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3rd Year (2nd Sem) > PD- Prelims > Flashcards

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

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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

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3
Q
  • a baker kneaded fermented dough and baked it
  • leavened bread
A

egypt

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4
Q
  • the romans conquered greece
  • baking industry was absorbed
A

ancient greek

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5
Q
  • first mass production of bread
  • baking profession started
A

ancient greek

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6
Q

during the roman empire, what would bakers use for their pastries?

A

oil and honey

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7
Q
  • bakers use oil and honey for pastries
  • roman empire collapsed and the baking industry declined
A

roman empire

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8
Q
  • baking and pastry were made again to become an important job to serve the nobility
A

middle age

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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

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10
Q

when was America discovered?

A

1492

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11
Q
  • many new recipes were developed due to the abundance of ingredients
  • cocoa & sugar
A

americans

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12
Q

during the Americans time, the baking industry arrived with the ___

A

Jamestown Colonist

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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

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14
Q
  • majority of pastries developed exist until now
  • Marie Antoine Careme made noble contributions to pastry
A

french revolution

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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

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16
Q

what is the famous book of marie antoine careme?

A

la patissier royal

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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

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18
Q

when did wheat arrive in the PH?

A

17th century

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19
Q

who introduced wheat cultivation in making eucharistic hosts (baked in flattened bread)?

A

spanish missionaries

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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)

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21
Q

during their occupation, the country was importing flour from ___

A

US

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22
Q

The importation of flour from the US continued until ___ when the first Philippine flour mill began its operation.

A

1958

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23
Q

Eight (8) sanitation and safety rules

A
  1. keeping oneself clean
  2. always keep food clean
  3. tools and utensils must be clean
  4. keep the pastry kitchen clean
  5. wash pots and pans properly
  6. fall prevention practices
  7. burn prevention
  8. fire prevention
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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
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25
Q

cylinder used to roll out dough, it can be made of wood, marble or plastic.

A

rolling pin

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26
Q

tool with stainless wire which are looped and gathered at the handle and used for whipping the ingredients to blend well

A

wire whisk

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27
Q

used to mix baking ingredients easily, to remove lumps and blend mixture thoroughly.

A

electric hand mixer

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28
Q

a heavy duty gear- driven mechanism to rotate a set of beaters in a bowl containing mixture to be prepared.

A

heavy duty electric mixer

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29
Q

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

A

wooden spoon

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30
Q

used to ices and decorates cakes; it has many other usage which comes in different size.

A

steel spatula/ palette knife

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31
Q

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.

A

angular spatula

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32
Q

pliable rubber used for scraping out the batter content on mixing bowl. Sometimes it is called rubber spatula.

A

rubber scraper

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33
Q

a rectangular piece used to cut or divide dough into small sizes.

A

dough scraper/ cutter

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34
Q

a triangular flat stainless steel tool with three sets of serrated edges, used for making decorations in cake frosting

A

cake comb

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35
Q

a nylon bristle used to brush melted butter, egg wash and glaze into the baked products.

A

pastry brush

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36
Q

cutting device use to divide the dough into strips or use as pizza cutter.

A

pastry wheel

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37
Q

knife with serrated blade used to cut bread or cake to have smooth surface without deforming and crumbling effect.

A

bread knife

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38
Q

bowl used for mixing ingredients that comes in different sizes and medium.

A

mixing bowl

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39
Q

metal or plastic with different shapes and sizes used to cut and shape cookie dough to make fancy designs.

A

cookie cutter

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40
Q

a round, small deep dish or basin used for food or liquid.

A

utility bowl

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41
Q

set of cups in different measurements used in measuring dry ingredients

A

measuring cups

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42
Q

set of spoons used to measure small amount of ingredients

A

measuring spoons

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43
Q

glass or plastic which resembles a small pitcher used in measuring liquid ingredients.

A

measuring urn

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44
Q

kitchen weighing device that gives accurate measurement of ingredients to prevent baking misery

A

weighing scale

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45
Q

instrument that registers temperature and that indicate the stages of cooking sugar

A

candy thermometer

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46
Q

used to measure oven temperature accurately that is called upon in the recipe of the particular baked products.

A

oven thermometer

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47
Q

alarm gadget use to remind baker if the product is already done through time setting.

A

kitchen timer

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48
Q

stainless steel with fine screen in a round frame used for sifting dry ingredients

A

drum sieve

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49
Q

long handle bowl -shaped with a fine screen that used to sift baking ingredients.

