Q2 WEEK 5

Question 1

involves the use of the dry heat in an oven.

Answer 1

Baking

Question 2

temperature range of oven

Answer 2

130°C-235°C.

Question 3

underbaked; low oven temperature (pale)

Answer 3

Pale Crust

Question 4

overbaked: high oven temperature (dark)

Answer 4

Dark Crust

Question 5

too much water; overmixing; too little shortening; overhandling of dough. (Tough)

Answer 5

Tough Crust

Question 6

lower oven temperature; insufficient shortening; overhandling of dough. (solid)

Answer 6

Solid Crust

Question 7

too slow oven; tightly
fitted pastry; not pinched very well. (shell)

Answer 7

Pastry Shell Blisters

Question 8

watery filling; low oven temperature; uneven heat of oven; overhandling of pastry. (soggy)

Answer 8

Soggy Lower Crust

Question 9

too much fat; crust rolled too thinly. (Brittle)

Answer 9

Thin, Brittle Crust

Question 10

wrong proportion of ingredients; stretched tightly in pan; too low oven temperature. (shrink)

Answer 10

Shrinks in pan

Question 11

poor quality of ingredients; wrong
proportion of ingredients. (flavor)

Answer 11

Poor Flavor

Question 12

a mixture put inside or between layers of
bread products.

Answer 12

Filling

Question 13

beef, chicken, pork are used in meat pies and
empanada.

Answer 13

Meat Filling

Question 14

• usually cooked to a thick consistency
• it adds color and flavor to the baked
  product.

Answer 14

Fruit Filling

Question 15

nuts such as cashew, pili nuts, peanuts, almonds, and walnuts added to egg, milk,
and butter mixture are used in producing tarts and empanaditas.

Answer 15

Nut Filling

Question 16

A mixture of eggs, milk, sugar and flavoring used in producing an egg pie.

Answer 16

Custard Filling

Question 17

a mixture of milk, egg, sugar, flour or cornstarch
cooked until thickened for mango or banana pies.

Answer 17

Cream Filling