Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Food Fundamentals > bread > Flashcards

bread Flashcards

1
Q

Bread is made of what?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are some pivotal developments in bread’s evolution?

A

Leavening, milling and mechanical slicing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is leavening?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is milling?

A

Allowed for refinement of grains, softer and more uniform loaves

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

When did mechanical slicing become popular?

A

1928

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Give 3 examples of common leavening agents

A

yeast, baking soda and baking powder

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What pastry can you do with baking soda

A

cakes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What pastry can you do with baking powder

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How can we proof yeast?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the 3 common types of yeast?

A
  1. active dry yeast
  2. instant yeast
  3. rapid-rise yeast
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Explain active dry yeast

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

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

A

Made with wheat, leavened with yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Pain ménage/ white is a bread from where?

A

North America

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What are pain ménage/ white loaf ingredients?
water, white flour, yeast, sugar ( to give to the yeast, it is his source to be activated) and salt
26
How is the preparation of pain ménage/ white loaf? And what is the optimum temperature?
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
27
What does sugar do in yeast bread making?
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
28
Cornbread is made with what? And is leavened with what?
Made with cornmeal and wheat, leavened with baking powder
29
Where is cornbread from?
It's from USA
30
What are the basic ingredients of cornbread?
1. cornmeal 2. water 3. salt
31
How is the preparation of cornbread? and how can be cooked?
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)
32
Where is naan from?
India and Pakistan (it is referred to as any type of bread)
33
Naan is made with what and leavened with what?
made with wheat and leavened with yeast, baking powder, and yogurt
34
What are some basic ingredients of naan?
1. flour 2. salt 3. oil 4. water 5. yeast 6. sugar 7. yogurt or milk 8. egg
35
How is the preparation of naan? How can be used and how can be cooked?
preparation and cooking - 35 min usually served, brushed with ghee (clarified butter)
36
How can naan be used?
can be used to scoop other foods or served as a main dish
37
how can naan be cooked?
cook in the oven (tandoor oven)
38
what are some types of naan?
- garlic naan : non-stuffed, topped with gee and crushed garlic - keema naan : stuffed with ground lamb - aloo naan : stuffed with potatoes
39
Where is injera from?
From Ethiopia
40
Injera is made with what and leavened with what?
is made with teff, and it is fermented
41
How injera can be used?
used as food, plate and utensil for dining
42
What are some basic ingredients in injera?
1. teff 2. water
43
What are the preparation and cooking of injera?
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
Where the injera is cooked?
it is cooked on the griddle
45
Challah can be referred to as what?
any bread in Jewish rituals
46
Where it is originated?
Israel
47
What are some basic ingredients in challah?
Egg, flour, water, sugar, yeast, salt and oil
48
what is the preparation and cooking time for challah?
3 to 3.5 h prepare: Braided shaped loaf is the most common type
49
where is challah baked?
in the oven
50
Gives some examples of challah?
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
where is mantou originated?
china
52
Mantou is made of what and in leavened with what?
It is made with wheat, and it is leavend bread no fillings
53
What are the mantou taste and how can be served?
steamed mantou: traditionally served as the main dish or for breakfast Can be either sweet or savoury, white or whole grain
54
What are some basic mantou ingredients?
1. flour 2. water 3. yeast 4. sugar 5. oil
55
what is the preparation and cooking time for mantou?
2 - 3 h
56
where it is cooked? and how it is cooked?
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
Bannock is originated where?
Scotland and became a staple in indigenous cuisine
58
Bannock is made with what and leavened with what?
made with wheat and leavened with baking powder
59
Bammy is originated from where? What it's tradition?
jamaica, traditionally consumed with meals containing fried fish
60
Bammy is made with what and leavened with what?
made with cassava root and soaked in coconut milk. Unleaved
61
Tortilla is originated from where? What it's tradition?
Mexico. traditionally used as the main energy source. Was present at all religious ceremonies and celebrations
62
tortilla is made from what and leavened with what?
made from corn flour and lime and it is unlevened
63
soda bread is originated from where? What it's tradition?
originated from Ireland. Traditionally prepared out of necessity
64
soda bread is made from what and leavened with what?
made from wheat and leavened with baking soda and buttermilk
65
focaccia bread is originated from where? What it's tradition?
Originated from Greece, traditionally prepared for a religious festival
66
focaccia is made from what and leavened with what?
made with wheat and leavened with yeast
67
baguette is originated where?
france
68
baguette is made with what and leavened with what?
made with wheat and leavened with yeast
69
chapati is originated where and what its tradition?
originated in India and traditionally accompanies at least one daily meal
70
chapati is made with what and leavened with what?
made from wheat and unleavened
71
matzo is originated where and what it's tradition?
Originated between Egypt and Israel, traditionally consume during passover
72
matzo is made of what and it's leavened with what?
made with wheat and unleavened
73
where is originated lavash and what it's tradition?
originated in Armenia, traditionally served at weddings, births, when houseguest comes over.
74
lavash is made with what and it is leavened?
made with wheat and it is unleavened
75
lavash is eaten with what?
commonly eaten with cheese, meat and greens
76
where is shaobing originated?
china
77
Shaobing is made with what and it is leavened or not?
made with wheat and unleavened
78
Where you can eat shaobing
in festivals and celebration, you can eat sweet, savory or spicy
79
Where is baozi originated?
in north china
80
baozi is made with what and leavened with what?
made with yeast and leavened with yeast
81
can baozi be filled?
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
where is damper originated? and what it's tradition?
originated in Australia, traditionally referred to as "bush food"
83
damper is made with what and leavened with what?
made with wheat and leavened with baking powder
84
why it is damper staple in australian settlers diet?
because it is quick and easy to make, an inexpensive form of energy

Food Fundamentals (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions