Name: _____________________________________ Date:

______________
Identification: Identify the following question given
1. __________ This is the most commonly used type of flour in most baked products.
2. __________ It has 7-9% gluten content that is ideal for cakes, cookies, and pastries.
3. ___________ This flour gives nutrients with thiamine, niacin, and iron that are required
by law.
4. ____________ A unicellular plant that reproduces by budding.
5. ____________ An agent that is gas added during the mixing and or beating or making
dough.
6. ____________ A fat that increases the tenderness of a baked product by preventing the
cohesion of gluten strands during mixing.
7. ___________ It refers to melting of sugar to a golden brown sugar.
8. ___________ To beat rapidly with a hand or a mixer in order to incorporate air.
9. ___________ To coat with syrup that is cooked to the cracked stage.
10. ___________ It is used to bring out the flavour of a baked products also known as
sodium chloride.

Enumeration: Enumerate the following

1-3 Leavening agents
4-9. Forms of shortening
10-13 Kinds of flour
14.15 Liquid ingredients
Essay: On what does success in baking depend?