Baking & Pastry - Ingredient Functions

MAIN and only function of this ingredient is to help the product rise

• Leavening agent

• Sugar

• Fat

• Flour

Each of the following ingredients are structure builders.

• Flour

• Fat

• Eggs

• Salt

Each of the following are metric measurements.

• Cups

• Liters

• Mililiters

• Grams

This ingredient can act as a leavening agent when whipped

• Fat

• Sugar

• Eggs

• Salt

Helps CARRY flavorings throughout the recipe.

• Leavening Agent

• Flour

• Liquid

• Fat

Adds most of the structure to baked goods.

• Leavening agent

• Liquid

• Sugar

• Flour

Tenderizes baked goods by blocking gluten from forming

• Sugar

• Flour

• Liquid

• Fat

Strengthens gluten strands but can stunt the growth of yeast

• Sugar

• Salt

• Eggs

• Leavening Agent

The ONLY ingredient provides us with three main functions instead of two -structure builder, tenderizer, and moistener

• Flour

• Fat

• Salt

• Eggs

In baking, every recipe _________.

• has flexibility with ingredients and direction

• is a scientific formula

• is simplistic

• can be made within one hour