Question

question 1 (1 point)
what is the process of mixing fat and sugar together until light and fluffy?
o a kneading
b creaming
o c folding
d whipping
question 2 (1 point)
which ingredient is primarily responsible for giving structure to baked goods?
o a sugar
b butter
o c flour
d yeast

Explanation:

For the first question, "creaming" is the process of mixing fat and sugar until light and fluffy. Kneading is for dough (e.g., bread dough), folding is a gentle mixing method (often for incorporating delicate ingredients like whipped egg whites), and whipping is usually for aerating liquids (like cream or egg whites).
For the second question, flour (specifically the gluten in wheat - based flours) provides structure to baked goods. Sugar is for sweetness and moisture retention, butter for richness and tenderness, and yeast for leavening (rising) in some baked items like bread.

Answer:

1. B. creaming
2. C. flour