bread Flashcards

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1
Q

Bread is made of what?

A

made of flour, water and yeast, or other leavening agents, mixed together and baked.

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2
Q

What is the nutritionally important source of bread? And give some examples

A

It is an important source of carbohydrates. If whole grain: it contains fibre, iron, magnesium, thiamin, riboflavin, niacin. White bread is often enriched with iron, folic acid, riboflavin, niacin, thiamin

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3
Q

What are some pivotal developments in bread’s evolution?

A

Leavening, milling and mechanical slicing

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4
Q

What is leavening?

A

Allowed for bread to rise, requires a leavening agent (something that will cause to expand)

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5
Q

What is milling?

A

Allowed for refinement of grains, softer and more uniform loaves

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6
Q

When did mechanical slicing become popular?

A

1928

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7
Q

Give 3 examples of common leavening agents

A

yeast, baking soda and baking powder

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8
Q

Explain what is yeast made from and what activates it

A

Yeast is a single-cell organism (saccharomyces cerevisae). It requires a fuel source (sugar, flour) and liquid to be activated

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9
Q

Explain what it contains baking soda and what activates it

A

it contains sodium bicarbonate, it requires acid and liquid to be activated

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10
Q

What pastry can you do with baking soda

A

cakes

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11
Q

Explain what it contains baking powder and what activates it

A

contains sodium bicarbonate and a weak acid, requires liquid to be activated

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12
Q

What pastry can you do with baking powder

A

cake (it is like baking soda but with an acid)

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13
Q

Why leavening agents is important and what it makes their importance

A

Because the produce makes CO2, so that causes the bread and the other products to rise.

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14
Q

why do live yeast cells leavening will be killed during cooking?

A

because if the water is higher than 55 degrees - kill it

if water is below 20 degrees - no fermentation. So water needs to be warm to activate yeast

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15
Q

How can we proof yeast?

A

activate dry yeast in warm water before adding it to the dough mixture

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16
Q

What are the 3 common types of yeast?

A
  1. active dry yeast
  2. instant yeast
  3. rapid-rise yeast
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17
Q

Explain active dry yeast

A

encapsulated live yeast with growth medium
need proofing for activation
very sensitive to thermal shock

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18
Q

Explain instant yeast

A

like activate dry yeast but a higher percentage of live yeast cells
does NOT need proofing, add to the dry mix directly

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19
Q

Explain rapid rise yeast

A

smaller granular size of yeast allows the dough to rise faster
a form of instant yeast, add to the dry mix directly

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20
Q

What are some forms of cooking methods for bread

A
  1. baked - traditional oven, brick oven, tandoor oven
  2. grilled - over a fire/directly on hot coals
  3. steamed (vapeur) - steam baskets
  4. fried - in a pan
  5. griddled
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21
Q

What are the basic steps to make unleavened bread?

A

1) mix ingredients together
2) leave to ferment (not always)
3) portion dough or batter
4) cook

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22
Q

What are the basic steps to make leavened bread?

A

1) mix ingredients together - activating the yeast
2) knead the dough - encouraging gluten formation
3) first rise - allowing CO2 to form
4) punch down- removing air pockets
5) portion, round, shape
6) proof/ second rise - allowing CO2 to form
7) bake

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23
Q

Pain ménage/ white loaf is made with what? And is leavened with what?

A

Made with wheat, leavened with yeast

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24
Q

Pain ménage/ white is a bread from where?

A

North America

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25
Q

What are pain ménage/ white loaf ingredients?

A

water, white flour, yeast, sugar ( to give to the yeast, it is his source to be activated) and salt

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26
Q

How is the preparation of pain ménage/ white loaf? And what is the optimum temperature?

A

preparation time + cooking = 2.5h

sufficient kneading is crucial
- over kneading: very dense and tough
- under kneading: dough looks floppy and loss,
cannot hold its shape

27-33 degrees is the optimum temperature range for the yeast to grow and reproduce at the dough fermentation stage

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27
Q

What does sugar do in yeast bread making?

A
  1. adding sweetness
  2. providing fuel for yeast
  3. the part of sugar not being utilized by yeast will tenderize the bread by preventing over-formation of gluten
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28
Q

Cornbread is made with what? And is leavened with what?

A

Made with cornmeal and wheat, leavened with baking powder

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29
Q

Where is cornbread from?

A

It’s from USA

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30
Q

What are the basic ingredients of cornbread?

A
  1. cornmeal
  2. water
  3. salt
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31
Q

How is the preparation of cornbread? and how can be cooked?

A

preparation and cooking: ~ 0.5 to 1h
cook in the frying pan
variations of cornbread:

  1. hoecakes - simplest form with only basic ingredients
  2. jonnycakes - ticker, more ingredients (egg, milk, wheat flour)
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32
Q

Where is naan from?

A

India and Pakistan (it is referred to as any type of bread)

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33
Q

Naan is made with what and leavened with what?

A

made with wheat and leavened with yeast, baking powder, and yogurt

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34
Q

What are some basic ingredients of naan?

A
  1. flour
  2. salt
  3. oil
  4. water
  5. yeast
  6. sugar
  7. yogurt or milk
  8. egg
35
Q

How is the preparation of naan? How can be used and how can be cooked?

