In cookies, _____ are typically creamed with sugar, thus providing for their chewy texture.
Fats
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15
In baking, there are _____ main functions of eggs.
5
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banana
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gift
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fairy
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5
10
15
20
25
banana
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10
_________ are necessary in baked goods for hydrating protein, starch and leavening agents.
Liquids
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25
Color is also produced in cooking when sugars and proteins interact in complex ways. This is known as the browning (___________) reaction, important in candy making, baking and other processes.
Maillard
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monster
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shark
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gift
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lifesaver
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5
When measuring flour, you should ________ it into a dry measuring cup and then level it off with a flat edge.
Spoon
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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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5
Flavors come in both _______ and artificial varieties.
Natural
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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.
Egg Whites
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15
These bind, thicken, coat, serve as a leavening agent, and emulsify.
Eggs
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15
In ________, fats act as dough lubricants which help with loaf rise and crumb softening.
Breads
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10
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
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
Wheat flour contains ________ that interact with each other when mixed with water, forming gluten.