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. Flashcards

1
Q

The most frequently used and therefore the most important ingredient in the
bakeshop.

A

wheat flour

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2
Q

made by grinding the endosperm part of the wheat grain

A

wheat flour

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3
Q

what are the 3 parts to a wheat kernel?

A

bran, germ and endosperm

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4
Q

is a low protein flour that is milled to a very fine consistency.

A

cake flour

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5
Q

It is a mixture of soft and hard wheat varieties making it the most versatile flour.

A

all purpose flour

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6
Q

It is milled entirely of hard wheat and is the strongest of all flours.

A

bread flour

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7
Q

produce better volume and a more chewy crumb for baked breads.

A

bread flour

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8
Q

Whole wheat flour is milled from whole wheat kernels including the bran and
the germ.

A

whole wheat

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9
Q

also referred to as composite
flours, are made from grains, seeds or beans.
Corn, soybeans, rice, potatoes, oats and other

A

nonwheat flours

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10
Q

Provides texture, flavor, volume, color and nutritional value for baked goods.

A

milk

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11
Q

common types of milk used for baking:

A

whole milk, evaporated milk, sweetened condensed milk and dry milk powder.

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12
Q

dairy products used for baking:

A

cream, buttermilk, sour cream and yogurt.

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13
Q

Is the most basic seasoning and is used to enhance the flavor and
sweetness of other ingredients in food.

A

salt

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14
Q

Is the most basic seasoning and is used to enhance the flavor and
sweetness of other ingredients in food.

A

salt

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15
Q

There are several types of sugars but the sugar most often used in the kitchen is

A

sucrose

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16
Q

this is an unrefined cane
sugar in which the molasses
is not removed.

A

muscovado sugar

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17
Q

this is an unrefined cane
sugar in which the molasses
is not removed.

A

muscovado sugar

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18
Q

Sometimes called Demerara sugar, is the
closest consumable product to raw sugar.
It is light brown in color, with coarse
crystals and a caramel flavor.

A

turbinado sugar

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19
Q

This is the all-purpose sugar
used throughout the kitchen.
The crystals are fine and
uniform in size.

A

regular granulated sugar

20
Q

has a large, coarse
crystal structure that prevents it
from dissolving easily. It is almost
exclusively used for decorating
cookies and pastries

A

sanding sugar

21
Q

it is regular granulated sugar
with some of the molasses
returned to it.

A

brown sugar

22
Q

Sugar cubes are formed
by pressing granulated
sugar into molds and
allowing it to dry.

A

cube sugar

23
Q

Superfine sugar is refined
sugar with a smaller sized
crystal. It dissolves quickly
in liquids and produces
light and tender cakes.

A

superfine or caster sugar

24
Q

Superfine sugar is refined
sugar with a smaller sized
crystal. It dissolves quickly
in liquids and produces
light and tender cakes.

A

superfine or caster sugar

25
Q

Powdered sugar is produced by grinding
granulated sugar in varying degrees of
fine screens. It is often used in icings
and decorating baked products.

A

powder sugar

26
Q

types of sugar:

A

muscovado sugar, turbinado sugar, regular granulated sugar, sanding sugar, brown sugar, cube sugar, superfine sugar and powdered sugar

27
Q

is produced
by extracting starch
from corn kernels and
treating it with acid to
develop a sweet syrup.

A

corn syrup

28
Q

is a powerful sweetener
consisting of fructose and glucose.

A

honey

29
Q

Its flavor and
color vary depending on the season, the
type of flower it came from and its age.

A

honey

30
Q

is made from the sap of sugar
maple trees

A

maple syrup

31
Q

produces
about 12 gallons each season – 30-40 gallons
of sap will produce 1 gallon of syrup

A

maple syrup

32
Q

The sap
is collected during the spring, then boiled to
evaporate the water content, yielding a sweet
brown syrup.

A

maple syrup

33
Q

types of liquid sweetener

A

corn syrup, honey maple syrup and molasses

34
Q

is a dairy product made by
agitating or churning cream

A

butter

35
Q

is a dairy product made by
agitating or churning cream

A

butter

36
Q

is frequently substituted
for butter in cooking, baking and table
service.

A

margarine

37
Q

Sodium bicarbonate is commonly known as

A

baking soda

38
Q

Sodium bicarbonate is commonly known as

A

baking soda

39
Q

Baking powder is a mixture of

A

sodium bicarbonate

40
Q

_ is a living organism: a one-celled _

A

yeast and fungus

41
Q

_ is a living organism: a one-celled _

A

yeast and fungus

42
Q

feeds on carbohydrates, converting
them to carbon dioxide and alcohol in an organic process called
fermentation.

A

yeast

43
Q

is the most frequently used flavoring in the bakeshop. It comes from
the pod or bean of a vine in the orchid family.

A

vanilla

44
Q

is the most frequently used flavoring in the bakeshop. It comes from
the pod or bean of a vine in the orchid family.

A

vanilla

45
Q

is the most popular flavoring for candies, cookies, cakes and
pastries

A

chocolate

46
Q

Liquors, liqueurs, wines and brandies are frequently used flavorings in the
bakeshop. They are used to either add or enhance flavors.

A

alcoholic beverages

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