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Essential Baking Ingredients
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Butter
Role in Baking: Adds flavor, moisture, and aids in leavening. Common Uses: Pastries, cakes, cookies.
Yeast
Role in Baking: Biological leavening agent; fermentation produces CO2 to help dough rise. Common Uses: Breads, pizza dough.
Cream of Tartar
Role in Baking: Stabilizes egg whites and acts as a leavening agent when combined with baking soda. Common Uses: Meringues, frostings, candies.
Water
Role in Baking: Provides moisture and steam; helps gluten formation. Common Uses: Breads, steam in oven for crusts.
Vinegar
Role in Baking: Acidic ingredient that can boost leavening when combined with baking soda. Common Uses: Cake batters, pie dough.
Chocolate Chips
Role in Baking: Adds flavor and texture; can be melted or used as is. Common Uses: Cookies, muffins, pancakes.
Cornstarch
Role in Baking: Thickening agent; provides a smooth, silky texture. Common Uses: Pies, puddings, fillings.
Granulated Sugar
Role in Baking: Sweetener; provides tenderness and browning. Common Uses: Cakes, cookies, sweet breads.
Powdered Sugar
Role in Baking: Sweetener; used for icings and frostings due to its fine texture. Common Uses: Frostings, icings, dusted toppings.
Eggs
Role in Baking: Provide structure, leavening, and emulsification. Common Uses: Cakes, custards, doughs.
Buttermilk
Role in Baking: Adds tanginess, reacts with leavening agents, and tenderizes gluten. Common Uses: Pancakes, biscuits, cakes.
Almond Extract
Role in Baking: Flavoring agent that adds a sweet, nutty flavor. Common Uses: Cookies, cakes, pastries.
Cocoa Powder
Role in Baking: Provides chocolate flavor and color; can also dry out and stiffen baked goods. Common Uses: Cakes, brownies, chocolate sauces.
All-Purpose Flour
Role in Baking: Provides structure; gluten formation is crucial for elasticity and texture. Common Uses: Breads, cakes, cookies, pastries.
Baking Powder
Role in Baking: Leavening agent; releases CO2 to help dough rise. Common Uses: Quick breads, cakes, pancakes.
Baking Soda
Role in Baking: Leavening agent; reacts with acidic components to produce CO2 for rising. Common Uses: Cookies, muffins, quick breads.
Brown Sugar
Role in Baking: Sweetener with molasses flavor; retains moisture, adds chewiness. Common Uses: Cookies, brownies, barbecue sauces.
Salt
Role in Baking: Flavor enhancer and strengthens gluten structure. Common Uses: Nearly all baked goods.
Vanilla Extract
Role in Baking: Flavoring agent; adds aroma and enhances other flavors. Common Uses: Cakes, cookies, custards.
Sour Cream
Role in Baking: Adds moisture, fat, and tangy flavor; acts as a tenderizer. Common Uses: Coffee cakes, muffins, dressings.
Egg Whites
Role in Baking: Provide structure and stability; used for leavening and lightening. Common Uses: Meringues, angel food cakes, macarons.
Heavy Cream
Role in Baking: Adds richness and creaminess; can be whipped into stable forms. Common Uses: Whipped cream, ganaches, frostings.
Milk
Role in Baking: Hydration, flavor, and browning due to lactose. Common Uses: Breads, cakes, sauces.
Vegetable Oil
Role in Baking: Adds moisture and tenderness; can create a dense texture. Common Uses: Muffins, cakes, breads.
Honey
Role in Baking: Sweetener; adds moisture and distinct flavor; hygroscopic (attracts water). Common Uses: Breads, glazes, granola.
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