Cooking Terms
Vigorously beating ingredients to add air.
Whipping
Granulated sugar ground up into a fine powder with 3% cornstarch added to it.
Confectioner's sugar.
a leavening agent produces this gas
Carbon dioxide
this is the most important component of flour.
Gluten
salt
Passing dry ingredients through a wire mesh to remove lumps, blend, and add air.
Sifting
thick, sweet dark liquid made from sugar cane juice.
molasses
there are 3 types of leaveners. Biological, Physical, and this.
Chemical
define is gluten
Protein found in flour
The second most important ingredient in a bakery product.
eggs
Working dough to develop gluten and evenly distribute ingredients.
Kneading
proper name for white sugar
granulated sugar
Name a biological leavener.
Yeast
this flour is high in protein
Bread flour
oils are extracted from this type of object.
plants
Vigorously combining softened fat and sugar to add air
Creaming
sugar does what to the gluten strands to tenderize a bakery product.
weaken them.
Name a chemical leavener that has to be used with an acid.
Baking soda
This flour is low in protein
cake flour
Butter is 80% fat and 20% this.
Water
Mix solid fat with dry ingredients until lumps of the desired size remain.
Cut in
The main purpose of sugar is to sweeten a product and to do what else.
Baking powder is made of 3 substances... baking soda, cornstarch, and this.
cream of tartar.
this flour is a blend of high protein flour and low protein flour.
all purpose flour.
Inhibits or slows down yeast feeding on sugar.
Salt