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bread and pastry > lesson 1 > Flashcards

lesson 1 Flashcards

1
Q

small hand held tool used for food preparation.

A

Untensil

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2
Q

Tools are usually multipurpose and handy.

A

Tool

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3
Q

Equipment usually denotes a set of tools that are used to achieve a specific objective; there is a certain mechanical aspect to it that cannot be ignored.

A

Equipment

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4
Q

one of the essential tools in baking.

A

Mixers

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5
Q

This type of mixer is one of the most common equipment used in baking.

A

Electric hand mixer

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6
Q

have the capacity of 4.75 to 19 L

A

Tabletop mixers

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7
Q

for fermenting yeast dough can be created.

A

proofer

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8
Q

It is a workhorse of the bakery and pastry shop.

A

Oven

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9
Q

Stack ovens because several may be stacked on top of one another.

A

Deck oven

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10
Q

is a large oven into which entire racks full of sheet pans can be wheeled for baking.

A

rack oven

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11
Q

contain fans that circulate the air and distribute the heat rapidly throughout the interior.

A

convection oven

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12
Q

is a broad one,
encompassing large and small items, some more familiar than others.

A

Hand tool

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13
Q

a deep cooking pan, typically round, made of metal,

A

sauce pan

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14
Q

is a kitchen tool used for applying gentle heat on the stovetop, for delicate tasks like making hollandaise sauce, melting chocolate etc

A

double boiler

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15
Q

-A flared pan with fluted sides

A

brioche mold

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16
Q

most cake pans are round, but other shapes, such as hearts, are available for specialty cakes. Cake pans come in many sizes.

A

cake pans

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17
Q

used for baking loaf breads. rectangular pan

A

loaf pan

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18
Q

A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet cakes, cookies, rolls, and other baked goods.

A

sheet pan

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19
Q

A cake pan with a removable bottom.

A

spring form pan

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20
Q

A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted sides, used for baking

A

Tart pan

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21
Q

A deep cake pan with a tube in the center.

A

tube pan

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22
Q

a perforated circular flat sheet intended for cooking pizza to yield a crispy crust.

A

pizza pan

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23
Q

used to moisten the batter.

A

milk products

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24
Q

used to moisten the batter.

A

milk products

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25
Q

It makes the product chewy and rehydrated.

A

water

26
Q

extracts from base of fruits that add pleasant odor to bakery products.

A

fruit flavors and spices

27
Q

has a strong flavor and is not advisable for sweet recipes.

A

olive oil

28
Q

milder than bittersweet chocolates.

A

milk chocolate

29
Q

it enhances the overall flavor of bread and other pastries.

A

salt

30
Q

helps emulsify the batter and add moisturizing fat

A

egg yolk

31
Q

used in making meringue.

A

egg white

32
Q

coarse texture like the iodized.

A

kosher salt

33
Q

used to add flavor to baked products.

A

dried fruits and nuts

34
Q

Most common used salt.

A

iodized table salt

35
Q

sweeter than semisweet chocolates.

A

sweet baking chocolates

36
Q

unsweetened and semiliquid in form.

A

pre melted chocolate

37
Q

a solution harvested from evaporated seawater

A

sea salt

38
Q

pure chocolate that contains small amount of sugar.

A

bitter sweet or semisweet chocolate

39
Q

Will last for few months if refrigerated.

A

unsalted butter

40
Q

are usually made from cacao fruit.

A

chocolate

41
Q

pure fat that make the final baked products crumbly moistened.

A

vegetable oil

42
Q

used in baking to bind or dissolve dry ingredients.

A

liquid ingredients

43
Q

vital ingredient that contributes to the structure of the baked products.

A

egg

44
Q

also known as bitter sweet-plain or bitter chocolates.

A

unsweetened chocolates

45
Q

can be used up to five
months if refrigerated

A

salted butter

46
Q

made from churning or fermenting cream.

A

butter

47
Q

increase the volume, make slicing easier, soften crumbs and crust, and improve the firmness.

A

fats

48
Q

used in making short pastries or products that do not stretch such as cake.

A

shortening

49
Q

vegetable oil,with a neutral taste.

A

canola

50
Q

higher gluten content that is best in making yeast breads.

A

bread flour

51
Q

is a very fine and smooth type of sugar that is used in making icing.

A

confectioners sugar

52
Q

are known to be integral part of making sweet cakes,

A

sugars

53
Q

from very fine durum wheat that has the highest protein content.

A

semolina

54
Q

is a little bit smaller than the regular sugar.

A

fruit sugar

55
Q

has a stickier texture than an ordinary brown sugar.

A

muscovado or barbados sugar

56
Q

one of the key ingredients in the production of baked products.

A

yeast

57
Q

most widely used type of sugar

A

granulated sugar

58
Q

used to retain moisture.

A

molasses

59
Q

are sugar substitutes that can also be used as sweetener.

A

non nutritive sweeteners

60
Q

is finer than fruit sugar, used in doughnuts, cookies and cakes.

A

bakers special sugar

61
Q

is made from soft wheat that has a slightly higher protein and less starch content compared to cake flour.

A

pastry flour

bread and pastry (1 decks)

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