BREAD AND PASTRY

PRODUCTION
Baking – the process of cooking food by indirect heat or
dry heat in a confined space as in heated oven using gas,
electricity, charcoal, wood, or oil at a temperature from
250 oF- 450 oF

Batter – a flour mixture that can be stirred or poured

Convection oven – stove in which a fan circulates heated

air through the oven for fast, even cooking.
Discard – to get rid of as of being no further use

Dough – a flour mixture that can be rolled or

kneaded

Dutch oven – a brick oven

Igniter – the carborundum rod used to initiate the

discharge in an ignitron tube
Microwave oven – an oven that utilizes electromagnetic
energy below the magnetic spectrum

Mixing – to bring together into uniform mass

Pre-heat – to heat (an oven, for example) before hand

Sift – separating course particles in the ingredient by

passing through a sieve or sifter