A

strainer

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50
Q

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.

A

cake tester

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51
Q

heat proof gloves with an elbow length to protect hands from burnt when getting hot pans from the oven.

A

oven mitt

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52
Q

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.

A

cookie press

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53
Q

wide triangular stainless steel with handle for pulling out the piece of cake easily.

A

cake server

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54
Q

tool which is essential for grating citrus zest, chocolates, cheese and other ingredients.

A

zester/ grater

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55
Q

specially designed scissors for the kitchen. They are not shaped like regular scissors; they are shaped like shears

A

kitchen shears

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56
Q

makes chocolate shavings of chocolate curls used to decorate cakes.

A

peeler

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57
Q

wooden paddle like tool with flat handle and used to remove hot pans inside the deck oven.

A

baker’s peel

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58
Q

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.

A

double boiler

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59
Q

a tool used to separate the yolk of an egg from the egg white

A

egg separator

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60
Q

icing bag made of flexible polycetin cloth and has a triangular shape with a hole at the tip

A

pastry bag

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61
Q

stainless icing tube attached in a pastry bag to pipe out different designs and to create an eye-appealing cake

A

pastry tip/ decorating tip

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62
Q

a cake saw with serrated blade that slice the cakes into layers in putting filling inside and makes the layers uniformly divided

A

cake leveler

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63
Q

cooling rack with crisscrossed heavy wires used to allow baked item to cool faster.

A

cake rack

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64
Q

revolving cake stand or turn table use to hold cake for easy frosting and decorating as it rolls in full circle

A

cake rotator

65
Q

a plate on a pedestal used for displaying cakes in a shop or café, or for special cakes such as wedding cakes

A

cake stand with tier

66
Q

layered plates used for displaying cupcakes.

A

cupcake stand

67
Q

a device used for spraying color on cakes through compressed air to create a fancy design

A

cake decorating airbrush

68
Q

small pan with fluted sloping sides and a hole at the bottom for taking away the baked tart easily

A

tart molder

69
Q

round tin with a slanted side that is used for all types of pies.

A

pie plate

70
Q

round tin shallow plate used for pizza pies.

A

pizza pie plate

71
Q

pan with 6/ 12 holes per pan, used for muffins, cupcakes, and tartlets.

A

muffin pan

72
Q

small rectangular pan used for quick breads and fruits cakes which comes in different sizes.

A

loaf pan

73
Q

pan used for all types of batter mixture which comes in different sizes that fits to your needs.

A

square pan

74
Q

baking tin with different sizes, used for baking rectangular- shaped cake.

A

rectangular pan

75
Q

shallow rectangular pan made for roll cakes.

A

jelly roll pan

76
Q

circle-shaped baking tin with different diameters and heights used for round-shaped cakes.

A

round pan

77
Q

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.

A

tube pan

78
Q

baking pan with detachable bottom for easy removal of the baked product, be it round or a rectangular shape.

A

spring form pan

79
Q

a baking sheet is a flat tray used in baking cookies, breads, and other baked products.

A

cookie sheet

80
Q

to cook inside an oven

A

bake

81
Q

mixture of dry and liquid ingredients with a pouring consistency

A

batter

82
Q

to blend, mix, and generally incorporate into a mixture

A

beat

83
Q

to pre-bake the pie crust without filling, covered with beans to prevent the crust from ballooning

A

blind bake

84
Q

to cook in liquid at 212F/ 100C until bubbles appear on the surface and break

A

boil

85
Q

put in refrigerator until cold

A

chill

86
Q

remove from heat and let stand at room temperature

A

cool

87
Q

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

A

cook until thick

88
Q

dough made of line and sometimes over pie or tart

A

crust

89
Q

mixture of eggs, milk, and sugar that is baked or cooked over water

A

custard

90
Q

mixture of dry and liquid ingredients which is stiff enough to handle and knead

A

dough

91
Q

separate solid from liquid using a strainer and colander

A

drain

92
Q

to coat the surface with dry ingredients like flour

A

dredge

93
Q

to sprinkle a surface with flour or sugar

A

dust

94
Q

to sprinkle the surface with a liquid like syrup

A

drizzle

95
Q

refers to the flour, sugar, leavening agent, and other powdered/ granulated substance

A

dry ingredients

96
Q

a combination of 1 eggyolk and 2 tablespoon milk used for brushing pastry and bread dough to have a shiny, golden baked surface.

