Summative Test in Bread and Pastry Production

This cake ingredients provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough

• leavening agents

• eggs

• liquid ingredients

One of the cake ingredients used to thicken, emulsify and add freshness and nutritive value.

• eggs

• flour

• sugar

It improves the formation of gluten strands during the kneading of dough.

• leavening agents

• eggs

• liquid ingredients

The function of this cake ingredient is to build structure

• Sugar

• Flour

• Baking powder

They make the cake tender and achieve a brown crust

• flour

• sugar

• egg

The temperature used for baking layer cake

• 177 - 190 degree Celcius

• 177 degree Celcius

• 350-375 degree Celcius

Temperature used to bake angel food and sponge cake

• 350 degree Farenheit

• 350-375 degree Farenheit

• 177-190 degree Farenheit

Method of portion control where the unit of group or collection one by one in order to determine the total number

• weighing

• cutting

• counting

A German term for various types of cakes

• tortes

• torta

• tutor

These are light pastry dough for making cream puff and eclairs

• Choux

• Chooks

• Shoux