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BP. exam review

BP. exam review
55問 • 1年前
  • Mianne Elefanio
    • 通報

    問題一覧

  • 1

    Primary ingredients

    flour

  • 2

    Essential for hydrating the flour and yeast

    water

  • 3

    Food of yeast

    sugar

  • 4

    Adds flavor and regulates yeast activity

    salt

  • 5

    Made without leavening agents

    unleavened bread

  • 6

    Combining ingredients to form a dough

    mixing

  • 7

    Allowing the dough to rise by fermenting

    proofing

  • 8

    Staple food prepared from a dough

    bread

  • 9

    Dough of flour, water and shortening

    pastry

  • 10

    Used to combine ingredients

    mixing bowls

  • 11

    Allow air to circulate around baked goods

    cooling rack

  • 12

    Ensures flour and other dry ingredients are light and clump free

    sifter

  • 13

    For measuring ingredients by weight

    digital scale

  • 14

    Consisting of a long, narrow handle with a series of wire loops or strands at the end

    whisk

  • 15

    Use to pipe dough

    piping bag

  • 16

    To mix, spread, lift and flip food items

    spatula

  • 17

    Also known as a cake pan

    round pan

  • 18

    Are small coned-shaped

    decorating tips

  • 19

    To facilitate the easy and precise of decorating of cakes

    cake turn table stand

  • 20

    Versatile kitchen tool used primarily in baking and pastry

    dough cutter

  • 21

    Used to measure liquid ingredients accurately

    liquid measuring cup

  • 22

    To measure dry ingredients

    dry measuring cup

  • 23

    Also known as parchment paper

    baking paper

  • 24

    Cook food through the application of heat

    Oven

  • 25

    To blend ingredients together quickly and efficiently

    electric whisk/mixer

  • 26

    Before the arrival of spanish, Filipinos already had their own version of bread and pastries.

    pre-colonial period

  • 27

    Native ingredients (pre-colonial period)

    rice, coconut and root crops

  • 28

    The spanish colonization had a profound impact on Filipino cuisine, particularly in the introduction of wheat-based bread and pastries

    Spanish colonial period (1521-1898)

  • 29

    The american colonization further influenced the Filipino baking scene

    American colonial period (1898-1946)

  • 30

    After World war ll, the Philippines saw a rise in local bakeries and the diversification of bread and pastry offering.

    post-war period to present

  • 31

    A slight sweet, soft breaf roll typically eaten for breakfast

    pandesal

  • 32

    A sweet pastry topped with butter, sugar and cheese

    ensaymada

  • 33

    A rice cake traditionally cooked in clay pots

    bibingka

  • 34

    A steamed rice cake often served during celebration

    puto

  • 35

    A stuffed bread pastry with various fillings

    empanada

  • 36

    A dense, slightly sweet bread roll

    monay

  • 37

    A bread roll filled with buttery , sugary paste

    spanish bread

  • 38

    A leaving agent that ferments and produces gas, which causes that dough to rise

    yeast

  • 39

    Contains a leavening agent

    leavened bread

  • 40

    Includes various ethnic and regional bread

    specialty bread

  • 41

    Working the dough to develop gluten, which gives bread its structure

    kneading

  • 42

    Cooking the dough in an ovrn until it forms and cooked through

    baking

  • 43

    Usually all-purpose flour for tender crumb

    flour

  • 44

    Butter,lard, margarinze or shortening

    fat

  • 45

    Water or milk to bring the dough together

    liquid

  • 46

    Enhances flavor

    salt

  • 47

    Added to sweet pastries for flavor and browning

    sugar

  • 48

    A cylindrical tool used to flatten dough

    rolling pin

  • 49

    A small brush used for applying liquids to dough

    pastry brush

  • 50

    A handheld kitchen tool that features a handled attached to several parallel,curvr metal or wire blades

    pastry blender

  • 51

    A pan that is also known as baking sheet, is a flat, rectangular metal

    sheet pan

  • 52

    A baking pan with multiple cup-shape indentations

    muffin pan

  • 53

    Used to measure precise amount of dry or liquid ingredients for cooking and baking

