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3rd Year (2nd Sem) > PD- Prelims > Flashcards

PD- Prelims Flashcards

essential baking ingredients

1
Q

essential baking ingredients

A
  • flour
  • liquid
  • sugar
  • fats
  • leavening agent
  • eggs
  • flavorings
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2
Q

main ingredient of baked goods
- powdery product made from milled grains

A

flour

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3
Q

principal source of flour

A

wheat

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4
Q

wheat flour contains these proteins __ and __ when mixed with liquid forms gluten

A

gliadin
glutenin

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5
Q

a protein complex that accounts for __ to __% of total protein in bread wheat

A

75-85%

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6
Q

three kinds of wheat flour

A

bread flour
all-purpose flour
cake flour

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7
Q

white flour made from high-protein wheat
- more gluten strength and protein content that AP flour
- has 14-16% protein

A

bread flour

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8
Q
  • used for general cooking, also in cakes and bread
  • has medium gluten strength (10-12% protein)
A

AP flour

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9
Q

used in light bakery products like cakes and cookies
- low gluten strength (7-8% protein)

A

cake flour

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10
Q
  • the darker white color of the flour, the stronger it is.
  • Pure white represents weak flour which means low-gluten content.
A

color

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11
Q
  • the capacity of the flour hold air cell which is responsible for the volume of
    baked products.
  • High gluten flour is more capable to retain gas.
A

strength

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12
Q
  • the ability of the flour to undergo kneading and other baking procedures but still good results prevail
  • high gluten flour has greater tolerance than low gluten flour
A

tolerance

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13
Q
  • the porosity of the flour depending upon its quality and protein content
  • the more protein is present, the more water can absorb.
A

absorption capacity

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14
Q

the weak flour has soft and smooth texture while strong flour has coarser
granules

A

texture

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15
Q

the ability to hold it shape when press by hand because the granules stick together. Weak flour tends to retain lumpy

A

cohesiveness

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16
Q

the strong flour absorbs more moisture and is heavier and so the weak flour is lighter

A

weight

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17
Q

The most important function is to disperse proteins for gluten development. It binds ingredients together.

A

liquid

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18
Q

four (4) uses of liquid

A
  • solvent for dry ingredients
  • activate yeast
  • hydrate flour granules
  • help dough risen
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19
Q

kinds of liquid

A
  • water
  • fruit juice
  • milk
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20
Q
  • the most important liquid in any baked products
  • use distilled water with 5.5 pH level for quality bread dough.
A

fresh water

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21
Q

use distilled water with ___ level for quality bread dough.

A

5.5 pH

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22
Q

it gives richer flavor and aroma in any baked products

A

fruit juice

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23
Q

it contributes to the texture, flavor, crust, color and nutritive value of any baked products.

A

milk

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24
Q

categories of milk products

A
  • fresh milk (pure)
  • whole milk
  • skim milk
  • creams
  • cream cheese
  • buttermilk
  • evaporated milk
  • condensed milk
  • dried milk
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25
Q

contains milk solid, butter fat, and water

A

whole milk

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26
Q

unripen cheese that is soft and creamy with sour flavor

A

cream cheese

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27
Q

cultured skim milk

A

buttermilk

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28
Q

whole milk about 60% of water removed

A

evaporated milk

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29
Q

like evaporated milk but has 40% of additional sugar

A

condensed milk

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30
Q

whole milk in powdered form

A

dried milk

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31
Q

chemical name of sugar

A

sucrose

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32
Q

it is derived from sugar cane and sugar beets

A

sugar

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33
Q

purpose of sugar in baking

A
  • sweeten baked products
  • provide moisture and tender texture
  • give crust color
  • prolong shelf life
  • provide food for yeast
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34
Q

market form of sugar- solid form (6)

A
  • muscovado
  • brown
  • washed
    granulated
  • caster
  • confectioner sugar
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35
Q
  • a raw sugar called demerara or turbinado, which like a brown sugar but darker in color
  • has a sticky texture because of its molasses content
A

muscovado

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36
Q

muscovado is a raw sugar called ___

A

demerara/ turbinado

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37
Q
  • it consists of caramel, molasses and other impurities which gives distinct flavor
  • available in light and dark
  • the darker
    grades is containing more of the said impurities
A

brown sugar

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38
Q
  • it is unwhitened crystal, which is one step needed to complete refining process
A

washed sugar

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39
Q

washed sugar is also known as __

A

segunda/ 99

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40
Q

it is the table sugar that commonly use in almost in all types of sweetening function in the foods.

