a transparent cup calibrated to Indicate the amount of liquid

is a set of marked cups used to Measure Dry Ingredients

used to measure Small amount of ingredients

used to measure weight of the items

used to cut dough

used in sifting coarse or dry ingredients

a motor powered device, stir and blend mixtures

toold used to grate food

a hollow dish where ingredients for baking are mixed

used to Flatten dough or pastry

device for beating eggs, cream, and other liquids

a tool used for mixing and scraping mixture

used for Leveling-off dry ingredients and spreading icing and frosting on cakes

a tool used for mixing and stirring flour mixtures

baking, heating, or drying foods

baking cakes

aluminum rectangular or square pan with hallow rounded

baking cookies

flour, yeast, salts, a little sugar, and shortening

butter, nuts, fruits, eggs, and condiments

combines all the ingredients together at one time

Mixes part

They can be made in variety of shapes and flavors "little cakers

Dropping

rolled out and cut

Pressing the mixture

Cut into bars

Frozen

Rubbing two or more ingredients in a bowl to make a soft fluffy mixture

mixing fat and flour

working with two ingredients very gently

combination of two motions cutting vertically

to incorporate air in a mixture

rotating it through a mixture until ingredients are combined

a process of beating eggs and cream

Process of seperating coarse particles

simple cup breads leavened, quick bread family

Small flaky quick breads

Two ways to make biscuits

an event that holds the attention and interest of an audience or gives pleasure and delight.

is a finely groundmeal obtained by grinding and milling cereal grains or other root croops.

high in gluten 12-14% protein content strongest gluten strength

12-14% protein content made from hard wheat flour high gluten content

10-11% protein content made from a blend or hard and soft wheat flour Also called General Purpose Flour or Family Flour

lowest gluten content Finer Texture

7-9% protein content made from soft wheat flour

is a sweet soluble organic compound that belongs to the carbohydrate group of food.

also known as table sugar or as refined sugar

Granulated sugar that has been pulverized.

contains caramel, mineral water, and moisture.

are considered a complete protein

protein which is found in egg whites and responsible for its gel characteristics

protein found in egg whites which coagulates and invole both in heat coagulation and whipping.

present in egg yolk which is responsible for its emulsifying prperty

is any fat, which, when added to flour mixtures increases tenderness.

made from plant products sich as corn, cottonseeds, soybeans, peanuts, and other source.

made of fatty milk proteins.

made from hydrogenated vegetable oil

made of fat from pork

the ivory-colored natural Fat of the cocoa beans extracted...

gases that cause the dough to rise

are chemical mixture or compounds that release gases, usually carbon dioxide.

other wise known as bicarbonate soda, or sodium Bicarbonate.

is a combination of baking soda and acid salt

is tartaric acid and is a fine white erystalline acid salt which is a by-product of the wine making industry.

yeast is a living organism neither plant nor animal.

provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make flour.

Cheapest liquid used in baking.

they add a sligth flavor to the final baked good and increase its reachness

They are not as important as the major ingredients in baking but they arw essential ...