Jaime, Krizza Daene E.

BPP
G11 BAP- B Mrs. Judy Francisco

What is more?

Activity # 4—I AM ME!

1. Usually applied in cookie and cake making, this consists of working
on two ingredients on two ingredients very gently to retain air in the
mix. It requires delicately textured mixture such as beaten egg whites
to be well folded and to avoid reduction of mixture.
O I D F G L N FOLDING
2. Usually applied in dough making, consists of pressing, folding and
stretching of the dough to develop the desired formation of gluten.
E K A D N G I KNEADING
3. Applied in separating coarse particles in the ingredients by passing
this through a sieve or a sifter and in the process, incorporating air.
Sifting also makes the batter lighter with the use of electric mixer, wire
whip or fork.
G N I F I S T SIFITING
4. Techniques using continuous rotation through a mixture until the
ingredients are thoroughly mixed or combined.
I I R R S T N G STIRRING
5. A form of beating as in beating an eggs or cream to fill the mixture
with air and make this light and fluffy.
G H I P P I H W WHIPPING