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Bread & Pastry > LESSON 3: COMMON BAKING INGREDIENTS > Flashcards

LESSON 3: COMMON BAKING INGREDIENTS Flashcards

1
Q

It is a powdery product obtained from milled cereals, foremost of which is wheat.

A

FLOUR

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2
Q

is the most commonly used type of flour in most baked products.

A

WHEAT FLOUR

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3
Q

It is the basic ingredient used in baking.

A

FLOUR

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4
Q

Common name for cereal grasses of the grass family which is cultivated for food.

A

WHEAT

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5
Q

the outer covering and consists about 5% of the kernel.

A

BRAN

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6
Q

The fiber-rich outer layer ( 5 layers) that protects the seed & contains B vitamins , minerals & some proteins.

A

BRAN

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7
Q

small part located at the lower end of the grain. it contains concentrated oil, protein and vitamins. this part is easily attacked by insects and rancidity

A

GERM

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8
Q

makes up 85% of the kernel. It consists of well-packed starch granules embedded in a matrix of protein.

A

ENDOSPERM

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9
Q

TRUE OR FALSE: A typical endosperm consists of 75% starch, 10% protein and traces of fat, ash and fiber.

A

TRUE

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10
Q

also called graham or entire wheat flour. It contains the compact of wheat kernel in its original proportion.

A

WHOLE WHEAT FLOUR

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11
Q

Widely known as general flour, it contains 10-11% gluten content. Can be a substitute for cake and/ or bread flour. Used for practically all cooking purpose.

A

ALL PURPOSE FLOUR

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12
Q

Also known as strong or hard flour- it has a 12-14% gluten content.

A

BREAD FLOUR

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13
Q

Has a coarse texture- gritty, sandy, dry and granular. Creamy color and does not usually lump when pressed together.

A

BREAD FLOUR

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14
Q

Also refers to as weak or soft flour, it has 7 – 9 % gluten content.

A

CAKE FLOUR

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15
Q

Ideal for cakes, cookies and pastries. Has a velvety and smooth texture, whitest among all types of flour. Tends to hold shape when lumped together.

A

CAKE FLOUR

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16
Q

Composed of white flour & specified amounts of nutrients that are required by law.

A

ENRICHED FLOUR

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17
Q

In the Phils, _____ is enriched with thiamine, niacin, riboflavin and iron

A

FLOUR

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18
Q

Composed of white flour in w/c sodium bicarbonate (baking soda) plus an acid salt (calcium phosphate) are added as leavening.

A

SELF-RISING FLOUR

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19
Q

Convenient for those who wish to prepare products that use baking powder.

A

SELF-RISING FLOUR

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20
Q

Note: to make own self rising flour:
2 ½ cup cake flour + 2 cups all purpose flour + 1 tbsp baking powder + 1 ½ tsp salt .
sift all ingredients twice.

A

OKIII

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21
Q

White flour that has been moistened then re-dried. When used, it does not clump or pack and blends smoothly with liquid ingredients.

A

QUICK MIXING FLOUR

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22
Q

Refers to the group of flour that uses root crops and legumes instead of wheat. Most common are potato flour, corn flour, kamote flour, malagkit, ube flour

A

NON WHEAT FLOUR

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23
Q

PROPERTIES & CHARACTERISTICS OF FLOUR:

the ability of the flour to absorb & retain moisture.

A

ABSORPTION

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24
Q

PROPERTIES & CHARACTERISTICS OF FLOUR:

the ability to produce large volume of loaf.

A

STRENGTH

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25
Q

PROPERTIES & CHARACTERISTICS OF FLOUR:

the ability to withstand any processing abuse.

A

TOLERANCE

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26
Q

Store flour in a tightly covered containers.

TRUE OR FALSE

A

TRUE

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27
Q

Store flour in dry place at room temperature

TRUE OR FALSE

A

TRUE

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28
Q

Flour may be stored for 2 to 3 months

A

TRUE

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29
Q

Sweet, crystalline, soluble compound that comes from the processing of sugar cane and sugar beets.

A

SUGAR

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30
Q

Commonly used by bakers in practically all baked products & in preparing varieties of icings, fillings etc.

A

WHITE GRANULATED SUGAR

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31
Q

Comes in different shades of brown depending on how well it has been processed. The darkest brown color is usually sticky, lumpy & contains more molasses than light brown types. It contains some caramel, mineral water and has some moisture.

