reviewer ng matalino

Question 1

• are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

Answer 1

drop cookies

Question 2

The cookie batter is spread is spread evenly in a shallow square or rectangular pan before baking.

Answer 2

bar cookies

Question 3

Made by rolling the dough and cutting it into several shapes using a cookie cutter before baking.

Answer 3

rolled cookies

Question 4

The cookie dough is shaped by hand after chilling or pressed into cookie molds.

Answer 4

molded cookies

Question 5

Prepared by pressing dough through a cookie press or pastry bag on the baking sheet to form desired shapes.

Answer 5

pressed cookies

Question 6

also known as icebox cookies. - The cookie dough is formed into long rolls, wrapped, and chilled. The chilled dough is then sliced and baked.

Answer 6

refrigerator cookies

Question 7

are rolled or pressed cookies that are assembled as a sandwich with a sweet filling. Fillings include marshmallow, jam, and icing.

Answer 7

sandwich cookies

Question 8

are made by mixing a filler, such as cereal or nuts, into a melted confectionery binder, shaping into cookies or bars, and allowing to cool or harden.

Answer 8

no-bake cookies

Question 9

are made from a rolled cookie dough filled with a fruit, jam or confectionery filling before baking

Answer 9

filled cookies

Question 10

3 types of method mixing of cookies

Answer 10

creaming
mixing rolling

Question 11

Uneven size and shape

Answer 11

Too much flour
• Over mixing
• Lacks liquid
• Too hot oven

Question 12

pale color

Answer 12

Over mixing
•Underbaking
•Incorrect oven temperature

Question 13

too dark

Answer 13

•Too much sugar
• Overbaking
•Too hot oven

Question 14

tough

Answer 14

Inadequate shortening
• Overmixing
•Too much flour
• Overbaking

Question 15

heavy

Answer 15

• Overmixing
• Underbaking

Question 16

streaks

Answer 16

Insufficient mixing of ingredients

Question 17

too dry

Answer 17

•Too stiff batter
•Overbaking

Question 18

too moist

Answer 18

Underbaking
•Too much shortening

Question 19

crumbly

Answer 19

Too much flour
•Too low oven temperature

Question 20

tunnels

Answer 20

Overmixing and too much flour
•Inadequate liquids

Question 21

poor flavor

Answer 21

Poor quality of ingredients
•Wrong proportion of ingredients

Question 22

Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked.

Answer 22

cake

Question 23

This is a batter type of cake with a high percentage of fat. Its form and texture depends on the proportions of flour, eggs, and milk. Baking powder adds volume to the cake.

Answer 23

shortened cake or butter cake

Question 24

Mixing methods used in butter type of cakes

Answer 24

creaming
blending
single-tiered cakes

Question 25

FOAM-TYPE CAKES OR SPONGE-TYPE CAKES (cakes without shortening)

Answer 25

Meringue or angel food cake Sponge-type cakes

Question 26

A combination of a batter and a foam-type cake.

Answer 26

chiffon type cakes

Question 27

INGREDIENTS USED IN CAKE MAKING

Answer 27

1. Flour 2. Liquid ingredients 3. Eggs 4. Sugar 5. Baking powder/Baking soda 6. Shortening 7. Flavorings 8. Salt

Question 28

large air bubbles of uneven size

Answer 28

frothy

Question 29

whites will stand in peaks, but are so soft the tips will bend over.

Answer 29

soft peak

Question 30

begins to stand in peaks, but are soft the tips will bend over. Stiff but egg whites will flow from bowl when bowl is tipped.

Answer 30

almost stiff

Question 31

– the egg whites stand in stiff, sharply pointed peaks in uniform white color and glossy.

Answer 31

stiff but not dry

Question 32

the egg whites stand stiff; sharp peaks, speckled with white spots and have a dull, not shiny appearance.

Answer 32

stiff and dry

Question 33

is also called frosting. It refers to a sweet, creamy glaze usually made of sugar with water or milk, enriched by adding butter, egg whites, cream cheese, or flavorings.

Answer 33

icing

Question 34

used in the preparation of flat icings and butter cream - gives smooth icing without guilty texture of other sugar.

Answer 34

powdered sugar

Question 35

widely used in making fondant

Answer 35

granulater sugar

Question 36

Icing prepared heat.

Answer 36

cooked icing

Question 37

Icing without the use of heat.

Answer 37

uncooked icing

Question 38

is one of the most simple types. The basic ingredients are powdered sugar and water

Answer 38

flat icing

Question 39

- Buttercream icing is one of the most popular types for cakes. It is easy to spread, has a sweet flavor and a soft, smooth texture and is simple to make. Buttercream is made with a type of fat, often butter, and sugar. It can also contain eggs or milk to change the texture and thickness. Most icing found in the supermarket in the cake mix section is basic buttercream.

Answer 39

creamed icing

Question 40

comes in a variety of flavors and has a soft, fluffy appearance. A meringue is made of whipped egg whites with a flavored syrup added. Marshmallow foam is a common variety, but other flavors such as chocolate or vanilla can also be added to the meringue.

Answer 40

foam icing

Question 41

gives a cake or pastry an elegant appearance and is popular for wedding cakes and other show pieces. This type is simply sugar and water, with either glucose or cream of tartar used to produce the proper crystallization to give it a smooth, almost porcelain look

Answer 41

fondant

Question 42

is thick and rich with a strong chocolate flavor. Other flavors, such as almond, peanut butter or mint, are often added. Using both butter and shortening, corn syrup, sugar and a variety of other ingredients, this type can be somewhat time consuming to prepare, but the finished product is stable and can be refrigerated and used at a later time.

Answer 42

fudge icing

Question 43

is similar to the flat variety, but adds egg whites to produce a thicker product which hardens to a brittle texture. It can be used to make beautiful, artistic decorations because it hardens when dried, but the same property makes it less enjoyable to eat. Royal icing is used primarily for decorative additions to cakes and for show work such as sugar sculptures

Answer 43

royal icing

Question 44

are thin, watery icings which form a hard, crisp shell when poured or brushed over cakes and pastries. They are usually made with a fruit flavor, although other flavors, such as chocolate or coffee, are sometimes popular as well. Like flat, glazes can be used on sweet breakfast pastries like coffee cakes

Answer 44

glaze