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

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.

Liquid also plays an additional role in the rising of baked goods, as the water turns to ______ in the oven.

Wheat flour contains ________ that interact with each other when mixed with water, forming gluten.

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

__________ _________ are used in food products to help create structure and texture through gas expansion as a result of a chemical reaction, or as the nucleation seed for gas formation.

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.

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

_________ provides the structure in baked goods.

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.

In baking, there are _____ main functions of eggs.

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.