Fats and Grains Game Time

2. Mixing fat and sugar together to create a light, fluffy texture in baking.
6. Dente – Italian phrase meaning “to the tooth,” describing perfectly firm pasta.
7. The part of the grain that can grow into a new plant; contains fat.
9. Ingredient that tenderizes baked goods.
11. Grain – Grain that contains all three parts: bran, germ, and endosperm.
12. Spoilage of fat when exposed to air.
13. Fat made by hydrogenating oils to become solid.
15. The “weeping” or liquid separation that occurs when a gel stands too long.
18. Temperature at which fat begins to smoke and burn.
20. Substances (like baking powder, soda, or yeast) that make baked goods rise.
21. Ingredient that provides structure and elasticity in baked goods.

1. Double-acting leavening agent that works when mixed with liquid and again when heated.
3. Thickening process that happens when starch is heated with liquid.
4. Protein formed when flour is mixed with liquid, giving dough strength and stretch.
5. Leavening agent that requires an acid like vinegar or lemon juice to work properly.
8. Living organism that produces gas to make bread rise; needs warmth, liquid, and sugar.
9. Nutrients added to a food in greater amounts than the original.
10. Process that turns liquid oils into solid fats.
14. Grain that has had its bran and germ removed during processing.
16. Outer layer of the grain kernel; rich in fiber and B vitamins.
17. Protein-rich seed cooked like a grain; provides all nine essential amino acids.
18. Adds sweetness and tenderness to baked products.
19. The starchy interior of a grain that provides energy and protein.