1
Q
Is a food cooking method using prolong dry heat acting by convection. it is normally done in oven the most common baked item is bread
A
Baking
2
Q
Pastry cooking become an occupation for romans known as
A
Pastillarium
3
Q
A
4
Q
A
5
Q
Where does the first open air cafe of baked goods was developed
A
Paris
6
Q
When does the baking industry brought to america with the jamestown colonist
A
1604
7
Q
What are the bakers made on 19th century
A
Bread
cakes
Pies
biscuits
cookies and crackers
8
Q
Basic ingredients in baking
A
Flour
sugar
egg
shortening
leavening agent
9
Q
What are the types of flour
A
Bread flour
all purpose flour
pastry flour
cake flour
self rising flour
10
Q
What are the types of sugar
A
Granulated sugar or table sugar
confectioner sugar
11
Q
Backbone of many baked goods and contribute to its structure
A
Egg
12
Q
Shorted the gluten strand
Example of shortening
A
Margarine
oil
lard
butter
13
Q
What are the leavening agent
A
Chemical leavening agent
biological leavening agent
physical leavening agent
14
Q
A
15
Q
Examples of chemical leavening
A
Baking soda
baking powder
16
Q
Sample of biological leavening agent
A
Active dry yeast
instant dry yeast
compressed dry yeast
17
Q
Example of physical leavening agent
A
Steam
air
18
Q
Is a powder made by grinding raw grains or roots and used to make many different food
it is the most important ingredients in baking
it provides structure and texture of the baked goods including red cakes cookies and pastries.
A
Flour
19
Q
What are the types of flour
A
Hard flour or bread flour
all purpose flour
cake flour
pasty flour
20
Q
Is a high in gluten with 12 to 14% protein content and has strongest gluten
A
Hard flour
21
Q
Has 10 to 11% protein content and is made from a blend of hard and soft wheat flour also called the general purpose or family flour
A
All purpose flour
22
Q
Has 7 to 9% protein content and its made from soft wheat flour. it is good for making cakes and cookies where a tender and delicate texture is desired
A
Cake flour
23
Q
It is also a weak or low gluten flour but it is significantly stronger than cake flour
A
Pastry flour
24
Q
-Sweet soluble organic compound that belongs to the carbohydrates group of food -they are the simplest to digest among all carbohydrates
- function as food for the yeast
A
Sugar
25
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What are the types of sugar
Granulated sugar or white sugar
confectioner sugar are powdered sugar
brown sugar
27
Also known as table sugar or as refined sugar
Granulated sugar
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Granulated sugar that has been pulverized to prevent lumping and caking about 3% cornstarch is added
Confectioners sugar or powdered sugar
29
Contains caramel mineral water and moisture it also contains a small amount of molasses it comes in three colors
Brown sugar
30
The backbone of many baked goods and contribute to its structure
Egg
31
Act as strengtheners
Egg whites
32
Add moisturizing fat and health emulsify the butter given the bake good a smooth and creamy texture
Egg yolks
33
-Is any fat which when added to flour mixture increases tenderness
- this is done by preventing the sticking of gluten scans while mixing so that gluten is shortened and makes the product tender
Shortening
34
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Types of shortening
Oil
butter
margarine
lard
36
Made from plant produces such as corn soybeans cotton seed peanut and other sources
Oil
37
Animal based and made of fatty milk proteins
Butter
38
Plant based and made from hydrogenated vegetable
Margarine
39
Animal bees and made from fats and pork
Lard
40
-Are gases that cause the dough to rise
- they do this by providing air steam and gas
Leavening agent
41
Examples of leavening agent
Yeast
baking soda
baking powder
42
Is a quick leavening agent it is only used when acids are prevents the most common of which is cream of tartar
Baking soda
43
Is the most common of the quick acting leavening agent it is a combination of soda and acid
Baking soda
44
Classification of leavening agent
Chemical leaveners
biological leaveners
physical leaveners
45
-Are chemical mixture or compound that releases gases usually carbon dioxide
-Use in quick breads and cakes as well as cookies
Chemical leaveners
46
47
Example of chemical leaveners
Baking soda
baking powder
cream of tartar
48
Also known as bicarbonate of soda or sodium bicarbonate
Baking soda
49
Is combination of baking soda and acid salt
Baking powder
50
It is used in the whipping of egg white to stabilize them and allow them to reach maximum volume
Cream of tartar
51
It is a living organism neither plant nor animals, leavening with yeast is a process based on fermentation the process of conventing sugar to alcohol to carbon dioxide
Yeast
52
Types of yeast
Dry or granular
compressed or cake
53
Two types of physical leaveners
Air and steam
54
