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TLE > (2nd Quarter) Lesson 1: Bread And Pastry Production > Flashcards

(2nd Quarter) Lesson 1: Bread And Pastry Production Flashcards

1
Q

The key ingredient in making breads, cakes, pastries, cookies, and bakery products

A

Flour

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2
Q

The most common type of flour used in bread-making

A

Wheat flour

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3
Q

It is used for almost all cooking purposes.

It is also known as general flour

A

All-purpose flour

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4
Q

It is highly refined, velvety, and has a smooth feel and is very silky to touch

A

Cake flour

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5
Q

It is a white flour especially used for commercial pies and cookies

A

Pastry flour

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6
Q

It makes a fully-flavored, nutritious but denser load than all-purpose flour

A

Whole-wheat flour

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7
Q

It ensures an elastic dough and lighter loaf, it is also referred to as bread flour

A

Unbleached flour

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8
Q

It makes a textured loaf with a nutty, naturally sweet flavor. It is found in specialty shops

A

Granary flour

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9
Q

It is a gritty flour used in combination with all-purpose flour for making bread

A

Coarse semolina flour

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10
Q

It produces a lighter loaf than other wheat flour

A

Brown flour

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11
Q

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

A

Eggs

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12
Q

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

A

Sugar

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13
Q

It is also known as refined or table suger. Used to sweeten drinks and other foods

A

Granulated sugar

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14
Q

It is considered as the finest, smoothest, and whitest sugar used for frosting, candies, or dusting for baked products

A

Confectioner’s sugar

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15
Q

A kind of sugar that has not been completely purified. Used in products where the flavor and color of the sugar is desired

A

Brown sugar

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16
Q

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

A

Leavening agent

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17
Q

The most commonly used leavening agent. It is a living organism that converts the natural sugars in flour to gases

A

Yeast

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18
Q

It is available from the bakery section of most supermarkets. It must be dissolved in lukewarm water before adding to the flour

A

Cake yeast

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19
Q

A more concentrated and long-lasting yeast

A

Dry and instant yeast

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20
Q

It is chemically known as sodium bicarbonate

A

Baking soda

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21
Q

It is produced by mixing baking soda and acid salt

A

Baking powder

22
Q

It is produced by diluting baking powder with cornstarch

A

Baking cream

23
Q

It is used in small amount or quantity and is limited to some types of cookies and cream puffs

A

Ammonium bicarbonate

24
Q

The process of beating sugar crystals and solid fat together in a mixer

A

Creaming

25
Q

A cooking method using prolonged dry heat acting by convection

A

Baking

26
Q

Using this in certain liquids, notably cream or egg whites can also create foams through mechanical action

A

Whisk

27
Q

A leavening, when moistened with liquid, baking powder and baking soda instantly creates air bubbles

A

Chemical leavens

28
Q

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

A

Shortening

29
Q

Made from fatty protein of milk, it has 80% of fat.

It gives the product the best flavor and aroma

A

Butter

30
Q

Peanut, corn, and soybean oil are the most common sources of this type of shortening, other than palm and coconut

A

Vegetable oil

31
Q

It comes from purified deodorized oil like coconut, corn, grain, and cotton seed

A

Vegetable shortening

32
Q

It provides a pleasing flavor in pastries and pies because it makes them flaky and tender

A

Lard

33
Q

It is made from vegetable and animal fat

A

Margarine

34
Q

It is added to chocolates and icings to give a finer luster to the chocolates

A

Cocoa butter

35
Q

It is the cheapest ingredient in baking

A

Water

36
Q

Distilled or rainwater that is free from minerals

A

Soft water

37
Q

Contains average amount of mineral salts and retains good gas on dough

A

Hard water

38
Q

It contains sodium bicarbonate. It dissolves or weakens the gluten and retards fermentation

A

Alkaline water

39
Q

Another means to supply liquid to the dough or cake mix. It creates a tender crumb when used in place of water

A

Milk

40
Q

It is forced through very small openings at high pressures to reduce the size of fat particles

A

Homogenized milk

41
Q

It is heated to 140F for 30 minutes then cooled to 50F or lower

A

Pasteurized milk

42
Q

It is heated to allow part of the water to evaporate

A

Condensed milk

43
Q

It is heated until part of its moisture has evaporated

A

Evaporated milk

44
Q

It is used in most bread recipes to control the rate of fermentation and to add flavor

A

Salt

45
Q

Aromatic vegetable products available in a finely ground state. The most common are cinnamon, nutmeg, anise, all spice, coriander, ginger, and cloves

A

Spices and seeds

46
Q

Solutions of the flavor in ethyl alcohol and some other solvents

A

Flavor extracts

47
Q

A tenacious elastic protein substance especially of wheat flour

A

Gluten

48
Q

Cereal grain that yields a fine white flour used in breads, baked goods, and pastas

A

Wheat

49
Q

A small particle of bread, cake, and others that has broken off

A

Crumb

50
Q

It is called when it is tending to flake

A

Flaky

51
Q

A chemical change with effervescence

A

Fermentation

TLE (6 decks)

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