BNP Enumeration

Eagerness to work

Commitment to learning

Dedication to service

Professional pride

4 Professional requirements

Dry ingredients

Liquid ingredients

Minor ingredients

Common ingredients used in baking

Whole wheat flour

Bread flour

All purpose flour

Cake flour

Self rising flour

Enriched flour

Bran flour

Instant or quick mixing flour

Eight classification of flour

Absorption

Strength

Tolerance

Uniformity

Properties and characteristics of flour

Granulated sugar

Confectioners or powdered sugar

Brown sugar

Lump sugar

Muscovado or raw brown sugar

Panutsa

Six following market forms of sugar

Biological leavening agent

Chemical leavening agent

Physical leavening agent

Three different kinds of leavening agent

Water

Milk

Shortening

Egg

Four types of liquid ingredients

Pasteurized milk

Raw milk

Homogeneous milk

Whey milk

Skim or non fat milk

Evaporated milk

Condensed milk

Seven following market forms of milk

Butter

Margarine

Vegetable oil or liquid fats

Lard

Cocoa butter

Five different kinds of shortening

Fresh or shell eggs

Frozen eggs

Dried eggs

Three following market forms of egg

Salt

Herb seeds and spices

Flavorings

Chocolate and cocoa

Four minor ingredients

Beating

Blending

Creaming

Cutting

Folding

Kneeding

Sifting

Stirring

Whipping

Nine methods of basic baking principles

Biological

Chemical

Physical

Allergens

Three types of food hazards and one additional

Food

Alkalinity and acidity

Time

Temperature

Oxygen

Moisture

Define what f a t t o m stands for

Assess hazards

Identify critical control points

Set up standards or limits for ccps

Set up procedures for monitoring ccps

Establish corrective actions

Set up a record keeping system

Verify that the system is working

Seven steps of haccp system