lesson 1

Question 1

small hand held tool used for food preparation.

Answer 1

Untensil

Question 2

Tools are usually multipurpose and handy.

Answer 2

Tool

Question 3

Equipment usually denotes a set of tools that are used to achieve a specific objective; there is a certain mechanical aspect to it that cannot be ignored.

Answer 3

Equipment

Question 4

one of the essential tools in baking.

Answer 4

Mixers

Question 5

This type of mixer is one of the most common equipment used in baking.

Answer 5

Electric hand mixer

Question 6

have the capacity of 4.75 to 19 L

Answer 6

Tabletop mixers

Question 7

for fermenting yeast dough can be created.

Answer 7

proofer

Question 8

It is a workhorse of the bakery and pastry shop.

Answer 8

Oven

Question 9

Stack ovens because several may be stacked on top of one another.

Answer 9

Deck oven

Question 10

is a large oven into which entire racks full of sheet pans can be wheeled for baking.

Answer 10

rack oven

Question 11

contain fans that circulate the air and distribute the heat rapidly throughout the interior.

Answer 11

convection oven

Question 12

is a broad one,
encompassing large and small items, some more familiar than others.

Answer 12

Hand tool

Question 13

a deep cooking pan, typically round, made of metal,

Answer 13

sauce pan

Question 14

is a kitchen tool used for applying gentle heat on the stovetop, for delicate tasks like making hollandaise sauce, melting chocolate etc

Answer 14

double boiler

Question 15

-A flared pan with fluted sides

Answer 15

brioche mold

Question 16

most cake pans are round, but other shapes, such as hearts, are available for specialty cakes. Cake pans come in many sizes.

Answer 16

cake pans

Question 17

used for baking loaf breads. rectangular pan

Answer 17

loaf pan

Question 18

A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet cakes, cookies, rolls, and other baked goods.

Answer 18

sheet pan

Question 19

A cake pan with a removable bottom.

Answer 19

spring form pan

Question 20

A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted sides, used for baking

Answer 20

Tart pan

Question 21

A deep cake pan with a tube in the center.

Answer 21

tube pan

Question 22

a perforated circular flat sheet intended for cooking pizza to yield a crispy crust.

Answer 22

pizza pan

Question 23

used to moisten the batter.

Answer 23

milk products

Question 24

used to moisten the batter.

Answer 24

milk products

Question 25

It makes the product chewy and rehydrated.

Answer 25

water

Question 26

extracts from base of fruits that add pleasant odor to bakery products.

Answer 26

fruit flavors and spices

Question 27

has a strong flavor and is not advisable for sweet recipes.

Answer 27

olive oil

Question 28

milder than bittersweet chocolates.

Answer 28

milk chocolate

Question 29

it enhances the overall flavor of bread and other pastries.

Answer 29

salt

Question 30

helps emulsify the batter and add moisturizing fat

Answer 30

egg yolk

Question 31

used in making meringue.

Answer 31

egg white

Question 32

coarse texture like the iodized.

Answer 32

kosher salt

Question 33

used to add flavor to baked products.

Answer 33

dried fruits and nuts

Question 34

Most common used salt.

Answer 34

iodized table salt

Question 35

sweeter than semisweet chocolates.

Answer 35

sweet baking chocolates

Question 36

unsweetened and semiliquid in form.

Answer 36

pre melted chocolate

Question 37

a solution harvested from evaporated seawater

Answer 37

sea salt

Question 38

pure chocolate that contains small amount of sugar.

Answer 38

bitter sweet or semisweet chocolate

Question 39

Will last for few months if refrigerated.

Answer 39

unsalted butter

Question 40

are usually made from cacao fruit.

Answer 40

chocolate

Question 41

pure fat that make the final baked products crumbly moistened.

Answer 41

vegetable oil

Question 42

used in baking to bind or dissolve dry ingredients.

Answer 42

liquid ingredients

Question 43

vital ingredient that contributes to the structure of the baked products.

Answer 43

egg

Question 44

also known as bitter sweet-plain or bitter chocolates.

Answer 44

unsweetened chocolates

Question 45

can be used up to five months if refrigerated

Answer 45

salted butter

Question 46

made from churning or fermenting cream.

Answer 46

butter

Question 47

increase the volume, make slicing easier, soften crumbs and crust, and improve the firmness.

Answer 47

fats

Question 48

used in making short pastries or products that do not stretch such as cake.

Answer 48

shortening

Question 49

vegetable oil,with a neutral taste.

Answer 49

canola

Question 50

higher gluten content that is best in making yeast breads.

Answer 50

bread flour

Question 51

is a very fine and smooth type of sugar that is used in making icing.

Answer 51

confectioners sugar

Question 52

are known to be integral part of making sweet cakes,

Answer 52

sugars

Question 53

from very fine durum wheat that has the highest protein content.

Answer 53

semolina

Question 54

is a little bit smaller than the regular sugar.

Answer 54

fruit sugar

Question 55

has a stickier texture than an ordinary brown sugar.

Answer 55

muscovado or barbados sugar

Question 56

one of the key ingredients in the production of baked products.

Answer 56

yeast

Question 57

most widely used type of sugar

Answer 57

granulated sugar

Question 58

used to retain moisture.

Answer 58

molasses

Question 59

are sugar substitutes that can also be used as sweetener.

Answer 59

non nutritive sweeteners

Question 60

is finer than fruit sugar, used in doughnuts, cookies and cakes.

Answer 60

bakers special sugar

Question 61

is made from soft wheat that has a slightly higher protein and less starch content compared to cake flour.

Answer 61

pastry flour