Often incorporated into batters when butter and sugar are cream together
briskly whisking butter ( or another solid fat) with sugar traps small pockets of air within the fat
Air
55
Provide moisture to rehydrated and active the dry yeast and bring together the flour and any other dry ingredients to make the dough it's also improve wides the formation of gluten strand during the kneading of the dough
Liquid ingredients
56
What are the types of liquid ingredients
Water
milk and other dairy products
57
It is the cheapest liquid used in baking it performs the vital role in baking making ingredients rehydrated
Water
58
59
Moisture dough and batters unlike water they add a slight flavor to the final baked goods and increase its richness
Milk and cream
60
Types of milk used in baking
Fresh milk or whole milk
evaporated milk
condensed milk
skimmed milk
powdered milk or dry milk
61
What are the flavoring ingredients
Vanilla
salt
spices (cloves, cinnamon, maze, nutmeg
wines
coffee
chocolate and cocoa
62
Types of chocolate
Unsweetened chocolate
bittersweet and swisweet chocolate
Milk chocolate
63
To cook in a dry heat products
Bake
64
A mixture of flour and liquids such as water milk and eggs used to prepare various food
Batter
65
To make the mixture smooth using a hand or electric mixer
Beat
66
To combine ingredients and produce homogeneous mixture
Blend
67
A soft teeth mask or mixture of dried and liquid ingredients that is kneaded and shape
Dough
68
The sprinkle a surface with flour to avoid a mixture to stick into it
Dust
69
It is a composed of a mixture of a beaten eggs it mixed with liquid usually water or milk which is crushed onto the bread
Egg dust
70
The process of converting sugar into alcohol to produce carbohydrates
Fermentation
71
To brush baking pans with shortening
Grease
72
To press stretch and fold though until gluten is developed
Knead
73
A french term which means "put in place" that includes assembling at the necessary ingredients equipment and tools
Mis-en-place
74
To hit the oven prior to baking to achieve the required heat
Pre heat
75
A staple food from a dough of flour and water usually by baking
Bread
76
77
Kinds of dough in baking
Lean dough
rich dough
78
Is a dough low in fat and sugar and sometimes contains egg and milk solids because they are richer they have softer crust
Lean dough
79
Are yeast baked dough that contains buttercream fat or eggs
Produces a bread that is soft with a tender cake like
Rich dough
80
Methods of mixing dough
Mixing
straight dough method
sponge dough method
modified straight dough method
81
Is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding
Mixing
82
-This method combines all the ingredients together at one time to make the dough -the dough is needed and set aside to rise
Straight dough method
83
A two step bread making process
The first step is to made and allowed the ferment for a period of time
The second step is added to the final dough ingredients creating the total formula
Sponge dough method
84
In french baking the sponge dough method is also known as
Levain- leuvre
85
-Utilize for combining and rich dough meaning though that contains fat sugar and sometimes egg and milk
- the purpose of this method is to ensure even distribution of the fat and sugar presents in and reach though
-this method is very simple but requires a few more steps compared to the straight dough method
Modified straight dough method
86
Characteristic of a well made bread
Crust
air pockets
glossy interior
flavor
finish
87
A bread without a nice crispy crust is not a bread that is worth your time.
Artisan bridge should have a variety of lives in it's crust ranging from golden brown to a light golden color
Crust
88
-what you should be looking for in fresh bread is a variety of bubble sizes
Wheat flour is commonly used to make bread because it's bolds two gluten forming proteins but some baking over works their dough and end up with the bread that is far to dense.
Air pockets
89
Not every bread should look wet on the inside but a quality bread will have a slightly glossy finish on the inside in addition it will spring back when you press your finger into it
Glossy interior
90
If a bread bakery claims to make a good flavored bread you should be able to smell that flavor before you even bite into a piece. any decent bread should have a good flavor
- it should not taste like eating air
Flavor
91
While a loaf of bread does not have to look gorgeous to be tasty a pretty bed certain makes eating more enhancing
a good finish or glazed especially on sweetbread should be an indicator of quality
Finish
92
What are the Mixing techniques
Creaming
cutting in
folding
cut and fold
beating
stirring
Whipping
Sifting
93
It is rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture
the creamed mixture should have both smooth and green leaf particles
Creaming
94
Mixing fat and flour with the use of pastry blender air blended and two knives in a scissor like manner.
