Introduction to Baking and Ingredients

PPE stands for ____________________.

In order to check if the pastry is baked, you need to look, touch, and _______.

One of the most common malpractices in baking is inaccurate __________.

Genuine __________ for baking contributes success in the field.

Do not depend on the _________ only to determine whether the product is cooked or not for it must be checked by the senses.

 Which type of flour has an especially high protein content and is sometimes used in hard-crusted breads and in such specialty products as pizza dough and bagels?

 What flour is made of a blend of hard and soft wheat which also contains 10-12% protein?

 Which shortening consists of about 80% fat, about 15% water, and about 5% milk solids?

 What ingredient produces gases in batters and doughs that make baked products rise?

 What is a baking ingredient that serves many functions like adding color, contributing structure, and giving dough elasticity, and structure?