World's most versatile flashcards

or...

Baking CH 42/43/44 Word Scramble

Teachers & Webmasters: If you would like this word scramble activity on your web page, copy the script below and paste it into your web page.

<iframe src="http://www.studystack.com/iframeWordScramble.jsp?studyStackId=181464" width="720px" height="400px"></iframe>

Favorite Labeled Images

Cardio Block2anatomy

Ch.18 LTI-MA 509

500 Words

HHS Shrek

Spanish 3

mr. charles11

Science Vocab 147928

Question	Answer
Flour	Provides protein and starch that make up structure of baked goods.
Liquid	help flour form the structure of baked products.
Sweetener	give flavor and help crust to brown.
Flavoring	add flavor and include chocolate, spices, herbs, and extracts such as vanilla and almond.
Leavening Agent	make products rise.
Fats and Oils	make products rich and tender, add flavor and hep brown the crust.
Eggs	make baked products tender, add flavor and richness, and help bind products together so they don't separate.
Dough	thick enough to be shaped by hand.
Batter	thin enough to be poured or dropped from a spoon.
Gluten	an elastic substance formed by the protein in flour.
Trapped air	Air is trapped when product is sifted, creamed fat and sugar, or beat egg whites.
Steam	High temperature causes water to turn to steam and rise.
Baking Soda	forms carbon dioxide gas when combined with acid ingredient.
Baking Powder	combination of baking soda and dry acid.
Yeast	Microscopic plant that gives off gas as it grows.
Baking in glass pan	reduce temperature by 25 degrees.
Baking in dark pan	reduce temperature by 10 degrees.
All-purpose flour	enriched white flour made from wheat.
Whole wheat flour	made from entire wheat kernel
Self-rising flour	has leavening and salt added.
Granulated sugar	white table sugar
Brown sugar	granulated sugar with molasses added.
Powdered sugar	confectioner's sugar, has fine texture
Honey	liquid sweetener
Lard	highest in saturated fat
Muffin Method	dry ingredients in one bowl,wet ingredients in another, add together and mix just until moistened.
Biscuit Method	Shortening cut into dry ingredients, knead for 30 seconds.
Knead	work with hands to activate gluten.
Convenience product	pre-made crust or filling for quick preparation.
Two-crust pie	bottom and top crust usually with fruit filling.
One-crust pie	bottom crust only, meringue or whipped cream topping.