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

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

This baking ingredient makes baked goods rise

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

Regular ol' white sugar is also known as

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

color, richness and tenderness

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

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

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

Both chemical and biological leavening agents produce ______ which "lifts" the baked good

This type of flour has a higher protein content, which means it can create a lot of gluten

If a recipe says the pan should be "prepared", what should you do?

Don't overcrowd that oven! ______ needs to circulate freely around the pans

Using a ____________ promotes quick cooling of freshly baked goods...and prevents sogginess!