A

granulated sugar

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41
Q
  • it is ultra-fine sugar granules for fast dilution
  • used in making icing because it can produce uniform texture and can hold higher quantities of fats
A

caster sugar

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42
Q
  • it is known as icing sugar or powdered sugar
  • a talcum like
    powder in which cornstarch is added to prevent lumps or caking.
A

confectioner’s sugar

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43
Q

market form of sugar- liquid form (6)

A
  • corn syrup
  • glucose
  • honey
  • malt
  • molasses
  • maple
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44
Q
  • it is half the sweetness of granulated sugar. - made from starch of corn and comes in two types (light and dark)
  • gives chewy texture to brownies and other baked products.
A

corn syrup

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45
Q
  • it is very important in sugar paste making to make it elastic and pliable for easy kneading
  • derived from corn starch
  • good quality of glucose= unable to pour out the syrup easily
A

glucose

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46
Q
  • it gives distinct flavor and it retains moisture of any baked products
  • it comes from the nectar of flower gathered by the bees
  • one and half sweeter than granulated sugar
  • the darker it becomes, the stronger it is and the more acidic
    taste
A

honey

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47
Q
  • acts as food for the yeast and used in bread making that enhance flavor and
    improve crust color
  • complex sugar from extracted barley and its taste is cross
    between honey and molasses
A

malt

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48
Q
  • it gives a distinct flavor and color to the baked products but not as sweet as granulated sugar
  • darker is more flavorful and contain less sugar than the
    lighter grade
  • product of residual concentrated juice from sugar cane
A

molasses

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49
Q
  • it is used as toppings for pancakes and other culinary uses
  • comes from the sap of maple tree boiled down to syrup state
  • it is sweeter than granulated sugar (the lighter the color, the better the grade)
A

maple

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50
Q

these intentionally used to lubricate the gluten strand in the dough or batter; preventing the finish product becomes tough and tenderizes the baked product.

A

fats

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51
Q

five (5) classifications of fats

A
  • shortening
  • butter
  • margarine
  • oils
  • lard
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52
Q
  • a solid fat that is white and tasteless and derived from vegetables
  • it leaves like plastic coating in the mouth upon eating the baked products.
A

shortening

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53
Q
  • a product from fresh milk, consist of 80% of fats, 15% of water and 5% of milk solids
  • has a flavorful taste and melt in the mouth qualities
  • available in salted and unsalted flavor.
A

butter

54
Q
  • a blend of rendered animal fat and vegetable oil plus flavoring, emulsifier,
    coloring and other ingredients
  • used in many pastry products.
A

margarine

55
Q

came from variety of vegetables that could avail in liquid form that can easily spread in the batter or dough

A

oils

56
Q

hydrogenated fat from swine and often used in pie making to produce flaky crust.

A

lard

57
Q
  • helps baked products raise through the incorporation of carbon dioxide
  • the gas formed called air cell should trapped to retain its volume and give structure to the baked products.
A

leavening agent

58
Q

three (3) types of leavening agents

A

1.natural leaveners (air)
2. chemical leaveners
3. biological leaveners (yeast)

59
Q
  • it is incorporated through methods of mixing and expanded when the product is heated in the oven
  • air cells produced into mixing batter through creaming and whipping
A

natural leaveners (air)

60
Q

two (2) types of natural leaveners:

A

a. creaming (butter and sugar)
b. whipping (egg whites and sugar)

61
Q

Carbon dioxide gas is the leaveners produced from the chemical reaction that occurs when mixing.

