Basic baking Flashcards
(108 cards)
1
Q
First Bread Products
A
Grassess and grains
2
Q
Stone Oven was used during?
A
Neolithic Period(4000 B.C.E)
3
Q
What are the confectionary sweeteners?
A
Sweet paste made from dates and figs
Syrup from grapes and berries
Tree sap( maple and birch tree)
Honey
4
Q
Sweeteners that used by Greeks and Roman for sweet and savory dishes?
A
Honey
5
Q
Leading french chef during 19th century
A
Marie Antoine( Antonin) Careme
6
Q
System of staffing a kitchen so that an worker is assigned a set of specific tasks related to cookery method tools, equipment and type of foods?
A
Brigade
7
Q
Develops recipe and prepare desserts and bread
A
Patissier
8
Q
Makes candies and petit
A
The confectioner
9
Q
Report directly to executive chef
A
Patissier
10
Q
Makes icecream and other frozen desserts
A
Glacier
11
Q
Makes show pices and special cakes
A
Decorator
12
Q
Enclosed space where food is cooked by being surrounded by hot air.
A
Oven
13
Q
Located beneath the stove
A
Conventional Oven
14
Q
Made from stone or masonny.
Bread and pizza baked directly on the heated stones
A
Specialty dect or hearth oven
15
Q
Used internal fan to circulate hot air
A
Convection oven
16
Q
The ancient practices of baking in a retained heat masonny oven has been revived with many upscale restaurants and artisan.
A
Wood burning oven
17
Q
Seperate clunps from flour, cocoapowder.
A
Flour sifter/sifter
18
Q
Used for evenly flattening every kind of dough.
A
Rolling pin
19
Q
Used to spread butter, oil or eggwash on food.
A
Pastry brush
20
Q
Made of metal wire that can make the food out of the oven cool.
A
Cooling rack
21
Q
Essentials for mixing ingredients, come in various sizes and materials like stainless steel or glass.
A
Mixing bowl
22
Q
Scrapping and folding batter.
A
Spatulas and whisk
23
Q
Accurate measurement is crucial for baking, use liquids and dry measuring cups and spoon?
A
Measuring cups and spoons
24
Q
Handy tool for blending, kneading, and whipping batter.
A
Electric mixer
25
Versatile for baking cookies, boscuits, and sheet cakes, available in various sizes.
Sheet pan
26
Used for baking bread, cakes, and meatloaf.
Loaf pans
27
Ideal for muffins, cupcakes, and mini quiches.
Muffin tins
28
Versatile knife for chopping, dicing, and slicing fruits, vegetables, and meat?
Chef's Knife
29
Small and sharp, perfect for peeling fryits and vegetables and making inticate cuts.
Paring knife
30
Designed for cutting bread, cakes, and other foods with crust, providing a clean and even cut.
Serrated Knife
31
Serrated blade for slicing bread without crusting the loaf.
Bread knife
32
Used to create intricate designs and patterns on cakes, cupcakes, and cookies.
Squeezing
Piping bags
33
Various tips are available to create different shapes and designs, from swirls to stars.
Decorating tip
34
Non stick surface to knead, form, and cut the dough.
Pastry mat
35
Prevent the food from touching the pan directly.
Baking paper
36
Protect the hands from hot objects
Oven mitts
37
Also known dough blender
Pastry blender
38
Formed of several identical cups usually used for baking muffins and cupcakes
Muffin pan
39
Rectangular shape mainly used for baking bread
Loaf pan
40
Ground meal obtained by grinding and milling cereal grains.
Flour
41
Bread flour is high in gluten 12-14% protein content
Hard flour
42
What flour had 10-11% protein content
All purpose flour
43
Low in gluten made in cake flour
Soft flour
44
7-9% made from soft wheat flour
Cake flour
45
Provides structure, texture and color to baked goods
Flour
46
Provides nutritive value to baked products
Flour
47
Used as thickening agent
flour
48
a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the simplest to digest among all carbohydrates.
Sugar
49
Also known as refined, white, or table sugar, granulated sugar is the most common type of sugar used in cooking and baking.
Regular Granulated sugar/ white sugar
50
The fine crystals don't clump together, making it great for measuring and dissolving into liquid or batter. Sugar labeled as "cane sugar" is simply granulated sugar that has been made exclusively from sugar cane rather than sugar beets.
Regular Granulated sugar/ white sugar
51
a very fine white sugar with an anti-caking agent (usually cornstarch) added to prevent clumping. This sugar is perfect for making frosting or dusting baked goods.
Confectioner’s Sugar or Powdered Sugar
52
falls somewhere between regular granulated sugar and coarse sugar. It's more polished than other types of sugar, and comes in a variety of different colors (or no color, which reflects light!). It's often used to decorate and garnish baked goods.
Sanding Sugar
53
Commonly called superfine sugar, a fine granulated sugar with a texture somewhere between regular granulated sugar and confectioners' sugar.
Caster Sugar
54
has more molasses than light brown sugar, giving it a deeper, more detectable molasses flavor. Its higher molasses content also means it has slightly more moisture than light brown sugar, though not enough to significantly change the texture of your final result. Dark brown sugar is mostly used to enhance the flavor of certain baked goods with its caramel-toffee notes, such as gingerbread cookies.
