Standard 4 - F&N1 Understand Procedures, E&T applied to baking p

All purpose flour is plain, Self Rising flour has added leavening and salt

• All PurposeFlour/ Self Rising Flour

• Dark Coated

• Fondant

Use the principles of candy making. Formation of crystals in a heated sugar syrup

• Cream of tartar
• Cooked Frosting
• Fat

An acid that makes egg whites whiter and cake grain finer. Stablizes the egg white protein, and increase the volume of the cake

• Fondant
• Eggs
• Cream of Tartar

Batter bread differs from basic white bread by beating the mixture

• Fat

• Eggs

• Batter Bread

Bisquits are flaky; Muffins are tender

• Basic White Yeast Bread

• Cooked Frostings

• Bisquit Texture

Tenderize Gluten

• Buttercream

• Fermentation

• Fat

Process in which carbon dioxide gas and alcohol produces the gas and inflates the dough.If fermentation fails to occure, the yeast dough will not rise

• Fondant

• Flour

• Yeast Bread Fermentation

When baking yeast bread the dough should be allowed to rise twice

• French Buttercream

• Fondant

• Conventional Mixing Methods

A cooked mixture of sugar, water and glucose or corn syrup added to encourage sugar crystallization

• Dark Coated
• Fat
• Fondant

Made with beaten egg yolks and butter, Beat a boiling syrup into beaten egg egg yolks and whipped to a light foam.

• Liquid
• Preheat Oven
• French Butter Cream