-The number in () is the number of letters in the word.
-Please answer in this form: (question number) - (answer).
THANK YOU FOR HELP
1. A common mixing method requires just one of these.(4)
2. Produced during baking as water in the product heats.(5)
3. Products with this type of filling must be refrigerated to prevent spoilage.(5)
4. cream of tartar is a powdered __ found in baking powder.(4)
5. flavoring in liquid form.(4)
6. this part of flour absorbs the liquid in a mixture + helps provide structure.(6)
7. Baked goods become __ when cooled on a solid surface.(5)
8. the longer a dough is mixed the more __ the gluten becomes.(7)
9. this kind of paper is recomended as a suitable panliner.(9)
10. this type of batter is thin enough to pour in a steady stream.(4)
11.this type of flour has the highest gluten content + gives strong structure.(5)
12. these ingredience act as agents to help baked products rise.(9)
13. __ paper may xfer chemicals to food if used as panliner.(5)
2007-01-23 10:53:56 · 5 answers · asked by Zywiec 2 in Food & Drink ➔ Other - Food & Drink
1. Stir
2.vapor
3.cream/dairy
4.agent
5.oils
6.Gluten
7.moist
8. elastic
9.Protector
10. Semi
11. wheat
12.Leavening
13. grease
2007-01-27 04:28:14 · answer #1 · answered by VelvetRose 7 · 0⤊ 0⤋
2 steam
2007-01-23 18:58:00 · answer #2 · answered by Mystee_Rain 5 · 0⤊ 0⤋
(9) Parchment
2007-01-23 19:17:16 · answer #3 · answered by Julie N 2 · 0⤊ 0⤋
(6) gluten
(12) leavening
2007-01-24 13:48:58 · answer #4 · answered by pride 2 · 0⤊ 0⤋
(1) - (Bowl)?
(2) - (steam)
(3) - (cream)?
(4) - look on wikipedia
2007-01-23 19:02:43 · answer #5 · answered by sasmallworld 6 · 0⤊ 0⤋