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TLE > Trimester Exam #02 > Flashcards

Trimester Exam #02 Flashcards

1
Q

Define Muffins.

A

Muffins are smaller versions of quick-breads and are often the moister, richer and sweeter cousins of scones or biscuits.

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2
Q

Enumerate the ingredients of a muffin.

A
  1. all-purpose flour
  2. sugar
  3. leavening agent (baking powder or soda)
  4. eggs
  5. fat
  6. liquid (milk, buttermilk, yogurt or sourcream)
  7. salt
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3
Q

Describe the overall baking procedure of muffins.

A
  • 25 strokes
  • pan should be two-thirds full
  • 204 to 218℃ oven temperature
  • bake for 12-18 minutes
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4
Q

Enumerate possible flavoring that can be added to a muffin.

A
  • Dried or fresh fruit
  • Nuts
  • Chocolate
  • Extracts
  • Herbs
  • Spices
  • Cornmeal
  • Bran
  • Oats
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5
Q

What are the two types of muffins?

A
  1. Standard or bread-like
  2. Cake-like
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6
Q

Enumerate the characteristics of a standard muffin.

A
  1. Contains less sugar and fat
  2. Has a coarser, smaller and irregular interior crumb
  3. Fat is used in liquid form
  4. Uses the muffin mixing method
  5. Tastes bland or slightly sweet
  6. Has rough, pebbled texture and golden brown surface
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7
Q

Describe the Muffin Method.

A

Two bowls are needed to make the batter. One bowl is used to mix all dry ingredients together. The second bowl contains all the wet ingredients. The wet ingredients are usually poured into the dry one mixed with a large spoons until just combined so gluten protein is not developed until the last minute. Only 10 to 15 (25) strokes are needed. There may be lumps but dont smooth it.

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8
Q

Enumerate the characteristics of a cake-like muffin.

A
  1. Higher sugar and butter content
  2. Uses creaming method
  3. Have smaller airholes
  4. Tender like a cake
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9
Q

Describe the creaming method.

A

Butter and sugar are creamed together and then eggs are mixed in. Wet and dry ingredients are added alternately. Batter should look smooth.

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10
Q

Why would a muffin be unevenly brown?

A
  • Too hot an oven
  • Wrong proportions of ingredients
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11
Q

Why would a muffin be pale?

A
  • Overmixed
  • Too cool an oven
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12
Q

Why would a muffin be too brown?

A
  • Too much sugar
  • Incorrect time or temperature
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13
Q

Why would a muffin be tough and elastic?

A
  • Too much flour
  • Overmixed
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14
Q

Why would a muffin be compact?

A
  • Improperly mixed
  • Insufficient leavening
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15
Q

Why would a muffin have an off-flavor?

A
  • Too little salt
  • Overbaking
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16
Q

Why would a muffin be cracked?

A
  • Wrong size of pan
  • High oven temperature
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17
Q

Name the two components of a pie,

A
  • the pastry/pie dough
  • the filling
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18
Q

Define pastry dough.

A

The pastry dough forms the crust which hold the filling.

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19
Q

Enumerate the types of pies according to fillings.

A
  • Chiffon
  • Cobblers
  • Cream
  • Custard
  • Frozen or no-bake
  • Fruit
  • Main dish
  • Meringue
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20
Q

Define chiffon pies.

A

Chiffon uses gelatin in its preparation.

21
Q

Define cobbler pies.

A

Cobbler pies have fruit fillings and are baked in shallow or deep dished with top crust only.

22
Q

Define cream pies.

A

The filling is pre-made from a custard or mousse, spread in a crumb crust.

23
Q

Define custard pies.

A

The filling is uncooked custard poured over an unbaked bottom crust, without a top one. They are baked together.

24
Q

Define frozen pies.

A

These pies are pre-baked and filled with frozen ingredients like ice cream. Pies can be also filled with pre-cooked fillings.

25
Q

Define fruit pies.

A

Fillings are made from cooked or uncooked fresh, frozen, cooked, canned or even dried fruit.

26
Q

Define main dish pies.

A

Main-dish may use quiches with egg, vegetable and meat fillings

27
Q

Define meringue pies.

A

Meringue pies are simply cream or chiffon pies covered with meringue.

28
Q

Name the two types of pie according to shape and differentiate them.

A

Classic pies are baked in pie plate which may regular or deep-dish which is usually 8 or 9 inchess. Galettes are freefrom pies made without pans. Dough is rolled out directly on a flat cookie sheet and the filling is spread over the dough.

29
Q

Enumerate the characteristics of a good pastry.

A
  1. Flaky and tender
  2. Well-formed that is even on all sides
  3. Size of crust is dependent on the size of the pan
  4. Crust is golden brown and has darker surface
  5. Texture of the crust should be smooth and satiny
  6. Can be cut through easily
30
Q

Define impressionism.

A

Impressionism is a 19th-century art movement that emphasizes on emulating real-life imagery through thin, visible brush strokes.

31
Q

Define expressionism.

A

Expressionism is a 20th-century art movement originating in Germany as a reaction to Impressionism. It focuses on creating distortions on images to have emotional depth on paintings.

32
Q

Define fauvism.

A

Fauvism, started by modern artists of the early 20th century, emphasized great painting qualities and strong color hues.

33
Q

Define modernism.

A

Modernism, a movement in Western society coinciding with the Industrial Revolution, emphasizes on modern and innovative artistic style and values. It possesses expressive use of color and non-traditional methods and materials.

34
Q

Define cubism.

A

Cubism began in the early 20th century and emphasizes geometrical depictions of natural forms

35
Q

Define surrealism.

A

Surrealism is an art movement beginning in the early 1920s. It portrays illogical, obscure scenery in such great photographic detail.

36
Q

Define hyperrealism.

A

Hyperrealism is an art style that aims to mimic real-life imagery in high photographic precision.

37
Q

Enumerate all colors in the color wheel chronologically.

A
  1. Red
  2. Red orange
  3. Orange
  4. Yellow orange
  5. Yellow
  6. Yellow Green
  7. Green
  8. Blue Green
  9. Blue
  10. Blue violet
  11. Violet
  12. Red violet
38
Q

Enumerate all color harmonies.

A
  • Monochromatic
  • Analogous
  • True complement
  • Split complement
  • Double complement
  • Triad
  • Rectangle
  • Square
39
Q

Illustrate the true complement color harmony.

A
40
Q

Illustrate the split complement color harmony.

A
41
Q

Illustrate the analogous color harmony.

A
42
Q

Illustrate the tetrad (rectangle) color harmony.

A
43
Q

Illustrate the triad color harmony.

A
44
Q

Illustrate the square color harmony.

A
45
Q

Illustrate the monochromatic color harmony.

A
46
Q

Define hue.

A

Identity of the color.

47
Q

Define value.

A

Darkness and lightness of a color.

48
Q

Define intensity.

A

Brightness or dullness of a color.

TLE (2 decks)

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