Mostly Flours
A type of flour made from hard wheat that has a high protein content, which helps create strong gluten for chewy baked goods.
Bread Flour
An oil extracted from olives, often used in Mediterranean cooking and salad dressings.
Olive Oil
A protein composite found in wheat and related grains that gives dough its elasticity and helps it rise.
Gluten
mall, drop-shaped pieces of chocolate, often used in baking cookies or muffins.
Chocolate chips
A dairy product made by fermenting milk with a special culture of bacteria, often eaten for breakfast or as a snack.
Yogurt
A warm, sweet spice made from the seed of an evergreen tree, often grated and used in baking or drinks.
Nutmeg
A versatile flour made from a blend of hard and soft wheats, suitable for a wide range of baking and cooking.
All purpose flour
A solid dairy product made from churning cream, used for cooking, baking, and spreading.
Butter
Substances used in baking to make baked goods rise and become lighter in texture by producing gas bubbles.
Leavening agents
Finely ground sugar, also known as confectioners' sugar, often used for frostings and dusting baked goods.
powdered sugar
A high-fat dairy product, also known as heavy whipping cream, containing at least 36% milk fat
Heavy cream
A flavoring made by soaking vanilla beans in alcohol and water, used to add a sweet, aromatic taste to baked goods.
Vanilla extract
A fine-textured flour made from soft wheat with a low protein content, used to make tender cakes and pastries.
Cake Flour
This is a bonus question worth 1000 points
A pungent and spicy root, used fresh, dried, or powdered as a spice in cooking and baking.
Ginger
A microscopic fungus that, when active, produces carbon dioxide gas, causing dough to rise.
Yeast
Common white sugar with medium-sized crystals, used in many baking recipes.
Granulated sugar
A soft, mild-tasting cheese spread made from milk and cream.
Cream cheese
A flavoring made from bitter almonds or almond oil, used to give a nutty taste to food.
Almond extract
A very finely ground Italian flour with a moderate protein content, often used for pasta and thin-crust pizza.
00 Flour
An oil extracted from plants, such as corn, soybean, or sunflower, used for cooking and baking.
Vegetable Oil
A chemical leavening agent that reacts with an acid to produce carbon dioxide gas, making baked goods rise.
Baking soda
Sugar that contains molasses, giving it a moist texture and a caramel-like flavor.
Brown Sugar
Milk that has not had its fat removed, containing about 3.5% milk fat.
Whole milk
A sweet and spicy brown spice made from the dried inner bark of certain trees, often used in desserts and savory dishes.
Cinnamon
A dry chemical leavening agent, a mixture of a carbonate or bicarbonate, a weak acid, and a starch, used to make baked goods rise.
Baking powder
A solid fat, usually made from vegetable oils, used in baking to make pastries and crusts flaky.
Shortening
What are the 2 proteins "that when mixed together with water" create Gluten
Glutenin & Gliadin
A dry, unsweetened powder made from roasted and ground cacao beans, used to add chocolate flavor to food.
Cocoa Powder
The low-fat portion of milk or cream remaining after it has been churned to make butter.
Buttermilk
Edible nuts with a slightly bitter taste and a crinkly appearance, often used in baking, salads, and snacks.
Walnuts
A sweet, sticky substance produced by bees, often used as a natural sweetener.
Honey
A type of vegetable oil made from rapeseed, known for its mild flavor and high smoke point.
Canola oil
A thick, dark, sweet syrup that is a byproduct of refining sugar cane or sugar beets.
Molasses
A sweet syrup made from cornstarch, used in baking to prevent crystallization and add moisture.
Corn syrup
A dairy product made from cream that has been fermented by bacteria, giving it a slightly tart taste.
Sour cream
A strong, aromatic spice made from the dried flower buds of a tropical tree, used whole or ground in cooking.
Cloves