Basic Baking

5. Definition of Terms, and Fill in the Blanks
7. The main dry ingredient used in baking that provides structure to bread, cakes, and pastries.
8. A living microorganism used in baking to make bread rise through fermentation.
9. The process of passing flour and other dry ingredients through a sieve to remove lumps and make them lighter.
10. A leavening agent that helps baked products rise by producing carbon dioxide gas.
11. A kitchen tool used to measure liquid and dry ingredients in baking.

1. A French term that means preparing and organizing all ingredients, tools, and equipment before starting the baking process.
2. The process of pressing, folding, and stretching dough to develop gluten.
3. The process of heating the oven to the required temperature before placing the batter or dough inside.
4. The protein formed when flour is mixed with water, giving dough its elasticity and structure.
6. A chemical leavening agent that requires an acidic ingredient to produce carbon dioxide and help baked goods rise.