colmc he q1

Question 1

vital ingredient that contributes to the structure of the product

Answer 1

eggs

Question 2

emulsifies batter and adds fat that make the baked products smooth and creamy

Answer 2

egg yolk

Question 3

increases volume, making slicing easier

Answer 3

fats

Question 4

improves firmness

Answer 4

fats

Question 5

made by fermenting cream, adds flavor

Answer 5

butter

Question 6

solid fat from vegetable oils, makes product flaky

Answer 6

shortening

Question 7

pure fat. makes baked products crumbly

Answer 7

vegetable oil

Question 8

also known as sodium bicorbonate. is an alkali

Answer 8

baking soda

Question 9

contains baking soda and cream or tartar

Answer 9

baking powder

Question 10

key ingredient in baked goods. produces carbon dioxide

Answer 10

yeast

Question 11

stabilizes egg whites

Answer 11

cream of tartar

Question 12

causes expansion of batter when gases are released

Answer 12

leavening agents

Question 13

makes product porous

Answer 13

leavening agent

Question 14

fine crystals (sugar)

Answer 14

white sugar

Question 15

fine and smooth sugar

Answer 15

powdered sugar

Question 16

sugar substitute

Answer 16

non-nuttritive sugar

Question 17

white sugar with molasses

Answer 17

brown sugar

Question 18

2 types of brown sugar

Answer 18

light and dark

Question 19

healthy sugar substitute

Answer 19

muscovado

Question 20

fine durum wheat (pasta, cereals, loaf bread)

Answer 20

semolina

Question 21

unbleached ground flour made from hard wheat

Answer 21

durum

Question 22

combination of soft and hard wheat flour (cakes, bread, pastries)

Answer 22

all purpose

Question 23

high gluten content (yeast breads)

Answer 23

bread flour

Question 24

fine textured, low protein content, soft wheat

Answer 24

cake flour

Question 25

all purpose with leavening agent. contains 1 teaspoon of baking powder and 1/4 teaspoon of salt

Answer 25

self rising flour

Question 26

soft wheat,higher protein and less starch compared to cake flour

Answer 26

pastry flour

Question 27

exposing product to dry heat in an oven

Answer 27

baking

Question 28

baking is the process of exposing product to dry heat in an oven or in the earlier days ______

Answer 28

hot stone

Question 29

proper ratio between _____ and ____, which can be determined by the ___ of the dish

Answer 29

temp, time, size

Question 30

when the food is ____, the cooking time is in high temp for a short time then the temp is lowered and exposed to a longer cooking time ex: cheesecake

Answer 30

dense

Question 31

medium heat, short time ex: fish fillet

Answer 31

less dense