A

preparation and cooking - 35 min

usually served, brushed with ghee (clarified butter)

36
Q

How can naan be used?

A

can be used to scoop other foods or served as a main dish

37
Q

how can naan be cooked?

A

cook in the oven (tandoor oven)

38
Q

what are some types of naan?

A
  • garlic naan : non-stuffed, topped with gee and crushed garlic
  • keema naan : stuffed with ground lamb
  • aloo naan : stuffed with potatoes
39
Q

Where is injera from?

A

From Ethiopia

40
Q

Injera is made with what and leavened with what?

A

is made with teff, and it is fermented

41
Q

How injera can be used?

A

used as food, plate and utensil for dining

42
Q

What are some basic ingredients in injera?

A
  1. teff 2. water
43
Q

What are the preparation and cooking of injera?

A

traditionally the mixture of 2 ingredients is fermented with Ersho (a liquid contains bacillus bacteria and several yeast). Can ferment at home by letting the mixture sit for days, until it becomes bubbly and sour

44
Q

Where the injera is cooked?

A

it is cooked on the griddle

45
Q

Challah can be referred to as what?

A

any bread in Jewish rituals

46
Q

Where it is originated?

A

Israel

47
Q

What are some basic ingredients in challah?

A

Egg, flour, water, sugar, yeast, salt and oil

48
Q

what is the preparation and cooking time for challah?

A

3 to 3.5 h

prepare: Braided shaped loaf is the most common type

49
Q

where is challah baked?

A

in the oven

50
Q

Gives some examples of challah?

A

Egg challah: made with eggs, oil, and sugar

Water challah: a type of challah made without egg, less sugar, and little oil to make the bread less rich

51
Q

where is mantou originated?

A

china

52
Q

Mantou is made of what and in leavened with what?

A

It is made with wheat, and it is leavend bread no fillings

53
Q

What are the mantou taste and how can be served?

A

steamed mantou: traditionally served as the main dish or for breakfast
Can be either sweet or savoury, white or whole grain

54
Q

What are some basic mantou ingredients?

A
  1. flour 2. water 3. yeast 4. sugar 5. oil
55
Q

what is the preparation and cooking time for mantou?

A

2 - 3 h

56
Q

where it is cooked? and how it is cooked?

A

it is cooked in the steam baskets

How it is cooked:
Sufficient kneading and proofing are crucial for structure and shape
Bring water to boil, and steam at medium heat
After steaming, let the bun rest for 5 minutes before opening the lid to avoid collapse

57
Q

Bannock is originated where?

A

Scotland and became a staple in indigenous cuisine

58
Q

Bannock is made with what and leavened with what?

A

made with wheat and leavened with baking powder

59
Q

Bammy is originated from where? What it’s tradition?

A

jamaica, traditionally consumed with meals containing fried fish

60
Q

Bammy is made with what and leavened with what?

A

made with cassava root and soaked in coconut milk. Unleaved

61
Q

Tortilla is originated from where? What it’s tradition?

A

Mexico. traditionally used as the main energy source. Was present at all religious ceremonies and celebrations

62
Q

tortilla is made from what and leavened with what?

A

made from corn flour and lime and it is unlevened

63
Q

soda bread is originated from where? What it’s tradition?

A

originated from Ireland. Traditionally prepared out of necessity

64
Q

soda bread is made from what and leavened with what?

A

made from wheat and leavened with baking soda and buttermilk

65
Q

focaccia bread is originated from where? What it’s tradition?

A

Originated from Greece, traditionally prepared for a religious festival

66
Q

focaccia is made from what and leavened with what?

A

made with wheat and leavened with yeast

67
Q

baguette is originated where?

A

france

68
Q

baguette is made with what and leavened with what?

A

made with wheat and leavened with yeast

69
Q

chapati is originated where and what its tradition?

A

originated in India and traditionally accompanies at least one daily meal

70
Q

chapati is made with what and leavened with what?

A

made from wheat and unleavened

71
Q

matzo is originated where and what it’s tradition?

A

Originated between Egypt and Israel, traditionally consume during passover

72
Q

matzo is made of what and it’s leavened with what?

A

made with wheat and unleavened

73
Q

where is originated lavash and what it’s tradition?

A

originated in Armenia, traditionally served at weddings, births, when houseguest comes over.

74
Q

lavash is made with what and it is leavened?

A

made with wheat and it is unleavened

75
Q

lavash is eaten with what?

A

commonly eaten with cheese, meat and greens

76
Q

where is shaobing originated?

A

china

77
Q

Shaobing is made with what and it is leavened or not?

A

made with wheat and unleavened

78
Q

Where you can eat shaobing

A

in festivals and celebration, you can eat sweet, savory or spicy

79
Q

Where is baozi originated?

A

in north china

80
Q

baozi is made with what and leavened with what?

A

made with yeast and leavened with yeast

81
Q

can baozi be filled?

A

yea with meats, vegetables. Mianly eaten for breakfast and is originally shaped as a human head and made to sustain and cure them of plague

82
Q

where is damper originated? and what it’s tradition?

A

originated in Australia, traditionally referred to as “bush food”

83
Q

damper is made with what and leavened with what?

A

made with wheat and leavened with baking powder

84
Q

why it is damper staple in australian settlers diet?

A

because it is quick and easy to make, an inexpensive form of energy