baking

Question 1

is a finely ground meal obtained by grinding by grinding and milling cereal grains or other root crops

Answer 1

Flour

Question 2

flour or bread flour is high in gluten, with 12-14% protein content, and has strongest gluten strength.

Answer 2

Hard flour

Question 3

flour has 12-14% protein content and is made from hard wheat flour. The high gluten content causes the bread to rise and gives its shape and structure

Answer 3

Bread flour

Question 4

has 10-11% protein content and is made from a blend of hard and soft wheat flours, also called the General Purpose Flour or family flour.

Answer 4

All purpose flour

Question 5

is comparatively low in gluten and so results in a finer texture. It is usually made into cake flour, which is the lowest in gluten content, and pastry flour, which has slightly more gluten than cake flour.

Answer 5

Soft flour

Question 6

flour has 7-9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired.

Answer 6

Cake flour

Question 7

Provides structure, texture, and color to baked products

Answer 7

Flour

Question 8

is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the simplest to digest among all carbohydrates.

Answer 8

Sugar

Question 9

the most common type of sugar used in cooking and baking

Answer 9

Regular Granulated Sugar/White Sugar

Question 10

is a very fine white sugar with an anti-caking agent (usually cornstarch) added to prevent clumping. This sugar is perfect for making frosting or dusting baked goods.

Answer 10

Confectioner’s Sugar or Powdered Sugar

Question 11

Sometimes called decorating sugar or pearl sugar, coarse sugar is a type of white sugar that’s much larger than granulated sugar, which makes it more resistant to heat. It’s sometimes used interchangeably with sanding sugar, but the two aren’t the same.

Answer 11

Coarse Sugar

Question 12

falls somewhere between regular granulated sugar and coarse sugar. It’s more polished than other types of sugar, and comes in a variety of different colors (or no color, which reflects light!). It’s often used to decorate and garnish baked goods.

Answer 12

Sanding Sugar

Question 13

Commonly called superfine sugar, sugar is a fine granulated sugar with a texture somewhere between regular granulated sugar and confectioners’ sugar. is available in both white and golden varieties — the latter refers to sugar that has been processed to retain some of the natural molasses.

Answer 13

Caster Sugar

Question 14

sugar has more molasses than light brown sugar, giving it a deeper, more detectable molasses flavor. Its higher molasses content also means it has slightly more moisture than light brown sugar, though not enough to significantly change the texture of your final result. is mostly used to enhance the flavor of certain baked goods with its caramel-toffee notes, such as gingerbread cookies.

Answer 14

Dark Brown Sugar

Question 15

is refined white sugar with the molasses added back. It has less molasses than dark brown sugar, which gives it a more mild flavor and less moisture.

Answer 15

Light Brown Sugar

Question 16

is a type of minimally processed cane sugar with large, crunchy granules. It’s golden-brown hue comes from small amount of natural molasses it contains. It’s often used as a garnish on baked goods like muffins or as a sweetener for tea or coffee.

Answer 16

Demerara Sugar

Question 17

sugar are often mistaken for one another, but there are some differences between the two. Both are considered “raw sugars,” meaning they’ve been crystalized only once.

Answer 17

Turbinado Sugar

Question 18

sugar is an unrefined sugar in which the molasses is never removed in the first place. has a sandy, sticky texture with a rich molasses flavor. Use it to add robust flavor to barbecue sauce, dry rubs, and marinades.

Answer 18

Muscovado Sugar

Question 19

-improves the nutritive value, flavor and aroma of the product;
-increase dough development;

Answer 19

Sugar

Question 20

considered a complete protein, containing all the essential amino acids humans use to build other proteins needed by the body.

Answer 20

Egg

Question 21

protein which is found in egg whites and responsible for its gel characteristic.

Answer 21

Mucin

Question 22

another protein found in egg whites which coagulates and involve both in heat coagulation and whipping.

Answer 22

Ovalbumin

Question 23

present in egg yolk which is responsible for its emulsifying property. It is the portion of the egg yolk that causes spoilage when eggs are stored at warm temperature.

Answer 23

Lecithin

Question 24

is any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender.

Answer 24

Shortening

Question 25

made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule, you can substitute oil for melted shortening.

Answer 25

Oil

Question 26

made of fatty milk proteins. It contains 80-85% fat; 10-15% water and 5% milk solids. When used in baking, it contributes flavor and tenderness

Answer 26

Butter

Question 27

made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process makes oil a solid.

Answer 27

Margarine

Question 28

made of fat from pork. Some people prefer to other fats for making pie crust and biscuits because it gives a flakier texture.

Answer 28

Lard

Question 29

the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture.

Answer 29

Cocoa Powder

Question 30

Makes bread products tender and improves flavor

Answer 30

Shortening

Question 31

agents are gases that cause the dough to rise

Answer 31

Leaving Agents

Question 32

are chemical mixtures or compounds that release gases, usually carbon dioxide.

Answer 32

Chemical Leaveners

Question 33

otherwise known an bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt with diverse practical users. It is a powerful leaveners that readily reacts as soon as it comes in contact with batter or dough.

Answer 33

Baking Soda

Question 34

is a combination of baking soda and acid salt.

Answer 34

Baking Powder

Question 35

is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.

Answer 35

cream of tartar

Question 36

Develops recipes and prepare desserts and breads

Answer 36

Patissier

Question 37

Makes candies and petit fours

Answer 37

The confectioner

Question 38

Makes ice cream and other frozen dessert

Answer 38

The Glacier

Question 39

Makes show pieces and special cakes

Answer 39

The Decorator

Question 40

an enclosed space where food is cooked by being surrounded by hot air

Answer 40

Oven

Question 41

Located beneath the stove

Answer 41

CONVENTIONAL OVEN

Question 42

Used internal fan to circulate hot air.

Answer 42

convection oven