Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

TLE 7 > Lesson 1 - 2nd Quarter > Flashcards

Lesson 1 - 2nd Quarter Flashcards

1
Q

It is the most common baked item

A

Bread

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

______ as a process is an exciting field of cooking to explore.

A

Baking

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

It is a person who prepares baked goods as a profession

A

Baker

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

This is the key ingredient in making breads,cakes,pastries,cookies, and bakery products

A

Flour

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

This is the most common type of flour used in breadmaking because of its high protein content which makes available a larger amount of gluten for bread structure.

A

Wheat flour

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

This is also known as general flour it is used for almost cooking purposes.

A

All-purpose flour

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

This is also known as soft flour. It is made from soft ground wheat.

A

Cake flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

This is a white colored flour, especially used for commercial pies and cookies.

A

Pastry flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

This is made from the complete wheat kernel.

A

Whole wheat flour

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

This is also referred to as bread flour.

A

Unbleached flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

This is a combination of whole wheat,white,and rye flours mixed with soft malted grains.

A

Granary flour

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

This coarse,gritty flour is milled from the endosperm of durum wheat, which is one of the hardest varieties of wheat.

A

Coarse semolina flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

This flour contains most of the wheat grains but has some of the bran removed.

A

Brown flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

These are an essential and a costly ingredient of baked products.

A

Eggs

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

It is a sweet, soluble, crystalline, and organic compound classified as carbohydrate.

A

Sugar

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

This is also know as refined sugar or table sugar, processed from sugar cane or sugar beets syrup.

A

Granulated sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

This is used in icings. It is considered as the finest, smoothest, and whitest sugar used for frosting, candles, or dusting for baked products.

A

Confectioner’s sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

This is a kind of sugar that has not been completely purified. It contains some caramel, mineral matter, moisture, and molasses.

A

Brown sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

This is a gas added or produced during the mixing or heating of a batter or cause dough to rise by cresting bubbles that expand the gluten strands in the dough.

A

Leavening agent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

This is a gas added or produced during the mixing or heating of a batter or cause dough to rise by cresting bubbles that expand the gluten strands in the dough.

A

Leavening agent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

This is the most commonly used leavening in bread making.

A

Yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

This is available from the bakery section of the most supermarkets.

A

Cake yeast

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

This is more concentrated and long-lasting;it must be used before the expiration date.

A

Dry and instant yeast

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

It is chemically known as sodium bicarbonate.

A

Baking soda

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Creaming is the process of bearing sugar crystals and solid fat together in a mixer.

A

Creaming

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

When moistened with liquid, baking powder and baking soda instantly create air bubbles,which act as the leaven in a quick bread batter.

A

Chemical leavens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

It is a single fat or oil or a combination of fats and oils,which tenderizes the product by preventing the cohesion of gluten strands during mixing .

A

Shortening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

This is made from fatty protein of milk.

A

Butter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

This is used in bread making. Peanut,corn and soybean oil are the common sources of this type of shortening, other than palm and coconut.

A

Vegetable oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Also known as hydrogenated vegetable oil,this does not contain moisture.

A

Vegetable shortening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

This provides a pleasing flavor in pastries and pies because it makes them flaky and tender.

A

Lard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

This made from vegetable and animal fat.

A

Maragarine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

This used for confectionery purposes.

A

Cocoa butter

34
Q

This is the cheapest ingredient in baking.

A

Water

35
Q

This is distilled or rainwater that is relatively free from minerals.

A

Soft water

36
Q

This contains average amount of mineral salts,produces normal gas and retains good gas on dough.

A

Hard water

37
Q

This contains sodium bicarbonate. It dissolves or weakens the gluten snd retards fermentation.

A

Alkaline water

38
Q

This is another means to supply liquid to the dough or cake mix.

A

Milk

39
Q

This is used for weighing small amounts accurately.

A

Weighing scale

40
Q

These are used for measuring dry and liquid ingredients

A

Measuring cups

41
Q

These are used for liquid ingredients since the marked lines are easily seen at the sides.

A

Glass measuring cups

42
Q

These are used for small measurements.

