1
Q
essential baking ingredients
A
- flour
- liquid
- sugar
- fats
- leavening agent
- eggs
- flavorings
2
Q
main ingredient of baked goods
- powdery product made from milled grains
A
flour
3
Q
principal source of flour
A
wheat
4
Q
wheat flour contains these proteins __ and __ when mixed with liquid forms gluten
A
gliadin
glutenin
5
Q
a protein complex that accounts for __ to __% of total protein in bread wheat
A
75-85%
6
Q
three kinds of wheat flour
A
bread flour
all-purpose flour
cake flour
7
Q
white flour made from high-protein wheat
- more gluten strength and protein content that AP flour
- has 14-16% protein
A
bread flour
8
Q
- used for general cooking, also in cakes and bread
- has medium gluten strength (10-12% protein)
A
AP flour
9
Q
used in light bakery products like cakes and cookies
- low gluten strength (7-8% protein)
A
cake flour
10
Q
- the darker white color of the flour, the stronger it is.
- Pure white represents weak flour which means low-gluten content.
A
color
11
Q
- the capacity of the flour hold air cell which is responsible for the volume of
baked products. - High gluten flour is more capable to retain gas.
A
strength
12
Q
- the ability of the flour to undergo kneading and other baking procedures but still good results prevail
- high gluten flour has greater tolerance than low gluten flour
A
tolerance
13
Q
- the porosity of the flour depending upon its quality and protein content
- the more protein is present, the more water can absorb.
A
absorption capacity
14
Q
the weak flour has soft and smooth texture while strong flour has coarser
granules
A
texture
15
Q
the ability to hold it shape when press by hand because the granules stick together. Weak flour tends to retain lumpy
A
cohesiveness
16
Q
the strong flour absorbs more moisture and is heavier and so the weak flour is lighter
A
weight
17
Q
The most important function is to disperse proteins for gluten development. It binds ingredients together.
A
liquid
18
Q
four (4) uses of liquid
A
- solvent for dry ingredients
- activate yeast
- hydrate flour granules
- help dough risen
19
Q
kinds of liquid
A
- water
- fruit juice
- milk
20
Q
- the most important liquid in any baked products
- use distilled water with 5.5 pH level for quality bread dough.
A
fresh water
21
Q
use distilled water with ___ level for quality bread dough.
A
5.5 pH
22
Q
it gives richer flavor and aroma in any baked products
A
fruit juice
23
Q
it contributes to the texture, flavor, crust, color and nutritive value of any baked products.
A
milk
24
Q
categories of milk products
A
- fresh milk (pure)
- whole milk
- skim milk
- creams
- cream cheese
- buttermilk
- evaporated milk
- condensed milk
- dried milk
25
contains milk solid, butter fat, and water
whole milk
26
unripen cheese that is soft and creamy with sour flavor
cream cheese
27
cultured skim milk
buttermilk
28
whole milk about 60% of water removed
evaporated milk
29
like evaporated milk but has 40% of additional sugar
condensed milk
30
whole milk in powdered form
dried milk
31
chemical name of sugar
sucrose
32
it is derived from sugar cane and sugar beets
sugar
33
purpose of sugar in baking
- sweeten baked products
- provide moisture and tender texture
- give crust color
- prolong shelf life
- provide food for yeast
34
market form of sugar- solid form (6)
- muscovado
- brown
- washed
granulated
- caster
- confectioner sugar
35
- a raw sugar called demerara or turbinado, which like a brown sugar but darker in color
- has a sticky texture because of its molasses content
muscovado
36
muscovado is a raw sugar called ___
demerara/ turbinado
37
- it consists of caramel, molasses and other impurities which gives distinct flavor
- available in light and dark
- the darker
grades is containing more of the said impurities
brown sugar
38
- it is unwhitened crystal, which is one step needed to complete refining process
washed sugar
39
washed sugar is also known as __
segunda/ 99
40
it is the table sugar that commonly use in almost in all types of sweetening function in the foods.
granulated sugar
41
- it is ultra-fine sugar granules for fast dilution
- used in making icing because it can produce uniform texture and can hold higher quantities of fats
caster sugar
42
- it is known as icing sugar or powdered sugar
- a talcum like
powder in which cornstarch is added to prevent lumps or caking.
confectioner's sugar
43
market form of sugar- liquid form (6)
- corn syrup
- glucose
- honey
- malt
- molasses
- maple
44
- it is half the sweetness of granulated sugar. - made from starch of corn and comes in two types (light and dark)
- gives chewy texture to brownies and other baked products.
