1. What is the role of flour? Flour- it provides the structure of the food. Sugar -acts not only as sweetener but also responsible for making cake tender. Yeast - it allows a dense mass of dough to become a well-risen loaf of bread. 2. Why do you need to let rest the dough? - This allows the gluten/gliadin to relax and easily reform itself into the long protein chains which are the superstructure of the finished loaf. 3. What is the difference between butter and margarine? Butter- made from animal fats. Margarine- made in vegetable oil. 4. Why do we need to pre heat oven? - Preheating your oven helps ensure your food goes from refrigerator cold to blazing hot more quickly - spending as little time in the danger zone as possible. And even if this is a short amount of time, just know that some bacteria can multiply in the danger zone in as little as 20 minutes. 5. What is the diff between yeast and baking powder? -Yeast differs from both baking soda and baking powder, mainly because it is a live organism and takes substantially longer to leaven dough. Unlike baking powder and baking soda, yeast leavens dough through a biological process and results in fermentation. KAREN R. LADAGA #TTSPBP2022
1.The 3 types of flour are All purpose flour, Cake flour and the Bread flour * The role of yeast is not only leavens the dough which gives it a light sponge-like texture but also provides flavor, aroma & contributes to thenutritional value of bread #TWSPSCHOLAR2022
1.The 3 types of flour are all purpose flour, cake flour and bread flour. 2. The role of yeast is to double the size of the product . 3. Sugar can give flavor and provides golden color for the bread. #TWSPSCHOLAR2022
The 3 types of flour are all purpose flour, cake flour, and bread flour. The role of yeast is making the products rise. It doubles the volume of the dough product. While sugar acts as food for yeast, it makes the cake tender and fluffy, makes bread golden color and browning crust. #TWSPscholar2022
📍Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. 📍It keeps baked goods soft and moist. The bond between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins, brownies, and frostings don't dry out too quickly. 📍When combined with liquid and sugar, yeast makes dough rise. Yeast, while also providing flavor, creates carbon dioxide in the dough. This stretches and expands it. Yeast thrives in warm temperature, which is why warm liquid is added to dough. 📍Baking powder is a two-in-one chemical leavening that combines a powdered alkali (sodium bicarbonate) with a powdered acid (originally, tartaric acid). When moistened in a dough or batter, a chemical reaction takes place that produces carbon dioxide gas, inflating cookies, cakes, and pancakes. 📍Cakes, meringues, cookies, pastry creams and custards use eggs as main components to thicken, emulsify, build volume, stabilize and provide unique colors and flavors. Egg whites are essential for the characteristic whipping ability and volume buildup in cakes where it acts as a leavening agent. 📍Fat can blend flavors of ingredients together or enhance the flavor, such as butter. In baked goods, fat also contributes to the tenderness of a product as it prevents flour from absorbing water. Muffins or biscuits with a reduced amount of fat are often tougher because the gluten is more developed. 2. When handling dough in bread making, it is a distinct advantage to allow the dough to rest during the process. This allows the gluten/gliadin to relax and easily reform itself into the long protein chains which are the superstructure of the finished loaf 3. Butter is made from heavy cream. It contains higher levels of saturated fat, which can lead to several risks. Margarine is made from vegetable oils. It contains unsaturated fats that serve as “good” fats in the body 4. Preheating your oven helps ensure your food goes from refrigerator cold to blazing hot more quickly - spending as little time in the danger zone as possible. And even if this is a short amount of time, just know that some bacteria can multiply in the danger zone in as little as 20 minutes. 5. Yeast differs from both baking soda and baking powder, mainly because it is a live organism and takes substantially longer to leaven dough. Unlike baking powder and baking soda, yeast leavens dough through a biological process and results in fermentation. JOSEPHINE SAULONG #TTSP #BATCH2022 #TESDAABOYKAYALAHAT
1. The three types of Flour are All purpose flour,Cake flour,and Bread Flour. The role of yeast is it make the dough risen and yeast also creates carbon dioxide in the dough. The role of Sugar is it acts not only a sweetener but also responsible for making cake tender. #TWSPSCHOLAR2022
1.Flour is use for various cooking products like thicking agent,binding. dredging and stiffinening agent. Sugar add aroma and energy value to the baked products. Yeast is a single- celled plant capable of converting sugar to alcohol and carbon dioxide in a process known as FERMENTATION. Baking powder is a leavening agent containing both baking soda and one or twoo acids- citric or tartaric. Eggs used for added structure,richness and nutrition and good keeping quality. Fats is used to tenderized baked products. 2.We need to let rest the dough to allows gluten to relax and easily reform itself in to the long protien chains which are the superstructure of the finish loaf. 3.The different between butter and margarine.Butter is the mainly used for cakes and cookies.Its shortening value is inferior to that of lard.Butter does not cream well and lacks uniformity.Margarine is an artificial butter product made from various hydrogenated fats and flavorings, unlike butter, margarine mainly consist of vegetable fat and skim milk. 4.Preheating your oven and allowing it time to reach the correct temperature before you put anything in it is possibly the single most important things you can do when you are baking. 5.Yeast is differ from both baking soda and baking powder , mainly because it is alive organism and take substantially longer to leaven doug. Myra Clataro #TTSPBATCH2002
1.Flour provides gluten which strengthens the bread , fats helps extends product shelf life while sugar acts like sweeteners and also give colors to the bread. Yeast create carbon dioxide which make the dough rise and egg used thickened and to make volume to the bread. 2. We need to rest the dough to double its volume because it will allow the gluten chain to start forming up. 3. The difference is margarine is made of vegetable oil while butter is made of animal fat. 4. To meet the desired temperature needed, and also not preheating your oven can affect the flavour of your bakes. 5.The difference from baking powder and yeast is, it is a living organism and it leavens dough over a much longer period of time while baking powder generates carbon dioxide gas when mix w/ moisture and heat. DEYTA, LYNNER ANNE E. #TTSPBATCH2022
1. The role of flour is to provide the structure of the food, the role of the sugar is to provides flavor and color as well as to make the cake tender, while the yeast role is to make the dough rise, while baking powder generates carbon dioxide gas when mixed with moisture and heat, and last eggs provides additional structure, richness and nutrition. It also helps to male the cake rise. and fats like sugar it provides color and flavor it adds moisture and richness in baked goods. 2. Why do you need to let rest the dough-we need to let rest the dough to double the volume of the dough. 3. Comparing the butter and margarine, butter is a fatty substance produced by agitating cream. Made up of fat milk while Margarine is a m milk and other ingredienil. 4. Why do we need to pre heat oven? To reach each maximum heat before we bake breads and cakes. 5. What is diff between yeast and baking powder- the difference of the two is the yeast produce carbon dioxide, while baking powder generates carbon dioxide gas when mix with moisture and heat.