A

BROWN SUGAR

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32
Q

The finest in texture compared with brown or white sugar. It contains 3% cornstarch.

A

CONFECTIONER’S ICING OR POWDERED SUGAR

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33
Q

prevents lumping or crystallization.

A

CORNSTARCH

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34
Q

Very fine and ultra fine sugar. Finer than regular granulated sugar. Used for cakes.

A

CASTER SUGAR

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35
Q

A solid mass of crude sugar usually in half coco shells shape.

A

PANUTSA

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36
Q

Cube-shaped when sold in markets. It is white and porous.

A

LUMP SUGAR

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37
Q

Unrefined sugar that is liquid in form, black in color and very thick in consistency.

A

MOLASSES

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38
Q

Sugar improves the flavour and the aroma of the baked product. Among all ingredients , it has the most dominant effect on flavours since it sweetens the product.

A

THEY ADD SWEETNESS AND FLAVOUR

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39
Q

Sugar contributes to the browning of the crust, the intensity of browness depends on the amount and kind of sugar used.

A

THEY GIVE CRUST COLOR

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40
Q

Sugar is a preservative agent. They increase keeping qualities by retaining moisture. TRUE OR FALSE

A

TRUE

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41
Q

They act as creaming agents with fats and as foaming agents with eggs.

A

SUGAR

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42
Q

beating egg white or egg yolks with sugar

A

EGG FOAMING

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43
Q

They provide food for the yeast.

A

SUGAR

44
Q

Substances that produce gas while mixing or heating the dough or batter. When gas is produced , the product increases its volume and becomes light & porous.

A

LEAVENING AGENTS

45
Q

Incorporated in several ways; when creaming butter & sugar when eggs are added one at a time while mixing, when egg whites are whipped etc.

A

AIR

46
Q

Hot water vapour causes the mixture to rise as in steamed puto and siopao.

A

STEAM

47
Q

Produced through the use of yeast (physical/ biological leavener) or baking powder and baking soda ( chemical leavener)

A

CARBON DIOXIDE

48
Q

Plant that reproduces by budding. It is also used for other purposes such as in medicine ( thiamine, steroids), fermentation of beer and whiskey.

A

YEAST

49
Q

Chemical leavening agent produced by mixing baking soda and acid salt. Starch is added to stabilize the mixture.

A

BAKING POWDER

50
Q

releases much of the gas while mixing the batter or dough.

A

FAST ACTING

51
Q

gas is released partly during mixing & the rest during baking

A

INTERMEDIATE ACTING

52
Q

releases gas only upon heating.

A

DOUBLE ACTING

53
Q

Baking powder should be replaced every __ months.

A

6

54
Q

Baking soda should last ____ or more.

A

A YEAR

55
Q

The cheapest ingredient in baking.

A

WATER

56
Q

What are the types of water?

A

SOFT, HARD, ALKALINE

57
Q

(distilled or rain water) – use this tends to flatten out the dough

A

SOFT WATER

58
Q

a water that contains average amount of mineral salts; ideal for breadmaking.

A

MEDIUM HARD WATER

59
Q

contains sodium

A

ALKALINE WATER

60
Q

Lacteal secretion obtained by milking a cow.

A

MILK

61
Q

“unqualified”, milk is whole cow’s milk. TRUE OR FALSE

A

TRUE

62
Q

fresh milk as it comes out from the cow, with nothing removed & added

A

WHOLE COW’S MILK

63
Q

milk that has been treated so that the cream does not separate

A

HOMOGENIZED MILK

64
Q

milk heated to 140 F for 30 minutes and then cooled down to 50 F

A

PASTEURIZED MILK

65
Q

Has had no fat removed & contains 3 ½ percent milk fat

A

WHOLE MILK

66
Q

Has had some fat removed & & contains either 2 percent or 1 percent milk fat.

A

LOW FAT MILK

67
Q

Also called as Skim Milk. Contains not more than ½ percent milk fat.

A

FAT-FREE/NON-FAT MILK

68
Q

Milk that has been treated until part of its moisture is evaporated.

A

EVAPORATED MILK

69
Q

Milk heated to allow part of the water to evaporate & 40-55 percent of sugar is added as preservative.

A

CONDENSED MILK

70
Q

Heated to remove most of its moisture content.

