The technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.

A basic food made from flour and water to form dough, it has been a staple food of human nutrition for thousands of years.

They are often referred to as small flat cakes, originated in France and because have a low moisture content which improves their keeping qualities.

Used to scrape dough from the sides of the bowl without scratching it.

Comes from cocoa beans, which are the bean-shaped seed of the cacao tree.

When we're talking about cakes, the French word "biscuit" refers to ______.

TOOL USED TO MEASURE TEMPERATURE OF THE OVEN

AN IDEAL TYPE OF FLOUR FOR BREAD MAKING

MEANS KEEPING THE FOOD, TOOLS AND THE KITCHEN CLEAN

UNSHORTENED CAKES ARE ALSO CALLED _____ TYPE OF CAKE

TO ENSURE WELL DISTRIBUTION OF HEAT INSIDE THE OVEN, IT IS MUST TO _______ THE OVEN BEFORE BAKING THE CAKE

BATTER IS A MIXTURE OF FLOUR, LIQUID, BUTTER AND EGG OF POURING CONSISTENCY

BATTER IS A SHORTENING

PRESENTING BAKED PRODUCT IS AS IMPORTANT AS ITS PRODUCTION