2. Explain the fermentation process and provide examples of food products that exist as a result of fermentation. What does fermentation have to do with baking? Explain the correlation between the two. 3. For the school science fair, you are creating a demonstration based on leavening agents used in baking. What kind of demonstration could you create that would identify and explain these leavening agents? Describe the demonstration as well as the information that it would impart.

4. Tom just moved into a new home, his first home as an adult, and he wants to fill the pantry and refrigerator with plenty of delicious ingredients, all stored for optimal keeping. Identify some of the most basic ingredients used in cooking and baking and explain how they should be properly stored for optimal shelf life length.

5. Baking is often considered both a science and an art—what do you think is meant by this? Evaluate the ways in which baking exists as a science and as an art form, providing examples to support each.