A

POWDERED/DRIED MILK

71
Q

contain all milk solids & fat

A

WHOLE DRIED MILK

72
Q

contains all milk solids without the fat

A

SKIM DRIED MILK

73
Q

a mixture of milk & cream, contains 10 – 18 percent milk fat

A

HALF AND HALF

74
Q

fresh milk that has been cultured/soured

A

BUTTERMILK

75
Q

To use powdered buttermilk:

Dissolve 1/3 cup powdered buttermilk to 1 cup water. TRUE OR FALSE

A

TRUE

76
Q

Substitute for 1 cup fresh / whole milk :

Use ½ cup evaporated milk plus ½ cup water

TRUE OR FALSE

A

TRUE

77
Q

Substitute for dry milk powder for fresh milk:

Mix the dry milk powder according to package direction

TRUE OR FALSE

A

TRUE

78
Q

Substitute for one 14 oz can sweetened condensed milk:

Combine 1 cup instant nonfat dry milk + 2/3 cup granulated sugar + ½ cup boiling water + 3 tablespoon melted butter.

Process in food processor or blender until smooth . Store in refrigerator.

TRUE OR FALSE

A

TRUE

79
Q

Do not freeze milk. Freezing changes the texture and may cause separation of milk fat.

TRUE OR FALSE

A

TRUE

80
Q

It is a ripened cream of milk. It contains 80% butterfat. Examples: Magnolia, Anchor, Queensland

A

BUTTER

81
Q

It is made by mixing 40% melted fat and the rest coming from vegetable oil such as coconut oil, peanut oil, corn oil etc.

A

BUTTER COMPOUND

82
Q

Fat emulsified with cultured milk. Contains 80% fat and 16% water. It is a widely used substitute for butter. Examples: Dari Creme, Butterfresh

A

MARGARINE

83
Q

Plastic fat or shortening. Made from deodorized vegetable oil such as coconut, corn, soybeans etc.

A

HYDROGENATED FAT

84
Q

Polyunsaturated vegetable oils to which hydrogen has been added commercially to make them solid at room temperature. Margarine and shortening are made in this way.

A

HYDROGENATED FAT

85
Q

Comes from the back or sides of hogs and solid at room temperature.

A

LARD

86
Q

It has a soft texture, adds more flavour and easy to handle.

A

LARD

87
Q

Liquid fats used in cakes and breads. They are not popular to use as shortening since they do not have good, creamy characteristics and do not contribute much to the volume and texture of the product.

A

VEGETABLE OIL

88
Q

Refers to the ovum of a chicken.

A

EGGS

89
Q

Acts as a leavener, gives color, richness, flavour and nutritive value to breads and pastries.

A

EGGS

90
Q

eggs still in its shell

A

FRESH

91
Q

recently been broken or separated from its shell.

A

LIQUID

92
Q

candled, broken, strained thoroughly & placed in cans. Eggs are frozen at 10 – 15% & stored fr long periods at 0 degrees F or below. It has 10% sugar.

A

FROZEN

93
Q

dry egg albumen is used for meringue preparation; whole eggs, yolks or white.

A

DRIED

94
Q

Used to bring out the flavour of an otherwise bland, too sweet or too sour.

A

SALT

95
Q

Used mainly due to the aroma and flavour they impart to the baked product.

A

SPICES AND SEEDS

96
Q

They provide accent to the flavour & usually originate from plant sources like seeds, barks of trees, roots and fruits. They are available whole or finely ground.

A

SPICES AND SEEDS

97
Q

teardrop-shaped nut that is part of a fruit & resembles an apricot.

A

ALMOND

98
Q

kidney-shaped nut

A

CASHEW NUTS

99
Q

small, nearly round nuts, rich and delicately flavored.

A

HAZELNUT

100
Q

extremely rich, sweet nuts native to Australia. Pale in color & nearly round.

A

MACADAMIA NUTS

101
Q

sold in shelled, raw. roasted

A

PEANUTS

102
Q

have two lobes and rich flavor. The shell is medium brown, smooth & glossy.

A

PECANS

103
Q

have cream colored shell, the nutmeat is green with sweet flavor.

A

PISTACHIO NUTS

104
Q

are mild, tender, oily nuts

A

WALNUTS

105
Q

They are essential oils extracted mostly from natural oil extracted from the part of the fruit.

A

FLAVORINGS

106
Q

are used in small quantities only, excessive use brings too strong aroma and unpleasant to the palate.

A

FLAVORINGS

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