Baking powder -It is made of mixture of alkali and bicarbonate of soda.

It also contains corn

flour or rice flour that serves as a filler to absorb moisture.

Flour -It is made from grounded wheat or rice, rye, and barley maize that made it powdery
white in appearance. It is the basic ingredient used in baking.

cream of tartar -It helps stabilize egg whites to reach its maximum volume.

rising flour -It is a type of flour which contains salt and leavening agent that can be used in lieu
of all-purpose flour.

Sugar -It is known to be an integral part of making sweet cakes, pastries, and other products.

fats -It is known to be of essential function as it increases volume, makes slicing easier, softens
crumbs and crust, and improves the firmness.

electronic scales-These weighing devices calculates weight in grams, ounces, and pounds
depending on the settings.

egg -It emulsifies batter and add moisturizing fat that make the baked products have smooth
and creamy texture.

salt -thisingredient enhances the overall flavor of bread and other pastries, controls the
fermentation of yeast and gives a strengthening effect in the dough.
milk products -a liquid ingredient are used to moisten the batter and increases nutritional
flavor and enhances flavor of the final baked product.

baking soda -this type of leavening agent is also known as bicarbonate of soda.

wrapping -a storing technique that is used to draw, fold and cover the bakery product?
1 tsp lemon zest (peel) can be substituted to
-½ tsp lemon extract
-2 tbsp lemon juice
-1 tsp lime zest

1 cup coconut milk -can be the substitute for 1 cup of whole milk

is the best substitute for cornstarch (for thickening)

-2 tbsp all-purpose flour
-2 tbsp granulated tapioca
-1 tbsp potato or rice starch
-1 tbsp arrowroot
-4 tsp instant tapioca

crust -is the outer part of a loaf bread or pastry

b
cream puff - is a rich pastry filled with custard or fruit

is the first step to have best results in baking

-measure ingredients accurately

is the proper way to measure flour

-shake the measuring cup before leveling

stirring -is the simplest method in mixing the ingredients together with a utensil, usually a
spoon, using circular motion

creaming -is the procedure of rubbing one or two ingredients against a bowl with the tip of a
wooden spoon or electric mixer

whipping -a mixing technique in baking is usually used for meringue and for chiffon products

packaging -the process of putting products into containers for easy distribution

foil packaging -It refers to one of more the innovative methods of commercial food packaging.

sea salt -It is a solution harvested from evaporated seawater that can be found in a variety of
grain sizes.

shortening -It is a solid fat that can be made from vegetable oils, like soybean and cotton seed
oil.

leavening agents -These ingredients causes the expansion of batters and dough when gases are
released within mixtures that makes the baked products porous in structure.

honey -It is a sugar syrup with mixtures of glucose and fructose and other added compounds to
give the desired flavor and color.

shortening -is a type of fats are pure fat that make the final baked products crumbly moistened.

flour -is important ingredient in pastries provides the needed moisture to develop gluten?

confectioners sugar -is a kind of sugar is primarily used in preparing icing

-it is very fine and smooth type of sugar that is used in making icing flowerets,
glazes, fudge, and candies that serve as decorative for cakes.

sugar -is a basic ingredient in baking improves aroma, flavor and nutrition in baked products

pastry -is sweet baked good is usually made of dough

bread flour -is kind of flour contains more gluten and less starch

cream puff -is a type of light pastry is filled with whipped cream or a sweetened cream filling
and often topped with chocolate