| A | B |
|---|
| Baking Soda | Sodium bicarbonate, an alkali,can produce a disagreeable taste and color in baked products |
| Baking Powders | Contains a dry acid, baking soda, and starch or flour |
| Gluten | Gives strenght and elasticity to batters and doughs. It also holds the leavening gases. |
| Leavening Agent | Produces gases in batters and doughs that make baked products rise and become light and porous |
| Batter | Range in consistency from thin liquids to stiff liquids |
| Pour Batter | A thin batter that contains a large amount of liquid and a small amount of flour |
| Drop Batter | A batter that has a high proportion of flour to liquid |
| Doughs | A batter that has the highest proportion of flour to liquid. They are stiff enough to shape by hand. |
| Cut in | A process that uses a pastry knife to distribute fat into dry ingredients |
| Air, steam and carbon dioxide | Three basic gases that cause baked products to rise |