Three types of flour: 1. ALL PURPOSE FLOUR 2. CAKE FLOUR 3. BREAD FLOUR Roles of sugar: 1. Sweetener and responsible for making cske tender. Provides golden color for bread. 2. Food for the yeast. 3. Gives flavor and helps browing the crust. Role of yeast: 1. Leavens dough and it gives a light, sponge-like texture 2. Provides flavor, aroma, and contributes to the nutritional value of bread. #TWSPSCHOLAR2022
Types of flour All-purpose flour, cake flour, bread flour. The role of yeast and sugar in baking - Yeast not only heaven's dough and gives it light, sponge- like texture- it provides flavor, aroma and contributes to the nutritional value of bread. - Sugar are help many foods to be more palatable, improving their flavour and mouth feel..
1. What is the role of flour, sugar, yeast, baking powder, egg and fats? - Flour is a major ingredient in making cakes, pastries, breads and other baked products. It provides the structure of the food. - Sugar it provides flavor and color, it tenderize products by weakening gluten, not only a sweetener but also responsible for making cake tender - Yeast it is a microscopic organism that produces carbon dioxide when dissolved in water with the presence of sugar. - Eggs it provides the additional structure, richness and nutrition, make cake rise. - Fats, general term for butter, lard, margarine shortening and oils. 2. Why do we need to let rest the dough? - To allow the yeast to ferment and to double the volume of the dough 3. What is different between butter and margarine? - Butter is made from animal fat while margarine is made from plants and it is affordable than butter. 4. Why do we need to pre heat the oven? - To allow the oven temperature to reach a desired degree of heat before baking. 5. What is the different between the yeast and baking powder? - Yeast (bread leavener) is a microscopic organism that produces carbon dioxide when dissolve in water with the presence of sugar while Baking powder (cake leavener) is a chemical leavening that generates carbon dioxide gas when mixed with moisture and heat. Alerta, Mary Jane O. #BPPTTSPBATCH2022
1.What is the role of flour? sugar? yeast, baking powder, eggs and fats? Flour is the major ingredient in making cakes, pastries, breads and other baked products. Sugar is responsible for making cake tender. Yeast is a microscopic organism and produces carbon dioxide when diasolved in water and the presence of sugar. Baking powder generates carbon dioxide gas when mixed with moistue and heat. Eggs provide additional structure, richness and nutition in baked products. Fats provide flavour and color, moisture and richness assist with leavening. 2. Why do you need let rest the dough? To allow the yeast dough to ferment and double its volume. 3. What is the different between butter and margerine? Butter is made from the fat of milk and it is more expensive while margerine is made from plants and it is more affordable. 4. Why do we need to pre heat oven? To allow the oven temperature to reach a desired degree of heat before the cake is baked. 5. What is the difference between yeast and baking powder? Yeast produces carbon dioxide when dissolved in water and the presence of sugar while baking powder generates carbon dioxide gas when mixed with moisture and heat. Nuesca, Sherry L. #TTSPBPP2022
1. What are the 3 types of flour? - The 3 types of flour are all purpose flour, cake flour and bread flour. 2. What is the role of yeast?sugar? - The role of yeast is to double the size of the product and the role of sugar is to provide flavour and colour and to and serves as preservative and act as a creaming or foaming agent to assist with leavening. #TWSPSCHOLAR2022
1. a. All purpose flour b. Cake flour c. Bread flour 2. Yeast now no longer best leavens dough and offers it a light, sponge-like texture-it offers flavor, aroma and contributes to the dietary cost of bread. Sugar acts now no longer most effective sweetener however additionally chargeable for making cake tender. If offers golden shadeation for bread, it acts as meals for the yeasts offers taste and facilitates withinside the truffles crust. #TWSPSCHOLAR2022
The role of flour is to provide structure and it is one of the most important ingredient in baking. Yeast help the products rise and it may help to double the volume of the dough when it was being rested. Sugar is the food of the yeast when we are activating it. It also added taste to our product if we want a sweet products. It is also responsible for making the cake more tender 2. We need to rest the dough for the yeast to rise and adds volume on it. 3. Margarine is made from vegetable oil while butter is made from animals oil. 4. We need to preheat the oven for the product to achieve its desire temperature, because preheating the oven allow to have the correct temperature for the products. 5. Baking powder is a chemical leavening agent, whereas yeast is a live, single-celled organism. CASTILLO, JHON ZIEREL V. #TTSPBPP2022
1. 3 Types of Flour: All purpose flour, Cake flour, and Bread flour 2. What is the role of the yeast? sugar? Yeast serve as the leavening agent to make the dough rise, light and porous. Sugar is the food for the yeast in order to serve its purpose. Sugar also work in many ways as tenderizer, giving flavor and color, as preservative and also assist with leavening. #TWSPSCHOLAR2022
3 types of flour 1. All purpose flour 2. Cake flour 3. Bread flour What is the role of yeast? *Yeast helps double the volume of our product ,make dough rise and elastic so we can create a good quality baking products. * Sugar provides flavor and color, tenderize products by weakening gluten strands. #TWSPSCHOLAR2022
1. What are the 3 types of flour? --all-purpose flour,bread,pastry #TWSPSCHOLAR2022 2. What is the role of yeast? -- Yeast makes Dough rise #TWSPSCHOLAR2022 3.What is the role of sugar? ---- Sugar gives sweetness and provide energy#TWSPSCHOLAR2022
3 types of flour 1. All purpose flour 2. Cake flour 3. Bread flour The Role of the yeast Yeast is the leavening agent that makes the product rise. Because of this, the volume of the dough doubles...
