BREAD AND PASTRY (PART 1)

A type of bread prepared by baking dough of flour and water

• Bread

• Fat

• Pastry

• Sweetener

This is the method used in bread and pastry production

• Cooking Method

• Grilling Method

• Roasting Method

• Steaming Method

How do you specify a recipe in baking?

• Follow the baking process

• Mix the gluten development

• Use exact ingredients

• Weigh the ingredients

This is much of a chemist that looks into the accuracy of the procedures done

• Chef

• Commis

• Baker

• Butcher

This is the most important ingredient in the bakeshop

• All-purpose flour

• Bread flour

• Cake flour

• Wheat flour

2 Ways on how gliadine and glutenin is made up into a starch

• Elastic mass is cohesive into elastic mass

• Forms gluten when hydrated

• Forms gluten when dehydrated

• Milled from blends and other wheats

It contains the largest amount of protein

• Bread flour

• All-purpose flour

• Pastry flour

• Wheat flour

How many percent of protein do All-purpose flour contain?

• 9-12%

• 11-12%

• 10-12%

• 8-12%

These are primarily to thicken puddings, pie fillings, and similar products,

• Instant starches

• Starches

• Rye flour

• Meals

3 flour products that may become moldy and attractive to some types of insects

• Flour cocoon

• Flour beetle

• Flour moth

• Flour mite