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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