Name: ____________________________________________Date: ____________ Class No.

: _______

I. True or False:
Instructions: Write TRUE if the principles described is true and FALSE if the statement match with
the principles. On another blank provided, give the correct principle that best explained in the
statement.

1. ________ Beating - vigorously whisking foods to incorporate air or develop gluten. ____________
2. ________ Stirring - very gently incorporating ingredients as whipped cream or whipped eggs
into dry ingredients, a batter or cream. ___________________.
3. ________ Sifting – mixing process using spoon, paddle attachment, wires and whisk___________.
4. ________ Stirring – incorporating solid fate into dry ingredients only until lumps of the desired
size remain. _________________.
5. ________ Whipping - beating vigorously to incorporate air. ____________________
6. ________ Folding – for gluten formation. __________________.
7. ________ Cutting – Passing one or more dry ingredients to a tool to combine and
aerate._______________.
8. ________ Kneading – very gently incorporating ingredients – dry ingredients – liquid ingredients
or whip ingredients. _______________.
9. ________ Creaming is done with the use of spoon, whisk or rubber spatula. _________________.
10. ________ Blending – mixing two or more ingredients until evenly distributed. ________________

II. Enumeration:

A. Give at least 10 Basic Baking Process in correct order of process.

1. ______________________________
2. ______________________________
3. ______________________________
4. ______________________________
5. ______________________________
6. ______________________________
7. ______________________________
8. ______________________________
9. ______________________________
10. ______________________________
B. What is Flavor and Taste?
1. Flavor - _____________________________________________________________________
2. The five primary Tastes are:
a. _______________________
b. _______________________
c. _______________________
d. _______________________
e. _______________________

C. Importance of Moisture
1. ________________________________________________________________________