Three types of flour: 1. All purpose flour 2. Cake flour 3. Bread flour Role of yeast: - it allows a dense mass of dough to become a well-risen loaf of bread Role of sugar: - it is responsible for making cake tender - it provides golder color for bread - it acts as food for the yeasr - it gives flavour and helps in the browning of the crust #TWSPSCHOLAR2022
Three types of flour: all purpose flour Cake flour Bread flour Role of yeast - give flavour and helps in the browning of the crust. Sugar - provides golden color for the bread . #TWSPSCHOLAR2022
1. What are the three types of flour? a. all purpose flour b. cake flour c. bread flour 2. What is the role of yeast? sugar? The role of yeast is to double the volume of product. The sugar provides flavor and colour, serves as a preservative and act as a creaming or foaming agent to assist with leavening. #TWSPSCHOLAR2022
What is the role of Flour - majoring ingredients making process. It provides the structure in baked goods. Sugar - they serve special purposes to provide flavour,color,tenderize. Sugar acts as food for use yeast. Yeast - used to make a bread dough. As a leavening agent, it gives rise ti the bread creates a more open and airy texture. Baking powder - used to increase the volume and lighten the texture of baked goods. Egg - provides additional structurr richness and nutrition. Make cake rise. Fats - contributes to the tenderness of a product as its prevents flour from absorbing water. Why do you need to let rest the dough ? To double its volume. This allows the flour to become throughly saturated, and provides time for the gluten chains to start forming up before you even lay a hand on the dough. What is difference between butter & margarine ? Butter its contains higher levels of saturated fat made of animal while margarine is made from vegetables oils. What is difference between yeast and baking powder ? Baking powder is a synthetic ingredient while yeast is a natural ingredient. Sta. Renala,Shebnah S. #TTSPBATCH2022
1. What are the role of Flour? Sugar? Yeasr, Baking Powder, Egg and Fats? -Flour it provides the structural frame work because it contains gluten which gives the strength to keep its shape when baked. -Sugar serve as a preservative and act as a creaming or foaming agent to assist with leavening. -Yeast a microscopic organism that produces carbon dioxide when dissolved in water with the presence of sugar. -Baking Powder a mixture of solidium bicarbonate and cream of tartar, used instead of yeast in baking. -Fats provide flavour and color, add mixture and richness assits with leavening and shorten gluten strands producing tender baked goods. - Egg provide additional structure, richness and nutrition. 2. Why do you need to let rest the Dough? -This allows the gluten/giadin to relax and easily reform itself into the long protein chains which are the suoer structure of the finish loaf. 3. What is the Different between Butter and Margarine? -Butter is a fattly substances produced by agitating cream, while Margarine it its mixture of skim milk and other ingredients mainly vegetable oil. 4. Why do we need to pre heat oven? -helps ensure your food goes from refrigerator cold to blazing hot motr quickly spending as little time in the danger zone as possible. 5. What is different between yeast and baking powder? -Yeast differs from both baking soda and baking powder, mainly because it is a live organism and takes substantially longer to leaven dough Unlike baking powder and baking soda, yeast leavens dough through a biological process and result in fermentation. SANTONIA, LEIZA JOYCE S. #TTSPBATCH2022
Types of flour 1.All purpose flour 2.Cake flour 3.Bread flour YEAST allows a dense mass of dough to become a well - risen loaf of bread. It makes a bread/cake fluffy/sponge SUGAR acts as food for use yeast. - it also provides golden color for bread. - it is also a preservative
1. What is the role of flour? sugar? Yeast, baking powder, egg and fats? *Flour-It provides the structure of the food. *Sugar provides flavour and colour, tenderize products by weakening gluten strand, provide food for yeast, serve as preservative and act as creaming or foaming agent to assist with leavening. *Yeast (bread leavener) is a microscopic organism that produces carbon dioxide when dissolve in water with the presence of sugar. *Baking powder (cake leavener) is a chemical leavening that generates carbon dioxide gas when mixed with moisture and heat. *Eggs provide additional structure, richness and nutrition.Make cake rise. *Fats general term for butter, lard, margarine,shortening and oil. 2.Why do you need to let rest the dough? We need to rest the dough to allow the gluten to relax and easily reform itself into the long protein chain. 3. What is the diff. between butter and margarine? Margarine is made of vegetable oil while butter is made of animal fats. 4. Why do we pre heat oven? We need to pre heat oven to allow the oven temperature to reach a desired degree of heat before baking. 5. What is the diff. between yeast and baking powder? Yeast (bread leavener) is a microscopic organism that produces carbon dioxide when dissolve in water with the presence of sugar while Baking powder (cake leavener) is a chemical leavening that generates carbon dioxide gas when mixed with moisture and heat. Bejer, Rose Ann B. #BPPTTSPBATCH2022
