Q2 WEEK 2 - BAKING METHODS AND TECHNIQUES

Question 1

used to measure dry ingredients; allows you to fill the cup to the top and level off with a straight edge knife

Answer 1

Dry Measuring Cups

Question 2

a vessel used specifically for measuring liquids

Answer 2

Liquid Measuring Glass

Question 3

used to measure small quantities of ingredients

Answer 3

Measuring Spoons

Question 4

deep bowl that is particularly well suited for mixing ingredients

Answer 4

Mixing Bowl

Question 5

stirring utensil that will not conduct heat as you stir

Answer 5

Wooden Spoon

Question 6

scrapes a bowl but could melt when used in a saucepan

Answer 6

Rubber Scraper

Question 7

flexible tool for leveling off ingredients or frosting a cake or cookies

Answer 7

Straight Edge Spatula

Question 8

wire mesh and rotating bars for breaking up lumps or loosening flour

Answer 8

Flour Sifter

Question 9

used for rolling and shaping dough

Answer 9

Rolling Pin

Question 10

used for baking identified as width by length in inches

Answer 10

Cake Pans

Question 11

pan with round deppression for baking muffins and cupcakes

Answer 11

Muffin Pan

Question 12

a deep pan used to bake quick and yeast breads

Answer 12

Loaf Pan

Question 13

pan with a hollow tube at the center allowing for the cake to rise and yet the center to bake evenly

Answer 13

Tube Pan

Question 14

flat rectangular pans used in an oven; often used for baking bread rolls and flat products such as cookies

Answer 14

Cookie Sheet

Question 15

tool for cutting or shortening butter into flour for flaky pastries

Answer 15

Pastry Blender

Question 16

special blade used to cut dough or pie crusts into strips

Answer 16

Pastry Wheel

Question 17

bag with assorted tips for designing cakes

Answer 17

Decorating Bags and Tips

Question 18

an appliance which can mix, beat, and knead batters and dough

Answer 18

Electric Mixer

Question 19

thermally insulated chamber used for heating, baking, or drying of a substance

Answer 19

Oven

Question 20

is a method done to evenly distribute and combine the ingredients together

Answer 20

Mixing

Question 21

this process separates the coars particles in the ingredients like flour and sugar by passing these ingredients through a sieve

Answer 21

Sifting

Question 22

technique of rubbing ingredients against a bowl using a spoon or electric mixer

Answer 22

Creaming

Question 23

pagmamasa or masa in Filipino; involves the process of pressing, folding, and stretching of dough to develop the gluten in the dough. this makes dough more smooth and elastic

Answer 23

Kneading

Question 24

often done by rotating a wooden spoon through a mixture as long as necessary until the ingredients are combined

Answer 24

Stirring

Question 25

incorporates air into the mixture by mechanical agitation

Answer 25

Beating

Question 26

eggs and cream are usually whipped to fill air in them and make them thick and fluffy

Answer 26

Whipping

Question 27

combination of cutting vertically into the mixture and then turning it over and over by gliding the spoon across the bottom

Answer 27

Cut and Fold

Question 28

this is working with two ingredients very gently to retain air in the mixture

Answer 28

Folding

Question 29

process of mixing a solid fat into flour using a pastry blender or two knives in a scissor like maner

Answer 29

Cutting In

Question 30

process of heating below boiling point on a double boiler

Answer 30

Scalding