BAKING TERMINOLOGIES

3. ,Making shallow cuts on dough before baking.
4. ,A sweet, creamy topping used to decorate cakes.
6. , is the primary dry ingredient in most baked products.
8. ,Ingredients that provide structure, moisture, and richness.
10. ,is a liquid ingredient that adds moisture and flavor.
12. , A semi-liquid mixture used for cakes, muffins, and pancakes.
13. ,Beating ingredients rapidly to incorporate air.
17. ,The process of producing gas that causes dough or batter to rise.
19. ,Allowing yeast dough to rise before baking.
20. ,A wire rack used to cool baked goods evenly after baking.
23. ,A dough made with flour and fat, often used for pies and desserts.
25. ,Piercing dough to prevent excessive puffing during baking.
26. ,Gently combining ingredients without losing air.
27. ,A chemical leavening agent that releases carbon dioxide to make baked goods rise.

1. ,Beating butter and sugar together until light and fluffy.
2. , A dairy fat used to add richness, flavor, and texture.
3. , A sweetener that adds flavor, tenderness, and color to baked goods.
5. ,Passing dry ingredients through a sieve to remove lumps.
7. , A living microorganism used to ferment dough and make it rise.
9. ,The protein network in flour that provides elasticity and structure.
11. ,The outer layer of bread, pies, or pastries.
14. ,A thinner sweet glaze used for decorating baked goods.
15. ,The process of working dough to develop gluten.
16. ,Combining ingredients into a uniform mixture.
18. ,a cylindrical kitchen utensil used to shape and flatten dough
20. ,Beating butter and sugar together until light and fluffy.
21. ,The process where yeast converts sugar into carbon dioxide and alcohol.
22. ,Sodium bicarbonate used with acidic ingredients to produce gas for leavening.
24. , A mixture of flour and liquid that is thick enough to be kneaded.
26. ,Gently combining ingredients without losing air.