1. What are the 3 types of flour? - The 3 types of flour are all purpose flour, cake flour and bread flour. 2. What is the role of yeast?sugar? - The role of yeast is to double the size of the product and the role of sugar is to provide flavour and colour and to and serves as preservative and act as a creaming or foaming agent to assist with leavening. TWSPSCHOLAR2022 -Theresa Ann S. Gaudiano
1. What is the role of flour, sugar, yeast, baking powder, egg and fats? Answer: Flour- it provides the structure of the food Sugar- act as a sweetener and also responsible for making cake tender. It provides golden color for bread and it uses as food for yeast. It gives flavour and helps in browning the crust. Yeast-it produces carbon dioxide when dissolved in water with the presence of sugar Baking powder- it generates carbon dioxide gas when mixed with moisture and heat Egg- it provide additional structure, richness and nutrition. It makes the cake rise. Fats- it provide flavor and color, add moisture and richness assist with leavening, help's extend a product's shelf life and shorten gluten strand, producing tender baked goods. 2. Why do you need to rest the dough? Answer: To allow the yeast to ferment and to double the volume of the dough 3. What is the difference between butter and margarine? Answer: Butter was made of animal's fat while margarine was made out of plants. 4. Why do we need to pre-heat the oven? Answer: To allow the oven temperature to reach a desired degree of heat before we bake the cake. 5. What is the difference between yeast and baking powder? Answer: Yeast produces carbon dioxide when dissolved in water with the presence of sugar while baking powder generates carbon dioxide gas when mixed with moisture and heat. - AÑONUEVO, JOSEPH LOUIS U. #TTSPBPPSCHOLARBATCH12022
Salamat sa tiyaga at thoroughness, sana lahat ng trainers gaya mo. So candid and spontaneous, knows the craft well.
Salamat po sa pagupload at pagturo marami po ako natutunan❤
1. What is the role of flour?
Flour- it provides the structure of the food.
Sugar -acts not only as sweetener but also responsible for making cake tender.
Yeast - it allows a dense mass of dough to become a well-risen loaf of bread.
2. Why do you need to let rest the dough?
- This allows the gluten/gliadin to relax and easily reform itself into the long protein chains which are the superstructure of the finished loaf.
3. What is the difference between butter and margarine?
Butter- made from animal fats.
Margarine- made in vegetable oil.
4. Why do we need to pre heat oven?
- Preheating your oven helps ensure your food goes from refrigerator cold to blazing hot more quickly - spending as little time in the danger zone as possible. And even if this is a short amount of time, just know that some bacteria can multiply in the danger zone in as little as 20 minutes.
5. What is the diff between yeast and baking powder?
-Yeast differs from both baking soda and baking powder, mainly because it is a live organism and takes substantially longer to leaven dough. Unlike baking powder and baking soda, yeast leavens dough through a biological process and results in fermentation.
KAREN R. LADAGA
#TTSPBP2022
1.The 3 types of flour are All purpose flour, Cake flour and the Bread flour * The role of yeast is not only leavens the dough which gives it a light sponge-like texture but also provides flavor, aroma & contributes to thenutritional value of bread #TWSPSCHOLAR2022
Wow
💟
1.The 3 types of flour are all purpose flour, cake flour and bread flour.
2. The role of yeast is to double the size of the product .
3. Sugar can give flavor and provides golden color for the bread.
#TWSPSCHOLAR2022
3 types of flour are all purpose flour,cake flour and breadflour.
The role of of yeast is to double the volume of product#TWSPSCHOLAR2022
The 3 types of flour are all purpose flour, cake flour, and bread flour.
The role of yeast is making the products rise. It doubles the volume of the dough product. While sugar acts as food for yeast, it makes the cake tender and fluffy, makes bread golden color and browning crust.
#TWSPscholar2022
📍Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising.
📍It keeps baked goods soft and moist.
The bond between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins, brownies, and frostings don't dry out too quickly.
📍When combined with liquid and sugar, yeast makes dough rise. Yeast, while also providing flavor, creates carbon dioxide in the dough. This stretches and expands it. Yeast thrives in warm temperature, which is why warm liquid is added to dough.
📍Baking powder is a two-in-one chemical leavening that combines a powdered alkali (sodium bicarbonate) with a powdered acid (originally, tartaric acid). When moistened in a dough or batter, a chemical reaction takes place that produces carbon dioxide gas, inflating cookies, cakes, and pancakes.
📍Cakes, meringues, cookies, pastry creams and custards use eggs as main components to thicken, emulsify, build volume, stabilize and provide unique colors and flavors. Egg whites are essential for the characteristic whipping ability and volume buildup in cakes where it acts as a leavening agent.
📍Fat can blend flavors of ingredients together or enhance the flavor, such as butter. In baked goods, fat also contributes to the tenderness of a product as it prevents flour from absorbing water. Muffins or biscuits with a reduced amount of fat are often tougher because the gluten is more developed.
