Ingredient Match Up Key

When measuring flour, you should ________ it into a dry measuring cup and then level it off with a flat edge.

Liquids contribute _________ to the texture and improve the mouthfeel of baked products.

Flavors come in both _______ and artificial varieties.

__________ _________ 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.

In cookies, _____ are typically creamed with sugar, thus providing for their chewy texture.

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!

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.

For ___________: Hold your measuring spoon over the sink and pour in the liquid until it reaches the brim.

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.

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.

In ________, fats act as dough lubricants which help with loaf rise and crumb softening.

In baking, there are _____ main functions of eggs.

The primary function of _______ is to add taste to foods, as they have no nutritional properties.

These bind, thicken, coat, serve as a leavening agent, and emulsify.

These can be whipped to create a foam. The foam is filled with air which helps to leaven baked goods.

Liquid also plays an additional role in the rising of baked goods, as the water turns to ______ in the oven.

_________ provides the structure in baked goods.

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.

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.

_________ are necessary in baked goods for hydrating protein, starch and leavening agents.

Wheat flour contains ________ that interact with each other when mixed with water, forming gluten.