Show:
Ingredient
Functions
Leavening Agents
Mixed Baked Goods
Misc
100
These ingredients make products rich & tender. They also add flavor and help to brown the crust.
What is Fats/Oils?
100
The function of flour
What is structure?
100

This leavening agent is a microscopic plant that needs food, warmth and moisture to be activated

What is yeast?
100
A mixture that is thick enough to be shaped  by hand or cut into shapes.
What is dough?
100
The oven temperature should be lowered 10 degrees when baking with this type of pan
What is dull metal?
200
Examples of these ingredients include: chocolate, spices, herbs and extracts
What is Flavorings?
200
The function of sweeteners
What is to add flavor and help brown the crust?
200
These leavening agents form carbon dioxide gas when causes the baked goods to rise.
What are chemical leavening agents.
200
A mixture that is thin enough to be poured or dropped from a spoon.
What is batter?
200
The type of shortening to be used when preparing a pan for baking
What is unsalted shortening?
300
Provides proteins and starch that make up the structure of baked products.
What is flour?
300
The function of fats and oils
What is make products richer and tender.
300
This leavening agent only works with super high heat
What is water/steam?
300
Examples of this mixture includes pancakes, muffins and cakes
What is batter?
300
When using this type of pan the oven temperatures should be lowered 25 degrees.
What is glass?
400
The ingredients that make products rise
What are leavening agents?
400
The function of liquids in baked goods
What is produce gluten. Activate chemical reactions.
400
This chemical leavening agent needs an acid to be activated.
What is baking soda?
400
Examples of this mixture are biscuits, cookies, pie crust and some bread.
What is dough?
400
The nutrient found in most baked goods
What is carbohydrate?
500
Helps flour form the structure of baked products. Also makes possible many of the chemical reactions which happen in a mixture
What are liquids?
500
The function of eggs in baked goods.
What is make baked products tender, add flavor and richness. Also can help bind mixtures together. 
500
This leavening agent works when flour is sifted, fat and sugar are creamed together, egg whites are beaten or batter is mixed
What is (trapped) air?
500
An elastic substance formed by the protein in flour
What is gluten?
500
The chemical leavening agent that uses a liquid to activate
What is baking powder?