corn syrup
45
- it is very important in sugar paste making to make it elastic and pliable for easy kneading
- derived from corn starch
- good quality of glucose= unable to pour out the syrup easily
glucose
46
- it gives distinct flavor and it retains moisture of any baked products
- it comes from the nectar of flower gathered by the bees
- one and half sweeter than granulated sugar
- the darker it becomes, the stronger it is and the more acidic
taste
honey
47
- acts as food for the yeast and used in bread making that enhance flavor and
improve crust color
- complex sugar from extracted barley and its taste is cross
between honey and molasses
malt
48
- it gives a distinct flavor and color to the baked products but not as sweet as granulated sugar
- darker is more flavorful and contain less sugar than the
lighter grade
- product of residual concentrated juice from sugar cane
molasses
49
- it is used as toppings for pancakes and other culinary uses
- comes from the sap of maple tree boiled down to syrup state
- it is sweeter than granulated sugar (the lighter the color, the better the grade)
maple
50
these intentionally used to lubricate the gluten strand in the dough or batter; preventing the finish product becomes tough and tenderizes the baked product.
fats
51
five (5) classifications of fats
- shortening
- butter
- margarine
- oils
- lard
52
- a solid fat that is white and tasteless and derived from vegetables
- it leaves like plastic coating in the mouth upon eating the baked products.
shortening
53
- a product from fresh milk, consist of 80% of fats, 15% of water and 5% of milk solids
- has a flavorful taste and melt in the mouth qualities
- available in salted and unsalted flavor.
butter
54
- a blend of rendered animal fat and vegetable oil plus flavoring, emulsifier,
coloring and other ingredients
- used in many pastry products.
margarine
55
came from variety of vegetables that could avail in liquid form that can easily spread in the batter or dough
oils
56
hydrogenated fat from swine and often used in pie making to produce flaky crust.
lard
57
- helps baked products raise through the incorporation of carbon dioxide
- the gas formed called air cell should trapped to retain its volume and give structure to the baked products.
leavening agent
58
three (3) types of leavening agents
1.natural leaveners (air)
2. chemical leaveners
3. biological leaveners (yeast)
59
- it is incorporated through methods of mixing and expanded when the product is heated in the oven
- air cells produced into mixing batter through creaming and whipping
natural leaveners (air)
60
two (2) types of natural leaveners:
a. creaming (butter and sugar)
b. whipping (egg whites and sugar)
61
Carbon dioxide gas is the leaveners produced from the chemical reaction that occurs when mixing.
chemical leaveners
62
three (3) kinds of chemical leaveners:
baking soda
baking powder
cream of tartar
63
- a chemical leavening agent that generates C02 gas when mixed with moisture and heated
- contains starch, baking soda, and tartaric acid
- too much can spoil the texture and flavor of baked goodies.
baking powder
64
- has no leavening power
- becomes a leavening agent when mixed with acidic ingredients
baking soda
65
a product of tartaric acid which aids in stabilizing an egg white foam
cream of tartar
66
- after reacting with sugar, yeast produces CO2 (a leavening gas)
- it is used to raise bread, rolls and other good requiring a lot of dough handling.
biological leaveners (yeast)
67
three (3) kinds of yeast
- active dried yeast
- fresh yeast
- instant yeast
68
- uses lukewarm water to activate
- if the water is cold,the yeast becomes inactive. if the water is too hot, the yeast dies
active dried yeast
69
- a cake like product that is highly perishable
- cheaper than the other two kinds of yeasts and quite difficult to handle
- stored in freezer to prolong its shelf life (defrost it to the chiller before putting it to room temp before using, otherwise the yeast dies)
fresh yeast
70
- a fast-acting or rapid rise yeast live fast and give excessive performance but die young
- it cannot stand for longer fermentation or multiple rising
instant yeast
71
- its plays an important role in every baked goods, it adds structure, leavening, color, and flavor to cakes and cookies
eggs
72
the balance between ___ and ___ that help provide the height and texture
of many of the baked goods
eggs and flour
73
use of eggs in baking
- structure
- emulsifier
- leaveners
- shortening action
- moisture
- flavor
- nutritional value
- color
74
egg protein coagulates to give structure to all baked products
structure
75
egg provides good volume and smoothen texture of any baked products
emulsifier
76
egg aerates the mixture which is necessary to raise bake products
leaveners
77
egg helps to shorten gluten and adds richness to low-fat baked goods
shortening action
78
egg liquid content is approximately 75% and be calculated as liquid in the formulation of baked products
moisture
79
egg improve flavor, makes creamy taste and gives yummy smell of the baked products
flavor
80
egg adds protein, calcium and iron contents in the baked products
nutritional value
81
egg yolk gives desirable yellow color to the batter and helps in the formation of crust on the baked products
color
82
ten (10) flavorings
- salt
- spices
- vanilla
- extract
- chocolate
- coffee
- tea
- herbs
- seeds
- nuts
- alcoholic beverages
- fresh produce
83
- this play vital role in baking and serves as flavor enhancer
- it serves as yeast inhibitors and helps to strengthen gluten structure of the bread
- iodized salt is one to use because of its fine texture.
salt
84
- these are plants that include seeds, flowers, buds, roots and bark that has flavoring power
- almost always used in their dried form, rarely fresh, and can usually be purchased whole
spices
85
nine (9) common spices used:
- allspice
- anise seed
- cardamom
- cinnamon
- cloves
- nutmeg
- peppercorns
- vanilla beans
- ginger
86
is the berry of pimiento tree. Its flavor is reminiscent of cinnamon, nutmeg and cloves.
