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TLE > 3rd periodical quiz 2 > Flashcards

3rd periodical quiz 2 Flashcards

1
Q

glass measuring cups are great for reading liquid amounts and metal spoons and cups are ideal for scooping and leveling dry ingredients.

A

measuring spoons and cups

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2
Q

the most accurate way to measure dry ingredients

A

digital scale

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3
Q

small spatulas measuring 5-6 inches long

A

spatulas

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4
Q

one form of flour sifter has several sieves

A

flour sifters

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5
Q

baking bowls made of glass or non reactive metal like tainless steel

A

mixing bowls

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6
Q

an all purpose whisk is the tool to use to thoroughly everything

A

whisk

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7
Q

helps knead dough and whip egg whites

A

electric or stand mixer

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8
Q

made from wood, marble, metal or silicone, wit or without handles

A

rolling pin

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9
Q

made of metal or plastic is useful for getting stuck on messes off the counter or portioningdough

A

bench or dough scraper

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10
Q

these are pieces made of ceramic glass, metal or silicone that are important in baking like rimmed baking sheets

A

bakeware

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11
Q

used to make sure baked good stay in the oven and removed at night time

A

timer

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12
Q

metal cake tester is reausable, cuts down to waste and its length makes it easier to use with thick baked goods

A

cake tester

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13
Q

this is where baked items like cookies, muffins, cakes snd placed to completely cool

A

baking rack

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14
Q

these are tools made of flexible stainless steeland come in range of sizes that are usually rounded at the end

A

offset spatulas

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15
Q

piping or pastry baga alloow for greater control and more elaborate designs when decorating

A

piping bags and tips

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16
Q

highly absorbent, soft and sturdy towels that are frequently used for multiple purpose in the kitchen

A

tea towels and hygiene

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17
Q

oven thermometers are useful to check the temperature of the oven

A

oven thermometer

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18
Q

one of the keys to baking good quiity cake is starting with a properly propped oven

A

oven

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19
Q

types of cakes

A

foam cakes

butter cakes

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20
Q

also called low fat cakes because they have no or very less amlunt of butter

A

foam cakes

21
Q

also called cream cakes use a lot of butter and very moist and firm

A

butter cakes

22
Q

types of butter cakes

A

pound cakes

butter (and oil) layer cakes

23
Q

simplest type of butter cake made with a pountd each of butter, sugar, eggs and flour

A

pound cakes

24
Q

these cakes are lighter than traditional pound cakes but nore moist and flavorful

A

butter and oil layer cake

25
Q

light and fluffy cakes made from ingredients that include eggs, self raising flour, milk and some cream or jeam for frosting but no butter

A

sponge cakes

26
Q

types of sponge cakes

A

genoise

biscuit

27
Q

made with whole eggs rather than just egg whites which gives it a richer flavor

A

genoise

28
Q

a type of sponge cake that contains both egg white and yolk, wipped separately

A

biscuit

29
Q

made of egg whites, sugar, cream and flour. egg yolks and butter are not used at all

A

angel food cakes

30
Q

very fluffy and cannot be stored for long and must be eaten fresh

A

angel food cakes

31
Q

these cakes are topped with light meringue made of egg whites and sugar

A

meringue

32
Q

very light cake with vegetable oil, eggs, sugar flour baking powder

A

chiffon cake

33
Q

these creamy or silky textured cakes are made with no or extra flour

A

low or no flour cake

34
Q

types of low or no fat flours

A

baked flourless cakes

invaked flourless cakes

35
Q

one of the most basic ingredients

A

flour

36
Q

this flour is made from a combination of hard and soft wheat hence the term all purpose

A

all purpose flour

37
Q

this is fine textured, almost silky flour milled from soft wheat and with low protein

A

cake flour

38
Q

usually made from soft what for pastry making but an also he used for cookies

A

baking powder

39
Q

another basic ingredient in many baked products

A

eggs

40
Q

in baking butter, margarine shortening and oils are commonly used

A

fats and oils

41
Q

luiquids in form of water, liquid milk, eggs or any other ingredient

A

liquids

42
Q

usually added in gery small amlunt to baked products to bring out the natural flanornof the other ingredients

A

salt

43
Q

giges cakes and other baked products sweetness

A

sugar

44
Q

flavoring to use are ground spices, vanilla and lemon extracts

A

flavorings

45
Q

caster sugar is the most popular sugar for cake making, particularly for creamed cakes as its fine texture blends well

A

caster sugar, icing sugar, brown sugars

46
Q

common spices to use include ground cinnamon, ground mixed spice, groung ginger and nut meg

A

spices

47
Q

ideal for baking as it has a mild flavor which highlights the other ingredients

A

sunflower oil

48
Q

these include cheesecakes and flourless chocolate cakes

A

baked flourless cakes

49
Q

these include unbaked chessecakes and mousse cakes that are typically molded

A

unbaked flourless cakes

TLE (9 decks)

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