    measuring spoon

  • 54

    It is a flat, sturdy based used to support and transport cakes

    cake board

  • 55

    Is a kitchen utensil with a flat, flexible head made from rubber or silicone

    rubber spatula

    • Legal

    Legal

    Mianne Elefanio · 49問 · 1年前

    Legal

    Legal

    49問 • 1年前
    Mianne Elefanio

    BP. Quiz

    BP. Quiz

    Mianne Elefanio · 25問 · 1年前

    BP. Quiz

    BP. Quiz

    25問 • 1年前
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    Funda

    Funda

    Mianne Elefanio · 28問 · 1年前

    Funda

    Funda

    28問 • 1年前
    Mianne Elefanio

    chapter4: legal

    chapter4: legal

    Mianne Elefanio · 38問 · 1年前

    chapter4: legal

    chapter4: legal

    38問 • 1年前
    Mianne Elefanio

    legal.finals chapter 6

    legal.finals chapter 6

    Mianne Elefanio · 26問 · 1年前

    legal.finals chapter 6

    legal.finals chapter 6

    26問 • 1年前
    Mianne Elefanio

    legal.final chapter 7

    legal.final chapter 7

    Mianne Elefanio · 22問 · 1年前

    legal.final chapter 7

    legal.final chapter 7

    22問 • 1年前
    Mianne Elefanio

    legal final chapter 8

    legal final chapter 8

    Mianne Elefanio · 23問 · 1年前

    legal final chapter 8

    legal final chapter 8

    23問 • 1年前
    Mianne Elefanio

    mice acronyms

    mice acronyms

    Mianne Elefanio · 25問 · 1年前

    mice acronyms

    mice acronyms

    25問 • 1年前
    Mianne Elefanio

    MICE

    MICE

    Mianne Elefanio · 31問 · 1年前

    MICE

    MICE

    31問 • 1年前
    Mianne Elefanio

    MICE

    MICE

    Mianne Elefanio · 31問 · 1年前

    MICE

    MICE

    31問 • 1年前
    Mianne Elefanio

    mice.mid

    mice.mid

    Mianne Elefanio · 15問 · 1年前

    mice.mid

    mice.mid

    15問 • 1年前
    Mianne Elefanio

    mice.mid. torf

    mice.mid. torf

    Mianne Elefanio · 20問 · 1年前

    mice.mid. torf

    mice.mid. torf

    20問 • 1年前
    Mianne Elefanio

    BAR.CHAPTER 1

    BAR.CHAPTER 1

    Mianne Elefanio · 26問 · 1年前

    BAR.CHAPTER 1

    BAR.CHAPTER 1

    26問 • 1年前
    Mianne Elefanio

    BAR CHAPTER 2

    BAR CHAPTER 2

    Mianne Elefanio · 18問 · 1年前

    BAR CHAPTER 2

    BAR CHAPTER 2

    18問 • 1年前
    Mianne Elefanio

    BAR.CHAPTER 3

    BAR.CHAPTER 3

    Mianne Elefanio · 39問 · 1年前

    BAR.CHAPTER 3

    BAR.CHAPTER 3

    39問 • 1年前
    Mianne Elefanio

    BAR.CHAPTER4

    BAR.CHAPTER4

    Mianne Elefanio · 70問 · 1年前

    BAR.CHAPTER4

    BAR.CHAPTER4

    70問 • 1年前
    Mianne Elefanio

    BAR.CHAPTER 3

    BAR.CHAPTER 3

    Mianne Elefanio · 15問 · 1年前

    BAR.CHAPTER 3

    BAR.CHAPTER 3

    15問 • 1年前
    Mianne Elefanio

    ergo.chapter 1

    ergo.chapter 1

    Mianne Elefanio · 45問 · 1年前

    ergo.chapter 1

    ergo.chapter 1

    45問 • 1年前
    Mianne Elefanio

    ergo.prelim chapter 2

    ergo.prelim chapter 2

    Mianne Elefanio · 5問 · 1年前

    ergo.prelim chapter 2

    ergo.prelim chapter 2

    5問 • 1年前
    Mianne Elefanio

    cuisine prelim

    cuisine prelim

    Mianne Elefanio · 6問 · 1年前

    cuisine prelim

    cuisine prelim

    6問 • 1年前
    Mianne Elefanio

    問題一覧

  • 1

    Primary ingredients

    flour

  • 2

    Essential for hydrating the flour and yeast

    water

  • 3

    Food of yeast

    sugar

  • 4

    Adds flavor and regulates yeast activity

    salt

  • 5

    Made without leavening agents

    unleavened bread

  • 6

    Combining ingredients to form a dough

    mixing

  • 7

    Allowing the dough to rise by fermenting

    proofing

  • 8

    Staple food prepared from a dough

    bread

  • 9

    Dough of flour, water and shortening

    pastry

  • 10

    Used to combine ingredients

    mixing bowls

  • 11

    Allow air to circulate around baked goods

    cooling rack

  • 12

