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KITCHEN ESSENTIALS > FINAL - LESSON 5 > Flashcards

FINAL - LESSON 5 Flashcards

1
Q

are rich muffins that contain high proportions of fat, sugar and eggs. They are leavened by air, steam or carbon dioxide produced by baking powder or baking soda.

A

CAKES

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2
Q

a rich multilayered cake filled with whipped cream, butter cream, mousse, jams or fruits. It can be made with or without flour but instead with nuts, breadcrumbs, sugar, egg and flavorings.

A

TORTE

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3
Q

a small light cake or pastry with fillings like custard, fruits or nuts.

A

GATEAU

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4
Q

a small baked product or confectionery taken as dessert.

A

PETIT FLOUR

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5
Q

it doesn’t have fats.

A

UNSHORTENED CAKES

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6
Q

contains fats or shortening.

A

SHORTENED CAKES

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7
Q

Also called “foam cakes” or “Sponge cakes”.

A

UNSHORTENED CAKES

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8
Q

Examples are “pound cakes”, “butter cakes”, “fruitcake”, “banana cake”, “rum cake”, “caramel cake”.

A

SHORTENED CAKES

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9
Q

Additions of fresh fruits like banana, oranges, peaches, pineapples, mangoes etc. Example is:

A

SHORTENED CAKES; BANANA CAKE

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10
Q

Additions of more flavorings like coffee, chocolate, nutmeg, and sour cream and spices like cinnamon, cloves and all-spice. Example is:

A

SHORTENED CAKES; FRUIT CAKE

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11
Q

cross between the shortened and unshortened cake. They are light and spongy similar to unshortened cakes but contain oil, known as Chiffon cake.

A

HYBRID CAKES

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12
Q

Batters are classified as _____ or ______.

A

POUR OR DROP

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13
Q

is 1:1 ratio of flour to liquid ingredients

A

POUR BATTERS

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14
Q

is 2:1 ratio of flour to liquid

A

DROP BATTERS

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15
Q

fat is creamed and sugar is added. Eggs are added on at a time to the creamed mixture. Sifted dry ingredients are added alternately with liquid, starting and ending with dry ingredients.

A

CONVENTIONAL METHOD

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16
Q

the dry ingredients are sifted together in one bowl. In another bowl, fat or oil is added gradually to the beaten eggs. This is now added gradually to the dry ingredients in the other bowl. Uniform mixing is done to allow a smooth blending of ingredients.

A

MUFFIN METHOD

17
Q

the sifted ingredients are placed in a bowl. A well or hole is made at the center. The liquid ingredients such as egg yolk, oil, and water are placed in the center and blended. Egg whites are beaten separately and then blended with batter using cut and fold method.

A

ONE BOWL METHOD

18
Q

similar to conventional except the egg yolks are separated from egg whites and beaten until stiff.

A

MODIFIED CONVENTIONAL METHOD

19
Q

accurate measurement comes with proper handling of tools and equipment.

A

MEASURING

20
Q

when shortening or butter is creamed in a bowl, it should be at room temperature to achieve a smooth texture.

A

CREAMING

21
Q

this involves mixing the dry ingredients with the liquid ingredients, using spatula, rubber scraper or wooden spoon.

A

BLENDING

22
Q

an important batter. One should be careful to incorporate and retain the air produced. It is best done with the use of rubber scraper.

A

FOLDING

23
Q

the purpose of _______ is to incorporate air, using a wire whip or whisk beater. Beat in one direction to uniformly incorporate air. For better result, see to it that the egg whites are fresh, free from egg yolks, and are at room temperature.

A

BEATING

24
Q

the process of mixing two or more ingredients, done by agitating the ingredients using a tool in a bowl or container using a wooden spoon.

A

STIRRING

25
Q

has lower protein contents (7-8%) thus making it a weak flour. It is fine and velvety to the touch. It is whitest of all flours, and has starch content, making it superior for delicate fine-textured cakes.

A

CAKE FLOUR

26
Q

provides the rich and creamy flavor almost similar to butter

A

EGG YOLK

27
Q

provide the liquid in the mixture. When beaten until foamy stage, it contributes mainly to the expansion of the volume of the cake.

A

EGG WHITES

28
Q

provides sweetness and adds tenderness and color to the cake.

A

SUGAR

29
Q

an acid agent that stabilizes the foam and improves the texture of the crumbs.

A

CREAM OF TARTAR

30
Q
  • Shape is uniform; free from cracks and peaks.
  • Size is uniform, light in weight, in proportion to size.
  • Color is golden brown.
A

OUTSIDE CHARACTERISTICS

31
Q
  • Color is even all over.
  • Grain is fine, round, thin-walled and evenly distributed.
  • Texture is tender, moist and velvety.
  • Flavor is pleasing and well-blended.
A

INSIDE CHARACTERISTICS

32
Q
  • Just the right amount of filling for the cake.
  • Has the right consistency, neither flowing nor too tough or solid.
  • Contains the characteristic flavor of the kind of filling or topping used.
A

FILLINGS/TOPPINGS

KITCHEN ESSENTIALS (14 decks)

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