Functions of Ingredients in Recipes

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Across
  1. 5. The size egg used in baking recipies
  2. 6. An ingredient which begins a chemical process. Liquids are one example
  3. 7. Also called shortening, these ingredients create tenderness, flavor and moisture in foods.
  4. 9. Gives the food product the ability to rise and/or be fluffier in texture and volume.
  5. 11. Also 8 T, 1/4 pound or 4 ounces. The amount of butter or margarine in a stick
  6. 17. Examples of these include olive, sunflower, avodaco and corn oils
  7. 18. Functions include: binding, emulsifying, coating foods, adding flavor and color
  8. 19. The thickness of a liquid.
  9. 21. Flavorings that are created from the stem, seed or root of a plant
  10. 23. The breakdown of sugar when heat is applied, resulting in a brown color and somewhat nutty flavor
  11. 25. a "double-acting" leavening agent which needs a liquid to react once, then heat (like in the oven) to react a second time
  12. 26. The protein found in flour. Different flours have different amounts, it is responsible for the amount of structure
  13. 27. The only ingredient which never spoils, it adds sweetness and flavor to foods. Buying a local, raw version is actually healthier for you
  14. 28. Pig fat
  15. 30. Use 3 times more of this than dry as a measurement for a recipe
  16. 31. A mixture of two unlike ingredients made permanent. Examples: Mayonnaise, milk, Kool-Aid
  17. 32. color of brown sugar to be used for a recipe if not specified otherwise
  18. 33. Use 3 times less of this than a fresh version as a measurement for a recipe
Down
  1. 1. Provides the basic structure of a baked food product, and thickens things like sauces. Contains a protein called gluten. Can also be used to coat a food for frying
  2. 2. Best flour to use for baked goods like yeast bread and pastries because it gives more structure
  3. 3. The amount of liquid in a large egg when measured in a liquid measuring cup
  4. 4. type of leavening agent that needs an acid and a liquid catalyst to react
  5. 8. The heated point of fats and oils at which they will start to break down and burn. Important to know for safety and use with various foods
  6. 10. Examples of these include butter, lard, margarine
  7. 12. What makes brown sugar brown
  8. 13. To combine two ingredients like oil and water that do not mix easily
  9. 14. Acts as a catalyst for recipes, adds moisture, sometimes flavor, and can be used as a leavening agent when converted to its steam form
  10. 15. The color of spices that should be kept in the refrigerator
  11. 16. Flavorings that are created from the leaves and/or petals of a plant
  12. 20. Commonly known as powdered sugar
  13. 22. Provides flavor, crispness and tenderness. Is responsible for caramelization and the Maillard reaction due to the glucose present.
  14. 24. proteins and sugars in foods will turn brown with added heat. Examples are egg whites, toast and marshmallows
  15. 29. Also referred to as "superfine" or 5x sugar, used for some frostings and icings to create a less grainy texture than granulated