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NOCTI Baking Vocabulary
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NOCTI Baking Vocabulary
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25 Questions

1. A list of ingredients and procedures

2. Dough that has butter or margarine between the layers

3. Levening agent for paté choux (eclair paste)

4. True or false: pan grease used in bakeries is a mixture of shortening and flour

5. Active dry yeast must be refrigerated after opening

6. Flour that does not develop gluten without another flour added to the recipe

7. Eggs and dairy products should be held at what temperature

8. Process name of mixing shortening with another ingredient

9. Food items should he stored how many inches off the floor

10. What is the base of a recipe or formula

11. Cakes are levened by these two things

12. All dry ingredients go into the bowl, including sugar. Mix eggs with liquid flavoring and 1/4 of the other liquid called for. Add to dry ingredients and mix, adding remaining liquid later.

13. Ingredients in self rising flour that makes it rise

14. If dry eggs are reconstituted (water is added) are they perishable?

15. Process of yeast eating sugar and releasing carbon dioxide

16. The cause of dough regaining its shape after stretching

17. Common name for albumen

18. Combine all dry ingredients and mix on low. pour in the wet ingredients and combine.

19. The sugar in corn syrup

20. Machine that flattens dough into sheets

21. Bread leavened with baking powder or baking soda, as opposed to yeast.

22. Compressed yeast should be A) Firm or B) soft to the touch

23. When a solid becomes a liquid, it has reached its...

24. The three parts of the wheat kernel

25. The temperature danger zone for bacteria growth in food

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