2. When handling dough in bread making, it is a distinct advantage to allow the dough to rest during the process. This allows the gluten/gliadin to relax and easily reform itself into the long protein chains which are the superstructure of the finished loaf
3. Butter is made from heavy cream. It contains higher levels of saturated fat, which can lead to several risks. Margarine is made from vegetable oils. It contains unsaturated fats that serve as “good” fats in the body
4. Preheating your oven helps ensure your food goes from refrigerator cold to blazing hot more quickly - spending as little time in the danger zone as possible. And even if this is a short amount of time, just know that some bacteria can multiply in the danger zone in as little as 20 minutes.
5. Yeast differs from both baking soda and baking powder, mainly because it is a live organism and takes substantially longer to leaven dough. Unlike baking powder and baking soda, yeast leavens dough through a biological process and results in fermentation.
JOSEPHINE SAULONG
#TTSP
#BATCH2022
#TESDAABOYKAYALAHAT
1. The three types of Flour are All purpose flour,Cake flour,and Bread Flour.
The role of yeast is it make the dough risen and yeast also creates carbon dioxide in the dough.
The role of Sugar is it acts not only a sweetener but also responsible for making cake tender. #TWSPSCHOLAR2022
1.Flour is use for various cooking products like thicking agent,binding. dredging and stiffinening agent.
Sugar add aroma and energy value to the baked products.
Yeast is a single- celled plant capable of converting sugar to alcohol and carbon dioxide in a process known as FERMENTATION.
Baking powder is a leavening agent containing both baking soda and one or twoo acids- citric or tartaric.
Eggs used for added structure,richness and nutrition and good keeping quality.
Fats is used to tenderized baked products.
2.We need to let rest the dough to allows gluten to relax and easily reform itself in to the long protien chains which are the superstructure of the finish loaf.
3.The different between butter and margarine.Butter is the mainly used for cakes and cookies.Its shortening value is inferior to that of lard.Butter does not cream well and lacks uniformity.Margarine is an artificial butter product made from various hydrogenated fats and flavorings, unlike butter, margarine mainly consist of vegetable fat and skim milk.
4.Preheating your oven and allowing it time to reach the correct temperature before you put anything in it is possibly the single most important things you can do when you are baking.
5.Yeast is differ from both baking soda and baking powder , mainly because it is alive organism and take substantially longer to leaven doug.
Myra Clataro
#TTSPBATCH2002
1.Flour provides gluten which strengthens the bread , fats helps extends product shelf life while sugar acts like sweeteners and also give colors to the bread. Yeast create carbon dioxide which make the dough rise and egg used thickened and to make volume to the bread.
2. We need to rest the dough to double its volume because it will allow the gluten chain to start forming up.
3. The difference is margarine is made of vegetable oil while butter is made of animal fat.
4. To meet the desired temperature needed, and also not preheating your oven can affect the flavour of your bakes.
5.The difference from baking
powder and yeast is, it is a living
organism and it leavens dough over
a much longer period of time
while baking powder generates carbon dioxide gas when mix w/ moisture and heat.
DEYTA, LYNNER ANNE E.
#TTSPBATCH2022
1. The role of flour is to provide the structure of the food, the role of the sugar is to provides flavor and color as well as to make the cake tender, while the yeast role is to make the dough rise, while baking powder generates carbon dioxide gas when mixed with moisture and heat, and last eggs provides additional structure, richness and nutrition. It also helps to male the cake rise. and fats like sugar it provides color and flavor it adds moisture and richness in baked goods.
2. Why do you need to let rest the dough-we need to let rest the dough to double the volume of the dough.
3. Comparing the butter and margarine, butter is a fatty substance produced by agitating cream. Made up of fat milk while Margarine is a m milk and other ingredienil.
4. Why do we need to pre heat oven? To reach each maximum heat before we bake breads and cakes.
5. What is diff between yeast and baking powder- the difference of the two is the yeast produce carbon dioxide, while baking powder generates carbon dioxide gas when mix with moisture and heat.
Three types of flour:
1. ALL PURPOSE FLOUR
2. CAKE FLOUR
3. BREAD FLOUR
Roles of sugar:
1. Sweetener and responsible for making cske tender. Provides golden color for bread.
2. Food for the yeast.
3. Gives flavor and helps browing the crust.
Role of yeast:
1. Leavens dough and it gives a light, sponge-like texture
2. Provides flavor, aroma, and contributes to the nutritional value of bread.
#TWSPSCHOLAR2022
Name: Princess Germaine Q. Lorenzo
School: Occidental Mindoro National High School
Date: April 8, 2024
Types of flour
all purpose flour, cake flour, bread flour
Yeast makes dough rise
Sugar, provides flavor
#TWSPSCHOLAR2022
Types of flour
All-purpose flour, cake flour, bread flour.
The role of yeast and sugar in baking
- Yeast not only heaven's dough and gives it light, sponge- like texture- it provides flavor, aroma and contributes to the nutritional value of bread.
- Sugar are help many foods to be more palatable, improving their flavour and mouth feel..
1. 3 types of flour
- all purpose flour
- cake flour
-bread flour
2. Yeast makes dough rise.
3. Sugar provides flavour and colour
#TWSPSCHOLAR2022
1. What is the role of flour, sugar, yeast, baking powder, egg and fats?
- Flour is a major ingredient in making cakes, pastries, breads and other baked products. It provides the structure of the food.
