PD- Prelims Flashcards
evolution of baking, sanitation and safety rules, baking tools, baking terms, techniques in baking
1
Q
- wild grains were toasted and pounded between hollowed-out stones. coarse meal was poured to make a paste and laid in a heated flat stone
- flatbread
A
primitive
2
Q
- the grain paste left, collected spore, and expanded
- happened in the royal egyptian family when a frightened baker forgot the dough
A
egypt
3
Q
- a baker kneaded fermented dough and baked it
- leavened bread
A
egypt
4
Q
- the romans conquered greece
- baking industry was absorbed
A
ancient greek
5
Q
- first mass production of bread
- baking profession started
A
ancient greek
6
Q
during the roman empire, what would bakers use for their pastries?
A
oil and honey
7
Q
- bakers use oil and honey for pastries
- roman empire collapsed and the baking industry declined
A
roman empire
8
Q
- baking and pastry were made again to become an important job to serve the nobility
A
middle age
9
Q
with the permission of the King of France, those engaged in the baking industry formed an organization to protect and improve their profession
A
middle age
10
Q
when was America discovered?
A
1492
11
Q
- many new recipes were developed due to the abundance of ingredients
- cocoa & sugar
A
americans
12
Q
during the Americans time, the baking industry arrived with the ___
A
Jamestown Colonist
13
Q
- slaves were freed and given the chance to perform the same labor they used to do
- public bakeries grew and not only the aristocrats were able to eat fine pastries
A
french revolution
14
Q
- majority of pastries developed exist until now
- Marie Antoine Careme made noble contributions to pastry
A
french revolution
15
Q
- he made noble contributions to pastry
- uplifts the jobs of the cook and honored the profession
- designed the chef’s uniform
- made pastries in architectural design
A
marie antoine careme
16
Q
what is the famous book of marie antoine careme?
A
la patissier royal
17
Q
advances in technology (sophisticated ovens and bakery equipment & gadgets) were invented and gave great help in the development of baking technology.
A
modern era
18
Q
when did wheat arrive in the PH?
A
17th century
19
Q
who introduced wheat cultivation in making eucharistic hosts (baked in flattened bread)?
A
spanish missionaries
20
Q
TRUE/ FALSE: wheat was grown in the Philippines in the 17th century and plantations prospered.
A
FALSE (and plantation prospered- but plantation did not prosper)
21
Q
during their occupation, the country was importing flour from ___
A
US
22
Q
The importation of flour from the US continued until ___ when the first Philippine flour mill began its operation.
A
1958
23
Q
Eight (8) sanitation and safety rules
A
- keeping oneself clean
- always keep food clean
- tools and utensils must be clean
- keep the pastry kitchen clean
- wash pots and pans properly
- fall prevention practices
- burn prevention
- fire prevention
24
Q
give at least ten (10) baking equipment
A
- wooden spoon
- wire shisk
- cake comb
- rolling pin
- pastry brush
- bread knife
- mixing bowl
- measuring cups
- measuring spoons
- loaf pan
25
cylinder used to roll out dough, it can be made of wood, marble or plastic.
rolling pin
26
tool with stainless wire which are looped and gathered at the handle and used for whipping the ingredients to blend well
wire whisk
27
used to mix baking ingredients easily, to remove lumps and blend mixture thoroughly.
electric hand mixer
28
a heavy duty gear- driven mechanism to rotate a set of beaters in a bowl containing mixture to be prepared.
heavy duty electric mixer
29
a paddle-shaped spoon made from light wood. It is used or mixing as it does not conduct heat and discolor mixture through prolonged stirring
wooden spoon
30
used to ices and decorates cakes; it has many other usage which comes in different size.
steel spatula/ palette knife
31
elongated offset spatula is a flexible tool use for easier icing the side of the cake. It has angled blade and narrow width that ideally suits for frosting.
angular spatula
32
pliable rubber used for scraping out the batter content on mixing bowl. Sometimes it is called rubber spatula.
rubber scraper
33
a rectangular piece used to cut or divide dough into small sizes.
dough scraper/ cutter
34
a triangular flat stainless steel tool with three sets of serrated edges, used for making decorations in cake frosting
cake comb
35
a nylon bristle used to brush melted butter, egg wash and glaze into the baked products.
pastry brush
36
cutting device use to divide the dough into strips or use as pizza cutter.
pastry wheel
37
knife with serrated blade used to cut bread or cake to have smooth surface without deforming and crumbling effect.
