FLOUR Flashcards
[ TYPES AND VARIETIES ] WHEAT FLOUR
1. Description: Wheat flour is a powder made from the gri______ of wh____ used for human consumption.
2. Examples: Filloa (Galicia) or frisuelos in Sp____, pannenkoek in the Ne________ and Du______ speaking Belgium, msemmen in Morocco, manakish in Le_______, palacsinta in Hu_______, the clătită in Romania.
- grinding, wheat
- Spain, Netherlands, Dutch, Lebanon, Hungary
[ TYPES AND VARIETIES ] BUCKWHEAT FLOUR
1. Description: Buckwheat, or co_______ buckwheat, is a plant cultivated for its gra______ seeds and as a co____ crop. Despite the name, buckwheat is not related to w____, as it is not grass.
2. Examples: The blini in Ru______, the ploye de Madawaska in New Brunswick (Ca_____), the galette in Que____ and Brittany.
- common, grain-like, cover, wheat
- Russia, Canada, Quebec
[ TYPES AND VARIETIES ] CORN FLOUR
1. Description: Corn flour is a type of flour that’s mi____ from dried wh____ corn kernels and is considered a whole gr____ flour. The texture is fi___ and sm_____, similar to whole wheat flour.
2. Examples: Talo in the Basque country, tortilla in Central Am_____ and Me______ and cachaca in Venezuela.
- milled, whole, grain, fine, smooth
- America, Mexico
[ TYPES AND VARIETIES ] WHOLE WHEAT FLOUR
1. Description: It is the most widespread in Fr_____, they give a high proportion of sounds. The flour produced contains _ to 10% gl____. It is made of s____ wheat rather than h___ wheat.
2. Example: The piadina in Emilia Romagna and the crespella in Ro__.
- France, 8% to 10%, gluten, soft, hard
- Rome
[ TYPES AND VARIETIES ] RICE FLOUR
1. Description: Rice flour is a form of flour made from finely mi____ ri__. It is distinct from rice st______, which is usually produced by st______ rice in lye. Rice flour is a common substitute for wh____ flour.
2. Examples: Used to make rice no_____ and some pancakes, such as South In______ appams and sout______ Asia.
- milled, rice, starch, steeping, wheat
- noodles, Indian, Southeast
[ TYPES AND VARIETIES ] SEMOLINA
1. Description: As an alternative to c___ meal, semolina can be used to flour the baking su____ to prevent st_____. In bread making, a small proportion of du____ semolina added to the usual mix of flour is said to produce a tasty cr____
2. Example: The baghrir also called ghrayef or khringo in the Maghreb
- Corn, surface, sticking, durum, crust
[ TYPES AND VARIETIES ] TEFF
1. Description: Teff is a fine gr____ that comes in a variety of co____, from white and r__ to dark brown. It is a grain from Ethi_____ and Eritrea, and comprises the st_____ grain of their cuisines.
2. Examples: Ground into fl_____, teff is used to make the traditional br____, injera: a flat, fermented bread that complements their exotic sp_____.
- grain, colors, red, Ethiopia, staples
- flour, bread, spices
[ TYPES AND VARIETIES ] 7
1. W_____ flour
2. B________ flour
3. C___ flour
4. Wh_____ wheat flour
5. R____ flour
6. Se______
7. T___
- Wheat flour
- Buckwheat flour
- Corn flour
- Whole wheat flour
- Rice flour
- Semolina
- Teff
[ PASTRY DOUGH CATEGORIES ] 7
1. Shortcr_____ Pastry
2. Pu___ pastry
3. Ro_____ puff pastry
4. Fl______ pastry
5. Fi__ pastry ( phyllo )
6. Ch____ pastry
7. Hot w______ Crust pastry
- Shortcrust Pastry
- Puff pastry
- Rough puff pastry
- Flaky pastry
- Filo pastry
- Choux pastry
- Hot water crust Pastry
[ PASTRY DOUGH CATEGORIES ] PUFF PASTRY
1. Pastry is defined as a type of do_____ used in baking made of fl_____, w_____ and f___. It can be both sa_____ or sw____.
2. The Tarte Tatin is a pu___ pastry made out of bu____. Unlike most dough, it covers the car_________ apples on the pan before being put in the oven rather than being a base
- dough, flour, water, fat, savory, sweet
- puff, butter, caramelized
[ PASTRY DOUGH CATEGORIES ] SHORTCRUST PASTRY
1. Description: Most ver_______ pastry. Has a cr______ texture that makes it ideal for both sa_______ and sw_____ pastries.
2. Specialist Shortcrust Pastries:
- Pâte à fo____
- Pâte brisée
- Pâte sucrée (sweet shortcrust pastry)
- Pâté Sablée
- Sweet cr____ pastry
- versatile, crumbly, savory, sweet
- foncer
- crust
- foncer
[ PASTRY DOUGH CATEGORIES ] ROUGH PUFF PASTRY
1. Description: This is really a cross between fl____ and p___ pastry, but will not ri__ as much as a puff pastry. It is likely to give a similar rise and te_____ to fl_____ pastry, but with a lot less risk.
2. Examples:
* Sausage r____
* Savory pie cr_____
* Tarts
- Flaky, puff, rise, texture, flaky
- rolls
- crusts
- rolls
[ PASTRY DOUGH CATEGORIES ] FLAKY PASTRY
1. Description: Flaky pastry is a little easier to make than p____ pastry, so it can be a good alternative. The main difference is that the butter is inserted gr_______ into the dough.
2. Examples:
- Crusts for sa______ pies and sausage rolls
- Vanilla sl_____
- Turnovers
- Jam puffs
- Eccles cakes
- puff, gradually
- savory
- slices
- savory
[ PASTRY DOUGH CATEGORIES ] FILO PASTRY ( PHYLLO )
1. Description:
Mostly a Middle E_______ relative of puff pastry, filo is an unl_______ pastry of very thin, delicate sh______ of dough, separated by layers of o__ or me_____ butter. It becomes very cr____ when baked but does not rise like puff pastry as it has much lower w_____ content.
2. Examples:
- Baklava
- Samosas
- Sp____ rolls
- Eastern, unleavened, sheets, oil, melted, crispy, water
- spring
[ PASTRY DOUGH CATEGORIES ] CHOUX PASTRY
1. Description: Choux is a li_____ pastry made of fl____, w____, b____ and e____. A high moisture content is produced in the dough by boi______ the water and butter before. The result is a pastry with a cr____ crust and a ho_____ center, which is often filled with cr____ and topped with melted chocolate.
2. Examples:
* Ec_____
* Profiteroles
- light, flour, water, butter, eggs, boiling, crisp, hollow, cream
- eclairs
