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

An ingredient that produces gas in batters & doughs. It causes the baked good to rise.

Flour helps form the structure of the dough.

This type of sugar is used for glazing and icing.

It has 10-11% protein content and is made from a blend of hard and soft wheat flours, also called the General Purpose Flour or family flour.

Which flour is used for bread and soft rolls?

What is Baking?

What's another name for powdered sugar?

What is the cheapest ingredient in Baking?

It is sometimes called soft flour. it has 7- 9 % of gluten.

It is a sweet, soluble organic compound that belongs to the carbohydrates group of food. It gives a richer crust color that makes the baked products appetizing.

It is also known as table sugar or as refined sugar.

It is added 3 % cornstarch to prevent lumping and caking.

It is considered a complete protein. It is also considered one of the most expensive ingredients used in baked products.

It is made from plats products such as corn, cottonseed, soybeans, peanuts, and other sources.

It is made of fatty milk protein. It contains 80-85 % fat, 10-15% water, and 5% milk solids.

It is made from hydrogenated vegetable oil.

It is made of fat from pork. some people prefer ____ to other fats for making pie crust and biscuits because it gives a flakier texture.

These are gases that cause the dough to rise. It is a substance use in baking to make the product rise so it becomes light.

It enhances the flavor of the other ingredients and strengthens the gluten of dough. It also prevents the growth and formation of undesirable bacteria in yeast to raise dough.

It is the basic ingredient in all baked products like bread, cakes, cookies, biscuits, and pies.

What is this?

We can use a spatula or the straight edge of the knife to level the measurement.

Measuring glass is used to measure dry and liquid ingredients.

Check if the sugar is lumpy before measuring.

Helps to unite dry and liquid ingredients in baking.

MAIN and only function of this ingredient is to help the product rise

Adds most of the structure to baked goods.

Strengthens gluten strands but can stunt the growth of yeast

In baking, every recipe _________.

This chemical leavening agent must be activated by acidity and liquid to provide the proper rise.

One of the only ingredients that provides browning to baked goods.

Cakes, cookies, and quick breads want _______.

This type of sweetener is a mixture of sugar and water. It is used to moisten cakes, make sauces, and even added into beverages.

What kind of sugar is refined with some added molasses?

This type of flour is made from the whole wheat grain without any additional ingredients or any parts being removed during the milling process.

Self-rising flour has which of the following added? (HINT you may check more than one box!)

Which of the following flours has the highest gluten content?

What tool should be used to cut fat into flour when using the biscuit method?

Which of the following is NOT a leavener?

Which of the following will cause baking soda to react?

When baking soda and baking powder are activated, carbon dioxide is created.

What is the most accurate way to measure in baking?

When measuring flour you should pack the cup.

You should always read the whole recipe ahead of time to be sure you understand what you need to do.

Dry ingredients should be leveled off with a straight-edge when measuring them.

What ingredients would you sift before measuring?

Use measuring spoons when measuring is less than _____.

The curved upper surface of a liquid in a container is called the meniscus.

What ingredient would you spoon into a dry measuring cup and level?

What ingredients would you pack into a dry measuring cup before leveling?

Which leavener would you need to add an acid to the recipe for the chemical reaction to occur?

To measure 1/2 an egg you must first beat the egg lightly and then measure about half with a spoon.