bread knife
38
bowl used for mixing ingredients that comes in different sizes and medium.
mixing bowl
39
metal or plastic with different shapes and sizes used to cut and shape cookie dough to make fancy designs.
cookie cutter
40
a round, small deep dish or basin used for food or liquid.
utility bowl
41
set of cups in different measurements used in measuring dry ingredients
measuring cups
42
set of spoons used to measure small amount of ingredients
measuring spoons
43
glass or plastic which resembles a small pitcher used in measuring liquid ingredients.
measuring urn
44
kitchen weighing device that gives accurate measurement of ingredients to prevent baking misery
weighing scale
45
instrument that registers temperature and that indicate the stages of cooking sugar
candy thermometer
46
used to measure oven temperature accurately that is called upon in the recipe of the particular baked products.
oven thermometer
47
alarm gadget use to remind baker if the product is already done through time setting.
kitchen timer
48
stainless steel with fine screen in a round frame used for sifting dry ingredients
drum sieve
49
long handle bowl -shaped with a fine screen that used to sift baking ingredients.
strainer
50
skewer like stainless steel wire used to test the doneness of the cake by inserting it at the center, when it comes out clean, the product is baked enough.
cake tester
51
heat proof gloves with an elbow length to protect hands from burnt when getting hot pans from the oven.
oven mitt
52
it is a device for making pressed cookies. It consists of a cylinder with a plunger on one end, which is used to
extrude cookie dough through a small hole at the other end.
cookie press
53
wide triangular stainless steel with handle for pulling out the piece of cake easily.
cake server
54
tool which is essential for grating citrus zest, chocolates, cheese and other ingredients.
zester/ grater
55
specially designed scissors for the kitchen. They are not shaped like regular scissors; they are shaped like shears
kitchen shears
56
makes chocolate shavings of chocolate curls used to decorate cakes.
peeler
57
wooden paddle like tool with flat handle and used to remove hot pans inside the deck oven.
baker's peel
58
set of sauce pan placed on top of the other; the bottom pan is half filled with water while the mixture to be cooked is placed on the top pan.
double boiler
59
a tool used to separate the yolk of an egg from the egg white
egg separator
60
icing bag made of flexible polycetin cloth and has a triangular shape with a hole at the tip
pastry bag
61
stainless icing tube attached in a pastry bag to pipe out different designs and to create an eye-appealing cake
pastry tip/ decorating tip
62
a cake saw with serrated blade that slice the cakes into layers in putting filling inside and makes the layers uniformly divided
cake leveler
63
cooling rack with crisscrossed heavy wires used to allow baked item to cool faster.
cake rack
64
revolving cake stand or turn table use to hold cake for easy frosting and decorating as it rolls in full circle
cake rotator
65
a plate on a pedestal used for displaying cakes in a shop or café, or for special cakes such as wedding cakes
cake stand with tier
66
layered plates used for displaying cupcakes.
cupcake stand
67
a device used for spraying color on cakes through compressed air to create a fancy design
cake decorating airbrush
68
small pan with fluted sloping sides and a hole at the bottom for taking away the baked tart easily
tart molder
69
round tin with a slanted side that is used for all types of pies.
pie plate
70
round tin shallow plate used for pizza pies.
pizza pie plate
71
pan with 6/ 12 holes per pan, used for muffins, cupcakes, and tartlets.
muffin pan
72
small rectangular pan used for quick breads and fruits cakes which comes in different sizes.
loaf pan
73
pan used for all types of batter mixture which comes in different sizes that fits to your needs.
square pan
74
baking tin with different sizes, used for baking rectangular- shaped cake.
rectangular pan
75
shallow rectangular pan made for roll cakes.
jelly roll pan
76
circle-shaped baking tin with different diameters and heights used for round-shaped cakes.
round pan
77
tall round tin with a tube in the middle, with a removable bottom part. This is used for angel food cake or the traditional chiffon cake.
tube pan
78
baking pan with detachable bottom for easy removal of the baked product, be it round or a rectangular shape.
spring form pan
79
a baking sheet is a flat tray used in baking cookies, breads, and other baked products.
