Module 1 to 3 Flashcards
1
Q
Is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in
an oven, but also in hot ashes, or on hot stones.
A
Baking
2
Q
Bread, cakes, pastries and pies, tarts, quiches, and cookies are also called?
A
Baked goods
3
Q
A person who prepares baked goods as a profession is called?
A
Baker
4
Q
A donut-like bread made from flour and honey and shaped in a ring; soaked in wine, it was eaten when hot.
A
Dispyrus
5
Q
The first
evidence of stone ovens was in?
A
Italy
6
Q
First pastry-cook’s association also known as
A
Pastillarium
7
Q
Sacrificial cakes made with flour
A
Libum
8
Q
Groats and cress
A
Placenta
9
Q
Our modern day flour
pretzels
A
Spira
10
Q
Tortes
A
Scibilata
11
Q
Sweet cake
A
Savaillum
12
Q
Fritters
A
Globus apherica
13
Q
Roman baker
A
M.Vergilius Eurysaces
14
Q
One of the best known painters, the Dutchman, created a sketch in 1635 depicted a pastry chef selling
pancakes in the streets of Germany showing a pancake cooked in the streets, surrounded by children eagerly waiting
and hoping for a sample.
A
Rembrandt
15
Q
A type of cake made out of meringue (egg whites and sugar) and flour
A
Angel Food Cake
16
Q
A cake mixing-method involving folding a mixture of flour and sugar into a meringue
A
Angel Food method
17
Q
A type of yeast bread or cake that is soak in syrup.
A
Baba
18
Q
A type of sweet yeast bread or coffee cake
A
Babka
19
Q
A ring-shaped bread yeast dough product made from a very stiff dough.
A
Bagel
20
Q
A cookie make-up method in which the dough is shaped and deposited with pastry bag.
A
Bagged
21
Q
A dessert consisting of ice cream or a sponge cake base, covered with meringue and browned in the
oven
A
Baked Alaska
22
Q
Any of various mixture that are baked until dry
A
Baked meringue
23
Q
A custard which is baked without being disturbed so that it set into a solid.
A
Baked Custard
24
Q
A semi-liquid mixture containing flour or other starch, used for the production of such products as cakes and
breads and for coating products to be deep fried
A
Batter
25
A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit
Bavarian cream
26
To mix rapidly in order to incorporate air and make mixture smooth
Beat
27
A type of fritter made with éclair paste, which puffs up greatly when fried
Beignet Souffle’
28
A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are
added.
Biscuit Method
29
To mix two or more ingredient until well combined
Blend
30
A type of pastry that is mixed similar to very flaky pie dough, then rolled and folded like a puff pastry.
Blitz Puff Pastry
31
A term used when gelatin is mixed with cold water and let it stand for few minutes. A whitish coating on
chocolate caused by separated cocoa butter.
Bloom
32
Italian meringue used as a cake icing.
Boiled Icing
33
The hard outer covering of kernels of wheat and other grains.
Bran
34
Flour to which bran flakes have been added.
Bran Flour
35
Strong flour, such as patent flour, used for breads.
Bread flour
36
Rich yeast dough containing large amounts of eggs and butter
Brioche
37
To apply melted butter, egg wash or other liquid to baked products
Brush
38
An icing made of butter and or shortening blended with confectioners‘ sugar or sugar syrup and,
sometimes , other ingredients.
Buttercream
39
A fine, white flour made from soft wheat.
Cake flour
40
Fried Italian pastries made in tube shapes, generally with a sweet cream or cheese filling (singular form in
“cannolo”)
Cannoli
41
Melt sugar slowly over low heat until it becomes golden brown in color and develops a characteristic flavor
Caramelize
42
The browning of sugar caused by heat.
Caramelization
43
Sugar that is boiled to the hard crack stage then poured into molds to harden. Also called poured sugar.
Cast sugar
44
Air releases gases produced by chemical reactions such as baking soda, baking powder or baking
ammonia.
Chemical Leaveners
45
A cake mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks
and oil
Chiffon Cake
46
Egg whites and sugar whipped to foam also called French meringue
Common Meringue
47
The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
48
A liquid that is thickened or set by the coagulation of egg protein
Custard
49
Incorporate fat into flour mixture using pastry blender or fork.
