BPP

1. BAKING TERMS

2. ACID
SUBSTANCE HAVING A
SOUR OR SHARP FLAVOR

3. ANGEL FOOD CAKE
A TYPE OF CAKE MADE OF
MERINGUE AND FLOUR

4. APPROPRIATE
SUITBALE OR PROPER
UNDER THE
CIRCUMTANCES

5. ASSEMBLING
FITTING TOGETHER THE
COMPONENT PARTS OF A
CERTAIN DISH OR FOOD

6. BAKE
TO COOK FOOD IN A DRY
HEAT METHOD INSIDE AN
OVEN

7. BATTER
SEMI-LIQUID MIXTURE OF ONE OR MORE
FLOURS COMBINED WITH LIQUID SUCH AS
WATER, MILK OR EGGS AND IS USED TO
PREPARE VARIOUS OF FOODS.

8. BEATING
INTRODUCING AIR TO INTO THE
MIXTURE THROUGH MECHANICAL
AGITATION AS IN BEATING EGGS

9. BLEND
 TO COMBINE INGREDIENTS AND PRODUCE A HOMOGENEOUS MIXTURE

10. BOILED ICING
 A SUGAR AND EGG WHITE ICING FOR CAKES

11. BROWN SUGAR
REGULAR GRANULATED
SUCROSE CONTAINING VARIOUS
IMPURITIES THAT GIVE
DISTINCTIVE FLAVOR

12. CAKE FLOUR
FINE, WHITE FLOUR
MADE FROM SOFT
WHEAT

13. CARAMELIZED PETIT FOUR
ALSO KNOWN AS PETIT FOUR
SEC WHICH IS USUALLY
UNFILLED COOKIES

14. CHEMICAL LEAVENER
LEAVENING AGENT THAT
RELEASES GASES PRODUCED
BY CHEMICAL REACTION

15. CHIFFON CAKE
A LIGHT CAKE MADE
USING THE CHIFFON
METHOD

16. CHIFFON METHOD
CAKE MIXING METHOD
INVOLVING CUTTING AND
FOLDING

17. CHOUX PASTRY OR PATE A
CHOUX
A LIGHT PASTRY DOUGH FOR
MAKING CREAM PUFF AND
ECLAIRS

18. COCOA POWDER
A DRY POWDER FROM
PULVERIZED COCOA SOLIDS

19. COCOA BUTTER
WHITE OR YELLOWISH FAT
FOUND IN NATURAL
CHOCOLATE

20. COMMIS
A JUNIOR CHEF

21. CONFECTIONERS SUGAR
SUCROSE GROUND IN TO FINE
POWDER AND MIXED WITH A
LITTLE CORNSTARCH TO PREVENT
CAKING

22. CONSISTENCY
THE WAY IN WHICH A
CERTAIN SUBSTANCE,
TYPICALLY LIQUID

23. CREAMING
RUBBING BUTTER AND
SUGAR UNTIL IT BECOMES
LIGHT AND FLUFFY

24. CREAMING METHOD
MIXING METHOD THAT BEGINS WITH
THE BLENDING OF FAT AND SUGAR;
USED FOR CAKES, COOKIES AND
SIMILAR TERMS

25. DARK CHOCOLATE
SWEETENED CHOCOLATE THAT
CONSIS OF CHOCOLATE AND
LIQUIOR

26. DUST
TO SPRINKLE THE SURFACE
WITH FLOUR TO AVOID
MIXTURE TO STICK ON IT

27. FILLING, COATING, TOPPING
QUANTITY OF MATERIAL THAT FILLS OR IS
USED TO FILL SOMETHING, OR IS USED TO
COAT, OR IS USED TO DESIGN ON TOP OF
FOOD

28. FOAMING
CONTINOUSLY BEAT EGG WHITE
TO INCORPORATE AIR UNTIL IT
BECOMES LIGHT AND FLUFFY

29. FONDANT
TYPE OF ICING MADE OF BOILED
SUGAR SYRUP THAT IS AGITATED TO
CRYSTALLIZE INTO A MASS OF
EXTREMELY SMALL WHITE CRSYTALS