A

Measuring spoons

43
Q

These are used for small measurements.

A

Measuring spoons

44
Q

This is a cylindrical tube with handles at both ends for shaping and rolling dough.

A

Rolling pin

45
Q

This is a long handled spoon used for combining ingredients.

A

Wooden spoon

46
Q

This is used for mixing batter and dough.

A

Mixing bowl

47
Q

This is a container use in baking. It gives shape to loaves hat might not necessarily be strong enoug. To hold their own shape.

A

Baking pan

48
Q

This baking pan is normally made from tinned steel,carbon steel, and aluminum.

A

Metallic pan

49
Q

This pan is made from tempered glass which conveniently holds to the long heat exposure in the oven.

A

Glass baking pan

50
Q

This pan is made from tempered glass which conveniently holds to the long heat exposure in the oven.

A

Glass baking pan

51
Q

This type of baking pan is used in many cultures and to bake some specific kinds of food.

A

Stoneware

52
Q

This is used for leveling solid ingredients being measured and for leveling icing on cakes.

A

Spatula

53
Q

This is used for mixing and scraping ingredients in mixing bowl and for folding ingredients such as egg whites.

A

Rubber scraper

54
Q

This is used to cover dough during rising and proofing and to wrap soft-crusted breads warm from the oven.

A

Dish towel or cloth

55
Q

This a motor-powered equipment used to stir and blend mixtures used in baking.

A

Electric mixer

56
Q

This is used for beating eggs and creaming butter

A

Rotary egg beater

57
Q

This is used for beating eggs and creaming butter

A

Rotary egg beater

58
Q

This is a device for cutting flattened cookie dough into shapes before baking.

A

Dough cutter

59
Q

This is a device which separates coarse particles of ingredients such as flour and sugar from finer particles.

A

Flour sifter

60
Q

This flat,smooth board is good for rolling cookie dough out to an even thickness.

A

Pastry board

61
Q

They are used for glazing and brushing the tops of pastries.

A

Pastry brushes

62
Q

This is commonly used to whip egg whites inti a firm foam to make meringue, or to whip cream into whipped cream

A

Whisk

63
Q

This is a flat,rigid sheet of metal on cookies, breads, biscuits, and other sizes are baked.

A

Baking sheet

64
Q

These are used for scooping out larger quantities of four,sugar and others.

A

Baking sheet

65
Q

This is used for making individual tarts.

A

Tartlet tin

66
Q

This is used to create design on cakes.

A

Piping/Pastry Bag

67
Q

This is used to cut shortening into dry ingredients.

A

Pastry and dough blender

68
Q

This is used to cut strips of dough and at the same tome avoid “dragging” dough along with the blade of a knife

A

Pastry wheel

69
Q

This is used to cut strips of dough and at he same tie avoid “dragging” dough along with the blade of a knife

A

Pastry wheel

70
Q

This is where the freshly baked cakes,cookies, and breads cool uniformly.

A

Cooling rack

71
Q

This is absolutely essential for baking. It ensure perfect baking.

A

Timer

72
Q

This help with mixing pastry into dough and for leveling off the tops of mixture

A

Palette knife

73
Q

These are enclosed spaces in which food is heated, usually by hot air.

A

Ovens

74
Q

This is designed to have one or more baking chambers allowing large volumes of products to be baked

A

Deck oven

75
Q

This consists of a chamber, perhaps two or three meters high, that is heated by electric elements or gas burners.

A

Rack oven

76
Q

This type os well suited for the following types of application: drying,curing,baking, and many other processes.

A

Mechanical oven

77
Q

This uses a fan which is usually located on the back side of the oven.

A

Convection oven

78
Q

This is a three-legged pot made of iron and is used with open fire.

A

Dutch oven

79
Q

This is the type which has become so famous nowadays because aside from being cheaper,they are pati al enough to be used at home.

A

Range oven

80
Q

This is especially built for baking pizza and bread which require moderate but consistent heat inside.

A

Pizza oven

81
Q

This is typically a small electric kitchen appliance design to toast multiple types of bread products.

A

Toaster oven

TLE 7 (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions