1) The food is in motion while it bakes in this type of oven. The most common types are a revolving oven, in which his mechanism is like that of a Ferris wheel. a) CONVECTION OVEN b) RACK OVEN c) MECHANICAL OVEN 2) Is also called mixing spoon which comes in various sizes suitable for different types of mixing. a) Wooden spoon b) Spatula c) Rubber scrapper d) Rolling pin 3) Is used for different baking procedure for beating, stirring and blending. a) Flour sifter b) Mortar and Pestle c) Mixing bowl d) Electric mixer 4) Is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. a) Pastry tip b) Pastry blender c) Pastry brush d) Pastry wheel 5) It contains fans that circulate the air and distribute the heat rapidly throughout the interior. Strong forced air can distort the shape of the products made with batter and soft dough. a) RACK OVEN b) CONVECTION OVEN c) MECHANICAL OVEN 6) Is used to pare or cut fruits and vegetables into different sizes. a) Grater b) Biscuit and doughnut cutter c) Paring knife d) Kitchen shears 7) Is used to flatten or roll the dough. a) Rubber scrapper b) Rotary egg beater c) Mortar and Pestle d) Rolling pin 8) Is used to measure ingredients in large quantities. a) Weighing scale b) Strainer c) Timer d) Utility tray 9) Is a large oven into which entire racks full of sheet pans can be wheeled for baking. a) MECHANICAL OVEN b) RACK OVEN c) CONVECTION OVEN 10) Is used to in timing baked products, the rising of yeast and to check the doneness of cakes. a) Timer b) Rubber scrapper c) Weighing scale d) Pastry bag

Grade 8 - TLE - Bread and Pastry Production

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