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