Fermenting dough in a warm environment will slow yeast activity.

Adding____________________to the oven helps lean yeast dough develop a crisp crust.

Biscuits differ from muffins because the dough is kneaded briefly before forming and baking.

Using a(n) ________________________________________ensures uniform-size muffins.

Breads are allowed to bench rest in order to make the shaping process easier.

A soft, cakelike texture is produced when quick breads are mixed with liquid fats, the ____________________method.

When proteins are heated, they begin to____________________or coagulate.

To give a dinner roll shine, color and a soft crust, brush it with a wash made from ____________ before baking.

Beating and creaming are two mixing methods used to accomplish the same results.

Baked goods stale more quickly at temperatures near 40ºF (4ºC).