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

Question 1

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

Answer 1

Flour

Question 2

The most common type of flour used in bread-making

Answer 2

Wheat flour

Question 3

It is used for almost all cooking purposes.

It is also known as general flour

Answer 3

All-purpose flour

Question 4

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

Answer 4

Cake flour

Question 5

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

Answer 5

Pastry flour

Question 6

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

Answer 6

Whole-wheat flour

Question 7

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

Answer 7

Unbleached flour

Question 8

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

Answer 8

Granary flour

Question 9

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

Answer 9

Coarse semolina flour

Question 10

It produces a lighter loaf than other wheat flour

Answer 10

Brown flour

Question 11

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

Answer 11

Eggs

Question 12

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

Answer 12

Sugar

Question 13

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

Answer 13

Granulated sugar

Question 14

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

Answer 14

Confectioner’s sugar

Question 15

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

Answer 15

Brown sugar

Question 16

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

Answer 16

Leavening agent

Question 17

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

Answer 17

Yeast

Question 18

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

Answer 18

Cake yeast

Question 19

A more concentrated and long-lasting yeast

Answer 19

Dry and instant yeast

Question 20

It is chemically known as sodium bicarbonate

Answer 20

Baking soda

Question 21

It is produced by mixing baking soda and acid salt

Answer 21

Baking powder

Question 22

It is produced by diluting baking powder with cornstarch

Answer 22

Baking cream

Question 23

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

Answer 23

Ammonium bicarbonate

Question 24

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

Answer 24

Creaming

Question 25

A cooking method using prolonged dry heat acting by convection

Answer 25

Baking

Question 26

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

Answer 26

Whisk

Question 27

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

Answer 27

Chemical leavens

Question 28

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

Answer 28

Shortening

Question 29

Made from fatty protein of milk, it has 80% of fat. | It gives the product the best flavor and aroma

Answer 29

Butter

Question 30

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

Answer 30

Vegetable oil

Question 31

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

Answer 31

Vegetable shortening

Question 32

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

Answer 32

Lard

Question 33

It is made from vegetable and animal fat

Answer 33

Margarine

Question 34

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

Answer 34

Cocoa butter

Question 35

It is the cheapest ingredient in baking

Answer 35

Water

Question 36

Distilled or rainwater that is free from minerals

Answer 36

Soft water

Question 37

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

Answer 37

Hard water

Question 38

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

Answer 38

Alkaline water

Question 39

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

Answer 39

Milk

Question 40

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

Answer 40

Homogenized milk

Question 41

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

Answer 41

Pasteurized milk

Question 42

It is heated to allow part of the water to evaporate

Answer 42

Condensed milk

Question 43

It is heated until part of its moisture has evaporated

Answer 43

Evaporated milk

Question 44

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

Answer 44

Salt

Question 45

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

Answer 45

Spices and seeds

Question 46

Solutions of the flavor in ethyl alcohol and some other solvents

Answer 46

Flavor extracts

Question 47

A tenacious elastic protein substance especially of wheat flour

Answer 47

Gluten

Question 48

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

Answer 48

Wheat

Question 49

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

Answer 49

Crumb

Question 50

It is called when it is tending to flake

Answer 50

Flaky

Question 51

A chemical change with effervescence

Answer 51

Fermentation