This method cuts fats into small pieces coating them with flavor to form cores granular mixture for pastries and biscuits
Cutting In
95
This is working with the two ingredients very gently to retain air in the mixture
It's often involves one delicately texture ingredients such as bitten eggs white or whipped cream which would be reduce to nothing of handled widely and the batter type mix
Folding
96
A combination of two motion cutting vertically through the mixture and turning over and over by gliding the rubber scraper across the bottom and sliding along the rider of the mixing bowls
Cut and fold
97
It is done to incorporate air in a mixture by mechanically agitation
Could be done with the use of wire whisk egg beater and electronic mixer
Beating
98
It is often done with the wooden spoon rotating it through a mixture if necessary until the ingredients are combined
Stirring
99
Is a process of beating eggs and cream to fill them with air and make them thick and fluffy
Whipping
100
It is the process of separating the coarse particles in the dry ingredients by passing a sieve
air is incorporated through this method
Sifting
101
Are made of glass or metal container for batter and though with various sizes and shape
Baking wares
102
Comes in different sizes and shape and may be round shape rectangular or heart shape
Cake pans
103
Is a deeper than around pan and with hollow center it is removable which is used to bake chiffon type cakes
Tube center pan
104
Has 12 form cups for baking muffin and cupcakes
Muffin pan
105
Is shallow rectangular pan used for baking rolls
Jelly roll pan
106
Is a round pan with scallop sides used for baking elegant and special cakes
Bundt pan
107
Is made of porcelain or glass used for baking individual custard
Custard cup
108
Used to bake griddles
Griddle pan
109
Used to bake loaf bread
Loaf pan
110
Is used to cut and shape biscuits and donut
Biscuit and donut cutter
111
Include a knife and chopping board that are used to cut glazed fruit, nut or other ingredients in baking
Cutting tools
112
Is used for different baking procedures for beating, stirring and blending
Electric mixer
113
Use for sifting flour
Flour sifter
114
Used to grate cheese chocolate and other fresh fruits
Grater
115
Used to slice rolls and delicate cakes
Kitchen shears
116
Cups consist of two types namely
Granulated cup with fraction
a measuring glass made of transparent or plastic
117
Spoon consists of a set measuring spoon used to measure small quantities or ingredients
Measuring spoons
118
Comes in graduated sizes and has sloping sides used for mixing ingredients
Mixing bowl
119
Used to pound and ground ingredients
Mortar and pestle
120
This to dare or cut fruits and vegetable in different sizes
Parking knife
121
Funnel shaped containers of icing or whipped
Pastry bag
122
Has a handle and with wire which used to cut fat or shortening in the preparation of pieces biscuits or donuts
Pastry blender
123
Use in greasing pans or surface of pastries and breads
Pastry brush
124
Is appointed metal or plastic tube connected to disparing of the pastry bag and is used to form desired designs
Pastry tip
125
Has a blade knife used to cut dough when making pastries
Pastry wheel
126
Use in beating eggs or whipping cream
Rotary egg beater
127
Is used to remove lots of food inside the mixing bowl
Rubber scraper
128
Comes in a different sizes
Small ____ Used to remove muffins and molded cookies from pan which isc 5 to 6 inch
Large ___ for icing and frosting cakes flexible blade is used for various purposes
Spatula
129
Is used to strain or sift dry ingredients
Strainer
130
Use in timing baked products the rising of yeast and to check the doneness of the cake
Timer
131
Used to measure ingredients in large quantities
Weighing scale
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133
Used to hold ingredients together
Utility tray
134
Used to beat or wheat egg white and cream
Wire whisk
135
Also called mixing spoon which comes in various sizes suitable for different type of mixing
Wooden spoon
136
Use in decorating or designing cake and other pastry product
Cake decorator (cylindrical)
137
Is used to mold or shape cookies
Cookie press
138
Are the work horse of the bakery and pastry shop and are essential for producing the bakery products
Are enclosed shape in which food is heated usually by hot air
Ovens
139
What are the types of ovens
Deck ovens
rock ovens
mechanical ovens
convection ovens
140
Also called stack oven because several may be stuck on top of one another
Deck ovens
141
It is a large oven into which entire rocks full of sheet pans can be willed for baking
Rack oven
142
The food is in motion while it bakes
It's a most common type are revolving oven it which mechanism is like that of a ferris wheel
Eliminates the protein of hotspots or uneven baking because the mechanism rotates throughout the oven
Mechanical ovens
143
Contains fans that circulate the air and distribute the heat rapidly throughout the interior strong force air can distorts the shape of products made with butter and soft dough
Convection oven
Bread And Pastry
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Decks in class (3)
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