- Sugar it provides flavor and color, it tenderize products by weakening gluten, not only a sweetener but also responsible for making cake tender
- Yeast it is a microscopic organism that produces carbon dioxide when dissolved in water with the presence of sugar.
- Eggs it provides the additional structure, richness and nutrition, make cake rise.
- Fats, general term for butter, lard, margarine shortening and oils.
2. Why do we need to let rest the dough?
- To allow the yeast to ferment and to double the volume of the dough
3. What is different between butter and margarine?
- Butter is made from animal fat while margarine is made from plants and it is affordable than butter.
4. Why do we need to pre heat the oven?
- To allow the oven temperature to reach a desired degree of heat before baking.
5. What is the different between the yeast and baking powder?
- Yeast (bread leavener) is a microscopic organism that produces carbon dioxide when dissolve in water with the presence of sugar while Baking powder (cake leavener) is a chemical leavening that generates carbon dioxide gas when mixed with moisture and heat.
Alerta, Mary Jane O.
#BPPTTSPBATCH2022
1.What is the role of flour? sugar? yeast, baking powder, eggs and fats?
Flour is the major ingredient in making cakes, pastries, breads and other baked products.
Sugar is responsible for making cake tender.
Yeast is a microscopic organism and produces carbon dioxide when diasolved in water and the presence of sugar.
Baking powder generates carbon dioxide gas when mixed with moistue and heat.
Eggs provide additional structure, richness and nutition in baked products.
Fats provide flavour and color, moisture and richness assist with leavening.
2. Why do you need let rest the dough? To allow the yeast dough to ferment and double its volume.
3. What is the different between butter and margerine? Butter is made from the fat of milk and it is more expensive while margerine is made from plants and it is more affordable.
4. Why do we need to pre heat oven? To allow the oven temperature to reach a desired degree of heat before the cake is baked.
5. What is the difference between yeast and baking powder? Yeast produces carbon dioxide when dissolved in water and the presence of sugar while baking powder generates carbon dioxide gas when mixed with moisture and heat.
Nuesca, Sherry L.
#TTSPBPP2022
1. What are the 3 types of flour?
- The 3 types of flour are all purpose flour, cake flour and bread flour.
2. What is the role of yeast?sugar?
- The role of yeast is to double the size of the product and the role of sugar is to provide flavour and colour and to and serves as preservative and act as a creaming or foaming agent to assist with leavening.
#TWSPSCHOLAR2022
1. a. All purpose flour
b. Cake flour
c. Bread flour
2. Yeast now no longer best leavens dough and offers it a light, sponge-like texture-it offers flavor, aroma and contributes to the dietary cost of bread.
Sugar acts now no longer most effective sweetener however additionally chargeable for making cake tender. If offers golden shadeation for bread, it acts as meals for the yeasts offers taste and facilitates withinside the truffles crust.
#TWSPSCHOLAR2022
:Emie Joy S Servando
:Occidental Mindoro National high school mamburao campus
:April 8,2024
Name: Consul, Neveah Kyla Mae B.
School: Santa Cruz National High School
Date: April 08, 2024
The role of flour is to provide structure and it is one of the most important ingredient in baking.
Yeast help the products rise and it may help to double the volume of the dough when it was being rested.
Sugar is the food of the yeast when we are activating it. It also added taste to our product if we want a sweet products. It is also responsible for making the cake more tender
2. We need to rest the dough for the yeast to rise and adds volume on it.
3. Margarine is made from vegetable oil while butter is made from animals oil.
4. We need to preheat the oven for the product to achieve its desire temperature, because preheating the oven allow to have the correct temperature for the products.
5. Baking powder is a chemical leavening agent, whereas yeast is a live, single-celled organism.
CASTILLO, JHON ZIEREL V.
#TTSPBPP2022
1. 3 Types of Flour: All purpose flour, Cake flour, and Bread flour
2. What is the role of the yeast? sugar? Yeast serve as the leavening agent to make the dough rise, light and porous. Sugar is the food for the yeast in order to serve its purpose. Sugar also work in many ways as tenderizer, giving flavor and color, as preservative and also assist with leavening. #TWSPSCHOLAR2022
#TTSPbatch2
#TTSPBATCH2
3 types of flour
1. All purpose flour
2. Cake flour
3. Bread flour
What is the role of yeast?
*Yeast helps double the volume of our product ,make dough rise and elastic so we can create a good quality baking products.
* Sugar provides flavor and color, tenderize products by weakening gluten strands.
#TWSPSCHOLAR2022
#TTSPBATCHII
#TTSPBatchII
1. What are the 3 types of flour?
--all-purpose flour,bread,pastry #TWSPSCHOLAR2022
2. What is the role of yeast?
-- Yeast makes Dough rise #TWSPSCHOLAR2022
3.What is the role of sugar?
---- Sugar gives sweetness and provide energy#TWSPSCHOLAR2022
3 types of flour
1. All purpose flour
2. Cake flour
3. Bread flour
The Role of the yeast
Yeast is the leavening agent that makes the product rise. Because of this, the volume of the dough doubles...
Three types of flour:
1. All purpose flour
2. Cake flour
3. Bread flour
Role of yeast:
- it allows a dense mass of dough to become a well-risen loaf of bread
Role of sugar:
- it is responsible for making cake tender
- it provides golder color for bread
- it acts as food for the yeasr
- it gives flavour and helps in the browning of the crust
#TWSPSCHOLAR2022
Three types of flour: all purpose flour
Cake flour
Bread flour
Role of yeast - give flavour and helps in the browning of the crust.
Sugar - provides golden color for the bread .
