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tle > third prelim > Flashcards

third prelim Flashcards

1
Q

method of cooking food that requires special tools and equipment

A

baking

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2
Q

flat rectangular metal pans

A

baking pans

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3
Q

ring shaped pan with fluted side

A

bundt pan

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4
Q

properly designed cake pans

A

cake pan

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5
Q

heat resistant porcelain glass cups where individual custard is baked

A

custard cup

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6
Q

these pans are handy such ad roasting vegetables and baking cookies

A

jelly roll pan

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7
Q

deep walled rectangular shaped baking pan for most quick breads like banana

A

loaf pan

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8
Q

rectangular metal baking pan with six or twelve cup slots used to bake muffins

A

muffin pan

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9
Q

a round shallow slope sided dish with a flat or fluted rim to hold the edge of a pie crust

A

pie pan

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10
Q

pan with removable bottom and side that release with the flip of e spring mechanism

A

spring form pan

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11
Q

pan with straight sides

A

tart pan

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12
Q

pan with removable bottom attached to a center tube

A

tube pan

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13
Q

used to cut and shape biscuits oe doughnuts

A

biscuit and doughnut cutter

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14
Q

a device used to help cool down baked goods or store baked goods

A

cooling rack

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15
Q

bowls in a variety of sizes made from different materials

A

mixing bowls

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16
Q

a long cylindrical device

A

rolling pin

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17
Q

a kitchen utensil primarily used to measure the volume of liquid or bulk solid cooking ingredients

A

measuring cups

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18
Q

types of measuring cups

A

graduated cups

measuring glass

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19
Q

used to measure small amounts of ingredients

A

measuring spoon

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20
Q

used to cut all types of pastry

A

pastry cutter

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21
Q

used to cut butter or other fat into dry ingredients

A

pastry blender

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22
Q

these tools have many used including scraping batters down from the side

A

rubber spatula

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23
Q

kitchen tool with an upward bent handle and a wide thin blade

A

stainless spatula

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24
Q

used to sift and eliminate or separate clumps from ang dry ingredients

A

flour sifter

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25
Q

a cooking tool made of curved wire used to whisk or stir wet ot dry ingredients

A

whisk

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26
Q

used to brush liquid type ingredients unto pastries or breads

A

pastry brushes

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27
Q

scales are used by professional bakers to weigh ingredients

A

scales

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28
Q

used to determine when foods are fully cooked

A

thermometer and gauges

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29
Q

an essential tool for cooking or baking

A

kitchen timer

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30
Q

kinfe with a long serrated glade that cuts easily through bread crusts

A

bread knife or cake knife

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31
Q

verstile tool used to pipe whipped cream, fill doughnuts

A

pastry bags

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32
Q

used to line baking sheets before baking cookies

A

parchment paper or baking paper

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33
Q

an electric handled mixing tool

A

electric mixer

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34
Q

used for chopping, dicing and mixing the pastry dough

A

food processor

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35
Q

used to grate foods into fine pieces

A

grater

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36
Q

used to slice rolls and delicate cakes

A

kitchen shears

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37
Q

stainless tell strip with a tiny razor

A

zesters

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38
Q

a set of two pans nested together

A

double boiler

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39
Q

types of oven

A

deck oven/ stack oven
convention oven
mechanical oven
rack oven

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40
Q

types of pastry products

A 
doughnuts 
brownies
bagels
croissants
pies
pastries
muffins 
buns
pretzels
puffs
rusks
tortillas
breads
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41
Q

type of sweet deep fried pastry

A

doughnuts

42
Q

types of doughnuts

A

yeast donuts

cake donuts

43
Q

these are popular baked chocolate desserts baked similarly like cakes

A

brownies

44
Q

one of the most popularly consumed kind of bread

A

bagels

45
Q

are flaky, buttery and rich french rolls shaped like crescent moons

A

croissants

46
Q

baked the same way but with a piece of chocolate places in the dough first

A

chocolate croissants

47
Q

a baked dish usually made out of pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients

A

pies

48
Q

sweet baked foods made of dough especially the shortened paste used for pie crust and the like

