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TLE X > w5 > Flashcards

w5 Flashcards

1
Q

Defined: a chemical or steam leavened product

A

Quick Bread

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2
Q

It can be prepared and baked in a short amount of time (shorter than yeast breads).

A

Quick Bread

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3
Q

Good Quality Quick Breads

A

Gold yellow surface
Regular in shape
Free from peaks
Even-sized air cells
Even grained
Tender
Moist
Pleasing, well-blended flavor.

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4
Q

batter is so thin it can be poured. It is usually contains the same amount of liquid and flour.

A

Pour Batter

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5
Q

so thick, it so hard to pour, but to sticky to handle.

A

Drop Batter

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6
Q

batter is stiff enough, it can be handled and rolled into shape.

A

Soft Dough

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7
Q

a flour mixture which is stiff enough to knead or roll in baking

A

Stiff Dough

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8
Q

Methods of Mixing

A

1.Muffin Method
2.Biscuit Method

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9
Q

combine dry ingredients and liquid ingredients separately. Mix just until all ingredients are wet.

A

Muffin Method

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10
Q

Defined: measure all dry ingredients together and cut-in the solid fat. Add liquid ingredients to the dry ingredients. Mix or knead.

A

Biscuit Method

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11
Q
  • also known as a hotcake, flapjack or griddle cake.
A

Pancake/Griddle Cake

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12
Q

it is a flat cake, often thin, round, prepared from flow base batter.

A

Pancake/ Griddle Cake

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13
Q

name given to several fried foods made from a batter and topped with syrup, butter, bits of meat and seafoods.

A

Fritters

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14
Q

in Phillipines, ______ use corn and the saba variety of banana.

A

Fritters

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15
Q

are popular in many countries and prepared in different forms at home or purchased in bakeshops, bakeries, food stalls, and specialty outlets that are franchised.

A

Doughnuts

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16
Q

usually deep fried flour dough.

A

Doughnuts

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17
Q

it is a type of semi-sweet quick bread, similar to cupcakes, usually less sweet than cakes with no icing.

A

Muffin

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18
Q

gives structure to baked products.

A

Flour

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19
Q

What Ingredient adds flavor

A

Salt

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20
Q

What Ingredient strengthens the gluten

A

Salt

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21
Q

What ingredient Hydrate the protein and starch in flour.

A

Liquids (water, milk, juices, fat, etc.)

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22
Q

must absorb liquid to later form gluten.

A

Proteins

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23
Q

Proteins must absorb liquid to later form gluten.

A

Liquids (water, milk, juices, fat, etc.)

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24
Q

must absorb liquid to gelatinize during baking.

A

Starches

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25
Q

Helps to moisten ingredients.

A

Liquids (water, milk, juices, fat, etc.)

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26
Q

Converted to steam during baking.

A

Liquids (water, milk, juices, fat, etc.)

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27
Q

When beaten, they help incorporate air into baked products.

A

Eggs

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28
Q

Add color and flavor.

A

Eggs

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29
Q

Contribute to the structure.

A

Eggs

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30
Q

During baking, the _________ proteins coagulate (go from liquid state to solid state) giving the batter or dough elasticity and structure.

A

Eggs

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31
Q

Tenderizes the baked product.

A

Fats

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32
Q

Aids in leavening

A

Fats

33
Q

When you beat _____, air bubbles form.

A

Fats

34
Q

traps these air bubble and holds them.

A

Fats

35
Q

Gives sweetness to baked products.

A

Sugar

36
Q

Helps crusts brown.

A

Sugar

37
Q

produces baked products that are moister than products made with granulated sugar.

A

Brown sugar

38
Q

Make baked products rise and become light and porous.

A

Leavening Agents

39
Q

Defined: In baking, __________ is the air that causes bread, cakes, and other baked goodies to rise when they go in the oven.

A

Leavening

40
Q

3 Basic Leavening Agents

A

Air
Steam
Chemical (baking soda & baking powder)

41
Q

made of wheat flour, which contains a pair of proteins called gliadin and glutenin.

A

Dough

42
Q

When you add water and start to mix it, the gliadin and glutenin combine to form a new protein called .

A

gluten

43
Q

molecules arrange themselves into chains that can be quite long and elastic

A

gluten

44
Q

The more you knead it, the
__________ it gets.

A

stretchier

45
Q

cooks the dough, causing it to set while those little bubbles are in their inflated state

A

heat of the oven

46
Q

The gas produced by the leavening agent you use forms thousands of little bubbles in the dough, which causes it to

A

inflate

47
Q

The _____________ determines the texture of your baked good.

A

size of those air pockets

48
Q

Once the gas finally escapes, those air pockets hold their shape instead of

A

deflating

49
Q

produce a smooth texture, like with a cake

A

Small air pockets

50
Q

produce a coarser texture, like in crusty bread

A

Larger air pockets

51
Q

Releases carbon dioxide when combined with an acid ingredient (buttermilk, honey, brown sugar, vinegar, applesauce, citrus juices, etc.) in a recipe.

A

Baking Soda (Sodium Bicarbonate )

52
Q

Contains a dry acid or acid salt, baking soda, and starch or flour.

A

Baking Powder

53
Q

Most are double acting: release some carbon dioxide when moistened (by liquid ingredient). and release most carbon dioxide when exposed to heat.

A

Baking Powder

54
Q

Produced when liquid ingredients reach high temperatures during baking.

A

Steam

55
Q

Incorporated into baked products by beating eggs, creaming fat and sugar together, folding doughs, and beating batters.

A

Air

56
Q

All baked products contain some air

A

Air

57
Q

Provides the diet with mostly carbohydrates

A

(flour) and fats (shortening, oil, butter)

58
Q

Provide some protein

A

Eggs and Nuts

59
Q

Substitute lower fat/calorie ingredients where possible.

A

Fat free milk vs. whole milk; use applesauce for oil, etc.

60
Q

All yeast breads must contain _________________________

A

Flour, liquid, salt, and yeast.

61
Q

However, many yeast bread recipes call for what flour.

A

Bread Flour

62
Q

contains more gluten than all purpose flour

A

Bread Flour

63
Q

is the protein found in wheat flour, which produces a more elastic dough for longer fermentation and bread with good shape and texture.

A

Gluten

64
Q

soft and moist, available in blocks

A

Compressed or fresh yeast

65
Q

spoils easily

A

Compressed or fresh yeast

66
Q

most common type of yeast available in the market.

A

Dry Yeast

67
Q

to be added in lukewarm water before being used.

A

Dry Yeast

68
Q

granular form

A

Dry Yeast

69
Q

does not have to be dissolved in water before use.

A

Instant Yeast

70
Q

also called rapid rise or quick rise yeast.

A

Instant Yeast

71
Q

it is used for flavor to make brown crust and as food for yeast.

A

Sugar

72
Q

it improves the flavor of breads and prevents the over rising of the dough.

A

Salt

73
Q

You can use _____________ as the liquid in yeast breads.

A

plain water, potato water or milk

74
Q

You must ______ all liquids to activate the yeast.

A

warm

75
Q

Adds nutrients to bread and helps the bread stay fresher longer.

A

Milk

76
Q

It also gives a bread a softer crust.

A

Milk

77
Q

makes bread tender, rich in flavor, and golden brown; it also strengthens the framework of the baked products

A

Eggs

78
Q

added to enriched dough and to keep breads soft longer, it gives the bread moist crumbs with a soft crust.

A

Fats

TLE X (11 decks)

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