Cut-in
50
Sweetened chocolate that consists of chocolate liquor and sugar
Dark Chocolate
51
A flour and liquid mixture that is stiff enough to handle and knead
Dough
52
Cream puff paste baked in oval shape filled with whipped cream or custard
Éclair
53
The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol
Fermentation
54
The process of whipping eggs with or without sugar, to incorporate air
Foaming
55
The process wherein flour and other ingredient is incorporated to whipped eggs by way of folding with the use of
rubber spatula
Fold in
56
A sugar cooked to soft ball stage, cooled and knead to creaminess
Fondant
57
To cover baked product with frosting or icing
Frost
58
French word for “cake”
Gateau
59
A sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes melted butter
Genoise
60
A glossy coating used on top of pastry or bread
Glaze
61
A water insoluble lipoprotein complex that is formed after flour is hydrated and kneaded
Gluten
62
A type of sugar paste or pastillage made with vegetable gum
Gum Paste
63
A baked meringue flavored with nuts
Japanaise
64
To work dough by pressing motion accompanied by folding and stretching or to press dough with heel of hand.
Knead
65
An ingredient that make baked product light and porous or forming gas during baking
Leavening
66
A paste or confection made of almonds and sugar and often used for decorative work
Marzipan
67
Dough made by cutting in fat and flour to a coarse meal then added with liquid to form a ball.
Pastry
68
éclair paste
Pate a Choux
69
Little fancy iced cake, made by cutting sheet cakes to special shape, frosting is placed and decorated
about an inch in size
Petits four
70
To pass through a sieve to separate coarse particles from fine particles.
Sift
71
A type of cake made by whipping eggs and sugar to a foam, then flour is folded in
Sponge cake
72
To cook in the oven in a pan or baking dish of boiling water for steaming
Steam Bake
73
Process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping,
coating, or molding
Tempering
74
German word for various types of cakes, usually layer cakes
Torte
75
Cooked mix fruits, chopped preserved fruits
Tutti-fruitti / Glazed fruits
76
Liquid becomes firm .... Often refers to gelatin
Until set
77
To beat rapidly to incorporate air, as in egg white and cream
Whip
78
A kind of toasted bread
Zwieback
79
It is from hard wheat with higher protein content.
Strong flour
80
It is usually used for making brea
Strong Flour
81
It is from soft wheat with low protein content
Weak Flour
82
It is usually used for making cakes, pies, and cookies
Weak Flour
83
Is formulated flour, slightly weaker than bread flour.
All purpose flour
84
Is use in light bakery products like cakes, cookies and some
pastries because of its low gluten strength.
Cake flour
85
White flour with baking powder and sometimes salt is added.
Made of 1 cup of flour plus 1 tsp baking powder.
Self-rising flour
86
Made from entire wheat kernel including the bran and germ
Whole wheat flour
87
Bran flakes are added. Eg. Rye flour
Bran flour
88
A hybrid of wheat
and rye. It has an average protein
content higher than that of wheat
flour.
Triticale flour
89
A relatively high protein content, 17 percent, but does not
form gluten. Oat flour can be substituted for as much as 1/3 of wheat flour in
bread.
Oat flour
90
Coarsely ground dried
maize (corn).
Cornmeal
91
Has about 6.5-7 protein and does not form gluten. An acceptable substitute for wheat,
barley, rye or oat flours.
Rice flour
92
Another non-gluten forming flour is usually used in
combination with other flours. It has a mild potato taste.
Potato starch flour
93
Contains 50 percent protein and is used primarily to boost the
protein content of baked goods.
Soy flour
94
- grains are coarse
- it doesn’t form lumps when gathered in the palm but rather it
falls apart
- creamy white in color
Bread flour
95
-grains are fine and feel smooth.
- it forms lump when gathered in the palm.
- it is white in color
Cake flour
96
Similar with cake flour only its color is creamy white
Pastry flour
97
Water, milk and/or fruit juice
Liquid
98
Activeness of yeast:
34OF – in active
600F – slow action
700F to 900F – best growth (active)
1000F – growth slows down
1400F – yeast die
99
FATS AND OILS TYPES:
1.
Shortening – for pastry
2.
Emulsified shortening – for icing, puff pastry
3.
Butter (salted and unsalted) – all purpose
4.
Margarine – (salted), similar to butter or shortening
5.
Lard – animal fats, for flaky pie crust
6.
Oil – from plants such as corn, soya, olive, palm, vegetable
100
SWEETENERS
Sugar
- White/granulate/refined/table sugar
- Confectioners/powdered – super fine with addition of starch as in icing sugar
- Caster – finer than regular granulated sugar
- Brown/regular cane sugar – regular and wash
- Muscovado – dry form molasses
Syrup
- Molasses – dark sugarcane juice. It retains moisture and prolongs freshness
- Corn syrup – liquid sweetener
- Glucose – resembles corn syrup but colorless
- Honey – natural
- malt syrup – malt extract