A

eggwash

97
Q

to crimp the edge of the pie crust and make decorative design

A

flute

98
Q

to spread frosting or icing and make a decorative design

A

frost or ice

99
Q

mixture used to cover a cake decoratively

A

frosting or icing

100
Q

french word for cake

A

gateau

101
Q

glossy coating

A

glaze

102
Q

to brush a surface with a shortening agent to prevent sticking

A

grease

103
Q

thin sponge cake covered with jelly or any other filling then rolled up

A

jelly roll

104
Q

to allow fermentation and leavened yeast dough until double in bulk.

A

let rise

105
Q

to cover the bottom of a pan with wax paper or grease-proof paper

A

line

106
Q

make a hole at the center of the dry ingredients

A

make a well

107
Q

to liquefy by heat

A

melt

108
Q

to combine ingredients

A

mix

109
Q

to press firmly in a designated container

A

mold

110
Q

to bake partially or half bake

A

par-bake

111
Q

to squeeze out or bagged out the mixture from pastry bag

A

pipe out

112
Q

to fire an oven prior in baking to prepare the required heat

A

pre-heat

113
Q

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.

A

prick

114
Q

to deflate risen dough using fist to break down large air spaces

A

punch down

115
Q

dough is flattened to the desired thickness using a rolling pin

A

roll out

116
Q

to heat near to the boiling point

A

scald

117
Q

when gelatin mixture has changed from liquid to solid

A

set

118
Q

to pass through sieve to separate the coarse from the fine particles

A

sift

119
Q

to cook slowly under low fire.

A

simmer

120
Q

milk to which vinegar, lemon or kalamansi juice has been added. (1 cup milk + 1T vinegar, lemon or kalamansi juice)

A

sour milk

121
Q

mixture of sugar and water boiled until thick

A

syrup

122
Q

to add color

A

tint

123
Q

to check dough if gluten is developed

A

window test

124
Q

to beat rapidly and aerate due to the incorporation of air cells as in whipping egg whites to make meringue.

A

whip

125
Q

how to measure dry ingredients

A
  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
Q

how to measure liquid ingredients:

A
  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
Q

how to sift:

A

pass dry ingredients through a sieve with your hand

128
Q
  • 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.
A

sifting flour

129
Q

how to crack an egg:

A
  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
  4. 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
Q

how to properly cream:

A
  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
Q

it means mixing fat and sugar until smooth at the same time incorporating air into the mixture

A

creaming

132
Q

how can you tell that the butter is “creamed”?

A

almost doubled in mass and it has lightened to a yellowish-white color

133
Q
  • 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.
A

beating

134
Q

how to- cutting in:

A
  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
Q

a term used for gently combining a delicate mixture into a heavier texture.

A

to “fold”

136
Q

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

A

folding

137
Q

how to properly fold:

A

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
Q
  • 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.
A

alternately add

139
Q

TRUE/ FALSE: For the fluffy cake, you must alternate adding dry ingredients (carefully and patiently) to keep the bubbles at their best.

A

TRUE

140
Q

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.

A

kneading

141
Q

The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.

A

whipping

142
Q
  • 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.
A

cutting and folding

143
Q

to mix two or more ingredients until a homogenous mixture is formed

A

blending and combining

144
Q

means combining dry and liquid ingredients, such as dissolving a cup of sugar and a cup of water

A

dissolving

145
Q

slowly heat sugar until it becomes brown in color, the darker the color, the stronger the flavor

A

caramelizing

146
Q

With a pastry brush, apply a layer of shortening on the inner sides and bottom of the pan

A

greasing pans

147
Q

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.

A

grease and line

148
Q

to brush a pan with shortening before dusting it with flour

A

grease and flour

149
Q

how to line baking pans:

A
  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
Q

A. keeping oneself clean

A
  • 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
Q

B. always keep food clean

A

 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
Q

C. tools and utensils must be clean

A

 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
Q

D. keep the pastry kitchen clean

A

 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
Q

E. washing pots and pan properly

A

 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
Q

F. fall prevention practices

A

 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
Q

G. burn prevention

A

 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
Q

H. fire prevention

A

 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
Q

19 techniques in baking

A
  • 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

3rd Year (2nd Sem) (18 decks)

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