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TLE 8 > Unit 2 > Flashcards

Unit 2 Flashcards

1
Q

Used to beat eggs and whites or cream, also used to stir wet and dry ingredients.

A

Whisk

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2
Q

used to remove cookies from a cookie sheet.

A

Spatula

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3
Q

Has a wooden or plastic handle with a flexible rubber paddle-shaped end. In baking this is used to scrape batter from the side of the bowl or a pan.

A

Rubber scraper

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4
Q

is a long handled kitchen spoon made from wood it is usually used to stir ingredients, provides comfortability in bakers hands and grip.

A

Wooden spoon

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5
Q

Is also known as the dough blender, it is used to cut butter or other fat into dry ingredients.

A

Pastry blender

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6
Q

Used to flatten pie, pastry, cookie dough, and bread, dough

A

Rolling pin

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7
Q

A large flat zone placed at the bottom of the oven, is used to bake free-form bread loaves, flatbreads and pizzas.

A

Baking stone

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8
Q

Is used for grinding spice and seeds.

A

Mortar and pestle

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9
Q

are typically made of tin, stainless steel, aluminum, plastic or copper, used to cut cookie dough in specific distinctive shapes.

A

Cookie cutters

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10
Q

used for mixing ingredients, can also keep things warm in the oven until needed.

A

Mixing bowls

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11
Q

used in chopping ingredients, can also be used in kneading and shaping dough.

A

Cutting board

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12
Q

Are flat metal sheets, designed for placing rows of cookies, normally they have small rim on the short sides for easy gripping.

A

Cookie and baking sheets

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13
Q

Are used to measure the volume of liquid and dry ingredients such as flour and sugar.

A

Measuring cups

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14
Q

Are used measure small amounts of liquid and dry ingredients.

A

Measuring spoons

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15
Q

similar to a blender in some ways, uses interchangeable blades and disks instead of a fixed blade, can be used in chopping, grinding, grating, shredding, and slicing different kinds of fooods.

A

Food Processor

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16
Q

used to measure dry ingredients instead of measuring cups and measures proper amount of ingredients, especially when making candies.

A

Digital scale

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17
Q

is a chamber or enclosed compartment for heating, baking, and roasting food.

A

Oven

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17
Q

cooking is primarily done through radian heat, consists of metal box with several heating elements, both on its upper and lower portion.

A

Conventional oven

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18
Q

Has a fan inside to create a of air inside the oven.

A

Convection oven

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19
Q

foods are baked by means of an energy sent into food in the form of waves that excites ‘‘lopsided’’ molecules like water, is often used to reheat food.

A

Microwave oven

20
Q

Moves product through heated box and bake foods in transit, it is designed to cook items in a set speed, it processes large numbers of products without need for human intervention.

A

Conveyor Oven

21
Q

Racks of products that are wheeled in and out, made up of two to three meter-high chamber heated by electric element or gas chambers, has a steel ray that supports a vertical array of shelves.

A

Rack oven

22
Q

is a fine cotton mesh which helps in filtering the pulp out of the juices, can also be used to cover the top the top of a small bowl when you are propagating wild yeast or bread.

A

Cheesecloth

23
Q

Are useful in baking because they prolong the freshness of the ingredients and provide convenient access when needed. increases the quality of baking products.

A

Glass jars and containers

24
Q

A thick cloth or glove used to protect hands when holding and lifting heavy or heated objects or tools especially when removing pan from the oven.

A

Hot pad

25
Q

Are used to hold and mix ingredients well.

A

Mixers

26
Q

Mixing tools

A

bowls, large spoons, spatula, whisks, electric and hand mixers, pastry blenders, wooden spoons and scrapers.

27
Q

Electric handheld mixing tool which is essential for blending, mixing, beating, and whipping.

A

Hand mixer

28
Q

Offers hand-free operation, helps a lot in multi-tasking jobs since it allows one to work on other parts of the recipe while some ingredients are being mixed.

A

Stand mixer

29
Q

Are straight-sided metal used in baking pastries such as cookies, cakes, brownies and pies.

A

Baking pans

30
Q

Is perfectly designed for placing rows of cookies.

A

Cookie and baking sheets

31
Q

Is much like a cookie sheet but with raised edges usually about an inch long.

A

Jelly Roll Pan

32
Q

Pan that can be rectangular, square or rounded.

A

Layer cake pan

33
Q

Is used for bread recipes.

A

Loaf pan

34
Q

Is usually rectangular in shape with six or twelve cups made of metal, most common is aluminum, also used to bake both muffins and cupcakes.

A

Muffin pan and Baking cups

35
Q

Is normally round with expandable sides secured by a clamp and a removable bottom, this is best for making cheesecake.

A

Springfoam Pans

36
Q

Ensures that the cakes are evenly baked through heat it conducts at the center of the cake.

A

Tube pans

37
Q

Is a ring-shaped pan with fluted and scalloped sides designed for baking elegant and special cakes.

A

Bundt pans

38
Q

comes in round, square and rectangular shape with fluted edge and removable bottom.

A

Tart pans

39
Q

Used for accurately measuring baking ingredients.

A

Measuring tools

40
Q

are used in measuring spices, grains, solids, mixes, flour and sugar.

A

Dry measurement

41
Q

used to measure liquid items like eggs, milk, water, oil, melted butter and fruit juices.

A

Liquid measurements

42
Q

Used to mold the shapes and sizes of materials in baking.

A

shaping tools

43
Q

rectangular piece of plastic or smooth wood used in baking pastries.

A

Pastry board

44
Q

are used to cut rolled cookie dough into shapes before baking.

A

Cookie cutters

45
Q

are used to create decorative patterns on rolls.

A

Dough stamps

46
Q

used in creating different shapes of chocolate. helpful in molding large blocks of chocolate into smaller forms.

A

Chocolate molds

47
Q

is a device for making pressed cookies

A

Cookie press

TLE 8 (2 decks)

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