This mixing method is used for pastries and biscuits.
Biscuit
A common mixing method requires just one of these.
Bowl
A mixture that is similar to a dough but has more liquid in it.
Batter
Produce during baking as water in the product heats.
Steam
An ingredient that adds flavor,nutrients, richess,and color.
Egg
Products with this type of filling must be refrigerated to prevent spoliage.
Cream
Cream of tartar is a powdered ___ found in baking powder.
Acid
This type of dough is firm to the touch.
Stiff
The most common sugar.
Sweetener
Flavoring in liquid form.
Extract
If the ___ is too large or too small, a baked product will not be baked properly.
Pan
Products bake by dry heat in a ___ oven.
Conventional
Do this the oven to ensure accuracy of cooking times.
Pre-heat
To work dough with the hands to mix ingredients and develop gluten.
Knead
This ingredient combines with an acid liquid to produce gas for leavening.
Soda
This kind of paper may melt if used as a pan liner.
Waxed
This type of batter is thick and is usually spooned into pans.
Drop
This kind of paper is recommended as a suitable pan liner.
Parchment
This type of batter is thin enough to pour in a steady stream.
Pour
Wax in waxed paper does this when heated.
Melt

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