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NOCTI Baking Vocabulary
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NOCTI Baking Vocabulary
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25 Questions

1. How do you thin out icing if its too thick

2. The three parts of the wheat kernel

3. Cakes are levened by these two things

4. When icing doughnuts with warm icing, should the doughnuts be cooled or warmed

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

6. Food items should be how far away from the wall

7. A pourable mixture

8. A list of ingredients and procedures

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

10. The act of piercing dough with small holes to release gases

11. Active dry yeast must be refrigerated after opening

12. Occupational Safety and Health Administration

13. Dough with many different layers of dough separated by butter, produced by folding and rolling

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

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

16. Word that describes the slowing down of a process in baking

17. Food for yeast to eat during fermentation

18. Machine that flattens dough into sheets

19. Slows down yeast and prevents the formation of weld yeasts during fermentation

20. The two things baking soda needs to leven a good

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

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

23. Process of yeast eating sugar and releasing carbon dioxide

24. Mixing dough to incorperate all ingredients

25. Dough that has butter or margarine between the layers

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