Baking Terminology 1

1. a mixture that contains almost equal parts of dry and liquid ingredients
7. bread made from a starter that has a unique flavour
9. used in food storage and preparation areas to control pests
12. tiny single celled microorganisms
13. reducing the number of microorganisms on a surface
14. a substance that causes baked products to rise by introducing carbon dioxide or other gasses
16. makes oils solid
19. when two or more people get sick after eating the same food
20. found in soil, plants, animals, water and air
21. a disease that causes inflammation of the liver and is transmitted to food by workers
23. healthy and sanitary practices

2. concentrated liquid flavourings
3. a firm elastic substance that affects the texture of baking products
4. food that is unfit to be eaten
5. a solid fat
6. refers to the exterior of bread or a roll
8. a process during which carbon dioxide gas and alcohol form which is necessary for rising
10. the movement of chemicals or microorganisms from one place to another
11. free from harmful levels of microorganisms
15. larger bacteria and viruses that must live in a host to survive
17. fuzzy looking spores that grow at nearly any temperature
18. harmful organisms or substances
21. source of danger
22. a mixture that is stiff enough to be cut into shapes