Q: What are the seeds that are sprinkled on naan bread? I believe they are onion seeds, but my co-worker does not agree.
Andre, via e-mail

A: Nigella seeds, which are very similar to onion seeds, are normally sprinkled on naan bread before baking. Nigella seeds are small, matte-black grains with a rough surface and oily white interior. The seeds have little bouquet, though when they are rubbed they give off an aroma reminiscent of oregano. The flavor is slightly bitter and peppery with a crunchy texture and a 3 on the hotness scale.

Q: Why are so many wood work surfaces used in bakeries instead of stainless steel tables?
G.M., Sevierville, Tenn.

A: Wood tables are poor heat conductors, thus great surfaces to maintain optimal dough temperatures when making yeast breads. When properly maintained, the hardwood surfaces are a sanitary surface.

Q: Last week we ran out of baking powder. Can we make our own with other ingredients in the bakery?
Roxanna, via e-mail

A: You can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

Q: Some formulas call for all-purpose flour, which we don’t use. What can we use instead?
L.B., Columbus, Ohio

A: Use equal amounts of cake flour and pastry flour if allpurpose flour is not available.

Q: Do you know how isomalt compares to the sweetness of sucrose?
K.G., East Greenville, Pa.

A: Isomalt’s sweetening power depends on its concentration, temperature and the product it is used in. When used alone, it contributes 45 percent to 65 percent of the sweetness that would result from the same amount of sucrose.

Q: Sometimes we find blood spots while cracking eggs. Do we need to dispose of the eggs?
J.K., Salem, Ky.

A: Blood spots are caused by tiny blood vessels in the oviduct that burst. The yoke brushes against them and carries the spot of blood along with it. The eggs are perfectly safe to eat. As the egg ages, the yolk soaks up the water from the albumen, which dilutes the blood spot. So actually, a blood spot is a sign that the egg is fresh. However, though the eggs are safe to eat, I discharge the blood spots.

Q: When making bread dough with a high percentage of oil, should we add the oil at the same time as the water and other liquids?
S.R., Harwich Port, Mass.

A: As the flour tends to pick up the oil before the water, I recommend adding the oil about three minutes into mixing, so the water can hydrate the flour first. This results in more consistent final dough.

Q: We are always looking for cookie formulas to address the diverse needs of our customer base. Do you have any suggestions on a cookie variety we can add?
D.M., Fresno, Calif.

A: Kourabiedes are traditional Greek shortbread cookies coated with confectioners' sugar. It is one of the two confections (the other is melomacarona) that are traditionally consumed in large quantities in Greece during the holiday season, but they are made for all festive occasions. Kourabiedes (pronounced kou-ra-bi-eth-es) are generally shaped as round "thumb print" cookies or crescents.

Method: Cream the butter (room temperature), sugar and vanilla on second speed with a paddle attachment until light and fluffy. Sift the pastry flour with the baking powder. Add the pastry flour/baking powder and almonds, and mix on first speed until fully incorporated. Shape into 1-oz. round cookies, and place on a parchment paper-lined sheet pan. Press a thump print into each cookie. Bake at 375ºF until lightly brown, about 12 to 15 minutes. After baking, spray the cookies lightly with rosewater. Cool completely before dusting generously with confectioners’ sugar. Cookies can be stacked, but use additional confectioners’ sugar for each layer of cookies.

Klaus Tenbergen is certified as a Master Baker in Germany, South Africa and the United States. He is currently an assistant professor at California State University in Fresno, teaching classes in Culinology®-the blending of culinary arts and the science of food. For more information about a degree in Culinology®, call 559/278-2164 or contact Klaus Tenbergen at ktenbergen@csufresno.edu.