| A | B |
|---|
| enhances flavor and slows growth of bacteria in bread | salt |
| causes tenderness in products | fats and oils |
| ands bulk, thickens, and provides structure | flour |
| causes a product to rise | leavening agent |
| adds flavor and aids in browning | sugar |
| adds moisture for mixing | liquid |
| to remove the peeling by using a knife or peeler | grate |
| to beat rapidly and make light and airy | whip |
| to gently combine by cutting down through the middle , across the bottoma nd up and over with a rubber scraper | fold |
| to mix shortening and flour with a pastry blender or 2 knives | cut in |
| to cook in a small amount of fat | saute |
| to cook a liquid until bubbles rise continuously and break the surface | boil |
| to heat just below boiling | simmer |
| to rub on a tool that seperates or shreds the food into various small sizes | grate |
