BREAD AND PASTRY (2)

This is an ingredient that gives dairy products the moist, rich characteristic and soft tender of the breads

• Butter

• Fats

• Shortening

• Margarine

This shortens the gluten strands and tenderizes the products

• Butter

• Fats

• Shortening

• Margarine

Two main types of shortening

• Regular shortening

• Adapted shortening

• Emulsified shortening

• Formulated shortening

These are kinds of fats

• Molasses

• Lard

• Butter

• Margarine

It is manufactured from various hydrogenated animal and vegetable fats plus flavoring, emulsifiers, and coloring agents

• Fats

• Butter

• Lard

• Margarine

It is the rendered fat of hogs

• Butter

• Fat

• Lard

• Shortening

What will happen if all fats are exposed to air too long?

• Fats easily spread in the batter

• Fats will give flakiness to the pastry

• Fats will become rancid

• Fats will keep the quality of baked products

What liquid ingredient next to water, is the most important in the bakeshop?

• Juice

• Coffee

• Milk

• Cream

Three forms of fresh milk:

• Raw milk

• Certified milk

• Table cream milk

• Pasteurized milk

How many percent of fat content does whipping cream has?

• 20-40%

• 30-40%

• 30-50%

• 40-50%