cookie sheet
80
to cook inside an oven
bake
81
mixture of dry and liquid ingredients with a pouring consistency
batter
82
to blend, mix, and generally incorporate into a mixture
beat
83
to pre-bake the pie crust without filling, covered with beans to prevent the crust from ballooning
blind bake
84
to cook in liquid at 212F/ 100C until bubbles appear on the surface and break
boil
85
put in refrigerator until cold
chill
86
remove from heat and let stand at room temperature
cool
87
to cook mixture either with direct heat/ double boiler until its consistency changes from one that is easily poured to one that is less able to flow
cook until thick
88
dough made of line and sometimes over pie or tart
crust
89
mixture of eggs, milk, and sugar that is baked or cooked over water
custard
90
mixture of dry and liquid ingredients which is stiff enough to handle and knead
dough
91
separate solid from liquid using a strainer and colander
drain
92
to coat the surface with dry ingredients like flour
dredge
93
to sprinkle a surface with flour or sugar
dust
94
to sprinkle the surface with a liquid like syrup
drizzle
95
refers to the flour, sugar, leavening agent, and other powdered/ granulated substance
dry ingredients
96
a combination of 1 eggyolk and 2 tablespoon milk used for brushing pastry and bread dough to have a shiny, golden baked surface.
eggwash
97
to crimp the edge of the pie crust and make decorative design
flute
98
to spread frosting or icing and make a decorative design
frost or ice
99
mixture used to cover a cake decoratively
frosting or icing
100
french word for cake
gateau
101
glossy coating
glaze
102
to brush a surface with a shortening agent to prevent sticking
grease
103
thin sponge cake covered with jelly or any other filling then rolled up
jelly roll
104
to allow fermentation and leavened yeast dough until double in bulk.
let rise
105
to cover the bottom of a pan with wax paper or grease-proof paper
line
106
make a hole at the center of the dry ingredients
make a well
107
to liquefy by heat
melt
108
to combine ingredients
mix
109
to press firmly in a designated container
mold
110
to bake partially or half bake
par-bake
111
to squeeze out or bagged out the mixture from pastry bag
pipe out
112
to fire an oven prior in baking to prepare the required heat
pre-heat
113
to bore a hole on a cake to test if it is already done. It can also mean to make holes on an unbaked pie crust using fork to prevent ballooning.
prick
114
to deflate risen dough using fist to break down large air spaces
punch down
115
dough is flattened to the desired thickness using a rolling pin
roll out
116
to heat near to the boiling point
scald
117
when gelatin mixture has changed from liquid to solid
set
118
to pass through sieve to separate the coarse from the fine particles
sift
119
to cook slowly under low fire.
simmer
120
milk to which vinegar, lemon or kalamansi juice has been added. (1 cup milk + 1T vinegar, lemon or kalamansi juice)
sour milk
121
mixture of sugar and water boiled until thick
syrup
122
to add color
tint
123
to check dough if gluten is developed
window test
124
to beat rapidly and aerate due to the incorporation of air cells as in whipping egg whites to make meringue.
whip
125
how to measure dry ingredients
1. use dry measuring cup for large amounts of powder. use measuring spoons for small amounts
2. spoon powder lightly into the cup until it overflows
3. do not pack ingredients inside the cup (except brown sugar- should be packed using back of spoon)
4. run a knife of spatula to level the surface
126
how to measure liquid ingredients:
1. place an appropriately sized liquid measuring urn on a flat, stable surface
2. pour liquid until it is just under the line
3. bend down so that your eye is exactly level with the graduation
127
how to sift:
pass dry ingredients through a sieve with your hand
128
- this helps aerate the flour, which allows it to mix more evenly into the batter in certain recipes
- inaccurate flour measurement will ruin the recipe.
sifting flour
129
how to crack an egg:
1. crack an egg
2. catch the yolk in your clean hand, and allow the white to run through your fingers into a small bowl
3. slip the egg yolk from your hand into a bowl reserved for the yolks
3. transfer the white into a third, larger bowl of egg whites.
For shell to shell process of separating egg yolk from egg whites, make sure to wash and dry the eggs before the procedure for sanitation purposes.
130
how to properly cream:
1. with your wooden spoon, stir the butter and sugar(s) until they are light and fluffy
2. use a rubber spatula to scrape the mixture off the sides of the bowl periodically
- butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color.
