Bread and Pastry

1. Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. 

2. A type of bread yeast-raised roll with a soft outer crust.

3. A type of bread yeast-raised roll with a hard outer crust.

4. A non-yeast dependent bread made with a leavening agent such as baking powder or baking soda that permits immediate baking of the dough or batter.

5. A type of quick bread that can be poured in a steady stream in griddle cakes or pan cake, waffles and popovers.

6. A pour heavy drops as in muffins, cakes, fritters, dumplings, biscuits, and cookies.

7-8. Give the two (2) KINDS OF DOUGH.

9-11. Give the three (3) ways  of mixing dough

12-22. Enumerate the STAGES IN BAKING PROCESS (in order)

23. 23.Baked food made with a dough of flour, water, and shortening that may be savoury or sweetened.