What crystalline substance is used for seasoning all sorts of foods, but in baking it preserves the color and flavor of flour and strengthens the gluten protein in dough?

Question

(1 point)
Responses
cream of tartar
cream of tartar
flour
flour
sugar
sugar
salt

Answer 1

salt

Answer 2

Brynn is baking a carrot cake and wants to test if it is still appropriately moist. She uses a toothpick to see what?
(1 point)
Responses
if the toothpick comes out with lots of dough attached
if the toothpick comes out with lots of dough attached
if the toothpick comes out with crumbs attached
if the toothpick comes out with crumbs attached
if the toothpick comes out somewhat clean
if the toothpick comes out somewhat clean
if the toothpick comes out completely clean

Answer 3

if the toothpick comes out somewhat clean

Answer 4

Baked goods generally include many of the same what?
(1 point)
Responses
nutritional facts
nutritional facts
recipes
recipes
ingredients
ingredients
occasions

Answer 5

ingredients

Answer 6

What kind of leavening agents are compounds produced from chemicals that react immediately when combined with a liquid?
(1 point)
Responses
chemical leavening agents
chemical leavening agents
natural leavening agents
natural leavening agents
yeast leavening agents
yeast leavening agents
foam leavening agents

Answer 7

chemical leavening agents