Primary ingredients

Essential for hydrating the flour and yeast

Food of yeast

Adds flavor and regulates yeast activity

Made without leavening agents

Combining ingredients to form a dough

Allowing the dough to rise by fermenting

Staple food prepared from a dough

Dough of flour, water and shortening

Used to combine ingredients

Allow air to circulate around baked goods

Ensures flour and other dry ingredients are light and clump free

For measuring ingredients by weight

Consisting of a long, narrow handle with a series of wire loops or strands at the end

Use to pipe dough

To mix, spread, lift and flip food items

Also known as a cake pan

Are small coned-shaped

To facilitate the easy and precise of decorating of cakes

Versatile kitchen tool used primarily in baking and pastry

Used to measure liquid ingredients accurately

To measure dry ingredients

Also known as parchment paper

Cook food through the application of heat

To blend ingredients together quickly and efficiently

Before the arrival of spanish, Filipinos already had their own version of bread and pastries.

Native ingredients (pre-colonial period)

The spanish colonization had a profound impact on Filipino cuisine, particularly in the introduction of wheat-based bread and pastries

The american colonization further influenced the Filipino baking scene

After World war ll, the Philippines saw a rise in local bakeries and the diversification of bread and pastry offering.

A slight sweet, soft breaf roll typically eaten for breakfast

A sweet pastry topped with butter, sugar and cheese

A rice cake traditionally cooked in clay pots

A steamed rice cake often served during celebration

A stuffed bread pastry with various fillings

A dense, slightly sweet bread roll

A bread roll filled with buttery , sugary paste

A leaving agent that ferments and produces gas, which causes that dough to rise

Contains a leavening agent

Includes various ethnic and regional bread

Working the dough to develop gluten, which gives bread its structure

Cooking the dough in an ovrn until it forms and cooked through

Usually all-purpose flour for tender crumb

Butter,lard, margarinze or shortening

Water or milk to bring the dough together

Enhances flavor

Added to sweet pastries for flavor and browning

A cylindrical tool used to flatten dough

A small brush used for applying liquids to dough

A handheld kitchen tool that features a handled attached to several parallel,curvr metal or wire blades

A pan that is also known as baking sheet, is a flat, rectangular metal

A baking pan with multiple cup-shape indentations

Used to measure precise amount of dry or liquid ingredients for cooking and baking

It is a flat, sturdy based used to support and transport cakes

Is a kitchen utensil with a flat, flexible head made from rubber or silicone