TERMINOLOGIES IN BPP

What is the term used to describe a mixture of flour, liquid, and other ingredients that is thin enough to pour?

• Combine

• Mix

• Stir

• Beat

To use a whisk, spoon, or fork to combine two or more ingredients.

• Combine

• Mix

• Stir

• Beat

To thoroughly combine ingredients and incorporate air with a rapid, circular motion.

• Combine

• Mix

• Stir

• Beat

To slowly, but briefly, lower food into a melted mixture such as chocolate.

• Blend

• Submerge

• Dip

• Collate

To refrigerate until evenly cold.

• Refrigerate

• Chill

• Cool

• Cold

__________ is to heat sugar until it dissolves and turns into a golden syrup.

to mix a cold fat (such as butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs.

• Cut-in

• Blend

• Cut-out

• Fold

To cook on a rack above boiling liquid in a tightly covered pan.

• Simmer

• Bake

• Fry

• Steam

__________________ is application of shortening to the inside of a pan with a brush to prevent the mixture from adhering to the pan when baked.

Identify

• Beater

• Spatula

• Whisk

• Mixer