(2nd Quarter) Lesson 1: Bread And Pastry Production Flashcards
The key ingredient in making breads, cakes, pastries, cookies, and bakery products
Flour
The most common type of flour used in bread-making
Wheat flour
It is used for almost all cooking purposes.
It is also known as general flour
All-purpose flour
It is highly refined, velvety, and has a smooth feel and is very silky to touch
Cake flour
It is a white flour especially used for commercial pies and cookies
Pastry flour
It makes a fully-flavored, nutritious but denser load than all-purpose flour
Whole-wheat flour
It ensures an elastic dough and lighter loaf, it is also referred to as bread flour
Unbleached flour
It makes a textured loaf with a nutty, naturally sweet flavor. It is found in specialty shops
Granary flour
It is a gritty flour used in combination with all-purpose flour for making bread
Coarse semolina flour
It produces a lighter loaf than other wheat flour
Brown flour
An essential and costly ingredient of baked products. It enriches the flavor of dough. Used as a leavening agent. Contributes a lot to the value of baked products. Gives flour aroma. Provides high nutritional value. Gives yellow color to dough and other baked products. And helps keep freshness of baked products
Eggs
A sweet, soluble, crystalline, and organic compound classified as carbohydrate. It gives a richer crust color. Increases the volume of bread. Gives sweetness and flavor. And serves as a creaming agent
Sugar
It is also known as refined or table suger. Used to sweeten drinks and other foods
Granulated sugar
It is considered as the finest, smoothest, and whitest sugar used for frosting, candies, or dusting for baked products
Confectioner’s sugar
A kind of sugar that has not been completely purified. Used in products where the flavor and color of the sugar is desired
Brown sugar
A gas added or produced during mixing or heating of a batter. Causes the dough to rise by creating bubbles that expand the gluten strands in the dough
Leavening agent
The most commonly used leavening agent. It is a living organism that converts the natural sugars in flour to gases
Yeast
It is available from the bakery section of most supermarkets. It must be dissolved in lukewarm water before adding to the flour
Cake yeast
A more concentrated and long-lasting yeast
Dry and instant yeast
It is chemically known as sodium bicarbonate
Baking soda
It is produced by mixing baking soda and acid salt
Baking powder
It is produced by diluting baking powder with cornstarch
Baking cream
It is used in small amount or quantity and is limited to some types of cookies and cream puffs
Ammonium bicarbonate
The process of beating sugar crystals and solid fat together in a mixer
Creaming
A cooking method using prolonged dry heat acting by convection
Baking
Using this in certain liquids, notably cream or egg whites can also create foams through mechanical action
Whisk
A leavening, when moistened with liquid, baking powder and baking soda instantly creates air bubbles
Chemical leavens
A single fat or oil or a combination of fats and oils, which tenderizes the product by preventing the cohesion of gluten strands during mixing
Shortening
Made from fatty protein of milk, it has 80% of fat.
It gives the product the best flavor and aroma
Butter
Peanut, corn, and soybean oil are the most common sources of this type of shortening, other than palm and coconut
Vegetable oil
It comes from purified deodorized oil like coconut, corn, grain, and cotton seed
Vegetable shortening
It provides a pleasing flavor in pastries and pies because it makes them flaky and tender
Lard
It is made from vegetable and animal fat
Margarine
It is added to chocolates and icings to give a finer luster to the chocolates
Cocoa butter
It is the cheapest ingredient in baking
Water
Distilled or rainwater that is free from minerals
Soft water
Contains average amount of mineral salts and retains good gas on dough
Hard water
It contains sodium bicarbonate. It dissolves or weakens the gluten and retards fermentation
Alkaline water
Another means to supply liquid to the dough or cake mix. It creates a tender crumb when used in place of water
Milk
It is forced through very small openings at high pressures to reduce the size of fat particles
Homogenized milk
It is heated to 140F for 30 minutes then cooled to 50F or lower
Pasteurized milk
It is heated to allow part of the water to evaporate
Condensed milk
It is heated until part of its moisture has evaporated
Evaporated milk
It is used in most bread recipes to control the rate of fermentation and to add flavor
Salt
Aromatic vegetable products available in a finely ground state. The most common are cinnamon, nutmeg, anise, all spice, coriander, ginger, and cloves
Spices and seeds
Solutions of the flavor in ethyl alcohol and some other solvents
Flavor extracts
A tenacious elastic protein substance especially of wheat flour
Gluten
Cereal grain that yields a fine white flour used in breads, baked goods, and pastas
Wheat
A small particle of bread, cake, and others that has broken off
Crumb
It is called when it is tending to flake
Flaky
A chemical change with effervescence
Fermentation
