The baking ingredient responsible for the structure of a baked good.
What is flour?
The pan we used to make brownies.
What is a 9" x 9" or 8" x 8" pan?
What is folding?
This mixing method requires butter to be softened.
What is the creaming method?
One happens on the stove top and one happens in the oven.
What is the difference between cooking and baking?
Adds moisture and can act as steam during the baking process.
What is a liquid?
What is a pastry blender?
Fat and sugar are beaten together until they take on a light, airy texture.
What is cream?
These mixing methods require fat to be liquid.
What is the one bowl and muffin method?
What is baking soda?
A whipped egg white functions as this.
What is a leavening agent?
What is a baking sheet?
What is blend?
Why butter needs to be cold when used in the biscuit mixing method.
What is fat, butter, or shortening?
This ingredient is responsible for emulsification
What is an egg yolk?
What is a springform pan?
To vigorously incorporate air into a food product like eggs, butter/sugar, or cream.
What is beat.
One or more liquids/ingredients joining together to be one cohesive property
What is emulsification?
Eating sugar and releasing carbon dioxide
What is the process of yeast growing?
The three types of leavening agents.
What are physical, biological, and chemical.
Used on the stove top or in the oven and has a lid.
What is a dutch oven.
To adhere breadcrumbs or sprinkles to a food product
What is bind?
Why butter is cut-into dry ingredients during the biscuit method?
Activation of this leavening agent by moisture and heat.
What is double acting backing powder?