PRETEST

Name: Date

Let’s see how well you can remember..

Basing from the activity given and/or demonstration
of your teacher, enumerate 5 terms, utensils and ingredients,
and measuring techniques.

TERMS

INGREDIENTS

UTENSILS

MEASURING
TECHNIQUES
 PRE-TEST

Name: ___________________________________________ Score: _______________

Direction: Read and encircle the correct answer.
1. To brush a pan with fat or oil before dusting it with flour.
a. grease and line b. grease and flour
2. To distribute fat in flour particles until pea-sized crumbs are obtained. It may
be done using a pastry blender, the tines of a fork or two knives.
a. dredge b. cut in c. fold in
3. To brush the surface with butter, margarine, shortening or oil to prevent sticking.
a. grease b. cream c. dust
4. A combination of 1 egg yolk and 2 tablespoons milk used for brushing bread and pastry dough to have
a shiny, golden baked surface.
a. filling b. cream c. egg wash
5. To light the oven about 10 minutes in advance to allow the oven temperature to reach a desired degree
of heat before baking time/
a.pre-heat b. proofing c. punch down
6. To deflate risen dough using the fist to break down large air spaces.
a.pre-heating b. proofing c. punching
7. This is usually made of wire mesh or fine plastic screen that sieves dry ingredients.
a. beater b. sifter c. colander
8. This is a piece of cylindrical wood that is used for flattening dough.
a. rolling pin b. scraper c. mixing bowls
9. These comes in sets of 1/8, 1/4, 1/3, 1/2, and 1 used for measuring small amount of ingredients.
a. graduated measuring cups b. individual measuring cups c. measuring spoons
10. This is made of glass, plastic, stainless or aluminum. It is used for holding and mixing ingredients.
a. individual measuring cups b. mixing bowls c. measuring spoons
11. These are used to contain shaped dough while baking.
a. baking pans b. mixing bowls c. measuring cups
12. This is used for applying melted shortening, egg or milk wash to dough and is also used for greasing
baking pan.
a. spatula b. pastry brush c. wooden spoon
13. The leavening agent used for baking loaf bread
a. yeast b. baking powder c. baking soda
14.Which type of flour is not appropriate for quality bread production?
 a. all-purpose flour b. bread flour c. cake flour
15. This is the main ingredient in bread making.
a. salt b. sugar c. flour
16. This improves the taste, nutritional value, flavor and aroma, gives color to the crust.
a. shortening b. milk c. sugar
17. It increases the tenderness of the product. This comes in the form of butter, margarine, vegetable
shortening, vegetable oil and lard.
a. shortening b. milk c. sweetener
18. Its major role is to hydrate the dry ingredients. Proper amount of this ingredient aids in the production
of gluten in the flour.
a. liquid/water b. sweetener c. egg
19.This balances the taste and improves the general quality of the product.
a. liquid/water b. salt c. egg
20. These are available to bakers in fresh (whole), yolk only, egg whites only. This improves nutritional
value of the baked product.
a. liquid/water b. salt c. egg
21. Which of the following is a personal hygiene practice?
a. keeping finger nails long
b. wearing an apron during working hours
c. combing the hair in the work area.
d. washing the hands before and after work.
22. When measuring flour,
a. use the cup to scoop flour then level it off.
b. spoon flour into measuring cup till overflowing then tap to level it off.
c. spoon flour into measuring cup then level it off with spatula.
23. To heat oven 15-20 minutes in advance is called _.
a. baking b. pre-heat c. proofing
24. To measure brown sugar,
a. pack sugar in the measuring cup until full, then level it off.
b. sift the sugar and scoop the measuring cup, then level it off.
c. spoon sugar to measuring cup until full then level it off.
25. There are how many tablespoons in a cup of flour?
a. 12 T b. 16 T c. 14 T
26. What is the best way to measure ingredients?
a. spoon and level method b. scoop and level c. none of the above
27. What is the correct way of measuring liquid?
a. reading at eye level.
b. reading while the liquid is still moving.
c. reading above the rim of the liquid.
d. reading below the rim of the liquid
28. A baking tool that is used to measure large amounts of dry ingredients such as flour.
a. measuring cup b. liquid measuring cup c. measuring spoons
29. To rest dough for a considerable period of time before it is placed in a pre- heated oven for baking.
a. kneading b. fermenting c. proofing
30. Under normal condition, how do you measure 2 and 3/4 cups?
a. use 1 c twice, ½ c and ¼ c once.
b. use ½ c 5 times and ¼ c once.
c. use ¼ c 9 times.
 Assess what terms you know

