Activity #2 Arrange the jumbled letters to find the correct answer 1. A food cooking method using prolonged dry heat acting by convection- KINGBA- 2. A person who prepares baked goods as a profession- REKAB- 3. The key ingredient in making breads cakes, pastries, cookies and bakery products- LOURF- 4. This is a sweet, soluble, crystalline and organic compound- UGARS- 5. Eggs an essential and a costly ingredient of baked product- SEGG- 6. The most common baked item is - DARED- 7. This is also known as soft flour. It is made from soft-ground wheat- KECA ROULF- 8. This is the most common type used in bread making because of its high protein- HWEAT FLROU- 9. This is also known as general flour- LLA POSEPUR OULFR- 10. This is a kind of sugar that has not been completely purified- WNROB RAGUS-​