1
Q
PAA Test Prep
A
2
Q
Baking & Ingredients
A
3
Q
- Measuring
A
4
Q
Flour: spoon into cup
A
level off with knife (don’t pack).
5
Q
White sugar: fill cup
A
level off.
6
Q
Icing sugar: sift
A
then measure.
7
Q
A
8
Q
Brown sugar: pack firmly into cup.
A
9
Q
A
10
Q
A
11
Q
Baking powder: level teaspoon.
A
12
Q
A
13
Q
A
14
Q
Butter: use wrapper markings or pack into a cup
A
level off.
15
Q
A
16
Q
A
17
Q
Milk/honey/vanilla: use liquid measuring cup
A
eye at level.
18
Q
A
19
Q
A
20
Q
Chocolate chips: scoop and level.
A
21
Q
A
22
Q
A
23
Q
- Jobs sugar does in flour mixture
A
24
Q
Sweetens
A
25
26
27
Tenderizes (softens gluten)
28
29
30
Helps browning
31
32
33
Feeds yeast
34
35
36
3. Leavening ingredients
37
Baking powder
baking soda
38
39
40
4. Four types of batter + examples
41
Pour batter – pancakes
42
43
44
Drop batter – muffins
cookies
45
46
47
Soft dough – biscuits
48
49
50
Stiff dough – pie crust
51
52
53
5. Review recipe questions
54
Know the basics of muffin
cookies
55
6. Muffin vs. Biscuit method
56
Muffin method: mix dry + mix wet separately → combine quickly.
57
58
59
Biscuit method: cut fat into flour → add liquid → knead lightly.
60
61
62
7. Equipment & attachments
63
Stand mixer
sieve
64
65
66
8. Vocabulary
67
Creaming: beating fat + sugar until fluffy
68
69
70
Folding: gently mixing without losing air
71
72
73
Proofing: letting yeast dough rise
74
75
76
Yeast: living leavening agent
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78
79
Gluten: protein network in flour
80
81
82
9. Bannock history
83
Traditional bread made by Indigenous peoples and early settlers.
84
10. Safety precautions (mixers & ovens)
85
Keep hands/utensils out when running
86
87
88
Unplug before cleaning
89
90
91
Use oven mitts
92
93
94
Don’t leave unattended
95
96
97
98
Yeast & Dough
99
11. What yeast needs to “wake up”
100
Warmth
101
102
103
Food (sugar)
104
105
106
Moisture
107
108
109
12. What kills yeast
110
Too much heat
111
112
113
Too much salt
114
115
116
No food
117
118
119
13. What kneading develops
120
Gluten (strength + elasticity)
121
122
123
14. Too much/not enough flour
124
Too much = stiff
dry dough
125
126
127
Too little = sticky
hard to shape
128
129
130
15. Proper way to hold chef’s knife
131
Grip handle with thumb/index on blade
curl fingers under on other hand (“claw grip”).
132
16. Keeping hands safe
133
Use claw grip
sharp knife
134
135
Cutting & Vegetables
136
17. Cuts
137
Chopped: rough large pieces
138
139
140
Diced: small cubes
141
142
143
Minced: very fine
144
145
146
18. Two chopping methods
147
Rock chop (pivoting knife)
148
149
150
Tap chop (up and down motion)
151
152
153
19. Vegetable chart (9 types)
154
Root (carrot)
155
156
157
Tuber (potato)
158
159
160
Bulb (onion)
161
162
163
Leafy (spinach)
164
165
166
Flower (broccoli)
167
168
169
Fruit veg (tomato
pepper)
170
171
172
Stem (celery)
173
174
175
Seed (peas
corn)
176
177
178
Fungi (mushrooms)
179
180
181
20. Which veggies first in stir fry
182
Hard ones (carrots
onions) → need more cooking time.
183
21. Word for properly stir-fried veggies
184
Tender-crisp.
185
22. Four changes to vegetables when cooking
186
Soften
187
188
189
Lose nutrients
190
191
192
Change color
193
194
195
Shrink/change flavor
196
197
198
199
Pasta & Sauces
200
23. Properly cooked pasta
201
Al dente = firm to bite.
202
24. Three uses of pasta
203
Main dish (spaghetti
lasagna)
204
205
206
Side dish
207
208
209
Salad/soup
210
211
212
25. Roux
213
Used for thickening sauces/soups.
214
215
216
Made of butter + flour cooked together.
217
218
219
26. Boiling water signs
220
Big rolling bubbles
steam
221
222
Cooking Tools & Rice
223
27. Stock pot vs. saucepan vs. frying pan
224
Stock pot = deep
soups/stocks.
225
226
227
Saucepan = tall sides
smaller
228
229
230
Frying pan = wide/shallow
frying/sauté.
231
232
233
28. Cooking rice steps
234
Rinse rice
235
236
237
Ratio = ~2 parts water : 1 part rice
238
239
240
Bring to boil
stir once
241
242
243
Cover
reduce heat
244
245
246
29. Three macronutrients
247
Carbohydrates
248
249
250
Proteins
251
252
253
Fats
PAA : Foods
flashcards
Decks in class (1)
# Cards
