Activity 1: Identification

Direction: Below are statements describing the different mixing techniques used in producing bakery products. Identify the correct mixing methods.

1. To work the dough, usually by hand for the purpose of developing the glutens in the flour.
2. Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or electric mixer.
3. Mixing fat and flour using a pastry blender or two knives in a scissors-like manner.
4. Working with two ingredients very gently to retain air in the mixtue.
5. Beating egg and creaming to fill with air and make them thick and fluffy.


NONSENSE=REPORT​