POINTERS TO REVIEW:

1. Types of flour and their differences

2. Kinds of leavening agents
3. Components of measuring cups/spoons
4.Mixing methods
5. Characteristics of dinner rolls/swiss roll/petit fours
6. Methods in cake making
7. How to determine the freshness of eggs
8. Role of each ingredient
9. Kinds of shortening
10Why should oven be preheated
11. How long should preheating be done
12.Difference between butter and margarine
13. Difference between extract and emulsion
14. How to do you check the doneness in cake
15. Best storage for bread/cake to avoid stalling.
16. Different stages in beating egg whites
17. How to substitute evaporated milk for fresh milk? ( ½ c water plus ½ c evap)