Read the short descriptions below and provide the boxes with
the appropriate terms.
4
P1 R O O F 2K N E A D3
U 5
N 6

7C O O L 8 9
H

I 10 A N D W I C H P A P E R
S
N

G 11 12

13

ACROSS
1. The final rise of dough before
baking
2. To work dough with the heel of DOWN
palms
1. To release gas from dough
7. To reduce temperature of food
3. To sprinkle with flour
8. Sugar is converted into alcohol and
carbon dioxide 4. Powdered and granulated substances

9. To mix fat and flour 5. To heat oven in advance

10. Brush with butter and covered with 6. Flour mixture than can be manipulated
brown paper. 9. Sugar is combined with fat/ shortening
11. Flour mixture that is pourable
12. Distributed ingredients evenly
13. Examples of this are water, oil, milk
 A MUST READ

KNOW THE TERMS IN BREAD MAKING

Most of these terms are usually found in bread recipes; therefore, it is
best to internalize them. Knowing these terms at heart will make you comprehend
recipe books and at the same time enable you to use appropriate terms when
you develop and write your own recipe later.

Definition of Terms

BATTER. Uncooked pourable mixture usually made of flour, liquid and other ingredients.
BRUSH. To touch pans lightly with melted butter or oil with the use of a pastry
brush.
CARAMELIZE. To heat sugar until it is melted and brown. Caramelizing sugar
gives it a distinctive flavor.

CARBON DIOXIDE. One of the two main by-products of yeast fermentation, this
gas is trapped in the dough by the gluten network – causing the dough to
rise.
COARSE MEAL. Pea-sized crumbs obtained from cutting in of fat in flour.

COOL. To let food stand until it no longer feels warm to the touch. Baked goods
are cooled on wire racks to avoid soggy bottom crusts; cool baked
goods before wrapping and storing. This is done by placing the pans on
a rack.
CREAM. To combine sugar and fat by working them together or rubbing the
ingredients in the sides of the bowl until the mixture is smooth.
CUT -IN. To distribute solid fat in flour particles until pea-sized crumbs are
obtained. They may be done using a pastry blender or tines of a fork.
DASH. A measurement less than 1/8 teaspoon.
DISSOLVE. To disperse a dry substance in a liquid to form a solution.
DOCKING. Slashing or making incisions in the surface of bread or rolls for proper
expansion while baking. Done just before baking.
DOUGH. The uncooked flour mixture, usually flour and salt, which is stiff enough to
be handled by bare hands through kneading, stretching and folding.

DOUBLE IN BULK. Refers to expansion of gluten cells in yeast bread that has
risen and is ready to be punched down.
DOUBLE IN SIZE. Refers to the final rising (proofing) before bread is baked.
DRY INGREDIENTS. Refer to the flour, sugar, leavening agents and other
powdered or granulated substances used in baking
 DUST. To sprinkle a surface with flour or sugar.
EGGWASH. It is a combination of egg yolk and 2 tbsps of milk (beaten
together) and is used for brushing pastry and bread dough to have a shiny and
golden baked surface.
ELASTICITY. Capable of recovering shape after stretching; developed gluten in
dough is elastic (teacher should demonstrate this to elaborate the term.

FLAKY. Distinct layers of pastry or biscuit formed by using low protein fl our, fat and
not too much mixing.
FLOUR. To sprinkle flour on a surface before kneading to avoid the dough
from sticking.

