an acid is a substance or compound that taste sour. When dissolve in water it release or donates protons.an acid is a substance or compound that taste sour. When dissolve in water it release or donates protons.

Also known as a hot water bath, it is usually used to melt chocolate and butter gently and gradually over a pot of simmering Also known as a hot water bath, it is usually used to melt chocolate and butter gently and gradually over a pot of simmering water

• A mixture of dry and liquid ingredients such as eggs, flour and milk or water. Similar to dough but it has much thinner consistency and connot be kneaded.• A mixture of dry and liquid ingredients such as eggs, flour and milk or water. Similar to dough but it has much thinner consistency and connot be kneaded.

Baking the crust of a pie/tart without the filling. It can be done with a variety of methods. One would be to prick the buttom of the crust before filling it with pie weights, rice, pulses or beans prior to bakingBaking the crust of a pie/tart without the filling. It can be done with a variety of methods. One would be to prick the buttom of the crust before filling it with pie weights, rice, pulses or beans prior to baking

Mixing a mixture rapidly and intensely to combine ingredients and incorporate air into the mixture. Typically done with a whisk or mixer.Mixing a mixture rapidly and intensely to combine ingredients and incorporate air into the mixture. Typically done with a whisk or mixer.

Mixing two substances together so they become incorporated together.

Process of cooking sugar until it turns brown. When sugar is heated to high temperatures, it undergoes chemical changes and breaks down. Cooking also caramelise the natural sugars found in various fruits and vegetables such as onions.Process of cooking sugar until it turns brown. When sugar is heated to high temperatures, it undergoes chemical changes and breaks down. Cooking also caramelise the natural sugars found in various fruits and vegetables such as onions.

Softening butter or other solid fats such as lard and mixing them with other ingredients. This technique is commonly used for butter and sugar

Technique of pinching the sides and tops of pie or tart crust. Usually carried out with thumb and fingers or with special pincers to give a decorative edge to pastry, shortbreads and almond paste.Technique of pinching the sides and tops of pie or tart crust. Usually carried out with thumb and fingers or with special pincers to give a decorative edge to pastry, shortbreads and almond paste.

The soft inner part of a loaf of bread. The aim of the bread baker is to produce good crumb texture and structure. Also used to describe the soft inner part of a cake. A small fragment of cake, bread and biscuits.The soft inner part of a loaf of bread. The aim of the bread baker is to produce good crumb texture and structure. Also used to describe the soft inner part of a cake. A small fragment of cake, bread and biscuits.

The outer part of a loaf of bread (a nice crusty loaf). The outer hardened surface of a softer product e.g. A cake has a crust, the surface being different to the inside. Also used to describe pastry when used to cover a pie. ( Pie crust)The outer part of a loaf of bread (a nice crusty loaf). The outer hardened surface of a softer product e.g. A cake has a crust, the surface being different to the inside. Also used to describe pastry when used to cover a pie. ( Pie crust)

The separation of an imulsion (fat and liquid) When adding eggs/liquid to a fat and sugar mix...... Cheese is formed by the curdling of milk with the addition of rennet.

The final apperance of products is improved by decorating.

Make a liquid thinner and its strength reduced by the addition of water or some other solvent.

• To sprinkle sugar, flour etc. Over a product. e.g. Shortbread biscuits are often dredged with sugar on removal from the oven.

Beaten egg, sometimes with added water or milk used to give a golden glaze on a baked product.Beaten egg, sometimes with added water or milk used to give a golden glaze on a baked product.

• Oil and water do not mix easily, when they do it is known as an emulsion.

For baking flavourings: an artificial substance. For example, vanilla essence is madesynthetically unlike vanilla extract. Hence, it is cheaper and less fragrant.

Refers to the natural substance that has been extracted straight from its source.

Used to grow the yeast and used as a starter for fermented goods. Consists of water, yeast flour and sometimes the addition of a yeast food, kept at a suitable temperature and allowed to

• A technique used to describe the gentle encorporation of dry to liquid ingredients.

The use of a additional products to improve the look and presentation of a product.

(verb) to lubricate or oil something (usually a pan) with a fat, usually butter.

• A sweet glaze used to cover or decorate food such as cakes ,pastries, and cookies.

• To work dough (usually for bread) by massaging, stretching, pulling and folding it.

Heating a solid product to form a liquid

Used to line baking pans to prevent food from sticking to them.

• To squeeze a liquid substance (usually a frosting) through a piping bag for decorating purposes.• To squeeze a liquid substance (usually a frosting) through a piping bag for decorating purposes.

Turning the oven/pan beforehand to let it come to the desired temperature.

Letting the shaped bread dough have its final rise before baking

Slashing the surface of food such as bread /pie dough, cakes and meat using a sharp knife

Using a sharp edged instrument to remove something from a surface.

Putting a food through a sieve to separate solid from liquids, or lumps from powdered material.

A kitchen tool used to blend, beat, and incorporate air into a mixture.

Made by scraping the outer layer of the skin of citrus fruits using a grater. Used to add flavor to food.

Dry ingredients

Other forma of flour

Leavening Agents

LIQUID INGREDIENTS

Fats and oils

Other Ingredients

3 groups of leavening agents

4 kinds of flour

- is the main ingredient among all other ingredients. It is powdery product obtained frommilled cereals, foremost of which is wheat.- is the main ingredient among all other ingredients. It is powdery product obtained frommilled cereals, foremost of which is wheat.

-also called graham or entire -wheat flour. It contains the compact of wheat kernel in its original proportion.-also called graham or entire -wheat flour. It contains the compact of wheat kernel in its original proportion.

-also known as strong or hard flour; it has 12-14% gluten content. Bread flour has a coarse texture -gritty, sandy,dry, and granular. It has a creamy color and does not usually lump when pressed together. This type of flour is ideal for making breads, rolls, and other sweet yeast-raised products.-also known as strong or hard flour; it has 12-14% gluten content. Bread flour has a coarse texture -gritty, sandy,dry, and granular. It has a creamy color and does not usually lump when pressed together. This type of flour is ideal for making breads, rolls, and other sweet yeast-raised products.

Widely known as general flour or pastry flour; it contains 10-11% gluten content. It is a combination of bread and cake flour. Hence, it is used as a substitute for making bread, cakes, and pastries. For bread making, it requires more kneading to develop gluten. In cakes it requires less mixing to control gluten development.Widely known as general flour or pastry flour; it contains 10-11% gluten content. It is a combination of bread and cake flour. Hence, it is used as a substitute for making bread, cakes, and pastries. For bread making, it requires more kneading to develop gluten. In cakes it requires less mixing to control gluten development.

Also refers to a soft flour; it has 7 -9° content. It is ideal for cakes, cookies pastries. This flour has a velvety and texture, is whiter than bread flour an purpose flour, and tends to hold shaper lumped together.

This is a sweet, crystaline, soluble compound that comes from the processing of sugar cane and sugar beets.

Comes in different shades of brown depending on how well it has been processed. The darkest brown color is usually sticky, lumpy and contains more molasses than the brown and Ight brown types. Unlike white sugar, it contains some caramel, mineral water and has more moistur. Brown sugar is less purified than white sugar.

commonly used by bakers and practically all baked products and in preparing varieties of icing, filling etc. It varies in texture -from coarse to sandy, to fine and smooth.

Is the finest texture compsred with brown or white sugar. It contains 3% cornstarch.