#TWSPSCHOLAR2022
1. What are the three types of flour?
a. all purpose flour
b. cake flour
c. bread flour
2. What is the role of yeast? sugar?
The role of yeast is to double the volume of product. The sugar provides flavor and colour, serves as a preservative and act as a creaming or foaming agent to assist with leavening.
#TWSPSCHOLAR2022
What is the role of
Flour - majoring ingredients making process. It provides the structure in baked goods.
Sugar - they serve special purposes to provide flavour,color,tenderize. Sugar acts as food for use yeast.
Yeast - used to make a bread dough. As a leavening agent, it gives rise ti the bread creates a more open and airy texture.
Baking powder - used to increase the volume and lighten the texture of baked goods.
Egg - provides additional structurr richness and nutrition. Make cake rise.
Fats - contributes to the tenderness of a product as its prevents flour from absorbing water.
Why do you need to let rest the dough ? To double its volume. This allows the flour to become throughly saturated, and provides time for the gluten chains to start forming up before you even lay a hand on the dough.
What is difference between butter & margarine ? Butter its contains higher levels of saturated fat made of animal while margarine is made from vegetables oils.
What is difference between yeast and baking powder ? Baking powder is a synthetic ingredient while yeast is a natural ingredient.
Sta. Renala,Shebnah S.
#TTSPBATCH2022
Ma. Kristina Carolina F. Flor
Occidental Mindoro National Highschool
April, 18,2024
Name: Pascual Mary Grace D.
School: Santa Cruz National High School
Date: April 8,2024
1. What are the role of Flour? Sugar? Yeasr, Baking Powder, Egg and Fats?
-Flour it provides the structural frame work because it contains gluten which gives the strength to keep its shape when baked.
-Sugar serve as a preservative and act as a creaming or foaming agent to assist with leavening.
-Yeast a microscopic organism that produces carbon dioxide when dissolved in water with the presence of sugar.
-Baking Powder a mixture of solidium bicarbonate and cream of tartar, used instead of yeast in baking.
-Fats provide flavour and color, add mixture and richness assits with leavening and shorten gluten strands producing tender baked goods.
- Egg provide additional structure, richness and nutrition.
2. Why do you need to let rest the Dough?
-This allows the gluten/giadin to relax and easily reform itself into the long protein chains which are the suoer structure of the finish loaf.
3. What is the Different between Butter and Margarine?
-Butter is a fattly substances produced by agitating cream, while Margarine it its mixture of skim milk and other ingredients mainly vegetable oil.
4. Why do we need to pre heat oven?
-helps ensure your food goes from refrigerator cold to blazing hot motr quickly spending as little time in the danger zone as possible.
5. What is different between yeast and baking powder?
-Yeast differs from both baking soda and baking powder, mainly because it is a live organism and takes substantially longer to leaven dough Unlike baking powder and baking soda, yeast leavens dough through a biological process and result in fermentation.
SANTONIA, LEIZA JOYCE S.
#TTSPBATCH2022
Name: GanzonJesteen Ann Maurice T.
School: Santa Cruz National High School
Date: April 8,2024
#TTSPBATCH2
Diana Jeramy Ross Y.Garcia
Name: Oliva Myla V.
School: Santa Cruz National High School
Date: April 8,2024
REYMARIE ABACAN #TTSPBATCH2
#TTSPBATCHll
Chen May Delgado
#TTSPBATCH2
Name: Leonin Jonabelle C.
School: Santa Cruz National High School
Date: April 08, 2024
Cabahug, Ayeisha Kashmir H.
Tvl 12-2
May 8,2024
Occidental Mindoro National High School
Types of flour
1.All purpose flour
2.Cake flour
3.Bread flour
YEAST allows a dense mass of dough to become a well - risen loaf of bread.
It makes a bread/cake fluffy/sponge
SUGAR acts as food for use yeast.
- it also provides golden color for bread.
- it is also a preservative
1. What is the role of flour? sugar? Yeast, baking powder, egg and fats?
*Flour-It provides the structure of the food. *Sugar provides flavour and colour, tenderize products by weakening gluten strand, provide food for yeast, serve as preservative and act as creaming or foaming agent to assist with leavening.
*Yeast (bread leavener) is a microscopic organism that produces carbon dioxide when dissolve in water with the presence of sugar.
*Baking powder (cake leavener) is a chemical leavening that generates carbon dioxide gas when mixed with moisture and heat.
*Eggs provide additional structure, richness and nutrition.Make cake rise.
*Fats general term for butter, lard, margarine,shortening and oil.
2.Why do you need to let rest the dough?
We need to rest the dough to allow the gluten to relax and easily reform itself into the long protein chain.
3. What is the diff. between butter and margarine?
Margarine is made of vegetable oil while butter is made of animal fats.
4. Why do we pre heat oven?
We need to pre heat oven to allow the oven temperature to reach a desired degree of heat before baking.
5. What is the diff. between yeast and baking powder?
Yeast (bread leavener) is a microscopic organism that produces carbon dioxide when dissolve in water with the presence of sugar while Baking powder (cake leavener) is a chemical leavening that generates carbon dioxide gas when mixed with moisture and heat.
Bejer, Rose Ann B.
#BPPTTSPBATCH2022
1. What are the 3 types of flour?
- The 3 types of flour are all purpose flour, cake flour and bread flour.
2. What is the role of yeast?sugar?
- The role of yeast is to double the size of the product and the role of sugar is to provide flavour and colour and to and serves as preservative and act as a creaming or foaming agent to assist with leavening.
