

• flour

• eggs

Regular ol' white sugar is also known as

• granulated

• confectioner

• brown

• honey

This baking ingredient acts as a “Binder” (keep ingredients from separating and/or helps set structure); adds flavor,

color, richness and tenderness

• eggs

• milk

• leavening agents

• sweetners

Correct temperature is crucial to baking success; make sure to ______ your oven!

• set the timer

• pre heat

• prepare your pans

• mix ingredients thoroughly

Most baked good recipes assume that you'll use these types of pans

• tempered glass

• dark metal

• insulated

• shiny metal

Examples of solid fats used in baking include all of the following EXCEPT:

• vegetable shortening

• vegetable oil

• lard

• butter