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 Basic
Baking 5 10 15 20 25
Advanced
Baking 5 10 15 20 25
Food
Processing 5 10 15 20 25

5 10 15 20 25
Basic
Bartending

5 10 15 20 25
Meal
Management

0 Team One 0 Team Three 0 Team Five

0 Team Two 0 Team Four 0 Team Six

 Topic 1
Question for 5 Points
It is a powdered product
made from milling or
grinding cereal grains,
root crops, legumes, and
other starchy foods.
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 Topic 1
Answer for 5 Points

FLOUR
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 Topic 1
Question for 10 Points
It is a substance
incorporated in a batter
or dough that will
generate gas during
preparation.
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 Topic 1
Answer for 10 Points

LEAVENING
AGENT
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 Topic 1
Question for 15 Points
It is intended to remove
the outside branny layer
and the germ of wheat .

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 Topic 1
Answer for 15 Points

FLOUR
MILLING
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 Topic 1
Question for 20 Points

It is made from the

most refined
streams of flour.
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 Topic 1
Answer for 20 Points

PATENT
FLOUR
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 Topic 1
Question for 25 Points

It imparts
toughness and
strength.
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 Topic 1
Answer for 25 Points

GLUTENIN
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 Topic 2
Question for 5 Points
It comes from cocoa
beans, which are the
bean-shaped seed of the
cacao tree.
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 Topic 2
Answer for 5 Points

CHOCOLATE or
COCOA
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 Topic 2
Question for 10 Points
A basic food made from
flour and water to form
dough, it has been a staple
food of human nutrition for
thousands of years.
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 Topic 2
Answer for 10 Points

BREAD
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 Topic 2
Question for 15 Points
They are often referred to as
small flat cakes, originated in
France and because have a
low moisture content which
improves their keeping
qualities.
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 Topic 2
Answer for 15 Points

BISCUIT or
COOKIE Back to Board
 Topic 2
Question for 20 Points
A classic European-style
cake that uses whole
eggs for leavening;
chemical leavening
agents are not used.
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 Topic 2
Answer for 20 Points

GENOISE
CAKE
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 Topic 2
Question for 25 Points
_____ is a cake made with separated
eggs. The batter is prepared with egg
yolks, while the egg whites are whipped
with sugar till firm peaks form. The
whipped egg whites are then folded into
the batter.
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 Topic 2
Answer for 25 Points

SPONGECAKE
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 Topic 3
Question for 5 Points
It is the method of
preparing food so that
it can be stored in the
future.
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 Topic 3
Answer for 5 Points

PRESERVATION
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 Topic 3
Question for 10 Points
What instrument is
used to measure the
salinity of the salt
solution?
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 Topic 3
Answer for 10 Points

SALINOMETER
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 Topic 3
Question for 15 Points
When you dissolve salt
and other ingredients,
what solution is
made?
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 Topic 3
Answer for 15 Points

CURING
SOLUTION
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 Topic 3
Question for 20 Points

Why is rock salt is

used for brining?

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 Topic 3
Answer for 20 Points

Because it is
PURE and
CHEMICAL FREE
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 Topic 3
Question for 25 Points

How mush nitrate

must be added for
1 kilo of meat?
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 Topic 3
Answer for 25 Points

One kilo of meat

needs teaspoon
of nitrate.
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Big Points
Question
The weeping or water
loss from a cooked,
cooled gel due to
excessive retro
gradation. Show Answer
 Big Points
Answer for Big Points

SYNERESIS
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