IU ACTIVITY II: MATCHING TYPE Directions: Match column A to column B. Write your answer on the space provided. A B A. Liquid B. Whole Wheat Flour C. Lard D. Sugar 1. It comes from wheat grains, contains the whole part of the grain including the bran, the endosperm, and the germ or the embryo. 2. A type of shortening made from the side part of the hog. 3. It is a soluble sweet crystalline organic compound that improves the taste of the baked products. 4. This ingredient is important for hydrating protein, starch, and leavening agents. 5. It is a type of sugar ground to a fine powder mixed with a small amount of starch, and called icing sugar? 6. It helps to tenderize the product and soften the structure, add moistness and richness, increase keeping quality, add flavor, and assist in leavening when used as creaming agents. 7. It is a kind of ingredient that perform many functions in the E. Eggs F. Confectioner G. Butter H. Yeast production of baked products. 8. This is made from various hydrogenated vegetable or animal fats, with flavorings, emulsifiers, coloring agents and other ingredients. 9. Sodium bicarbonate, a fine white powder that has a slightly 1. Margarine J. Baking Soda salty and alkaline taste. 10. This is responsible for the production and incorporation of gases during the baking process and makes baked products rise. K. Oil​