REVIEW 1

It inhibits gluten formation by coating the flour and protecting it from the liquid.

• SUGAR

• SPICES

• SALT

• BUTTER

It contains molasses which adds moisture that works with the baking soda to give    the cookies a rise and a cakier end result.

• BROWN SUGAR

• SWEETENER

• SALT

• SHORTENING

It is the major source of moisture and protein in cookie dough.

• LEAVENING AGENT

• EGG

• SPICES

• SHORTENING

What is the main function of the following ingredients?

BUTTER

• It inhibits gluten formation by coating the flour and protecting it from the liquid, resulting in a tender cookies.

• It provides the bulk of the structure in cookie

• It balance the flavour of caramelized sugars.

• It provide a well-emulsified source of fat.

 What is the main function of the following ingredients?

Flour

• It inhibits gluten formation by coating the flour and protecting it from the liquid, resulting in a tender cookie.

• It provides the bulk of the structure in a cookie

• It balance the flavour of caramelized sugars.

• It provide a well-emulsified source of fat

What is the main function of the following ingredient?

EGGYOLK

• It inhibits gluten formation by coating the flour and protecting it from the liquid, resulting in a tender cookie.

•   It provides the bulk of the structure in a cookie

• It balances the flavour of caramelized sugars.

• It provides a well-emulsified source of fat.

Match the baking processes with each classification of cookies and cake.

Spread or pipe a dollop of the filling on the flat side of half of the cookies. Top with the remaining cookies.

• SANDWICH COOKIES

• ROLLED COOKIES

• PRESSED COOKIES

• MOLDED COOKIES

Match the baking processes with each classification of cookies and cake.

Shape the dough into a rectangular prism, wrap it in plastic, and chill until firm. At least an hour, then cut with a cookie cutter.

• SANDWICH COOKIES

• ROLLED COOKIES

• MOLDED COOKIES

• PRESSED COOKIES

Match the baking processes with each classification of cake.

In a bowl of creamed butter add flour mixture in 1/2 cup batches, alternating with milk, beating batter briefly after each addition until just blended.

• BUTTER TYPE CAKE

• CHIFFON TYPE CAKE

• SPONGE TYPE CAKE

• PREMIX TYPE CAKE

Match the baking processes with each classification of cake.

Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.

• SPONGE TYPE CAKE

• RED VELVET CAKE

• CHFFON TYPE CAKE

• BUTTER TYPE CAKE