FIRST PERIODIC TEST

BREAD AND PASTRY

School Year 2018-2019

NAME:________________________________________________________________________ DATE:___________ SCORE:__________

YEAR AND SECTION:__________________________________________ SUBJECT TEACHER:___________________________

1. the repertoire is lengthy, dehydrated vegetables salt, assorted herbs, spice and salt
1. kosher salt
2. bread flour
3. flavored salt
4. table salt

2. liquid, tablet, powdered calorie free sugar

1. rock salt
2. semi sweet chocolate
3. unsweetened chocolate
4. no caloric sweetener

3. pure grain salt with no additives

1. whole wheat flour
2. baking soda
3. brown sugar
4. pickling salt

4. crystallized, concentrated maple syrup

1. maple syrup
2. maple sugar
3. table salt
4. raw sugar

5. sugary residue left in the vat after molasses is run off

1. corn syrup
2. raw sugar
3. cake flour
4. granulated sugar

6. water and milk used to rehydrate to activate yeast and blend to flour to make sticky elastic dough
1. bundt pan
2. all purpose cream
3. liquids
4. molasses

7. cocoa process with alkalai

1. dutch type cocoa
2. all purpose flour
3. pickling salt
4. whole wheat flour

8. to cook by dry indirect heat usually in an oven or oven type appliance

1. beat
2. batter
3. bake
 4. salt

9. flour milled from rye grain

1. bread flour
2. rye flour
3. brown sugar
4. cake flour

10. provides food for yeast to work, helps to crust brown

1. confectioners
2. extracts
3. caramelize
4. sweeteners

11. extra fine grain, quick dissolving sugar

1. superfine/castor sugar
2. unsweetened chocolate
3. granulated sugar
4. sweet white chocolate

12. same as heavy cream that contains a high proportion of fat and will whip to double its volume.
1. dark german chocolate
2. all purpose cream
3. all purpose flour
4. bread flour

13. soft, molasses flavored crystals

1. rock salt
2. rye flour
3. brown sugar
4. corn syrup

14. are added to dough for taste, richness and color

1. yeast
2. eggs
3. spices
4. salt

15. coarse, crude salt used in freezing ice cream

1. kosher salt
2. sorghum
3. rock salt
4. table salt

16. sweetened bur bitter chocolate, lacks of extra cocoa powder

1. dark german chocolate
2. unsweetened chocolate
3. semi sweet chocolate
4. sweet white chocolate

17. primary ingredient in baking

1. spices
2. flour
 3. blend
4. rye flour

18. butter, oil, and shortening adds tenderness and flavor to breads
1. batter
2. bake
3. fat
4. beat

19. sweetened chocolate butter

1. superfine/castor sugar
2. whole wheat flour
3. sweet white chocolate
4. all purpose flour

20. all purpose Chocolate powder

1. extracts
2. cocoa
3. dutch type cocoa
4. rye flour

21. fine white powder crystallized from grape acid

1. pickling salt
2. cream of tartar
3. table salt
4. granulated sugar

22. to draw out the flavor, turn in, counter balance the spices
1. batter
2. salt
3. beat
4. eggs

23. the concentrated sap of the sugar maple tree

1. cream of tartar
2. milk chocolate
3. corn syrup
4. maple syrup

24. molasses like syrup extracted form sorghum

1. rock salt
2. sorghum
3. raw sugar
4. maple sugar

25. is a mixture of dry and liquid ingredients with pouring consistency

1. batter
2. blend
3. bake
4. salt

26. blend of chocolate, sugar, and powdered milk

1. milk chocolate
 2. confectioners
3. maple syrup
4. cream of tartar

27. smooth, sweet, dark amber syrup extracted directly from sugar cane juices
1. raw sugar
2. rock salt
3. batter
4. molasses

28. to mix two or more ingredients together until thoroughly combined

1. cake flour
2. baking soda
3. flour
4. blend

29. a chemical leavening agent that works by producing co2, make breads and cakes rise.
1. baking powder
2. cake flour
3. bread flour
4. flavored salt

30. single cell plant, produce co2 causes the mixture to rise
1. yeast
2. blend
3. beat
4. table salt

31. also called bicarbonate of soda, make also breads and cakes rise.
1. baking powder
2. cake flour
3. baking soda
4. bread flour

32. the bitter, all purpose, unadulterated chocolate

1. granulated sugar
2. cream of tartar
3. semi sweet chocolate
4. unsweetened chocolate

33. made from complete wheat kernel

1. dutch type cocoa
2. milk chocolate
3. sweet white chocolate
4. whole wheat flour

34. bitter chocolate sweeten by sugar

1. milk chocolate
2. self rising flour
3. semi sweet chocolate
4. whole wheat flour

35. originally a coarse salt made under rabbinical supervision

 1. rock salt
2. table salt
3. kosher salt
4. maple sugar

36. flour with leavening agent added

1. rye flour
2. superfine/castor sugar
3. self rising flour
4. pickling salt

37. kind of flour milled from soft wheat with less protein, 7 to 8% protein
1. caramelize
2. bread flour
3. cake flour
4. corn syrup

38. special blend of wheat that contains hogh protein needed for gluten, 12 to 14% protein
1. rye flour
2. flavored salt
3. bread flour
4. baking powder

39. light and dark syrup made from hydrolyzed cornstarch

1. corn syrup
2. caramelize
3. raw sugar
4. cake flour

40. flavorful seeds, pods, berries, bark, roots

1. sorghum
2. eggs
3. spices
4. honey

41. assorted blends pf cocoa, sugar, flavoring, emulsifier,sometimes milk powder.

1. instantized/quick mixing flour
2. instant cocoa mixes
3. bread flour
4. baking soda

42. highly refined sugar pressed into cubes

1. granulated sugar
2. no caloric sweetener
3. brown sugar
4. maple sugar

43. pulverized sugar mixed with cornstarch, for frosting

1. sweeteners
2. caramelize
3. confectioners
4. cream of tartar
44. round pan with fluted slopes sides and a hole in in the center
1. molasses
2. bundt pan
3. raw sugar
4. corn syrup

45. alcohol base flavors like vanilla, lemon, almond

1. rock salt
2. caramelize
3. table salt
4. extracts

46. fine salt manufactured from rock salt and brine

1. maple sugar
2. rock salt
3. table salt
4. maple syrup

47. to melt sugar until brown color and flavor develops

1. corn syrup
2. caramelize
3. table salt
4. cake flour

48. is a blend of various wheat

1. all purpose cream
2. whole wheat flour
3. all purpose flour
4. self rising flour

49. a flour processed by moistening and then redrying the flour to form agglomerates
1. unsweetened chocolate
2. baking powder
3. instantized/quick mixing flour
4. instant cocoa mixes

50. flower nectar that has been process and condensed by bees
1. yeast

2. honey

3. blend