GROUP 1

DIRECTIONS: Match statement or meaning of the term in COLUMN A with the corresponding term in COLUMN B. Copy the questions
with your corresponding answers in your notebook. Write your answer or term before the number.
COLUMN A COLUMN B
1. A cookie make up method in which the dough is shaped into flattened A. CHEMICAL LEAVENER
cylinders, baked, and sliced crosswise into individual cookies. B. BAR
2. A semi-liquid mixture made of flour or other starch used for the C. COCOA BUTTER
production of cakes and breads and also used for coating products to D. BREAD FLOUR
be fried. E. ALL PURPOSE FLOUR
3. Strong flour such as patent flour used for breads. F. BRIOCHE
4. Rich yeast dough containing large amounts of eggs and butter, made G. BROWN SUGAR
from this dough. H. BUTTER CREAM
5. Regular granulated sucrose containing various impurities that give I. COCOA
distinctive flavor. J. CAKE FLOUR
6. An icing made of butter / shortening blende with confectioners’ sugar K. CARAMELIZATION
or sugar syrup. L. BATTER
7. A fine white flour made from soft wheat.
8. The browning of sugar caused by the heat.
9. A leavener agent such as baking soda, baking powder or baking
ammonia which releases gases produced by chemical reactions.
10. The dry powder that remains after cocoa solids and cocoa butter.