LESSON 2: CLASSIFICATION OF BREAD AND PASTRY PRODUCTS

Question 1

cooking method done by exposing the product to prolonged dry heat by using an oven or as practiced before through a hot stone.

Answer 1

BAKING

Question 2

food manufactured from recipes largely utilizing flour as the primary ingredient that are combined and blended with other ingredients.

Answer 2

BAKED PRODUCTS

Question 3

a place or food establishment that commonly produces baked products such as cake, bread, pastries, pies and the like.

Answer 3

BAKERY

Question 4

is known and considered as staple food as it contains high carbohydrates.

Answer 4

BREAD

Question 5

include breads and sweets doughs leavened by carbon dioxide from yeast fermentation.

Answer 5

YEAST RAISED PRODUCTS

Question 6

include layer cakes, doughnuts and biscuits raised by carbon dioxide from baking powders and baking soda.

Answer 6

CHEMICALLY LEAVENED PRODUCTS

Question 7

include angel cakes and sponge cakes made without baking powder.

Answer 7

AIR LEAVENED PRODUCTS

Question 8

include pie crusts and other items where no intentional leavening agents are used, yet a slight leavening occurs from expanding steam and other gases during the oven-baking operation.

Answer 8

PARTIALLY LEAVENED PRODUCTS

Question 9

are baked goods that have layers of pastry dough that form a crust and fillings.

Answer 9

PIES

Question 10

refers to baked products with a mixture of flour, liquid and high amount of fat than regular pie dough. Example: tarts and quiches

Answer 10

PASTRIES

Question 11

These are easy to make breads that use chemical leavening agents that requires no fermentation. Thus once mixed, it can be baked in the oven immediately.

Answer 11

QUICK BREADS

Question 12

its process does not require kneading or rising time. Example: Banana Bread

Answer 12

LOAF BREADS

Question 13

a small , cake-like bread that is made with variety of flours, fruits and nuts. Appearance : rough , pebbled surface , golden brown top crust , slightly rounded top.

Answer 13

MUFFIN

Question 14

Considered as the sweetest among all baked products, with enhanced ingredients. Generally have soft, light and fine texture. Contain high fat and sugar content.

Answer 14

CAKES

Question 15

contain fat , such as butter, margarine, vegetable fats and oil and baking powder as its leavening agent. These cakes are light, velvety and rich in butter. Examples: pound and butter layer cakes.

Answer 15

SHORTENED OR BUTTER CAKES

Question 16

Does not contain fat and leavening agents. Their volume is created by whipping eggwhites. This type of cake is light and airy with a spongy texture.

Answer 16

UNSHORTENED OR FOAM CAKES

Question 17

made with very little flour or no flour at all. These cakes, which may be baked or unbaked have creamy or silky texture. This include flourless cheesecakes and unbaked chocolate mousse cakes.

Answer 17

LOW OR NO FLOUR CAKES

Question 18

Small , flat , flour based baked products.

Answer 18

COOKIES

Question 19

Contains small amount of liquid with much sugar and fats.

Answer 19

COOKIES

Question 20

A cookie which the term is derived from Dutch word “_____”.

Answer 20

KOEKJE

Question 21

contain high fat content and dry in texture, making the, easily to be shaped into figures such as stars, hearts or animals, it may also be decorated with icing.

Answer 21

MOLDED COOKIES

Question 22

have runny texture that may be shaped by squeezing the mixture using a pastry bag or depositing / dropping small chunks of the dough on the baking sheet.

Answer 22

DROPPED COOKIES

Question 23

Have cake-soft texture. They are baked and cut into squares.

Answer 23

BAR COOKIES

Question 24

are the richest and most festive type. they are made with more butter and are pressed out of a cookie press. they are lovely and delectable cookies

Answer 24

PRESSED COOKIES

Question 25

are crumbly and not too sweet cookies with harder texture that make them easily rolled into thin slices.

Answer 25

ROLLED COOKIES