Measuring Ingredients
Spray with cooking oil first
What is honey or molasses
t stands for
teaspoon
To work the dough with the heel of the hands using a pressing motion, accompanied by folding and stretching until smooth and elastic.
What is knead
Provides structure
What is Flour
This part of the recipe tells you the serving size and amount you will make.
What is yield.
Has an acidic already built-in.
What is baking powder
Measure on a flat surface and bend down at eye level
What is liquid
pt stands for
pint
To cook in a small amount of fat
A substance that triggers a chemical reaction that makes the baked product rise, and grow larger.
What is a Leavening Agent.
Granulated sugar with molasses. Adds moisture and caramel flavor.
What is brown sugar
Baking soda needs _________ and example would be ____________.
An acidic. Vinegar, lemon/lime juice, etc.
Scoop straight from the container, level off.
What is sugar
A dash or pinch is equal to ______ tsp
1/8
To cut into very small cubes
What is dice
Richness, tender texture
What is Fat
pulverized granulated sugar with a bit of cornstarch. Used in making frosting.
What is powdered sugar
Yeast thrives on ________ and warmth.
What is mositure
What is flour
1 gallon is _____ cups
16 cups
To cook over, under, or in front of hot coals, gas, or electric burner, or other forms of DIRECT heat.
What is broil
Binds ingredients together
What is liquid
Why might you be cautious of using olive oil in a recipe?
Distinct flavor
What happens if yeast is mixed with boiling water
The water will kill the yeast
Pack it in and level it off
What is brown sugar or solid fats.
3 teaspoons = _______ tablespoons
1 tablespoon
To mix ingredients lightly without mashing or crushing them.
Toss
Strengthens gluten, controls growth of yeast
What is Salt
Add air and volume to recipes
What is egg whites
Yeast needs warm water and _________ to react.
Sugar