Lesson 1 - 2nd Quarter

Question 1

It is the most common baked item

Answer 1

Bread

Question 2

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

Answer 2

Baking

Question 3

It is a person who prepares baked goods as a profession

Answer 3

Baker

Question 4

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

Answer 4

Flour

Question 5

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.

Answer 5

Wheat flour

Question 6

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

Answer 6

All-purpose flour

Question 7

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

Answer 7

Cake flour

Question 8

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

Answer 8

Pastry flour

Question 9

This is made from the complete wheat kernel.

Answer 9

Whole wheat flour

Question 10

This is also referred to as bread flour.

Answer 10

Unbleached flour

Question 11

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

Answer 11

Granary flour

Question 12

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

Answer 12

Coarse semolina flour

Question 13

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

Answer 13

Brown flour

Question 14

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

Answer 14

Eggs

Question 15

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

Answer 15

Sugar

Question 16

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

Answer 16

Granulated sugar

Question 17

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

Answer 17

Confectioner’s sugar

Question 18

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

Answer 18

Brown sugar

Question 19

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.

Answer 19

Leavening agent

Question 20

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.

Answer 20

Leavening agent

Question 21

This is the most commonly used leavening in bread making.

Answer 21

Yeast

Question 22

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

Answer 22

Cake yeast

Question 23

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

Answer 23

Dry and instant yeast

Question 24

It is chemically known as sodium bicarbonate.

Answer 24

Baking soda

Question 25

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

Answer 25

Creaming

Question 26

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

Answer 26

Chemical leavens

Question 27

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 .

Answer 27

Shortening

Question 28

This is made from fatty protein of milk.

Answer 28

Butter

Question 29

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.

Answer 29

Vegetable oil

Question 30

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

Answer 30

Vegetable shortening

Question 31

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

Answer 31

Lard

Question 32

This made from vegetable and animal fat.

Answer 32

Maragarine

Question 33

This used for confectionery purposes.

Answer 33

Cocoa butter

Question 34

This is the cheapest ingredient in baking.

Answer 34

Water

Question 35

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

Answer 35

Soft water

Question 36

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

Answer 36

Hard water

Question 37

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

Answer 37

Alkaline water

Question 38

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

Answer 38

Milk

Question 39

This is used for weighing small amounts accurately.

Answer 39

Weighing scale

Question 40

These are used for measuring dry and liquid ingredients

Answer 40

Measuring cups

Question 41

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

Answer 41

Glass measuring cups

Question 42

These are used for small measurements.

Answer 42

Measuring spoons

Question 43

These are used for small measurements.

Answer 43

Measuring spoons

Question 44

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

Answer 44

Rolling pin

Question 45

This is a long handled spoon used for combining ingredients.

Answer 45

Wooden spoon

Question 46

This is used for mixing batter and dough.

Answer 46

Mixing bowl

Question 47

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

Answer 47

Baking pan

Question 48

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

Answer 48

Metallic pan

Question 49

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

Answer 49

Glass baking pan

Question 50

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

Answer 50

Glass baking pan

Question 51

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

Answer 51

Stoneware

Question 52

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

Answer 52

Spatula

Question 53

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

Answer 53

Rubber scraper

Question 54

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

Answer 54

Dish towel or cloth

Question 55

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

Answer 55

Electric mixer

Question 56

This is used for beating eggs and creaming butter

Answer 56

Rotary egg beater

Question 57

This is used for beating eggs and creaming butter

Answer 57

Rotary egg beater

Question 58

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

Answer 58

Dough cutter

Question 59

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

Answer 59

Flour sifter

Question 60

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

Answer 60

Pastry board

Question 61

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

Answer 61

Pastry brushes

Question 62

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

Answer 62

Whisk

Question 63

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

Answer 63

Baking sheet

Question 64

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

Answer 64

Baking sheet

Question 65

This is used for making individual tarts.

Answer 65

Tartlet tin

Question 66

This is used to create design on cakes.

Answer 66

Piping/Pastry Bag

Question 67

This is used to cut shortening into dry ingredients.

Answer 67

Pastry and dough blender

Question 68

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

Answer 68

Pastry wheel

Question 69

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

Answer 69

Pastry wheel

Question 70

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

Answer 70

Cooling rack

Question 71

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

Answer 71

Timer

Question 72

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

Answer 72

Palette knife

Question 73

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

Answer 73

Ovens

Question 74

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

Answer 74

Deck oven

Question 75

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

Answer 75

Rack oven

Question 76

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

Answer 76

Mechanical oven

Question 77

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

Answer 77

Convection oven

Question 78

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

Answer 78

Dutch oven

Question 79

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.

Answer 79

Range oven

Question 80

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

Answer 80

Pizza oven

Question 81

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

Answer 81

Toaster oven