Bread and Pastry Production

A technique wherein one or two ingredients are mix in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture.

• Beating

• Creaming    

• Cutting In

• Folding

A kind of dough made from the basic ingredient for bread such as flour, yeast, water, a little sugar, and shortening.

• Lean dough

• Rich Dough

• Sponge dough

• Straight dough

The process of promoting hygiene and sanitary practices to promote good health and prevent diseases.

• Contamination

• Precaution

• Sanitation

• Segregation

An icing or filling made of butter and milk which are beaten together, and then confectioner’s sugar is added.

• American Butter Cream

• Jam and Jellies

• Royal Icing

• Whipped Cream

A technique where paper or plastic materials are used to cover and protect the baked products.

• Decorating

• Presenting

• Storing

• Wrapping

These are powder made from cereal grains, milled wheat, and other root crops. Serve as the main ingredient in baking.

• Cocoa

• Baking powder

• Flour

• Sugar

What is the ideal room temperature when storing breads and rolls?

• 25˚F to 35˚F

• 45˚F to 55˚F

• 75˚F to 85˚F

• 105˚F to 115˚F

This process separates the finer from the coarser particles of dry ingredients.

• Kneading

• Measuring  

• Mixing

• Sifting

What is the suggested oven temperature in baking quick breads?

• 100˚F to 120˚F         

• 150˚F to 175˚F

• 180˚F to 200˚F       

•   350˚F to 375˚F

A process of cooking food inside an enclosed space or in an oven.

                                      

•  Steaming

• Roasting

• Grilling 

•     Baking