Liquid also plays an additional role in the rising of baked goods, as the water turns to ______ in the oven.
Steam
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15
For ___________: Hold your measuring spoon over the sink and pour in the liquid until it reaches the brim.
Flavorings
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boom
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star
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fairy
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25
thief
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15
This ingredient captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep certain baked goods tender and fluffy in texture!
Oil
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15
In cookies, _____ are typically creamed with sugar, thus providing for their chewy texture.
Fats
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15
The primary function of _______ is to add taste to foods, as they have no nutritional properties.
Flavors
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15
The main function of __________ _______ is to add richness and tenderness, and because they do not solidify when cooled they create baked goods that are more tender than baked goods made with solid fats.
Liquid Fats (Oils)
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5
Flavors come in both _______ and artificial varieties.
Natural
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10
_________ are necessary in baked goods for hydrating protein, starch and leavening agents.
Liquids
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15
They may be used in such processes as food preservation, fermentation (in brewing and wine making), baking (where they contribute to texture, tenderization, and leavening), and food browning and caramelization.
Sweeteners
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15
In baking, there are _____ main functions of eggs.
5
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15
__________ _________ are used in food products to help create structure and texture through gas expansion as a result of a chemical reaction, or as the nucleation seed for gas formation.
Leavening Agents
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heart
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rocket
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rocket
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lifesaver
Give 15 points!
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heart
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star
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rocket
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baam
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15
These can be whipped to create a foam. The foam is filled with air which helps to leaven baked goods.