Dark Brown Sugar
55
is refined white sugar with the molasses added back. It has less molasses than dark brown sugar, which gives it a more mild flavor and less moisture. Light brown sugar is most commonly used in baking, sauces, or glazes.
Light Brown Sugar
56
is a type of minimally processed cane sugar with large, crunchy granules. It's golden-brown hue comes from small amount of natural molasses it contains
Demerara Sugar
57
It's often used as a garnish on baked goods like muffins or as a sweetener for tea or coffee.
Demerara Sugar
58
there are some differences between the two. Both are considered "raw sugars," meaning they've been crystalized only once. Like demerara sugar, turbinado has coarse granules, though it's slightly finer and tastes less of molasses than demerara. In general, the two can be used interchangeably.
Turbinado Sugar
59
Unlike brown sugar, which has the molasses added back in, muscovado sugar is an unrefined sugar in which the molasses is never removed in the first place. Also known as Barbados sugar, muscovado has a sandy, sticky texture with a rich molasses flavor. Use it to add robust flavor to barbecue sauce, dry rubs, and marinades.
Muscovado Sugar
60
makes the color of the crust richer;
Sugar
61
improves the nutritive value, flavor and aroma of the product;
Sugar
62
considered a complete protein, containing all the essential amino acids humans use to build other proteins needed by the body. Both the yolk and the egg white contain protein, so whole eggs or either separated components may be used to set liquids.
Eggs
63
They represent almost 50% of the total cost of any baked product, thus considered the baking ingredient with the highest cost or expense.
Eggs
64
provide leavening; add color, texture, flavor and richness to the batter; and act as stabilizer in mixture that inherently wants to separate into two parts, like oil and water. They are very important in helping to bind all the other ingredients together.
Eggs
65
used as leavening agents as they incorporate air into the batter, which will expand in the oven and cause the cake to rise.
Beaten Eggs
66
are brushed on many baked goods to create a golden shiny top. The egg whites provides luster and the egg yolk color.
Egg Washes
67
used to make meringues.
Egg whites
68
used as thickening agent.
Eggs
69
protein which is found in egg whites and responsible for its gel characteristic.
Mucin
70
another protein found in egg whites which coagulates and involve both in heat coagulation and whipping.
Ovalbumin
71
present in egg yolk which is responsible for its emulsifying property. It is the portion of the egg yolk that causes spoilage when eggs are stored at warm temperature.
Lecithin
72
is any fat, which, when added to flour mixtures increases tenderness
Shortening
73
This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender.
Shortening
74
helps give baked goods a delicate, crumbly texture.
Shortening
75
made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking.
Oil
76
made of fatty milk proteins. It contains 80-85% fat; 10-15% water and 5% milk solids. When used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35C (90-95F).
Butter
77
made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process makes oil a solid.
Margarine
78
made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits because it gives a flakier texture.
Lard
79
the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture.
Cocoa Powder
80
Makes bread products tender and improves flavor.
Shortening
81
Improve the aroma, color and texture of baked products.
Shortening
82
Improve the shelf life of baked products because of its moisture.
Shortening
83
are gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough.
Leavening Agents
84
This is what gives breads, cakes, and other baked goods to rise and increase volume.
Leavening Agents
85
compounds that release gases, usually carbon dioxide.
Chemical Leaveners
86
otherwise known an bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt with diverse practical users. It is a powerful leaveners that readily reacts as soon as it comes in contact with batter or dough.
Baking Soda
87
is a combination of baking soda and acid salt.
Baking Powder
88
is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.
Cream of Tartar
89
yeast is a living organism, neither plant nor animal. Yeast belong to a separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the process of converting sugar to alcohol and to carbon dioxide.
Biological leaveners
90
provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. It also improves the formation of gluten strands during the kneading of dough.
Liquid Ingredients
91
it is the cheapest liquid used in baking. It performs vital role in baking making ingredients rehydrated.
Water
92
moisten dough and batters. Unlike water, they add a slight flavor to the final baked good and increase its richness
Milk and other dairy product
93
Increases nutritive value of baked products.
Milk
94
Enhances flavor.
Milk
95
means “small cake” and that’s exactly what a cookie is.
Cookie
96
come in an infinite variety of shapes, sizes and flavors and textures.
Cookies
97
98
desirable in some cookies, while others must hold their shape
Spread
99
high sugar content increases spread. Coarse granulated sugar increases spread, whereas fine sugar or confectioners’ sugar reduces spread.
Sugar
100
high baking soda or baking ammonia content encourages spread. So does long creaming, which incorporates air.
Leavening
101
low even temperature increases spread. High temperature decreases spread because the cookie sets up before it has a chance to spread too much.
Temperature
102
a slack batter – that is, one with a high liquid content – spreads more than a stiff dough
Liquid
103
strong flour or activation of gluten decreases spread
Flour
104
cookies spread more if baked on a heavily greased pan
pan grease
105
the blending or two-stage cake-mixing method,
one stage method
106
Place the fat, sugar, salt, and spices in the mixing bowl. With the paddle attachment, cream these ingredients.
Creaming Method
107
eggs and sugars
sponge method
108
what are the types and makes up method?
Dropped
bagged
rolled
Molded
icebox
bar
sheet cookies
