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WorksheetsBREAD AND PASTRY (2)
Total questions: 20
Worksheet time: 12mins
This is an ingredient that gives dairy products the moist, rich characteristic and soft tender of the breads
Butter
Fats
Shortening
Margarine
This shortens the gluten strands and tenderizes the products
Butter
Fats
Shortening
Margarine
Two main types of shortening
Regular shortening
Adapted shortening
Emulsified shortening
Formulated shortening
These are kinds of fats
Molasses
Lard
Butter
Margarine
It is manufactured from various hydrogenated animal and vegetable fats plus flavoring, emulsifiers, and coloring agents
Fats
Butter
Lard
Margarine
It is the rendered fat of hogs
Butter
Fat
Lard
Shortening
What will happen if all fats are exposed to air too long?
Fats easily spread in the batter
Fats will give flakiness to the pastry
Fats will become rancid
Fats will keep the quality of baked products
What liquid ingredient next to water, is the most important in the bakeshop?
Juice
Coffee
Milk
Cream
Three forms of fresh milk:
Raw milk
Certified milk
Table cream milk
Pasteurized milk
How many percent of fat content does whipping cream has?
20-40%
30-40%
30-50%
40-50%
Percentage of cream that makes it low because of its half-and-half content
10-13%
10-12%
10-14%
10-15%
Why is buttermilk usually called cultured buttermilk?
To develop the gluten of the formed milk
To distinguish the butter from the original
To market milks that have been pasteurized
To avail the forms of milk in the market
What happens after sour cream has been cultured and fermented through lactic acid bacteria?
It makes the flavor tender
It adds color to the crust
It is thickened and slightly tangy in flavor
It adds nutritional value to the baked products
The following contributes the milk product's quality EXCEPT:
It adds texture to the products
It enhances the flavor
It adds grease to the pans
It keeps the quality of the products
This is either whole or skim wherein 60% of its water content is removed
Dried Milk
Cheese
Evaporated Milk
Cream
The egg yolks contains most of the vitamins and minerals, all the proteins and fats and lactic acid
TRUE
FALSE
Egg protein coagulates to give structure to baked products
TRUE
FALSE
"Mix en place" is the french word for preparing or setting up the ingredients before baking or cooking
TRUE
FALSE
Egg yolks contain artificial emulsifiers which help smooth batters
TRUE
FALSE
Eggs give dominant flavor to some of the baked products
TRUE
FALSE
