TLE 3RD
問題一覧
1
What kind of sugar is primarily used in preparing icing?
Confectioner's sugar
2
What basic ingredient in baking improves aroma, flavor and nutrition in baked products?
sugar
3
Which of the baked goods are usually made of dough of have a crust made out of enriched dough?
pastry
4
flour contains more gluten and less starch?
bread flour
5
light pastry is filled with whipped cream or a sweetened cream filling
cream puff
6
How many cups are there in one gallon
16
7
simplest method in mixing the ingredients together with a utensil, usually a spoon
Stirring
8
is the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon
creaming
9
What is the outer part of a loaf bread or pastry
crust
10
Which is rich pastry filled with curstard or fruit
french pastries
11
mixing technique in baking is usually used for meringue
whisking
12
putting product into containers for easy distribution?
packaging
13
What basic ingredient in baking helps in attaining baked products tenderness?
shortening
14
What type of cake contains a high percentage of fat or shortening
butter type cake
15
combination of shortened cake and foam type cake
chiffon cake
16
also known as unshortened cake which contains less than 5% fats?.
foam type cake
17
coating that makes food shiny or glossy
glaze
18
It is an icing, made of butter and/or shortening and blended with confectioner's sugar or sugar syrup
buttercream
19
It is rich cream mixture made out of chocolate and heavy cream
ganache
20
What edible mixture is used to fill pastries, sandwiches, or cakes
filling
21
What type of icing is made out of boiled sugar syrup that is agitated so that it would crystalize into a mass of extremely small white crystals
fondant
22
Custard filling can be stored in refrigerator for up to how many days?
3 days
23
refers to dry-heat cooking that is usually done in an oven
baking
24
Which is fine white flour made from soft wheat which contains 7-9% protein?
cake flour
25
Which is a light cake made of meringue and flour
angel food cake
26
Which refers to getting the right number of serving from a recipe and serving the right. amount
portion control
27
Which refers to method of dividing cake into uniform pieces before serving
cutting
28
What method of portioning is done with the use of food scale
weighing
29
Which is a sweet soluble organic compound that belongs to the carbohydrate grouo
sugar
30
Which very fine sugar which dissolves faster and is perfect for making meringue?
caste sugar
31
What granulated sugar is pulverized into powder to prevent caking
confectioner's sugar
32
What do you call the process of putting product into containers for easy distribution
packaging
33
What kind of flour contains more gluten and less starch?
bread flour
34
Which of the baked goods are usually made of dough of have a crust made out of enriched dough
pastry
35
What storing technique is used to draw, fold, and cover the bakery product
wrapping
36
basic ingredient in baking helps in attaining baked products tenderness
shortening
37
type of cake contains a high percentage of fat or shortening
butter type cake
38
important ingredient in pastries provides the moisture needed to develop gluten?
flour
39
What kind of sugar is primarily used in preparing icing
confectioner's
40
What is the best substitute for two cups of pastry flour?
1 cup sifted all-purpose flour plus 2/3 cup cake flour
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Aralin Panlipunan
40問 • 1年前問題一覧
1
What kind of sugar is primarily used in preparing icing?
Confectioner's sugar
2
What basic ingredient in baking improves aroma, flavor and nutrition in baked products?
sugar
3
Which of the baked goods are usually made of dough of have a crust made out of enriched dough?
pastry
4
flour contains more gluten and less starch?
bread flour
5
light pastry is filled with whipped cream or a sweetened cream filling
cream puff
6
How many cups are there in one gallon
16
7
simplest method in mixing the ingredients together with a utensil, usually a spoon
Stirring
8
is the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon
creaming
9
What is the outer part of a loaf bread or pastry
crust
10
Which is rich pastry filled with curstard or fruit
french pastries
11
mixing technique in baking is usually used for meringue
whisking
12
putting product into containers for easy distribution?
packaging
13
What basic ingredient in baking helps in attaining baked products tenderness?
shortening
14
What type of cake contains a high percentage of fat or shortening
butter type cake
15
combination of shortened cake and foam type cake
chiffon cake
16
also known as unshortened cake which contains less than 5% fats?.
foam type cake
17
coating that makes food shiny or glossy
glaze
18
It is an icing, made of butter and/or shortening and blended with confectioner's sugar or sugar syrup
buttercream
19
It is rich cream mixture made out of chocolate and heavy cream
ganache
20
What edible mixture is used to fill pastries, sandwiches, or cakes
filling
21
What type of icing is made out of boiled sugar syrup that is agitated so that it would crystalize into a mass of extremely small white crystals
fondant
22
Custard filling can be stored in refrigerator for up to how many days?
3 days
23
refers to dry-heat cooking that is usually done in an oven
baking
24
Which is fine white flour made from soft wheat which contains 7-9% protein?
cake flour
25
Which is a light cake made of meringue and flour
angel food cake
26
Which refers to getting the right number of serving from a recipe and serving the right. amount
portion control
27
Which refers to method of dividing cake into uniform pieces before serving
cutting
28
What method of portioning is done with the use of food scale
weighing
29
Which is a sweet soluble organic compound that belongs to the carbohydrate grouo
sugar
30
Which very fine sugar which dissolves faster and is perfect for making meringue?
caste sugar
31
What granulated sugar is pulverized into powder to prevent caking
confectioner's sugar
32
What do you call the process of putting product into containers for easy distribution
packaging
33
What kind of flour contains more gluten and less starch?
bread flour
34
Which of the baked goods are usually made of dough of have a crust made out of enriched dough
pastry
35
What storing technique is used to draw, fold, and cover the bakery product
wrapping
36
basic ingredient in baking helps in attaining baked products tenderness
shortening
37
type of cake contains a high percentage of fat or shortening
butter type cake
38
important ingredient in pastries provides the moisture needed to develop gluten?
flour
39
What kind of sugar is primarily used in preparing icing
confectioner's
40
What is the best substitute for two cups of pastry flour?
1 cup sifted all-purpose flour plus 2/3 cup cake flour