Read the text “Baker’s Yeast: A Biological Leavening Agent” on page 12. Then match the phrases in the box with their definitions.
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Match the words with the phrases.
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- Fermentation
- Active dry yeast
- Fresh yeast
- Instant dry yeast
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the process in which yeast eats sugar and produces carbon dioxide gas
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a dry, granular yeast that must be activated by dissolving it in warm water
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a yeast that is found mainly in commercial bake shops, and can be added directly to the dough or dissolved in water first
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a granular yeast that can be mixed directly in with the flour, no activation required
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