This baking ingredient provides structure.

The longer the mixing time, the ____________ the gluten will be.

The most commonly used flour. It can be bought bleached or unbleached.

This flour contains the most gluten therefore making it ideal to use when making yeast breads.

This flour contains the least amount of gluten. It produces baked products that have a fine, tender texture.

This ingredient provides moistness to a baked good. It can also provide nutrients, richness and help the product to brown.

Uses equal amounts of liquid and flour to make.

A thick mixture that contains twice as much flour as liquid.

This type of dough has a ratio of one part liquid to 8 parts flour.

This ingredient helps a baked product rise.

Which of the following is not considered a leavening agent.

Which chemical leavening agent must you add an acid in order for the product to rise?

Which leavening agent is a fungus that thrives on warmth, moisture, and food to grow?

This ingredient provides richness, flavor, and helps make baked goods brown.

Which of these fats used in baking does not require you to store in the refrigerator?

This ingredient provides flavor, tenderness, and helps a product to brown.

Ingredient that adds flavor, color, richness, and tenderness to baked products.

Granulated sugar that is coated with molasses.

This chemical leavening agent is a combination of baking soda and a dry acid known as cream of tartar.