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Baking is a science and it requires all the precision you would expect when doing a chemical experiment. Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time.
 Dry ingredient- Are those recipe ingredients that are dry and might need to be blended before they are Added to another kind of mixture in the recipe.
 Ingredient- Any of the foods or substances that are combined to make a particular dish.
 Liquid ingredient- Are those recipe ingredients that are wet, such as water, milk, oil and etc.
 Lump- A firm irregular mass.
 Sift- To separate or strain the finer from coarser particle of a material using a sieve

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told me that my power will grow like grapes that thrive on the vine
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Answer:

Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center.

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