A

chemical leaveners

62
Q

three (3) kinds of chemical leaveners:

A

baking soda
baking powder
cream of tartar

63
Q
  • a chemical leavening agent that generates C02 gas when mixed with moisture and heated
  • contains starch, baking soda, and tartaric acid
  • too much can spoil the texture and flavor of baked goodies.
A

baking powder

64
Q
  • has no leavening power
  • becomes a leavening agent when mixed with acidic ingredients
A

baking soda

65
Q

a product of tartaric acid which aids in stabilizing an egg white foam

A

cream of tartar

66
Q
  • after reacting with sugar, yeast produces CO2 (a leavening gas)
  • it is used to raise bread, rolls and other good requiring a lot of dough handling.
A

biological leaveners (yeast)

67
Q

three (3) kinds of yeast

A
  • active dried yeast
  • fresh yeast
  • instant yeast
68
Q
  • uses lukewarm water to activate
  • if the water is cold,the yeast becomes inactive. if the water is too hot, the yeast dies
A

active dried yeast

69
Q
  • a cake like product that is highly perishable
  • cheaper than the other two kinds of yeasts and quite difficult to handle
  • stored in freezer to prolong its shelf life (defrost it to the chiller before putting it to room temp before using, otherwise the yeast dies)
A

fresh yeast

70
Q
  • a fast-acting or rapid rise yeast live fast and give excessive performance but die young
  • it cannot stand for longer fermentation or multiple rising
A

instant yeast

71
Q
  • its plays an important role in every baked goods, it adds structure, leavening, color, and flavor to cakes and cookies
A

eggs

72
Q

the balance between ___ and ___ that help provide the height and texture
of many of the baked goods

A

eggs and flour

73
Q

use of eggs in baking

A
  • structure
  • emulsifier
  • leaveners
  • shortening action
  • moisture
  • flavor
  • nutritional value
  • color
74
Q

egg protein coagulates to give structure to all baked products

A

structure

75
Q

egg provides good volume and smoothen texture of any baked products

A

emulsifier

76
Q

egg aerates the mixture which is necessary to raise bake products

A

leaveners

77
Q

egg helps to shorten gluten and adds richness to low-fat baked goods

A

shortening action

78
Q

egg liquid content is approximately 75% and be calculated as liquid in the formulation of baked products

A

moisture

79
Q

egg improve flavor, makes creamy taste and gives yummy smell of the baked products

A

flavor

80
Q

egg adds protein, calcium and iron contents in the baked products

A

nutritional value

81
Q

egg yolk gives desirable yellow color to the batter and helps in the formation of crust on the baked products

A

color

82
Q

ten (10) flavorings

A
  • salt
  • spices
  • vanilla
  • extract
  • chocolate
  • coffee
  • tea
  • herbs
  • seeds
  • nuts
  • alcoholic beverages
  • fresh produce
83
Q
  • this play vital role in baking and serves as flavor enhancer
  • it serves as yeast inhibitors and helps to strengthen gluten structure of the bread
  • iodized salt is one to use because of its fine texture.
A

salt

84
Q
  • these are plants that include seeds, flowers, buds, roots and bark that has flavoring power
  • almost always used in their dried form, rarely fresh, and can usually be purchased whole
A

spices

85
Q

nine (9) common spices used:

A
  • allspice
  • anise seed
  • cardamom
  • cinnamon
  • cloves
  • nutmeg
  • peppercorns
  • vanilla beans
  • ginger
86
Q

is the berry of pimiento tree. Its flavor is reminiscent of cinnamon, nutmeg and cloves.

A

allspice

87
Q

has a distinct licorice flavor

A

anise seed

88
Q
  • plant of the ginger family
  • has a pungent aroma and a sweet and spicy flavor.
A

cardamom

89
Q

it is a stripped dried bark of an evergreen in the laurel family.

