| A | B |
|---|
| All Purpose Flour | Type of flour most often used in quick breads |
| Carbon Dioxide | A gas produced by baking powder or baking soda |
| Cut in | To divide finely and distribute a solid fat by cutting with a knife or pastry blender |
| Dough | A soft misture thick enough to roll and shape by hand |
| Drop Batters | Mixtures that need to be scraped from the bowl |
| Gluten | An elastic substance formed when four is mixed with water |
| Knead | To manipulate dough by folding and rolling with the hands |
| Leaven | To make light or force to rise |
| Pour Batters | Mixtures of a very thin consistency |
