In ________, fats act as dough lubricants which help with loaf rise and crumb softening.

These bind, thicken, coat, serve as a leavening agent, and emulsify.

place an appropriately sized liquid measuring cup on a flat, stable surface (don't just hold it in your hand!). Pour in your liquid until it is just under the line. Squat or bend down so that your ____ is exactly level with the graduation.

_________ provides the structure in baked goods.

Color is also produced in cooking when sugars and proteins interact in complex ways. This is known as the browning (___________) reaction, important in candy making, baking and other processes.

The main function of __________ _______ is to add richness and tenderness, and because they do not solidify when cooled they create baked goods that are more tender than baked goods made with solid fats.

Liquids contribute _________ to the texture and improve the mouthfeel of baked products.

These can be whipped to create a foam. The foam is filled with air which helps to leaven baked goods.

Shake it up or give it a stir, then using a measuring spoon, lightly scoop out of the container. Use a knife (or the container if it has a leveler) to level it off.

_________ are necessary in baked goods for hydrating protein, starch and leavening agents.

The primary function of _______ is to add taste to foods, as they have no nutritional properties.

In baking, there are _____ main functions of eggs.

They may be used in such processes as food preservation, fermentation (in brewing and wine making), baking (where they contribute to texture, tenderization, and leavening), and food browning and caramelization.