What basic ingredient in baking helps in attaining baked product tenderness?

Which refers to heating the oven to attain the required baking temperature before baking?

What type of cake contains a high percentage of fat or shortening?

Which is a combination of shortened cake and foam-type cake?

Which is also known as an unshortened cake that contains less than 5% fats?

Which is a coating that makes food shiny or glossy?

It is an icing, made of butter and/or shortening and blended with confectioner’s sugar or sugar syrup.

It is a rich cream mixture made from chocolate and heavy cream.

What edible mixture is used to fill pastries, sandwiches, or cakes?

What type of icing is made from boiled sugar syrup that is agitated so that it would crystallize into a mass of extremely small white crystals?

Custard filling can be stored in the refrigerator for up to how many days?

It refers to dry-heat cooking that is usually done in an oven.

Which is fine white flour made from soft wheat which contains 7-9% protein?

Which is a light cake made of meringue and flour?

Which refers to getting the right number of servings from a recipe and serving the right amount?

Which refers to the method of dividing the cake into uniform pieces before serving?

What method of portioning is done with the use of a food scale?

Which is a sweet soluble organic compound that belongs to the carbohydrate group of food?

Which is a very fine sugar that dissolves faster and is perfect for making meringue?

What granulated sugar is pulverized into powder to prevent caking?

Which of the following ingredients is usually used in the dough that gives better taste and flavor?

What kind of sugar is primarily used in preparing icing?

What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?

Which of the ingredients is an example of a physical leavening agent?

Which kind of flour contains more gluten and less starch?

What storing technique is used to draw, fold and cover the bakery product?

It is one of the more innovative methods used in commercial food packaging?

It refers to the process of putting your product into containers for easy distribution?

Which type of mixing technique is done only in baking?

Which among the ff. cookies needs freezing before it is cut into desired shapes before baking?

Under baked

Too much flour or flour too strong

Batter spread unevenly; uneven oven heat

too much sugar oven too hot

too much leavening; too much shortening

It is also called the conventional method.

A type of cake that contains a high percentage of fat or shortening.

A butter containing flour, egg yolks, vegetable oil, and water is folded into the whites.

Butter is creamed with sugar until the mixture is lightened; whipped egg whites are folded into the butter.

All in one step. It is adding the liquid ingredients to the bowl first.

Fill the measuring cup with the shortening while pressing until it is full. Level the fat with the spatula or the edge of a knife.

Sift to remove lumps and scoop it to fill the measuring cup until it overflows. Do not shake the measuring cup but level it with a spatula or the edge of a knife.

Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop until it overflows. Do not shake the measuring cup.

Remove the lumps by stirring. Dip the measuring spoon then level it off with a spatula.

A graduated measuring cup is used. Set the cup on a level surface. Never lift the cup while measuring. Read the scale from the side of the cup.

Separating coarse particles in the ingredients by passing through a sieve.

Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or electric mixer.

Mixing with two ingredients very gently to retain air in the mixture.

Mixing fat and flour using a pastry blender or two knives in a scissor-lie manner.

Beating egg and creaming to fill with air and make them thick and fluffy.