enSCBread and Pastry Production10
Batter: mixture of dry ingredients with a pouring consistency
Dough: a mixture thick and firm enough to be kneaded
Flour: primary ingredient of most baked products
Margarine: made from various hydrogenated vegetable or animal fats
Staling: the process when changes in structure of the bread and loss of moisture cause it to deteriorate
Grater: used to grate cheese, chocolate and other fruits
Pies: baked goods that have crust and filling
Quick breads: breads that are quick to make
Cookie: it means small cake or small, flat baked product
Yeast bread: baked dough is made of flour, water and leavened by yeast.
Bread and Pastry Production
1. QUEDBSACRKI
breads that are quick to make
2. IEPS
baked goods that have crust and filling
3. LURFO
primary ingredient of most baked products
4. OHUGD
a mixture thick and firm enough to be kneaded
5. KEOICO
it means small cake or small, flat baked product
6. ARTGRE
used to grate cheese, chocolate and other fruits
7. EBTTRA
mixture of dry ingredients with a pouring consistency
8. ARREAGNIM
made from various hydrogenated vegetable or animal fats
9. ETEASRBADY
baked dough is made of flour, water and leavened by yeast.
10. ANSILGT
the process when changes in structure of the bread and loss of moisture cause it to deteriorate