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bread & pastry > Module 1 to 3 > Flashcards

Module 1 to 3 Flashcards

1
Q

Is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in
an oven, but also in hot ashes, or on hot stones.

A

Baking

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2
Q

Bread, cakes, pastries and pies, tarts, quiches, and cookies are also called?

A

Baked goods

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3
Q

A person who prepares baked goods as a profession is called?

A

Baker

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4
Q

A donut-like bread made from flour and honey and shaped in a ring; soaked in wine, it was eaten when hot.

A

Dispyrus

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5
Q

The first
evidence of stone ovens was in?

A

Italy

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6
Q

First pastry-cook’s association also known as

A

Pastillarium

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7
Q

Sacrificial cakes made with flour

A

Libum

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8
Q

Groats and cress

A

Placenta

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9
Q

Our modern day flour
pretzels

A

Spira

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10
Q

Tortes

A

Scibilata

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11
Q

Sweet cake

A

Savaillum

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12
Q

Fritters

A

Globus apherica

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13
Q

Roman baker

A

M.Vergilius Eurysaces

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14
Q

One of the best known painters, the Dutchman, created a sketch in 1635 depicted a pastry chef selling
pancakes in the streets of Germany showing a pancake cooked in the streets, surrounded by children eagerly waiting
and hoping for a sample.

A

Rembrandt

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15
Q

A type of cake made out of meringue (egg whites and sugar) and flour

A

Angel Food Cake

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16
Q

A cake mixing-method involving folding a mixture of flour and sugar into a meringue

A

Angel Food method

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17
Q

A type of yeast bread or cake that is soak in syrup.

A

Baba

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18
Q

A type of sweet yeast bread or coffee cake

A

Babka

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19
Q

A ring-shaped bread yeast dough product made from a very stiff dough.

A

Bagel

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20
Q

A cookie make-up method in which the dough is shaped and deposited with pastry bag.

A

Bagged

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21
Q

A dessert consisting of ice cream or a sponge cake base, covered with meringue and browned in the
oven

A

Baked Alaska

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22
Q

Any of various mixture that are baked until dry

A

Baked meringue

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23
Q

A custard which is baked without being disturbed so that it set into a solid.

A

Baked Custard

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24
Q

A semi-liquid mixture containing flour or other starch, used for the production of such products as cakes and
breads and for coating products to be deep fried

A

Batter

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25
Q

A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit

A

Bavarian cream

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26
Q

To mix rapidly in order to incorporate air and make mixture smooth

A

Beat

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27
Q

A type of fritter made with éclair paste, which puffs up greatly when fried

A

Beignet Souffle’

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28
Q

A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are
added.

A

Biscuit Method

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29
Q

To mix two or more ingredient until well combined

A

Blend

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30
Q

A type of pastry that is mixed similar to very flaky pie dough, then rolled and folded like a puff pastry.

A

Blitz Puff Pastry

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31
Q

A term used when gelatin is mixed with cold water and let it stand for few minutes. A whitish coating on
chocolate caused by separated cocoa butter.

A

Bloom

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32
Q

Italian meringue used as a cake icing.

A

Boiled Icing

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33
Q

The hard outer covering of kernels of wheat and other grains.

A

Bran

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34
Q

Flour to which bran flakes have been added.

A

Bran Flour

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35
Q

Strong flour, such as patent flour, used for breads.

A

Bread flour

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36
Q

Rich yeast dough containing large amounts of eggs and butter

A

Brioche

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37
Q

To apply melted butter, egg wash or other liquid to baked products

A

Brush

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38
Q

An icing made of butter and or shortening blended with confectioners‘ sugar or sugar syrup and,
sometimes , other ingredients.

A

Buttercream

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39
Q

A fine, white flour made from soft wheat.

A

Cake flour

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40
Q

Fried Italian pastries made in tube shapes, generally with a sweet cream or cheese filling (singular form in
“cannolo”)

A

Cannoli

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41
Q

Melt sugar slowly over low heat until it becomes golden brown in color and develops a characteristic flavor

A

Caramelize

42
Q

The browning of sugar caused by heat.

A

Caramelization

43
Q

Sugar that is boiled to the hard crack stage then poured into molds to harden. Also called poured sugar.

A

Cast sugar

44
Q

Air releases gases produced by chemical reactions such as baking soda, baking powder or baking
ammonia.

A

Chemical Leaveners

45
Q

A cake mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks
and oil

A

Chiffon Cake

46
Q

Egg whites and sugar whipped to foam also called French meringue

A

Common Meringue

47
Q

The process of beating fat and sugar together to blend them uniformly and to incorporate air.

A

Creaming

48
Q

A liquid that is thickened or set by the coagulation of egg protein

A

Custard

49
Q

Incorporate fat into flour mixture using pastry blender or fork.

