LONG TEST IN Bread and Pastry Production

. Use ____________equipment according to required bakery products and standard operating procedures

General flour has 10-11% protein content and is made from a blend of hard and soft wheat flours, also called the ______ purpose flour of family flour.

Pack firmly the shortening into the measuring cup, taking care not to have _______ inside the cup.

Sugar is a sweet, soluble organic compound that belongs to the _______group of food.

Eggs are considered complete protein, containing all the essential __________humans use to build other proteins needed by the body.

__________is any fat, which when added to flour mixtures increases tenderness.

Lard is made of fat from pork which is preferred in making _________and biscuits because it gives flakier texture.

_________ are gases that can cause the dough to rise, in the presence of moisture, heat, and others.

Liquid ingredients improve the formation of gluten strands during the kneading of ________.

Water is the ___________ingredient in baking.

Measuring spoons are used to measure small amount of _________.

. ________ is used in sifting coarse or dry ingredients such as flour and sugar.

. An electric mixer is a motor-powered device used to stir and blend _________used in baking.

Rolling pin is a solid elongated wood with handles at both ends that is used to _______the dough

. _________is a tool used for mixing and stirring flour mixtures.