FERMENTATION. The process of converting sugar to alcohol and carbon dioxide

allowing the dough to rise and become porous, light and expanded in
volume.
GLUTEN. Gluten (from Latin gluten, "glue") is a mixture of proteins found
in wheat and related grains, including barley and rye. Gluten
gives elasticity to dough, helping it rise and keep its shape and often gives the

final product a chewy texture.

GREASE. To brush a surface with butter, margarine, shortening or oil to

prevent sticking.

GREASE AND LINE. A term used when a pan is brushed with shortening or
butter then lined with wax paper or brown paper.
KNEAD. To manipulate the dough with the palms and heels of the hands
accompanied by stretching and folding.

LEAVENER. A substance that helps make baked products rise. Yeast, baking powder
and baking soda are the most common leaveners for baking.
LET RISE. To allow the yeast dough to ferment and double its volume.
LEVEL. Straight edged knife or spatula used to scrape across a dry measuring cup or
spoon.
LIQUID INGREDIENTS. These refer to the milk, eggs and other wet ingredients
responsible for hydrating the dry ingredients.
LUKEWARM. Slightly warm, or around 105 degrees Fahrenheit.
MAKE A WELL. With the dry ingredients already in the bowl, make a well by pushing
them away from the center towards the sides. The well or hole created will hold
the liquid ingredients.
 MAKE-UP. After fermentation, shaping the dough into loaves or other shapes.
Includes scaling (dividing), rounding, intermediate proof, molding and
panning the dough pieces.

MISE EN PLACE. (pronounced mee zon plahs). Have all ingredients and
equipment in place before preparing a recipe.
MIX. To combine ingredients by stirring until evenly distributed.
OLD DOUGH. Yeast dough that is overproofed; dough may have tripled in volume
and fallen.
OVEN-SPRING. When yeast breads first begin to bake, they will have a “growth
spurt” until the yeast dies (140°F) and the starch gelatinizes (180°F) to
hold the final size and shape.

OVERPROOFING. Allowing dough to proof beyond a full doubling of size; if dough

actually proofs and falls again, the product will not recover. Product will
be very open grained, have a crumbly texture, undesirable flavor, pale
crust, strong aroma and poor keeping quality.

PACKED. refers to measuring brown sugars. Spoon brown sugar into dry
measuring cup and press down until firmly packed, overfilling slightly,
then leveling. When dumped out, should hold its shape
PANNING. Placing dough in or on prepared pans. Pans may be lined with
parchment, oiled, sprayed with pan-release, or sprinkled with meal. Make
sure the pan is the correct size for the amount of batter or dough.
PARCHMENT PAPER. Sheets of grease and moisture resistant paper used in
baking to line pans; replaces greasing or spraying pans. Products are
shaped directly on the paper and are easily removed after baking.

POROUS. May refer to the honey-comb-like structure of white pan bread.

PRE-FERMENT. Partial (yeast) dough made of flour, water, yeast and
sometimes salt given a quick mixing and allowed to ferment prior to
mixing the full dough.

PRE-HEAT. To light the oven about 10-15 minutes in advance to allow the
oven temperature to reach a desired degree of heat before baking time.
PROOFING. The final rising (fermentation) of the shaped yeast dough prior to
baking. to attain proper volume.

PUNCH DOWN. To deflate risen dough to release some of the carbon

dioxide gas trapped inside. This will also relax the expanded gluten in the
dough. This is done by pressing a clenched fist into the center of the
dough.
REST TIME. After kneading, punching or rounding, dough benefits from a brief
(10 to 30 minutes) intermission in handling. The dough will be more easily
rolled or shaped. Keep dough covered with bowl or plastic food wrap
sprayed with pan spray while it rests so “skin” doesn’t form.

ROLL 1. Small dough piece (2.0-4.5 oz), smooth and rounded with dough skin
side up, pinched seam at bottom 2. To use a rolling pin to roll out a dough
piece from center out forming a flat dough piece of even thickness for
cookie cutting, pie crust or other products.

ROUNDING. Shaping dough so that a smooth surface encases the dough,

sealing it as it rests.

