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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
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
place an appropriately sized liquid measuring cup on a flat, stable surface (don't just hold it in your hand!). Pour in your liquid until it is just under the line. Squat or bend down so that your ____ is exactly level with the graduation.
Eye/s
Liquid also plays an additional role in the rising of baked goods, as the water turns to ______ in the oven.
Steam
Liquids contribute _________ to the texture and improve the mouthfeel of baked products.
Moistness
_________ are necessary in baked goods for hydrating protein, starch and leavening agents.
Liquids
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 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
For ___________: Hold your measuring spoon over the sink and pour in the liquid until it reaches the brim.
Flavorings
When measuring flour, you should ________ it into a dry measuring cup and then level it off with a flat edge.
Spoon
Wheat flour contains ________ that interact with each other when mixed with water, forming gluten.
Proteins
_________ provides the structure in baked goods.
Flour
Flavors come in both _______ and artificial varieties.
Natural
The primary function of _______ is to add taste to foods, as they have no nutritional properties.
Flavors
In ________, fats act as dough lubricants which help with loaf rise and crumb softening.
Breads
In cookies, _____ are typically creamed with sugar, thus providing for their chewy texture.
Fats
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
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)
These can be whipped to create a foam. The foam is filled with air which helps to leaven baked goods.
Egg Whites
These bind, thicken, coat, serve as a leavening agent, and emulsify.
Eggs
In baking, there are _____ main functions of eggs.
5


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