REVIEWER IN BPP

 REFINED SUGAR IS A GRANULATED SUGAR THAT HAS BEEN PULVERIZED THAT

HELPS TO PREVENT

LUMPING

 THERE ARE 16 CUP - IN 1 GALLON

 SHORTENING – IMPROVE AROMA FLAVOR AND UTRITION

 FLOUR IS A POWDERY WHITE COLOR PRODUCT MADE FROM WHEAT WHICH

CONTAINS PROTEIN.

 BREAS AND PASTRY PRODUCTION HAS 5 COMPETENCIES

 EGGS IS THE BASIC INGREDIENT IN BAKING THAT ADD COLOR, TEXTURE,

FLAVOR AND

RICHNESS TO THE BATTER, ACT AS STABILIZER IN MIXTURE AND HELPS TO

BIND ALL TOGETHER

 AIR IS AN EXAMPLE OF A PHYSICAL LEAVENING AGENT.

 120 ML IS EQUIVALENT TO EQUIVALENT TO ½ CUP

 ½ CUP IS EQUVALENT TO 8 TBSP

 ¾ CUP IS EQUAVALENT TO 12 TBSP.

 THE TECHNIQUES IN MEASURING LIQUID INGREDIENTS, CHECK YOUR MEASUREMENT

BEND DOWN SO THAT YOUR EYES LEVEL WITH THE MARKER LINE. LOOK AT THE SIDE OF

THE LIQUID

 1 TBSP IS EQUIVALENT TO 3 TEASPOON

 PROOFING IS A CONTINUATION OF THE YEAST FERMENTATION CYCLE, WHICH

INCREASES THE VOLUME OF THE SHAPE OF THE DOUGH

 PUNCH UP IS TO DEFLATE OR REMOVE EXTRA GAS OR AIR FROM A RISEN DOUGH AFTER FIRST

FERMENTATION

 WHISK IS USED TO BEAT EGG WHITES OR CREAM

 KNEADING IS A PROCESS BY HAND, FOR THE PURPOSE OF DEVELOPING THE

GLUTENS IN THE FLOUR, WHICH IS WHAT GIVES BAKED GOODS THEIR

STRUCTURE AND TEXTURE.

 COOLING RACK A MISCELLANEOUS WHICH IS USED TO ALLOW AIR TO

CIRCULATE FREELY TO COOL BAKED PRODUCTS.

 CAKE TESTER IS USED TO TEST DONENESS BY INSERTING IT IN THE CAKE BATTER WHEN
IT COMES OUT CLEAN,THEN THE PRODUCT IS BAKED ENOUGH.
  CARAMELIZED IS MELT SUGAR IN A SAUCEPAN OVER LOW HEAT UNTIL IT IS COMPLETELY
MELTED AND AMBER IN COLOR.

 CREAMING IS A MIXING TECHNIQUE WHICH ONE OF THE INGREDIENTS IS GENTLY

INCORPORATED INTO ANOTHER BY HAND WITH A LARGE SPOON OR SPATULA. IT CREATES

LITTLE AERATION.

 MIX IS TO STIR OR BEAT TWO OR MORE INGREDIENTS UNTIL WELL INCORPORATED

 THE DIFFERENT CLASSIFICATION OF LEAVENING AGENTS ARE

(a) BIOLOGICAL LEAVENING AGENTS

(b) CHEMICAL LEAVENING AGENTS

(c) PHYSICAL LEAVENING AGENTS.

 COOKIES IS A LITTLE CAKE FLAT, SWEET, AND SMALL.

 GREASE – TO RUB THE INSIDE OF BAKING PAN W/ BUTTER OR SHORTENING

 CUT AND FOLD IS BLENDING OF INGREDIENTS W/ A SOFTENED FORM OF SOLID FATS

 FOLDING COMBINE TWO MIXTURE OF DIFFERENT THICKNESS AND WEIGHT

 PAN DE LECHE IS A SAMPLE OF A BREAD WHAT WE CALLED A MILK BREAD

 BISCUIT IS A SMALL FLAKY QUICK BREAD

 MUFFIN IS SIMPLE CUP QUICK BREADS MADE FROM BATTER AND DOUGH

 PANDESAL ONE OF MOST IMPT.FILIPINO BREAD.

 PUTOK POPULAR IN PANADERIA AS EXPLOSION BREAD

 DOUGH IS A FLOUR MIXTURE W/C IS THICK ENOUGH TO BE ROLLED AND KNEADED.

 MEASURING SPOON IS USED TO MEASURE SMALL QUANTITY OF INGREDIENTS.