A

Cut-in

50
Q

Sweetened chocolate that consists of chocolate liquor and sugar

A

Dark Chocolate

51
Q

A flour and liquid mixture that is stiff enough to handle and knead

A

Dough

52
Q

Cream puff paste baked in oval shape filled with whipped cream or custard

A

Éclair

53
Q

The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol

A

Fermentation

54
Q

The process of whipping eggs with or without sugar, to incorporate air

A

Foaming

55
Q

The process wherein flour and other ingredient is incorporated to whipped eggs by way of folding with the use of
rubber spatula

A

Fold in

56
Q

A sugar cooked to soft ball stage, cooled and knead to creaminess

A

Fondant

57
Q

To cover baked product with frosting or icing

A

Frost

58
Q

French word for “cake”

A

Gateau

59
Q

A sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes melted butter

A

Genoise

60
Q

A glossy coating used on top of pastry or bread

A

Glaze

61
Q

A water insoluble lipoprotein complex that is formed after flour is hydrated and kneaded

A

Gluten

62
Q

A type of sugar paste or pastillage made with vegetable gum

A

Gum Paste

63
Q

A baked meringue flavored with nuts

A

Japanaise

64
Q

To work dough by pressing motion accompanied by folding and stretching or to press dough with heel of hand.

A

Knead

65
Q

An ingredient that make baked product light and porous or forming gas during baking

A

Leavening

66
Q

A paste or confection made of almonds and sugar and often used for decorative work

A

Marzipan

67
Q

Dough made by cutting in fat and flour to a coarse meal then added with liquid to form a ball.

A

Pastry

68
Q

éclair paste

A

Pate a Choux

69
Q

Little fancy iced cake, made by cutting sheet cakes to special shape, frosting is placed and decorated
about an inch in size

A

Petits four

70
Q

To pass through a sieve to separate coarse particles from fine particles.

A

Sift

71
Q

A type of cake made by whipping eggs and sugar to a foam, then flour is folded in

A

Sponge cake

72
Q

To cook in the oven in a pan or baking dish of boiling water for steaming

A

Steam Bake

73
Q

Process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping,
coating, or molding

A

Tempering

74
Q

German word for various types of cakes, usually layer cakes

A

Torte

75
Q

Cooked mix fruits, chopped preserved fruits

A

Tutti-fruitti / Glazed fruits

76
Q

Liquid becomes firm …. Often refers to gelatin

A

Until set

77
Q

To beat rapidly to incorporate air, as in egg white and cream

A

Whip

78
Q

A kind of toasted bread

A

Zwieback

79
Q

It is from hard wheat with higher protein content.

A

Strong flour

80
Q

It is usually used for making brea

A

Strong Flour

81
Q

It is from soft wheat with low protein content

A

Weak Flour

82
Q

It is usually used for making cakes, pies, and cookies

A

Weak Flour

83
Q

Is formulated flour, slightly weaker than bread flour.

A

All purpose flour

84
Q

Is use in light bakery products like cakes, cookies and some
pastries because of its low gluten strength.

A

Cake flour

85
Q

White flour with baking powder and sometimes salt is added.
Made of 1 cup of flour plus 1 tsp baking powder.

A

Self-rising flour

86
Q

Made from entire wheat kernel including the bran and germ

A

Whole wheat flour

87
Q

Bran flakes are added. Eg. Rye flour

A

Bran flour

88
Q

A hybrid of wheat
and rye. It has an average protein
content higher than that of wheat
flour.

A

Triticale flour

89
Q

A relatively high protein content, 17 percent, but does not
form gluten. Oat flour can be substituted for as much as 1/3 of wheat flour in
bread.

A

Oat flour

90
Q

Coarsely ground dried
maize (corn).

A

Cornmeal

91
Q

Has about 6.5-7 protein and does not form gluten. An acceptable substitute for wheat,
barley, rye or oat flours.

A

Rice flour

92
Q

Another non-gluten forming flour is usually used in
combination with other flours. It has a mild potato taste.

A

Potato starch flour

93
Q

Contains 50 percent protein and is used primarily to boost the
protein content of baked goods.

A

Soy flour

94
Q
  • grains are coarse
  • it doesn’t form lumps when gathered in the palm but rather it
    falls apart
  • creamy white in color
A

Bread flour

95
Q

-grains are fine and feel smooth.
- it forms lump when gathered in the palm.
- it is white in color

A

Cake flour

96
Q

Similar with cake flour only its color is creamy white

A

Pastry flour

97
Q

Water, milk and/or fruit juice

A

Liquid

98
Q

Activeness of yeast:

A

34OF – in active
600F – slow action
700F to 900F – best growth (active)
1000F – growth slows down
1400F – yeast die

99
Q

FATS AND OILS TYPES:

A
  1. Shortening – for pastry

2.
Emulsified shortening – for icing, puff pastry

3.
Butter (salted and unsalted) – all purpose

4.
Margarine – (salted), similar to butter or shortening

5.
Lard – animal fats, for flaky pie crust

6.
Oil – from plants such as corn, soya, olive, palm, vegetable

100
Q

SWEETENERS

A

Sugar

  • White/granulate/refined/table sugar
  • Confectioners/powdered – super fine with addition of starch as in icing sugar
  • Caster – finer than regular granulated sugar
  • Brown/regular cane sugar – regular and wash
  • Muscovado – dry form molasses

Syrup

  • Molasses – dark sugarcane juice. It retains moisture and prolongs freshness
  • Corn syrup – liquid sweetener
  • Glucose – resembles corn syrup but colorless
  • Honey – natural
  • malt syrup – malt extract

bread & pastry (1 decks)

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