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The best starch to use for thickening cream pie filling is __________.

If you are making a high ratio cake you are most likely to use __________ shorten in the formula.

Yeast is killed at a temperature of __________.

You can used any type of thickening agent for pies that  need to be frozen.

Beating fat and sugar together to incorporate small bubbles of air is called

When determining baker’s percentages, __________.

The muffin mixing method would be least likely used to produce ________.

Cream pies and chiffon pies are good examples of __________ pies.

__________ are quick breads.

Any fat used in baking is called a shortening because it shortens __________.