LESSON 3

Question 1

The main ingredient among all other ingredients. It is a powdery product obtained from milled cereals, foremost of which in wheat. Flour provides the structure of baked products and it also contributes to the color, texture,
and flavor.

Answer 1

Flour

Question 2

This is a sweet, crystalline, soluble compound that comes from the processing of sugar cane and sugar beets. It is available in the
market in different forms.

Answer 2

Sugar

Question 3

These are the substances that produce gas while mixing or heating the dough or the batter. when gas is produced, the product increases its volume and becomes
light and porous.

Answer 3

Leavening Agents

Question 4

This contributes a lot to a baked products. It acts as leavener, gives color, richness, flavor, and nutritive value of breads and pastries. Using good quality eggs provides better flavored products.

Answer 4

Eggs

Question 5

This include water, milk, or cream and fruit juices. In baking, it is added to flour to develop the gluten. Gluten is the elastic substance from the protein components of the flour, namely, glutenin and gliadin. The amount of water on the flour influences its consistency.

Answer 5

Liquid Ingredients

Question 6

This also known as sodium chloride. It is used to bring out the flavor of an otherwise bland, too
sweet, or too sour taste.

Answer 6

Salt

Question 7

These are used in baking mainly due to the aroma and flavor they impart to the baked products.

Answer 7

Spices or seeds

Question 8

Whether synthetic or natural, are widely used in cakes, cookies, pastries, beads and pies. They are essential oils extracted mostly from fruits, leaves, beans, or imitations of the same.

Answer 8

Flavorings

Question 9

This has 12-14% protein content and is made from hard wheat flour. The nigh gluten content causes the bread to rise and gives its shape ang structure.

Answer 9

Bread Flour

Question 10

has 10-11% protein content and is made from a blend of hard and soft wheat flours, also called the “General Purpose Flour”.

Answer 10

All-purpose Flour

Question 11

This has 7-9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired.

Answer 11

Cake Flour

Question 12

4 USES OF FLOUR

Answer 12

1. Provides structure, texture, and color to baked products.
2. Provides nutritive value to baked products.
3. Used as thickening agent.
4. Used as binder of food.

Question 13

Most types of flour keep well in a sealed container in a..

Answer 13

Cool, dry location

Question 14

Once opened, the shelf life…

Answer 14

Decreases

Question 15

A nutritive carbohydrates used by the baking industry to add sweetness, flavor, fermentable solids. They perform key functions in doughs and batters that improve the overall quality of the finished products.

Answer 15

Sugar

Question 16

Plays an important role in everything from cakes and cookies to meringues and pastry cream. They create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Answer 16

Eggs

Question 17

Also known as table sugar or as refined sugar.

Answer 17

Granulated Sugar

Question 18

A granulated sugar that has been pulverized. To prevent lumping and caking, about 3% cornstarch is added.

Answer 18

Powdered Sugar

Question 19

Contains caramel, mineral matter, and moisture. It also contains a small amount of molasses. It comes in three colors.

Answer 19

Brown Sugar

Question 20

EFFECTS OF SUGAR IN BAKING

Answer 20

1. Increases dough development.
2. Makes the color of the crust richer.
3. Improves the nutritive value, flavor, and aroma of the product.
4. Makes the bread more tender
5. Increase the volume of the loat.
6. Serves as food for the yeast.
7. Contributes to moisture content of baked products, increasing its storing quality.
8. Acts as creaming agent.

Question 21

USES OF EGGS IN BAKING

Answer 21

1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs are used as thickening agent.
3. Egg whites are used to make meringues.
4. Eggs provide leavening; add color, texture, flavor, and richness to the batter; and act as stabilizer.
5. Beaten eggs are used as leavening agents as they incorporate air into the batter, which will expand in the oven and cause the cake to rise.
6. Egg washes are brushed on many baked goods to create a golden shiny top. The egg white provides luster and the egg yolk color.

Question 22

This is any type of fat that is solid at room temperature; larar hydrogenated solidified oils, margarine, and even butter can, be used as shortening. However, in the modern kitchen, the word “shortening” mainly refers to hydrogenated oils, such as vegetable shortening.

Answer 22

Shortening

Question 23

This is a substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.

Answer 23

Leavening Agent

Question 24

4 EXAMPLES OF SHORTENING

Answer 24

1. Oil
2. Butter
3. Margarine
4. Lard

Question 25

This is made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources.

Answer 25

Oil

Question 26

This made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids.

Answer 26

Butter

Question 27

This is made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt.

Answer 27

Margarine

Question 28

This is made of fat from pork.

Answer 28

Lard

Question 29

USES OF SHORTENING IN BAKING

Answer 29

1. Make bread products tender and improve flavor. 2. Assist in gas retention giving better volume and crust. 3. Prevent the cohesion of gluten. 4. Improve the aroma, color, and texture of baked products. 5. Improve the shelf life of baked products because of its moisture.

Question 30

These are gases that cause the dough to rise.

Answer 30

Leavening Agent

Question 31

CLASSIFICATIONS OF LEAVENING AGENTS

Answer 31

1. Chemical Leaveners 2. Biological Leaveners

Question 32

TYPES OF CHEMICAL LEAVENING AGENTS

Answer 32

1. Baking Soda 2. Baking Powder 3. Cream of Tartar

Question 33

This is a combination of baking soda and acid salt.

Answer 33

Baking powder

Question 34

This is otherwise known as bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt with diverse practical uses. It Is a powerful leavener that readily reacts as soon as it comes in contact with batter or dough.

Answer 34

Baking Soda

Question 35

This is a tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry.

Answer 35

Cream of Tartar

Question 36

Provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough.

Answer 36

Liquid Ingredients

Question 37

TYPES OF THE LIQUID INGREDIENTS USED IN BAKING

Answer 37

1. Water 2. Milk and other Dairy Products

Question 38

USES OF MILK IN BAKING

Answer 38

1. Increases nutritive value of baked products 2. Enhances texture and increase softness of baked goods. 3. Acts as a strengthener when mixed with flour, because it helps in the formation of gluten, which gives a baked item structure. 4. Provides moisture and tenderness to baked goods. 5. Enhances flavor. 6. Extends the shelf life of a cake. 7. Boosts crust color.