TWSPSCHOLAR2022
-Theresa Ann S. Gaudiano
Masayang, Denise Kaye A.
Occidental Mindoro national High school
April 08,2024
Name: Clemente Yayen
School: Sta Cruz National High School
April 08,2024
Name: Perol Vince Deather John C.
School: Santa Cruz National High school
Date: April 8, 2024
Name : Joefe Pacite
School: Sta Cruz National High school
Date : April 8 . 2024
#TTSPBATCH2
Noelle Mae Ylagan
Angelina Rea
#TTSPBATCH2
Name : Bernadeth Mactal
School: Sta Cruz National High School
April 8 2024
Name: Umali, Gerald M.
school: Sta Cruz National High school
Date: April 8, 2024
Lenard Joshua D. Lopez
April 8. 2024
Occidental Mindoro National High School
Name: Candelario Jayzel A
School:Santa Cruz National High School
Date: April 8,2024
Name :Bañez ELAISA
School : SANTA CRUZ NATIONAL HIGH SCHOOL
date: April 8 2024
Name: Solomon Edward T.
School: Santa Cruz National High School
Date: April 08, 2024
Avanceña Jhon Joshua C. , Occidental Mindoro National high school, April 08, 2024
Cardinio, Karl Daniel A. , Occidental Mindoro National High School, April 8 2024
Jean Cyrel Lawig , Occidental Mindoro National High School, May 8 2024
NAME: Briones, Kristine Rachelle A.
SCHOOL: Occidental Mindoro National High School
DATE: April 18 2024
Dimaculangan Angela L.
Occidental mindoro national high school
April 18,2024
Marjorie abacan
#TTSPBATCHII
Name: John Joshua S. Bermudo
School: sabnahis national high school
Date: April 8 2024.
Gumangan, Angel Mae T.
Occidental Mindoro National High School
May 8,2024
John Mykel B. Dela Cruz
Sablayan National Comprehensive High
Apr 8, 2024
Villar,Narvey Smith N. ,Occidental Mindoro National Highschool, April 8 2024
Guarin Lyka P.
Occidental Mindoro National High School
April 18,2024
Alolod, Mikyla R. ,Occidental Mindoro National High school, april 8 2024
Name: JERRYLYN ROJA
SCHOOL: SANTA CRUZ NATIONAL HIGH SCHOOL
DATE: April 8 2024 1:00
Balderas Princess A L.
Occidental Mindoro National High School, April 8, 2024
Babiera, Jean Verden M.
Occidental Mindoro National High School
April 18, 2024
Paglicawan, Kayzepia E.
Occidental Mindoro National High School
May, 8 2024
Fernandez, Elyssa L. , Occidental Mindoro national high school, April 8 2024
Patoc, Hanz Brile
Occidental Mindoro National High School
April 08, 2024
Jan Willard P. Pahilagmago
Occidental Mindoro National High School
May 8, 2024
1. What is the role of flour, sugar, yeast, baking powder, egg and fats?
Answer: Flour- it provides the structure of the food Sugar- act as a sweetener and also responsible for making cake tender. It provides golden color for bread and it uses as food for yeast. It gives flavour and helps in browning the crust. Yeast-it produces carbon dioxide when dissolved in water with the presence of sugar Baking powder- it generates carbon dioxide gas when mixed with moisture and heat Egg- it provide additional structure, richness and nutrition. It makes the cake rise. Fats- it provide flavor and color, add moisture and richness assist with leavening, help's extend a product's shelf life and shorten gluten strand, producing tender baked goods.
2. Why do you need to rest the dough?
Answer: To allow the yeast to ferment and to double the volume of the dough
3. What is the difference between butter and
margarine? Answer:
Butter was made of animal's fat while margarine was made out of plants.
4. Why do we need to pre-heat the oven?
Answer: To allow the oven temperature to reach a desired
degree of heat before we bake the cake.
5. What is the difference between yeast and baking powder?
Answer:
Yeast produces carbon dioxide when dissolved in water with the presence of sugar while baking powder generates carbon dioxide gas when mixed with moisture and heat.
- AÑONUEVO, JOSEPH LOUIS U.
#TTSPBPPSCHOLARBATCH12022
Name : Daria Again
School: Santa Cruz National High School
April 8 ,2024
OFLARIA,YLAINE D.
Occidental Mindoro national high school
April 18,2024
Juan, Reynaldo R.
Occidental Mindoro National High School
April 8, 2024
John Joshua Custodio .A
Mamburao Occidental Mindoro
April /18/2024
John Joshua Custodio A,
Mamburao Occidental Mindoro
Date. April/8/2024
Karylle Anne Tejoso
Occidental Mindoro National High School
May 08, 2024
Name: Mark dave P. bartolome
School: Occidental Mindoro national high school
Date: april 8, 2024
Kervin Geronimo
Mamburao occidental Mindoro national high school
April8 2024
John Joshua Custodio A.
Mamburao Occidental Mindoro
Date.April/18/2024
Zubiri, Queen Lanie Z
Occidental mindoro national high school
May-8-2024
Ramos Fritz Ivan A. , Occidental Mindoro National High School, April 18 2024
Karen T. Albao
Occidental Mindoro National High School
May 8,2024
Calderon kc B. ,Occidental Mindoro national highschool,April 8 2024
Jonalyn Bajar
Occidental Mindoro national high school
May 8,2024
Rosasiñas Mariann Benice M.
Occidental Mindoro National High school
April 18,2024
mark rodil
Occidental Mindoro National High School(OMNHS)
may 8, 2024