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In baking, there are _____ main functions of eggs.
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These bind, thicken, coat, serve as a leavening agent, and emulsify.
Eggs
These can be whipped to create a foam. The foam is filled with air which helps to leaven baked goods.
Egg Whites
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)
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
In cookies, _____ are typically creamed with sugar, thus providing for their chewy texture.
Fats
In ________, fats act as dough lubricants which help with loaf rise and crumb softening.
Breads
The primary function of _______ is to add taste to foods, as they have no nutritional properties.
Flavors
Flavors come in both _______ and artificial varieties.
Natural
_________ provides the structure in baked goods.
Flour
Wheat flour contains ________ that interact with each other when mixed with water, forming gluten.
Proteins
When measuring flour, you should ________ it into a dry measuring cup and then level it off with a flat edge.
Spoon
For ___________: Hold your measuring spoon over the sink and pour in the liquid until it reaches the brim.
Flavorings
__________ _________ 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
Shake it up or give it a stir, then using a measuring spoon, lightly scoop out of the container. Use a knife (or the container if it has a leveler) to level it off.
Baking Powder and Baking Soda
_________ are necessary in baked goods for hydrating protein, starch and leavening agents.
Liquids
