Foods 3.02/4.02

3. the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.
5. in which carbon dioxide gas and alcohol are produced.
10. flecks of fat throughout the lean meat, indicates the tenderness of a cut
11. egg white, or the protein contained in it.
12. organic leaver; microscopic fungus used in baking.
13. dough a dough made with flour, yeast, water and salt: has little to no fat or sugar.
14. type of bread made with yeast batter and leavened with a starter.

1. manipulating dough to develop the gluten and give the dough elasticity.
2. fatty acids an unsaturated fatty acid of a kind occurring chiefly in fish oils.
4. a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
6. mixture of water, yeast and all-purpose flour that has been fermented until it has a sour smell (usually overnight).
7. to allow dough to rise a second time.
8. a group of plants that have double-seamed pods containing a single row of seeds.
9. a protein forming the main constituent of elastic connective tissue.
15. dough a dough made with the addition of shortening or other fat, plus other rich ingredients like eggs of milk.