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BRESPAS: CHAPTER 5 Flashcards

- food manufactured from recipes largely utilizing flour or other cereal flours as the primary ingredients (55 cards)

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1
Q
  • food manufactured from recipes largely utilizing flour or other cereal flours as the primary ingredients
A

BAKED PRODUCTS

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2
Q
  • also classified based on the kind of finished product, the peculiar combination of ingredients and the mixing methods employed in producing them
A

BAKED PRODUCTS

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3
Q

place or food establishment that
commonly produces baked products

A

BAKERY

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4
Q

step by step instruction
followed to achieve desired result in baking

A

PROCEDURES

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5
Q

saturated with water on mixture
caused by improper way of cooking or baking

A

SOGGY

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6
Q
  • is known and considered as staple
    food as it contains high carbohydrates
A

BREAD

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7
Q

bakery products may be classified according to the way they are leavened

A

JIANGSU BOLI PRODUCTS CO. TD

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8
Q

include breads and sweet dough leavened by carbon dioxide from yeast fermentation

A

YEAST-RAISED PRODUCTS

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9
Q

include layer cakes, doughnuts and biscuits raised by carbon dioxide from baking powder and chemical agents

A

CHEMICALLY LEAVENED PRODUCTS

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10
Q

-allows baked products to rise and become larger
- produces carbon dioxide

A

LEAVENING AGENT(CHEMICAL)

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11
Q

too much leavening agent

A

COLLAPSED PRODUCT

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12
Q

not enough leavening agent

A

SMALL, COMPACT PRODUCT

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13
Q
  • include angel cakes and sponge cakes made without baking powder
  • these products are based on egg foams
  • protein traps air bubbles in the foam
A

AIR-LEAVENED PRODUCTS

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14
Q
  • not the main leavening agent but gives many products a “lift”
  • the principal leavening agent in meringues and angel food cakes
A

AIR

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15
Q
  • no fat
  • leavened by air beaten into egg whites
A

UNSHORTENED (FOAM CAKES)

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16
Q

include pie crusts, certain crackers and other items where no intentional leavening agents are used

A

PARTIALLY LEAVENED PRODUCTS

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17
Q

THE FIVE GENERAL CATEGORIES OF BAKED PRODUCTS:

A
  • pies and pastries
  • quick breads
  • cakes
  • cookies
  • yeast breads
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18
Q

from the word paste

A

PASTRY

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19
Q

is a pie shell which is a product made of flour, fat, liquid and salt

A

PASTRY CRUST

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20
Q

are made from the crust, filling and toppings

A

PIE AND TART

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21
Q

the fat is blended into the flour until the particles of shortening are about pea size

A

FLAKY PIE DOUGH

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22
Q

the fat into the flour well enough until the particles turn like coarse cornmeal

A

MEALY PIE DOUGH

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23
Q

one pie shell fit snugly on pie plate

24
Q

one pie shell at the bottom and have another crust

25
is well known for crumb crust and somewhat easy to make pastry crust, it can be altered by using vanilla wafer, chocolate cookies or coconut biscuits
CRUSHED GRAHAM CRACKER
26
these are raw pie shells, filled and then baked
BAKED PIES
27
these are blind baked pie shells then filled
UNBAKED PIES
28
PIES AND FILLING’S MOST IMPORTANT THICKENERS:
-starches -eggs
29
it can be fresh, canned or dried fruits
FRUIT FILLING
30
made of soft filling that solidifies with egg and starch
CUSTARD FILLING
31
has a pastry cream base made of egg, milk, sugar vanilla and starch
CREAM PIE FILLING
32
contains of egg whites and/or whipping cream stabilized with gelatin syrup
CHIFFON FILLING
33
look like weaved long strips of crust dough
LATTICE TOPPING
34
look likes crumb particles of blended flour, sugar and butter scattered on top of pie
STREUSEL TOPPING
35
basic pie dough with flour, fat, liquid and salt
PATE BRISSE
36
pate brisee with sugar
PATE SUCREE
37
pate sucree added with egg
PATE SABLEE
38
- known as puff pastry which is like a rolled in dough, but no yeast content so steam is responsible for rising - it has a layers of fats and flour and has buttery flavor
PATE FEUILLETTE
39
a choux pastry that literally means “cabbage paste” and also known as éclair paste, éclair and cream puffs are both made of this paste
PATE A CHOUX
40
transparent sheet layers of dough that are brushed with butter and then stacked-up to make many pieces, stored in the freezer
STRUDEL AND PHYLLO
41
meringue mixture that is bagged out into various shapes and baked at low oven temperature until crisp, then iced with different attractive toppings
BAKED MERINGUE
42
use the times of fork by pressing it gently all around the rim of the pie dough pie to embossed the design
FORKED EDGE
43
use right index finger and thumb to press the rim of pie with left index finger inserting the edge of the crust
FLUTED EDGE
44
use thumb and index finger to pinch the rim of the pie dough with an angle direction creating slant rope
ROPED EDGE
45
use pointed end of the spoon then press the rim of the pie dough into scallop
SCALLOPED EDGE
46
use right index finger to press the rim of the pie dough pointing between the left thumb and index finger to crimp the crust
CRIMPED EDGE
47
- very easy to make and leavened by chemical leaveners -no fermentation is needed unlike yeast bread, it is light and tender products - this is made of batter mixture of flour, milk, eggs, fats, sugar and baking powder
QUICK BREADS
48
to achieve cake like texture
LESS GLUTEN DEVELOPMEMT
49
used for biscuits, they are rolled out and cut into desired shapes
SOFT DOUGH
50
- a liquid mixture of one or more flours made with ground grains or soaked grains that are ground -are used to prepare various foods - comes from the old french word battre which means to beat
BATTER
51
are liquid enough to be poured into pan
POUR BATTERS
52
are thick enough to be dropped from scooper
DROP BATTERS
53
used for biscuit, scones sometimes called the pastry method because it is similar to mixing pie pastry
BISCUIT METHOD
54
used for muffins, pancakes and waffles, cut and fold ingredients at least 10 counts, just to moisten the flour, never make use of double recipe in manual mixing, that tends to over mix and resulting tough texture of the finish products
MUFFIN METHOD
55
used for high-fat quick breads, because it produce fine texture like in cake mixing method, see to it that the 20% of sugar will add at the last stage of creaming before putting the flour in order to prevent tunneling
CREAMING METHOD

BREPAS: CHAPTER 5 (1 decks)

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