 MEASURING CUP IS USED TO MEASURE DRY INGREDIENTS SUCH AS FLOUR AND SUGAR.

 RUBBER SCAPPER IS USED TO SCRAPE DOWN SIDES OF BOWL AND GET MIXTURE OF

FILLINGS FROM PANS.

 SUGAR – BASIC INGREDIENTS IN BAKING THAT IS SWEET

 BREAD FLOUR HAS A HIGH PROTEIN CONTENT USED IN PRIMARILY IN BREADS

 MR ALEXANDER NATIVIDAD UY INTRODUCE BAKING IN THE PHILIPPINES

 SHORTENING IS THE BASIC INGREDIENT IN BAKING THAT IMPROVES AROMA, FLAVOR, AND

NUTRITION IN BAKED PRODUCTS.

 THE PROPER WAY TO MEASURE FLOUR ACCURATELY IS TO LEVEL OFF WITH THE USE OF

SPATULA

 IT TAKES 10 – 20 MINUTES TO REST THE DOUGH IN RESHAPING.

 GLUTEN AND EGG PROTEIN IS THE PRIMARILY RESPONSIBLE FOR THE STRUCTURE OF

BREAD BAKED PRODUCTS

 HOT POD IS A MATERIAL THAT PROTECTS OUR HANDS SINCE IT IS MADE OF FABRIC THAT

WITHSTANDS THE HEAT OF THE OVEN.

 COOKIE SHEET PAN METAL TRAY USED IN BAKING COOKIE

 BREAD FLOUR HAS A HIGH PROTEIN CONTENT AND USED PRIMARILY TO MAKE BREADS AND

OTHER YEASTS PRODUCTS.

 DECK OVEN IS AN OVEN THAT CONTAINS RACKS OR ROTISSERIES THAT CAN COOK VARIOUS

MEATS SUCH AS CHICKEN DUCK, LAMB, ETC. SIMULTANEOUSLY AND EVENLY.

 COOKIE SHEET PAN IS A METAL FLAT TRAY USED IN BAKING COOKIES AND OTHER BAKED

PRODUCTS.

 YEAST IS AN EXAMPLE OF LEAVENING AGENT

 LECITHIN – IS PRESENT IN EGG YOLK W/C IS RESPONSIBLE FOR EMULSIFYING

 SUGAR IS THE BASIC INGREDIENT IN BAKING THAT IS SWEET, SOLUBLE ORGANIC

COMPOUND AND IMPROVES THE NUTRITIVE VALUE, FLAVOR AND AROMA OF THE PRODUCT.

 MUFFIN PAN IS AN ALUMINUM PAN USED FOR MUFFINS, CUPCAKES AND TARTLETS

 1/2 CUP IS EQUIVALENT TO 8 TBSP

 SALT IS AN UNDERRATED INGREDIENT IN BAKING, IT ENHANCES THE FLAVOR.

 DOUGH MAT IS A SHEET OF SILICONE-COATED HEAT-RESISTANT FIBERS THAT YOU CAN ROLL

OUT ONTO YOUR BAKING SHEET OR YOUR COUNTER.

 WHIPPING IS THE PROCESS OF INCORPORATING AIR BUBBLES INTO THE STRUCTURE OF

FATTY LIQUIDS LIKE HEAVY DAIRY CREAM OR COCONUT CREAM, OR PROTEIN-RICH LIQUIDS

LIKE EGG WHITES.

 . ¼ CUPS IS EQUIVALENT TO 2 OZ.

 1 TBSP IS EQUAVALENT TO 3 TSP.

 WIRE WHISK - STAINLESS STEEL WIRES W/C ARE LOOPES & GATHER AT THE HANDLE USE

FOR WHIPPING

 1076 – 1985 YEAR WERE FLOUR MILS FIRST ESTABLISHED IN THE PHIL.

 BUTTER ENHANCES THE FLAVOR IN BAKING

 DINNER ROLL A SMALL ROLL USUALLY ROUND OR OBLONG SERVED AS A MEAL

ACCOMPANIMENT

 PASTRY BLENDER USED TO MIX HARD FATS INTO FLOUR TO MAKE A PASTRY

 DOUGH MAT IS A SILICONE COATED HEAT RESISTANT FIBER THAT USE TO ROLL OUT BAKING

SHEET

 WHIPPING A PROCESS OF INCRPORATING AIR BUBBLES INTO THE STRUCTURE OF FATTY

LIQUIDS

 ¼ CUP IS 2 OZ