Quiz #2 in Bread and Pastry Production

1. This is the key ingredient in making breads, cakes, pastries, cookies, and bakery products.
2. This is a white colored flour and especially used for commercial pies and cookies.
3. This is also known as general flour. It is used for almost all cooking purposes
4. This is also known as soft flour. It is made from soft-ground wheat. It is highly refined,
velvety, and has smooth feel and very silky to touch.
5. This is made from the complete wheat kernel. It makes a fuller flavored, nutritious but denser
load than all-purpose flour.
6. It enriched the flavor of the dough and provide high nutritional value
7. This is a sweet, soluble, crystalline, and organic compound classified as carbohydrate.
8. This is also known as refined sugar or table sugar, processed from sugar cane or sugar beets
syrup.
9. It is considered as the finest, smoothest, and whitest sugar used for frosting, candies, or
dusting for baked products.
10. This is the most commonly used leavening in bread making. It is a living organism that
converts the natural sugars in flour to gases.
11. This is more concentrated and long- lasting; it must be used before the expiration date.
12. It is chemically known as sodium bicarbonate. It liberates carbon dioxide.
13. It is produced by mixing baking soda and acid salt. Flour or starch is added to stabilize the
mixture and to standardize it such that at least 12% carbon dioxide is released upon heating.
14. It is the process of beating sugar crystals and solid fat together in a mixer.
15. This is made from fatty protein of milk. It has 80% of fat. It gives the product the best flavor
and aroma.
16. Also known as hydrogenated vegetable oil this does not contain moisture. It comes from
purified deodorized oil like coconut, corn, grain, and cotton seed.
17. This is the cheapest ingredient in baking. It enhances the shelf life by providing the proper
moisture that will keep the baked product fresh longer.
18. It increases dough strength, enables longer fermentation of dough, improves grain and texture
of baked products, and supplies nutrients.
19. It has been forced through very small opening at high pressures to reduce the size of the fat
particles.
20. It accentuates the flavor of other ingredients, removes the flatness or lack of flavor in other
foods, controls the action of yeast and the rate of fermentation, prevents the formation and
growth of undesirable bacteria in yeast-raised dough, and modifies the crust of yeast- raised
products.

Answers:
1. Flour
2. Pastry flour
3. All-purpose flour
4. Cake flour
5. Whole wheat flour
6. Egg
7. Sugar
8. Granulated sugar
9. Confectioners sugar
10. Yeast
11. Dry and instant yeast
12. Baking soda
13. Baking powder
14. Creaming
15. Butter
16. Vegetable shortening
17. Water
18. Milk
19. Homogenized milk
20. Salt