A chemical leavening ingredient which is a combination of baking soda and an acid that is activated by moisture.

(a)  

An alkaline chemical leavening ingredient that when combined with an acid works to release carbon dioxide gas.

(a)  

The gas that is released when chemical leavening agents or yeast are used in cooking to make dough rise.

(a)  

Mixtures or compounds that release carbon dioxide to make products rise.

(a)  

A chemical leavening ingredient that is an acidic, white powder that activates when combined with an alkaline product.

(a)  

A mixture of flour and other ingredients that holds its shape and is baked.

(a)  

A kitchen utensil used to cut, divide or portion bread dough.

(a)  

Liquid concentrates such as vanilla, almond, and peppermint used for flavoring.

(a)  

A way of incorporating air through mixing techniques, such as beating, creaming, and steam.

(a)  

Ingredients such as sugars, syrups, honey, and artificial substances that provide tenderness, flavor, crispness and brownness along with flavor.

(a)  

A substance used in food to promote rising or leavening.

(a)  

What is the name of the following method?

1.       Scale/Measure all ingredients accurately.

2.       Sift the dry ingredients together into a mixing bowl.

3.       Cut in the fat (using 2 forks, 2 knives, hands, pastry blender, the paddle attachment) until the mixture resembles a coarse cornmeal.

4.       Add the liquid to the dry ingredients.

5.       Mix just until the ingredients are combined and soft dough is formed. Do not over mix.

(a)  

To vigorously agitate ingredients to incorporate air.

(a)  

To mix ingredients until they are smooth.

(a)  

When a recipe says to (a)   ingredients, it means to mix them all together until it forms one mixture.

"Just mix — do not beat or whisk — but only until all the ingredients are combined. Then stop!"

To vigorously combine fat and sugar to incorporate air.

(a)  

A method of working solid fat into dry ingredients with two knives or a pastry blender until well mixed.

(a)  

A substance such as egg yolk that is added during mixing to promote binding of ingredients.

(a)  

To gently combine light, airy ingredients into heavier ingredients.

(a)  

To repeatedly work dough to develop gluten as ingredients are spread evenly throughout.

(a)  

To incorporate two or more ingredients.

(a)  

Common accessories hooked to a mixer to perform a specific task such as a flat paddle for mixing, a dough hook for kneading, and a wire whip to incorporate air.

(a)  

To move dry ingredients through wire mesh to add air and break down lumps.

(a)  

To gently blend ingredients to varying degrees of smoothness.

(a)  

To beat briskly to incorporate air.

(a)