- Baking powder: A leavening agent that produces carbon dioxide gas when mixed with liquid and heat, causing baked goods to rise.
- Creamed: To beat butter and sugar together until light and fluffy, incorporating air to create a tender texture in baked goods.
- Fold: To gently combine ingredients by cutting down through the mixture and turning it over, preserving air bubbles and preventing deflation.
- Grease: To coat a baking pan or surface with fat (like butter or oil) to prevent sticking and ensure easy removal of baked goods.
- Knead: To work dough by hand or machine, developing gluten for structure and elasticity, essential for bread and some pastries.
- Proof: To allow yeast dough to rise before baking, letting yeast ferment and produce gas that expands the dough.
- Score: To make shallow cuts on the surface of dough before baking, controlling expansion and creating decorative patterns.
- Sift: To pass dry ingredients (like flour or powdered sugar) through a sieve to remove lumps, aerate, and ensure even mixing.
- Whisk: To beat ingredients rapidly with a whisk to incorporate air, blend smoothly, or emulsify liquids.
Parent Tip: Review the logic above to help your child master the concept of kitchen fundamentals worksheet answers.