A

pastries

49
Q

individual cup shaped quick breads

A

muffins

50
Q

a small sweet bread or bread roll of different shapes

A

buns

51
Q

made by combining wheat dough with butter or fat then rolling the mixture out many times over

A

pretzels

52
Q

a light pastr case typically one made of puff pastry containing a sweet savory filling

A

puffs

53
Q

light dry biscuits or pieces of twice baked bread, especially prepared for use as baby food

A

rusks

54
Q

thin flat pancakes of cornmeal or flour

A

tortillas

55
Q

staple baked foods prepared from dough of flour and water

A

breads

56
Q

types of bread

A

quick bread

yeast bread

57
Q

bread made using and ingredient other than yeast or eggs as leavening agent

not left to rise before baking

A

quick bread

58
Q

bread that uses yeast as leavening agent

left to rise for up to 1hr

A

yesst breads

59
Q

types of yeast breads

A 
basic white bread 
sweet white bread
whole grain bread
batter breads
sourdough breads
60
Q

made from flour, yeast, salt, sugar, fat and water

A

basic white bread

61
Q

has more sugar than basic white bread

A

sweet white bread

62
Q

made from same ingredients as white bread

A

whole grain bread

63
Q

made from same ingredients as white bread however more liquid is used.

A

batter bread

64
Q

made with a leavening agent called sourdough starter

A

sourdough bread

65
Q

types of yeast dough

A

lean dough

rich dough

66
Q

dough that is low in fat and sugar

A

lean dough

67
Q

a yeast based dough consisting butter, cream and some kind of egg

A

rich dough

68
Q

basic methods of cooking dough:

A

straight dough method
modified straight dough method
sponge dough method

69
Q

simplest and most common way of mixing yeast dough

A

straight dough method

70
Q

the modified straight dough method breaks the SDM into steps

A

modified straight dough method

71
Q

this is prepared in two stages which gives the ywaat action a head start

A

sponge dough method

72
Q

various kinds of baked goods like small cakes, tarts and other sweet baked good made from ingredients such as flour, butter, shortening, baking powder and eggs

A

pastries

73
Q

the trade of making pastries as well as the shop where pastries are sold

A

patissarie

74
Q

a soft completed cake mixture

A

batter

75
Q

batter made of egg whtes and yolks whipped separately then folded together

A

biscuits

76
Q

pulled sugar is placed on a pump and is then used to blow air into the sugar

A

blown sugar

77
Q

fruit puree strained to thin consistency

A

coulis

78
Q

custard made from eggs, milk, sugar and cornstarch

A

creme patisserie

79
Q

type of meringue from dax france

A

dacquiose

80
Q

mixture of water, sugar and glucose

A

fodant

81
Q

filling or coating made from heavy cream

A

ganache

82
Q

a sandwich cookie made from two feather light meringues

A

macarons

83
Q

mixtured of almond past, sugar and corn syrup

A

marzipan

84
Q

made by beating sugar and whites

A

meringue

85
Q

smooth preparation made by combining aerated eggs

A

mousse

86
Q

sliced almonds combined with sugar syrup

A

nougatine

87
Q

pastry dough prepared by boiling milk and butter

A

pate a choux

88
Q

roasted almonds or hazelnuts combind with caramel

A

praline

89
Q

crunchy topping of butter sugar and flour

A

streusel

90
Q

an often cone shaped bad used to make an even stream of dough

A

pastry bag

91
Q

a square or oblong board

A

pastry board

92
Q

opposed and counter rotating rollers

A

pastry brake

93
Q

an uncooked and blind baked pastry container

A

pastry case

94
Q

confectioners custard that is egg and flour thickened

A

pastry cream

95
Q

various metal or plastic outlines

A

pastry cutters

96
Q

kitchen implement used to properly combine fat

A

pastry blender

97
Q

french term used for viennese pastry

twrm for many laminated and puff and choux based pastried

A

viennoiserie

98
Q

types of pastry

A

short crust pastry
sweet crust pasty
puff pastry
choux pastry

99
Q

most versatile

A

short crust pastry

100
Q

pastry for sweet tarts

A

sweet crust pastry

101
Q

puff pastry is a delicious flaky all butter pastry

A

puff pastry

102
Q

type of pastry for profiteroles and eclairs

A

choux pastry

tle (9 decks)

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