A

cinnamon

90
Q
  • are the dried unopened buds of a tropical evergreen tree
  • have strong flavor
A

cloves

91
Q
  • is the seed of the nutmeg tree
  • has a sweet and spicy flavor
A

nutmeg

92
Q

may be black, white, green or pink

A

peppercorns

93
Q
  • the pod of a delicate orchid flower
  • has a distinct aromatic flavor
A

vanilla beans

94
Q

the rhizome of the ginger plant; it has a pungent, hot flavor

A

ginger

95
Q
  • the most frequently used flavoring in the bakeshop
  • comes from the pod fruit, called bean of a vine in the orchid family
  • finest of vanilla comes from Tahiti and Madagascar
A

vanilla

96
Q
  • an artificial vanilla
  • available in clear form
  • weaker and less aromatic than the pure extract
  • can also impart chemical or bitter taste to foods
A

vanillin

97
Q

vanilla comes from the pod fruit, called __ in the orchid family

A

bean of a vine

98
Q

these are mixtures of flavoring oil or other essential oil (pure oils extracted from
the skins, peels and other parts of the plants to give their aroma and taste) and ethyl alcohol

A

extract

99
Q

one of the most popular flavorings

A

chocolate

100
Q

chocolate is available in variety of forms and degrees of sweetness:

A
  • cocoa powder
  • bitter chocolate
  • sweet chocolate
  • milk chocolate
  • white chocolate
101
Q

it is a powdered chocolate product with a cocoa butter content ranging from 10-25%

A

cocoa powder

102
Q

two (2) types of cocoa powder:

A
  1. alkalized
  2. natural
103
Q

underwent Dutch-process that is treated with alkali to reduce acidity and produced milder flavor but darker color

A

alkalized

104
Q

more acid content, lighter in color and taste somewhat bitter

A

natural cocoa powder

105
Q

unsweetened chocolate in solid form

A

bitter chocolate

106
Q

it is bitter chocolate with addition of sugar, if the percentage of sugar is less, it is called dark sweet chocolate.

A

sweet chocolate

107
Q

it is sweet chocolate to which milk solids have been added

A

milk chocolate

108
Q
  • it is made from cocoa butter, sugar, flavorings and milk
  • does not contain chocolate liquor, it is not legally considered true chocolate.
A

white chocolate

109
Q
  • equally important for flavoring baked goods
  • smoky richness marries well
    with chocolates, cinnamon, mint and nuts
  • commercially prepared extracts are available as flavoring, usually in powder form
A

coffee

110
Q

it is used to flavor creams and custards

A

tea

111
Q

three (3) general types of tea:

A
  1. black tea
  2. green tea
  3. oolong tea
112
Q

amber-brown and strongly flavoredq

A

black tea

113
Q

not fermented, resulting a yellowish-green colored beverage with bitter flavor

A

green tea

114
Q

partially fermented to combine the characteristics of black and green teas

A

oolong tea

115
Q
  • refers to the large group of aromatic plants whose leaves, stems or flowers are used to add flavors to other foods
  • available fresh and dried
A

herbs

116
Q

common herbs used in baking:

A
  • basil
  • chive
  • dill
  • mint
  • oregano
  • parsley
  • rosemary
  • tarragon
117
Q

some of the seeds used in the kitchen are considered spices but others including
sunflower and pumpkin seeds are treated more like nuts

A

seeds

118
Q

examples of seeds

A
  • anise seeds
  • poppy seeds
  • caraway
  • pumpkin
  • sesame seed
119
Q
  • provide texture and flavor in baked goods
  • often roasted in oven or sautéed in pan over low heat before being used in order to heighten the flavor
A

nuts

120
Q

used either add or enhance
flavors in products made in the bakeshop

A

alcoholic beverages

121
Q

rum, bourbon or whiskey can be used for their own distinctive flavors or to bend with other flavors such a coffee and chocolate

A

liquors

122
Q

can compliments fruits and rounds off flavor of custards and creams

A

brandy

(orange flavored grand marnier)

123
Q

examples of liqueurs for cherry

A

kirsch

124
Q

examples of liqueurs for almond

A

amaretto

125
Q

examples of liqueurs for coffee

A

kahlua

126
Q

examples of liqueurs for black currant

A

creme de cassis

127
Q

examples of liqueurs for chocolate

A

creme de cacao

128
Q

both still and sparkling is used as a flavoring or as cooking medium

A

wine

129
Q
  • fruits and vegetables should be free from bruises, mold brown or soft
    pots and pest damages
  • they should be plump, not shriveled
A

fresh produce

130
Q

examples of fresh produce

A
  • apples
  • berries
  • citrus
  • melons
  • carrot
  • pumpkin

3rd Year (2nd Sem) (18 decks)

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