SCALE INGREDIENTS. To weigh ingredients rather than measure in cups or

spoons for better accuracy and consistent results.
SCALING. Dividing batter or dough by weight for the most accurate portioning
into pans or pieces. Equal division of dough or batter between pans is very
important for even baking and browning.

Note: Scaling should be done quickly to avoid loss of leavening or over-

aging of dough.
SIFT. To pass dry ingredients into a wire or plastic mesh to remove lumps and
to refine particles.

SOUR DOUGH. Bread with a slightly sour tangy flavor created by using sour
dough starter (levain)—a batter or dough that has colonies of sour dough
yeasts and bacteria (microflora).
SOFTENED. A solid, high fat content substance that has been brought to room
temperature in order to make it more pliable.
SLACK DOUGH. Dough that is too fluid due to under development or too much
water/too little flour
UNDERPROOFED DOUGH. Young dough; dough not allowed to raise enough
before baking
 Name : _ Date:

Is it really that important to familiarize

yourself with the different terms in bread
and pastry?

So, what if you know the terms? In a paragraph

form, write your personal reflections on the
importance of knowing the terms in baking

bread. Elaborate your answer.

Name: _____________________________________________________ Date:________

Share your Thoughts REFLECTION NO. ____

Find me!
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C A G Y D I C A Q N I T S A E Y F
H G G N I D A E N K R U O L F F M
I F C M P E G G W A S H P H C F U
L V C T N R E T T A B V Q V O K B
L Y G U D B C U F M G D J L N H Y
A C A T L P A G R R R G I D T X Z
B A K I N G L M H Z E M C B A K E
M U W P G O P P P P A E O M M D X
G D R S C I N Q E J S R A K I I X
N E Q G A G E K P K E I T D N O V
I L S N Y W S C A H T N I U A I L
P Z F I U C I P R F A G N C T W L
P J Z X J X M I C D E U G H I L P
I V T I M G H E S N H E Z G O O N
H M E M O E P Y W E E U X U N D U
W H Q A D V W R E L R T W O C C V
M J L X O Q V Z B B P O X D N O Z

acid bake Baking

batter blend chill
coating contamination dough
egg wash flour grease
kneading meringue mis en place
mixing pre heat scrape
whipping yeast
Name:_______________________________________ Date:________

“Terminologies”

Think! and Answer!

1 2

4 5

6 7

9 10

11 12 13

14

15

Across
3. a microorganism that produce carbon dioxide gas, causing the dough to rise
4. to cook food in a dry heat method inside an oven
6. to combine ingredients in any way that make distribution of ingredients evenly
7. a mixture of flours with liquids such as water, milk
9. to remove sticky ingredients from the side of the mixing bowl
10. a subtance having a sour or sharp flavor
11. french term means "put in place"
14. a soft, thick mass or mixture that is kneaded, shape and bake into brea
15. to brush pan with shortening

Down
1. the state of being contaminated
2. to heat the oven prior to baking to achieve the required heat
5. to press, stretch, and fold the dough
8. to refrigerate or to reduce the temperature of food
12. a thick sticky solution of sugar and water
13. it means junior chef
 Name; Date:________

Terminology
Check
Instruction: The given sentences are extracted
from different recipes in bread making. Supply
the blanks with the appropriate baking terms.

DOUGH CREAM PREHEATED SIFT

BATTER DRY INGREDIENTS COOL FLOURED
GREASE LIQUID INGREDIENTS CUT IN
EGGWASH

1. In a bowl, _sugar and fat until fluffy then add

eggs one at a time.
2. Mix the remaining flour into the yeast mixture. Then transfer this on a
surface and knead generously.
3. Shape the to desired sizes and cover for a
while with damp cloth.
4. Mix all the _ such as flour, baking
powder and salt. Set aside.
5. Bake in a oven for 30-35 minutes or
until brown in color.
6. After proofing, brush it with before baking in an oven.
7. Remove pan from oven and _ _ in a rack.
8. Scoop and fill each muffin pan 3/4 full.
9. pan and set it aside.
10. _ together the dry ingredients.
11. Combine all _ including oil or melted fat.
12. fat into flour until pea-sized crumbs formed