Adds sweetness and flavor to food and helps promote browning in baked goods.

• Milk

• Vanilla Extract

• Sugar

• Salt

It provides the bulk and structure to breads, cakes, pastries, and cookies.

• Baking Soda

• Egg

• Yeast

• Flour

It is combined with warm water and sugar to form a gas that makes breads and cakes light and airy.

• Baking Soda

• Yeast

• Flour

• Baking Powder

Which of the following is NOT a leavening agent?

• Yeast
• Baking Soda
• Flour
• Egg Whites

When making cookies, the process of adding sugar to butter is called...

• beating
• whipping
• stirring
• creaming

What distinguishes "Quick Breads?"

• They contain extra yeast so they rise faster.
• They contain baking soda or powder instead of yeast.
• They can be made in under an hour.
• They are always eaten quickly.

It is the combination of baking soda and cream of tarter.

• baking soda

• baking powder

• yeast

• leaveners

Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.

• Sifting

• Whipping

• Folding In

• Creaming

What does baking soda need to make baked goods rise?

• An acid food

• Water

• Air

• Eggs

What does gluten do?

• It adds flavor

• It makes bread dough strong and elastic

• It adds the acid necessary for baking soda to rise

• It adds creaminess to the product