    Ensures flour and other dry ingredients are light and clump free

    sifter

  • 13

    For measuring ingredients by weight

    digital scale

  • 14

    Consisting of a long, narrow handle with a series of wire loops or strands at the end

    whisk

  • 15

    Use to pipe dough

    piping bag

  • 16

    To mix, spread, lift and flip food items

    spatula

  • 17

    Also known as a cake pan

    round pan

  • 18

    Are small coned-shaped

    decorating tips

  • 19

    To facilitate the easy and precise of decorating of cakes

    cake turn table stand

  • 20

    Versatile kitchen tool used primarily in baking and pastry

    dough cutter

  • 21

    Used to measure liquid ingredients accurately

    liquid measuring cup

  • 22

    To measure dry ingredients

    dry measuring cup

  • 23

    Also known as parchment paper

    baking paper

  • 24

    Cook food through the application of heat

    Oven

  • 25

    To blend ingredients together quickly and efficiently

    electric whisk/mixer

  • 26

    Before the arrival of spanish, Filipinos already had their own version of bread and pastries.

    pre-colonial period

  • 27

    Native ingredients (pre-colonial period)

    rice, coconut and root crops

  • 28

    The spanish colonization had a profound impact on Filipino cuisine, particularly in the introduction of wheat-based bread and pastries

    Spanish colonial period (1521-1898)

  • 29

    The american colonization further influenced the Filipino baking scene

    American colonial period (1898-1946)

  • 30

    After World war ll, the Philippines saw a rise in local bakeries and the diversification of bread and pastry offering.

    post-war period to present

  • 31

    A slight sweet, soft breaf roll typically eaten for breakfast

    pandesal

  • 32

    A sweet pastry topped with butter, sugar and cheese

    ensaymada

  • 33

    A rice cake traditionally cooked in clay pots

    bibingka

  • 34

    A steamed rice cake often served during celebration

    puto

  • 35

    A stuffed bread pastry with various fillings

    empanada

  • 36

    A dense, slightly sweet bread roll

    monay

  • 37

    A bread roll filled with buttery , sugary paste

    spanish bread

  • 38

    A leaving agent that ferments and produces gas, which causes that dough to rise

    yeast

  • 39

    Contains a leavening agent

    leavened bread

  • 40

    Includes various ethnic and regional bread

    specialty bread

  • 41

    Working the dough to develop gluten, which gives bread its structure

    kneading

  • 42

    Cooking the dough in an ovrn until it forms and cooked through

    baking

  • 43

    Usually all-purpose flour for tender crumb

    flour

  • 44

    Butter,lard, margarinze or shortening

    fat

  • 45

    Water or milk to bring the dough together

    liquid

  • 46

    Enhances flavor

    salt

  • 47

    Added to sweet pastries for flavor and browning

    sugar

  • 48

    A cylindrical tool used to flatten dough

    rolling pin

  • 49

    A small brush used for applying liquids to dough

    pastry brush

  • 50

    A handheld kitchen tool that features a handled attached to several parallel,curvr metal or wire blades

    pastry blender

  • 51

    A pan that is also known as baking sheet, is a flat, rectangular metal

    sheet pan

  • 52

    A baking pan with multiple cup-shape indentations

    muffin pan

  • 53

    Used to measure precise amount of dry or liquid ingredients for cooking and baking

    measuring spoon

  • 54

    It is a flat, sturdy based used to support and transport cakes

    cake board

  • 55

    Is a kitchen utensil with a flat, flexible head made from rubber or silicone

    rubber spatula