131
it means mixing fat and sugar until smooth at the same time incorporating air into the mixture
creaming
132
how can you tell that the butter is "creamed"?
almost doubled in mass and it has lightened to a yellowish-white color
133
- this is the rigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer or food processor
- PURPOSE: to thoroughly combine ingredients and to incorporate air, making cakes light and fluffy.
beating
134
how to- cutting in:
1. sprinkle the chilled butter over the flour and toss with a fork
2. cut the butter into the dry ingredients with a fork, two knives (in a scissor motion) or a pastry blender
3. cut until the butter pieces are the size of small peas
135
a term used for gently combining a delicate mixture into a heavier texture.
to "fold"
136
it means ensuring that air bubbles in the lighter mixture do not burst by the heavier mixture using a rubber scraper in a circular motion
folding
137
how to properly fold:
Turn the bowl with your other hand and repeat: slide down through the side, scoop from the bottom of the bowl, and fold over on top
138
- refers to adding a little of dry ingredients into the batter first then a little of a liquid ingredients before beating until smooth: start and end with dry ingredients.
- alternately adding the dry and liquid ingredients keeps those bubbles from popping.
alternately add
139
TRUE/ FALSE: For the fluffy cake, you must alternate adding dry ingredients (carefully and patiently) to keep the bubbles at their best.
TRUE
140
To work the dough by hand with pressing and stretching motions to develop the gluten formation and to make it pliable and elastic, which gives baked goods their structure and texture.
kneading
141
The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.
whipping
142
- the lighter mixture (beaten egg whites) is placed on top of the heavier one (batter) in a large bowl.
- starting at the back of the bowl, a large rubber spatula is used to cut down vertically through the two mixtures, across the bottom of the bowl, and up the nearest side.
cutting and folding
143
to mix two or more ingredients until a homogenous mixture is formed
blending and combining
144
means combining dry and liquid ingredients, such as dissolving a cup of sugar and a cup of water
dissolving
145
slowly heat sugar until it becomes brown in color, the darker the color, the stronger the flavor
caramelizing
146
With a pastry brush, apply a layer of shortening on the inner sides and bottom of the pan
greasing pans
147
To brush a pan with shortening before it is lined with wax paper or greaseproof paper. This is done for easy removal of baked cake.
grease and line
148
to brush a pan with shortening before dusting it with flour
grease and flour
149
how to line baking pans:
1. Place the pan on a piece of greaseproof paper.
2. Press the pan firmly on the paper with one hand and draw its outline with your free hand.
3. Remove the pan and cut the paper just inside the outline to produce a shape that is slightly smaller than the pan.
150
A. keeping oneself clean
- Always wash your hands with soap before and after working
- Wear clean and pressed uniform
- Wear hairnet to cover the hair and prevent strands from falling
- Always keep fingernails short and clean; no nail polish
- No use of jewelries while working in the pastry kitchen.
151
B. always keep food clean
Avoid handling food when your hands are wounded or infected.
Do not sneeze or cough inside the pastry kitchen.
Use personal spoon of fork for food tasting
Minimize hand contact with the food ingredients
152
C. tools and utensils must be clean
Wash baking tools immediately after use.
Sanitize the utensils as much as possible
Use dry and clean cloth to wipe utensils
Always store baking tools clean, dry, and in good condition.
153
D. keep the pastry kitchen clean
Do not comb hair or apply make-up while doing the task
Do not leave your personal belonging in the work area
Do not sit on the equipment and working table.
Avoid chewing and eating inside the pastry kitchen
After utensils and baking pans are washed, scrub the sink all over with soap and sanitizing solution.
154
E. washing pots and pan properly
Soak soiled pans and utensils immediately after use. Hot water helps soften grease.
Use plastic brush or scotch pad to remove burned food.
Scrub the baking pan well enough and rinse in hot water
Dry-off baking pan to avoid water marks
Store baking pans upside down in clean shelves.
155
F. fall prevention practices
If you spill anything wipe it out, if you drop anything pick it up
Keep the floor clean and dry
Always watch your step; walk, don’t run.
Remove all isle obstruction.
156
G. burn prevention
Wear your complete chef uniform properly
Warn people about hot oven
Always assume baking pan is hot; use oven mitt
Use wooden paddle to get out the baking pan
157
H. fire prevention
Keep a supply of salt or baking soda handy to put out small fire
Know where fire extinguishers are located
Be sure to fire off the oven after use
Report defective oven immediately
158
19 techniques in baking
- measuring dry ingredients
- measuring liquid ingredients
- sifting
- separating eggs
- creaming
- beating
- cutting in
- folding
- alternately add
- kneading
- whipping
- cutting and folding
- blending and combining
- dissolving
- caramelizing
- greasing pans
- grease and line
- grease and flour
- lining baking pans
