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15 Cards in this Set
- Front
- Back
- 3rd side (hint)
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All-purpose flour
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for baking, thickening liquids, and coat foods
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use it all the time
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whole-wheat flour
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Used to make breads
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Used in sandwiches
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Cake and pastry flour
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finely milled, creates light and delicate cakes/pastries
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like eating a cloud
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soy/rice flour
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gluten free, dense
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for people with a specific allergy
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Levening agents
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makes ingrediants rise and become light and porous
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levetate
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Baking powder
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made from an acid, bicarbonate of soda and startch
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releases carbon dioxide when exposed to liquid
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Baking soda
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mix liquid and acid to release carbon dioxide
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lemons and water to activate
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Yeast
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single celled organisms, require warmth, food (sugar), and moisture
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three basic needs for life
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steam
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heated liquid in batter or dough expands
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particle theory
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Air
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beaten or whipped into a product. Usually needs eggs or cream
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thick and creamy
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Liquid
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Moistens, activates gluten and Leviners, dissolves salt and sugar, and contributes texture and flavor
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grade seven science
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Fats
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shortens gluten strands, add flavor and volume, extend shelf life, helps Browning
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shortening, oil, lard, butter
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Sugar
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flavor, carmalization, attract liquids, extends cooking time
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very attractive ingrediant
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Eggs
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adds nutrients, texture, and protein, assist structure, assist levening
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Salt
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enhance other flavors, regulates yeast growth
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selfless
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