This ingredient captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep certain baked goods tender and fluffy in texture!

In cookies, _____ are typically creamed with sugar, thus providing for their chewy texture.

When measuring flour, you should ________ it into a dry measuring cup and then level it off with a flat edge.

__________ _________ 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.

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

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

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

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

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.

In baking, there are _____ main functions of eggs.

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

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.

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.