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flashcards ni mama mo > reviewer ng matalino > Flashcards

reviewer ng matalino Flashcards

1
Q
  • are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.
A

drop cookies

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2
Q

The cookie batter is spread is spread evenly in a shallow square or rectangular pan before baking.

A

bar cookies

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3
Q

Made by rolling the dough and cutting it into several shapes using a cookie cutter before baking.

A

rolled cookies

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4
Q

The cookie dough is shaped by hand after chilling or pressed into cookie molds.

A

molded cookies

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5
Q

Prepared by pressing dough through a cookie press or pastry bag on the baking sheet to form desired shapes.

A

pressed cookies

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6
Q

also known as icebox cookies. - The cookie dough is formed into long rolls, wrapped, and chilled. The chilled dough is then sliced and baked.

A

refrigerator cookies

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7
Q

are rolled or pressed cookies that are assembled as a sandwich with a sweet filling. Fillings include marshmallow, jam, and icing.

A

sandwich cookies

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8
Q

are made by mixing a filler, such as cereal or nuts, into a melted confectionery binder, shaping into cookies or bars, and allowing to cool or harden.

A

no-bake cookies

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9
Q

are made from a rolled cookie dough filled with a fruit, jam or confectionery filling before baking

A

filled cookies

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10
Q

3 types of method mixing of cookies

A

creaming
mixing rolling

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11
Q

Uneven size and shape

A

Too much flour
• Over mixing
• Lacks liquid
• Too hot oven

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12
Q

pale color

A

Over mixing
•Underbaking
•Incorrect oven temperature

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13
Q

too dark

A

•Too much sugar
• Overbaking
•Too hot oven

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14
Q

tough

A

Inadequate shortening
• Overmixing
•Too much flour
• Overbaking

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15
Q

heavy

A

• Overmixing
• Underbaking

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16
Q

streaks

A

Insufficient mixing of ingredients

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17
Q

too dry

A

•Too stiff batter
•Overbaking

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18
Q

too moist

A

Underbaking
•Too much shortening

19
Q

crumbly

A

Too much flour
•Too low oven temperature

20
Q

tunnels

A

Overmixing and too much flour
•Inadequate liquids

21
Q

poor flavor

A

Poor quality of ingredients
•Wrong proportion of ingredients

22
Q

Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked.

A

cake

23
Q

This is a batter type of cake with a high percentage of fat. Its form and texture depends on the proportions of flour, eggs, and milk. Baking powder adds volume to the cake.

A

shortened cake or butter cake

24
Q

Mixing methods used in butter type of cakes

A

creaming
blending
single-tiered cakes

25
Q

FOAM-TYPE CAKES OR
SPONGE-TYPE CAKES (cakes without
shortening)

A

Meringue or angel food cake
Sponge-type cakes

26
Q

A combination of a batter and a foam-type cake.

A

chiffon type cakes

27
Q

INGREDIENTS USED IN CAKE MAKING

A
  1. Flour
  2. Liquid ingredients
  3. Eggs
  4. Sugar
  5. Baking powder/Baking soda
  6. Shortening
  7. Flavorings
  8. Salt
28
Q

large air bubbles of uneven size

A

frothy

29
Q

whites will stand in peaks, but are so soft the tips will bend over.

A

soft peak

30
Q

begins to stand in peaks, but are soft the tips will bend over. Stiff but egg whites will flow from bowl when bowl is tipped.

A

almost stiff

31
Q

– the egg whites stand in stiff, sharply pointed peaks in uniform white color and glossy.

A

stiff but not dry

32
Q

the egg whites stand stiff; sharp peaks, speckled with white spots and have a dull, not shiny appearance.

A

stiff and dry

33
Q

is also called frosting. It refers to a sweet, creamy glaze usually made of sugar with water or milk, enriched by adding butter, egg whites, cream cheese, or flavorings.

A

icing

34
Q

used in the preparation of
flat icings and butter cream
- gives smooth icing without guilty texture of other sugar.

A

powdered sugar

35
Q

widely used in making fondant

A

granulater sugar

36
Q

Icing prepared heat.

A

cooked icing

37
Q

Icing without the use of heat.

A

uncooked icing

38
Q

is one of the most simple types. The basic ingredients
are powdered sugar and water

A

flat icing

39
Q
  • Buttercream icing is one of the most popular types for cakes. It is easy to spread, has a sweet flavor and a soft, smooth texture and is simple to make. Buttercream is made with a type of fat, often butter, and sugar. It can also contain eggs or milk to change the texture and thickness. Most icing found in the supermarket in the cake mix section is basic buttercream.
A

creamed icing

40
Q

comes in a variety of flavors and has a soft, fluffy appearance. A meringue is made of whipped egg whites with a flavored syrup
added. Marshmallow foam is a common variety, but other flavors such
as chocolate or vanilla can also be added to the meringue.

A

foam icing

41
Q

gives a cake or pastry an elegant appearance and is popular for wedding cakes and other show pieces. This type is simply sugar and water, with either glucose or cream of tartar used to produce the proper crystallization to give it a smooth, almost porcelain look

A

fondant

42
Q

is thick and rich with a strong chocolate flavor. Other flavors, such as almond, peanut butter or mint, are often added. Using both butter and shortening, corn syrup, sugar and a variety of other ingredients, this type can be somewhat time consuming to prepare, but the finished product is stable and can be refrigerated and used at a later time.

A

fudge icing

43
Q

is similar to the flat variety, but adds egg whites to produce a thicker product which hardens to a brittle texture. It can be used to make beautiful, artistic decorations because it hardens when dried, but the same property makes it less enjoyable to eat. Royal icing is used primarily for decorative additions to cakes and for show work such as sugar sculptures

A

royal icing

44
Q

are thin, watery icings which form a hard, crisp shell when poured or brushed over cakes and pastries. They are usually made with a fruit flavor, although other flavors, such as chocolate or coffee, are sometimes popular as well. Like flat, glazes can be used on sweet breakfast pastries like coffee cakes

A

glaze

flashcards ni mama mo (3 decks)

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