allspice
87
has a distinct licorice flavor
anise seed
88
- plant of the ginger family
- has a pungent aroma and a sweet and spicy flavor.
cardamom
89
it is a stripped dried bark of an evergreen in the laurel family.
cinnamon
90
- are the dried unopened buds of a tropical evergreen tree
- have strong flavor
cloves
91
- is the seed of the nutmeg tree
- has a sweet and spicy flavor
nutmeg
92
may be black, white, green or pink
peppercorns
93
- the pod of a delicate orchid flower
- has a distinct aromatic flavor
vanilla beans
94
the rhizome of the ginger plant; it has a pungent, hot flavor
ginger
95
- the most frequently used flavoring in the bakeshop
- comes from the pod fruit, called bean of a vine in the orchid family
- finest of vanilla comes from Tahiti and Madagascar
vanilla
96
- an artificial vanilla
- available in clear form
- weaker and less aromatic than the pure extract
- can also impart chemical or bitter taste to foods
vanillin
97
vanilla comes from the pod fruit, called __ in the orchid family
bean of a vine
98
these are mixtures of flavoring oil or other essential oil (pure oils extracted from
the skins, peels and other parts of the plants to give their aroma and taste) and ethyl alcohol
extract
99
one of the most popular flavorings
chocolate
100
chocolate is available in variety of forms and degrees of sweetness:
- cocoa powder
- bitter chocolate
- sweet chocolate
- milk chocolate
- white chocolate
101
it is a powdered chocolate product with a cocoa butter content ranging from 10-25%
cocoa powder
102
two (2) types of cocoa powder:
1. alkalized
2. natural
103
underwent Dutch-process that is treated with alkali to reduce acidity and produced milder flavor but darker color
alkalized
104
more acid content, lighter in color and taste somewhat bitter
natural cocoa powder
105
unsweetened chocolate in solid form
bitter chocolate
106
it is bitter chocolate with addition of sugar, if the percentage of sugar is less, it is called dark sweet chocolate.
sweet chocolate
107
it is sweet chocolate to which milk solids have been added
milk chocolate
108
- it is made from cocoa butter, sugar, flavorings and milk
- does not contain chocolate liquor, it is not legally considered true chocolate.
white chocolate
109
- equally important for flavoring baked goods
- smoky richness marries well
with chocolates, cinnamon, mint and nuts
- commercially prepared extracts are available as flavoring, usually in powder form
coffee
110
it is used to flavor creams and custards
tea
111
three (3) general types of tea:
1. black tea
2. green tea
3. oolong tea
112
amber-brown and strongly flavoredq
black tea
113
not fermented, resulting a yellowish-green colored beverage with bitter flavor
green tea
114
partially fermented to combine the characteristics of black and green teas
oolong tea
115
- refers to the large group of aromatic plants whose leaves, stems or flowers are used to add flavors to other foods
- available fresh and dried
herbs
116
common herbs used in baking:
- basil
- chive
- dill
- mint
- oregano
- parsley
- rosemary
- tarragon
117
some of the seeds used in the kitchen are considered spices but others including
sunflower and pumpkin seeds are treated more like nuts
seeds
118
examples of seeds
- anise seeds
- poppy seeds
- caraway
- pumpkin
- sesame seed
119
- provide texture and flavor in baked goods
- often roasted in oven or sautéed in pan over low heat before being used in order to heighten the flavor
nuts
120
used either add or enhance
flavors in products made in the bakeshop
alcoholic beverages
121
rum, bourbon or whiskey can be used for their own distinctive flavors or to bend with other flavors such a coffee and chocolate
liquors
122
can compliments fruits and rounds off flavor of custards and creams
brandy
(orange flavored grand marnier)
123
examples of liqueurs for cherry
kirsch
124
examples of liqueurs for almond
amaretto
125
examples of liqueurs for coffee
kahlua
126
examples of liqueurs for black currant
creme de cassis
127
examples of liqueurs for chocolate
creme de cacao
128
both still and sparkling is used as a flavoring or as cooking medium
wine
129
- fruits and vegetables should be free from bruises, mold brown or soft
pots and pest damages
- they should be plump, not shriveled
fresh produce
130
examples of fresh produce
- apples
- berries
- citrus
- melons
- carrot
- pumpkin
3rd Year (2nd Sem)
flashcards
Decks in class (18)
# Cards
-
LA- Prelims54
-
LA- Prelims #294
-
RE104- Prelims42
-
PD- Prelims158
-
PD- Prelims130
-
F&B- Prelims95
-
RE106- Prelims98
-
HKOM- Prelims96
-
FOOM- Prelims131
-
FOOM- Prelims (Terms)52
-
LA- Classifications of Contracts56
-
LA- The Actual Workplace52
-
LA- Contracts21
-
FOOM- Midterms (Interdepartmental Coordination & Guest Service)71
-
FOOM- Midterms (FO Accounting & Night Audit)78
-
FOOM- Finals Quiz 120
-
FOOM- Finals25
-
LA- FINALS56
