Name: Date:

Self-Check 1.1-1
Identification:

1. It is basic ingredient in all bread making.

2. A necessary component in yeast- leavened breads is a

rubbery substance that gives structure and elasticity to dough.

3. Flour that has a higher level of protein making it the wheat of

choice for most yeast dough.

4. Flour that is preferred flour for yeast leavened products.

5. Flour that form less gluten than wheat flours and are usually
combined with a substantially larger amount of bread flour in
order for the bread to rise.

6. Liquid ingredient that is recommended for rehydrating or

dissolving yeast.

7. Liquid ingredient that creates richer, velvety texture and soft

crust bread.

8. Basic bread ingredient that regulates the rate of yeast

activity, providing a slow steady rise.

9. It provides “food” for yeast which converts it to carbon dioxide

and alcohol.

10. Yeast that is very perishable requiring constant refrigeration

below 45 F to maintain its freshness and activity.

Enumeration:

1 -3 Three functions of yeast in bread making

4 – 7 Types of liquid used in bread making
8 – 10 Uses of eggs in bread making

1.
2.
3.

4.
5.
6.
7.

8.
9.
10.
Name: Date:

Self-Check 1.1-2

Enumeration:

1 -2 Types of Bread
3 – 7 Characteristics of great Bread

1.
2.

3.
4.
5.
6.
7.

8. It is the type of yeasted bread where dough is not kneaded.

9. A type of quick bread that is fluids and pour; contain about 2/3
to 1 cup of water for every cup flour like pancakes and waffles.

10. A type of bread that is light, hollow roll made from an egg batter
typically baked in muffin tins or popover pans.

11. It is a flat cake, often thin, and round prepared from a starch
and resemble a crepe.

12. Bread that are usually deep-fried from flour dough, and
typically either ring-shaped or without a hole and often filled.

13. It refer to a wide variety of breads wchich are not prepared with
raising agents that are surely flat bread.

TRUE or False

14. The batter dough rises only once, in the bread pan.

15. Batter breads generally do not rise as high as kneaded breads.

16. The kneaded bread dough is allowed to rise before shaping,

then it is shape and alloed to rise again.

17. Kneaded breads include loaf breads, baguettes pan rolls and
crescent rolls.

18. Making kneaded breads essentially involves five phases:

Dissolving the yeast, Mixing the dough, Rising the dough, Shaping
the dough, Varying the crust.
 19. Quick breads are called “quick” because they have to be baked
or cooked immediately after being mixed.

20. Bread is a food made of flour, water, and yeast or another

leavening agent, mixed together and then baked.

Name: Date:

Self-Check 1.1-3

Identification

1. It is also referred to as cookie sheets

2. A baking pan, rectangular in shape and deep walled, that is

used to bake a single loaf of bread.

3. A type of metal aluminum pan that is 16 to 20 inches in length

and formed with a curved base so that long lengths of dough can
be laid horizontally in them to be baked in baguettes.

4. A type of pan used for baking muffins

5. Also known as basting brush, is a cooking utensil used to

spread butter, oil or glazed on food.

6. Use to scoop up ingredients to transfer to bowls, aid in cutting

brownies and bars and make for easy clean up

7. It is often called spatula by some because it has a flat utensil

used for scrapping or spreading.

8. Also known as a pastry scraper, it is a small, flexible plastic

scraper that is rounded on one edge and flat on the other.

9. Also known as a dough blender.

10. It is a utensil that seals the edges of a pie crusts, ravioli, tarts
and similar to layered food items or cuts fluted edges into the
pie crust.

11. It is also known as frosting spatula or icing spatula.

12. It consists of a bowl placed on top of a pan of simmering

water, can melt chocolate without worrying that it will stick and
 burn.

13. It is a cooking utensil properly referred to as a Wire Whip.

14. Using two-part device that lets you interchange several

decorating tips without changing the bag.

15. A table top machine that can knead bread doughs using a
hook and whip butter and eggs together with the whisk
attachment for flaky cookies.

16. It is a thick-walled (usually cast iron) cooking pot with a

tight- fitting lid.

17. It is an oven that deals with the problems of hot spots and
uneven cooking by using a fan to circulate air and keep the
temperature more steady.

18. It is a large oven into which entire racks full of sheet pans
can be wheeled for baking.

19. Is a chamber used in baking that encourages fermentation of

dough by yeast through warm temperartures and controlled
humidity.

20. Measuring large amounts of liquids; extracts.

Name: Date:

Self-Check 1.1-4

Identification

1. It is the rest period in the mixing cycle that allows the gluten
proteins to bond. When you let the dough rest during the
kneading process, you can use less flour overall.

2. Subjecting food to heat inside an enclosed area: oven.

3. A given quantity determined by the amount needed.

4. Refers to the process of resting fermented dough just before

shaping so that the gluten relaxes, making it easier to form.

5. Is a way to determine wheteher the gluten has sufficiently

developed in dough by gently stretching a piece of dough to see
if it will produce a paper-thin, translucent membrane.

6. To pass through a fine sieve for effective blending, for aerating

and remove foreign or oversiezed particles.

7. Refers to the process of working the dough by using the heel of

your hands.
8. Also known as rolled grain, as in rolled oats or rolled tritacle.

9. To sprinkle lightly with sugar, flour or cocoa.

10. Punching a number of vertical impressions into a dough so

that the dough will expand uniformly without bursting during
baking.