Helps the baked product incorporate air Adds flavor

Adds protein which gives the batter elasticity and structure

Gives baked goods structure.

A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.

Adds sweetness Helps turn baked goods brown.

Enhances flavors. Helps slow down chemical reactions.

Beating sugar and softened butter (room temperature)together to form a lighter colored mixture that is aerated.

Adds lightness and volume to cakes.

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

Rigorous mixing of ingredients using a whisk, hand mixer or Stand Mixer.

The purpose is to thoroughly combine ingredients and to incorporate air and produce volume.

Gently combine a light, airy ingredient (such as beaten egg whites or blueberries) with a heavier one (such as cake mix). This down-across-up-and-over motion gently combines the ingredients to create a light, fluffy consistency.

Cooking that uses dry heat

mix the ingredients in a bowl by circular movement of a spoon

coat solid food with a dry ingredient such as flour, breadcrumbs, or sugar

changes the solid to liquid by boiling

mix two or more ingredients until one ingredient cannot be distinguished from the other

manipulate by folding and stretching

To rub butter against the side of the bowl until smooth and creamy.

To coat with icing like sugar glaze.

It is the most important liquid in any baked products, with 5.5 Ph level for quality bread dough.

To lightly sprinkle the surface of a food with sugar, flour or crumbs

To incorporate a delicate mixture into a thicker, heavier mixture with a rubber scraper using a down, up & over motion so the finished product remains light

To push a fist firmly into the top of risen yeast dough

To flatten dough to an even thickness with a rolling pin

To heat sugar until a brown color & characteristic flavor develops

To combine solid fat with flour using a pastry blender or fork

Add flavor, color, richness, & tenderness. Creates an emulsion, can be a leavening agent when beat.

Adds flavor & tenderness, helps crust brown

Develops gluten, activates leavening agent

A leavening agent that is a fungus that gives off carbon dioxide as it grows.

Contains starch & protein, gives structure, creates gluten

A leavening agent that reacts to acidic liquids.

A leavening agent that is made of baking soda & a powdered acidic.

Add variety, change texture, color & flavor

Add richness & flavor, helps crust brown, creates tender texture, shortens protein structure.

Grease and flour a pan means to......

Highly refined sucrose crystals that comes from boiling juice from sugarcane or sugar beets.