Chemical leavener: An ingredient or combination of ingredients (such as baking soda or baking powder) whose chemical action is used to produce carbon dioxide gas to leaven baked goods.
A chemical leavener combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product.
Baking Powder - A chemical leavener made with an acidic ingredient and an alkaline one; most commonly these are sodium bicarbonate (baking soda) and cream of tartar.
Butter Cakes - Contain fat (butter, margarine, shortening) and rely on a chemical leavener (baking powder/baking soda) for their rise. They are flavorful, and have a good texture and volume.
baking soda - Baking soda, which is the alkaline element bicarbonate of soda, is used solely as a chemical leavener in baking.
A quick bread is a type of bread which is leavened with chemical leaveners such as baking powder, sodium bicarbonate, or cream of tartar.
Chemical Leavening
Used in baking in batters or dough to produce carbon dioxide. Common chemical leaveners are baking soda, baking powders, cream of tartar.
Chill
Make mixture or cooking bowl cold by placing in refrigerator or in ice.
In the two-stage method, you mix all dry ingredients in the mixing bowl (flour + sugar + salt + chemical leaveners + dry spices). Then, mix the eggs with about ¼ of the liquid ingredients (milk/water + wet flavorings).
Quick bread - Bread made with chemical leaveners, which work more quickly than yeast.
R. Cooking Terms
Ragout - Stew.
The process also incorporates air to make ingredients like flour, lighter. Sifting dry ingredients aerates them while distributing small amounts of chemical leaveners or dry seasoning evenly through the mixture.
 See also: Powder, Baking, Dough, Leaven, Flour
  
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