Ingredients and Their Functions Crossword

_________ ________ a is an alkali that reacts when acid is added to it by producing carbon dioxide.
Any recipe that uses only baking soda should be baked _____________ before all the bubbles deflate
________ _________is basically baking soda combined with an acid ingredient.
______ is a live organism that goes into action when it is combined with warm water and a sugar or starch.
Yeast produces bubbles of _______ __________ gas that get trapped in the structure of the dough or batter.
The _________ method mixes solid fats and sugars which create pockets of air that hold liquid and with heat become steam or air in products.
The __________ method traps layers of fat in between dough which when baked becomes steam or air in products.
_______ sugars are used in cooked icings and baked goods.
Coarse sugar is also often used sprinkled over a product for _______________.
________ __________ is a type of granulated sugar.
Brown sugar is graded according to _____________.
Granulated Sugar gets its ________ from impurities and caramelized sugars existing naturally in the sugar cane.
Powdered sugars are used in _________________ icings and fondants.
Powdered sugars are finely ground sugar with starch added to prevent _______________.
________ is a naturally occurring invert sugar.
_________ is used for its distinct flavor, color as well as its moisture retention traits.
__________ comes from starch and is not as sweet as sugar.
________ syrup also comes from starch.
___________ is made by churning ripened cream and it is the King of all fats.
Butter is made up of a 20% ___________ and an 80% fat content.
Butter is the most ____________ of the baking fats and should be used sparingly.
__________________ is 100% solid fat that has been made from vegetable oils.