Grade 10 TLE: Food Preparation and Baking Reviewer

Flashcards covering key vocabulary, baking ingredient functions, mixing procedures, equipment safety, bread types, business math formulas, and stock preparation rules.

Cross-Contamination Prevention

Food safety practices that include using separate boards for raw meat and vegetables, washing and sanitizing equipment and utensils, and washing hands before and after handling raw meat.

Spill Cleanup Steps

The five-step safety procedure: 1. Stop the activity, 2. Warn others, 3. Clean the spill immediately, 4. Dry the floor, 5. Resume the activity.

Proper Tasting Procedure

The rule of 'ONE TASTE = ONE CLEAN SPOON,' which requires using a clean tasting spoon each time without wiping and reusing it or putting it back into the food.

Cooked Food Storage Rule

Cooked food must be kept either safely hot or safely cold, reheated to proper temperature immediately before serving, and never left at room temperature.

Bread

A baked product made from dough that may rise with yeast.

Cake

A baked product that is soft, usually sweet, and may be frosted.

Cookie

A baked product that is small, soft or crisp, and shaped into various forms.

Pie

A baked product consisting of a crust filled with ingredients such as fruits, meat, or custard.

Pastry

A baked product characterized by being flaky, layered, or tender.

Flour

A common baking ingredient that provides structure to baked products.

Sugar

A common baking ingredient that provides sweetness, browning, and moisture.

Egg

A common baking ingredient that provides structure, moisture, binding, and color.

Fat

A common baking ingredient that adds flavor, tenderness, and improves texture.

Baking Powder

A baking ingredient that provides leavening to help products rise.

Salt

A baking ingredient that enhances flavor and balances sweetness.

Butter Substitute

Oil or margarine, which may change the texture or flavor of the product.

Egg Substitute

Mashed banana, which adds moisture and sweetness.

Preheating

Heating the oven to the required temperature specified in the recipe before placing the product inside.

Oven Thermometer

A tool used to measure the actual temperature inside the oven.

Oven Temperature Too Low

An oven condition that causes baked goods to take too long to bake, fail to rise properly, become pale, and develop an undesirable texture.

Oven Temperature Too High

An oven condition that causes baked goods to burn on the outside, brown too quickly, remain undercooked on the inside, and lose their proper shape.

Muffin Method

A mixing method where dry ingredients are combined in one bowl, wet ingredients in another bowl, wet is added to dry, and mixed just until combined.

Creaming Method

A mixing method where fat and sugar are beaten together until light and fluffy before adding eggs and dry ingredients as directed.

Straight Dough Method

A mixing method involving combining all ingredients, mixing to form dough, kneading, fermenting (rising), shaping, and baking.

White Bread

A type of bread with a soft texture and white interior, commonly used for sandwiches.

Whole Wheat Bread

A type of bread made from whole grain containing more fiber and nutrients.

Baguette

A long, narrow French bread with a crisp crust.

Sourdough Bread

A type of bread with a slightly sour flavor made with a natural starter.

Multigrain Bread

A type of bread made with two or more grains such as wheat, oats, and barley.

Ideal Proofing Conditions

Proofing conditions requiring a warm area away from drafts with a temperature of $25-30^\circ\text{C}$, humidity of $75-80\%$, and time of $45-90\text{ minutes}$ depending on the recipe.

Dough Not Rising Solution

Checking yeast and proofing conditions and giving more time if needed.

Target Market

The specific group of potential customers determined by considering their age, needs, preferences, and buying power.

Cost per Serving Formula

$$\text{Cost per Serving} = \frac{\text{Total Cost of Recipe}}{\text{Number of Servings}}$$

Selling Price per Serving Formula

$$\text{Selling Price per Serving} = \text{Cost per Serving} + \text{Desired Profit}$$

Fish Stock

A stock made from fish bones, trimmings, and aromatic vegetables.

White Stock

A stock made from raw bones, meat, and aromatic vegetables.

Brown Stock

A stock made from roasted bones and aromatic vegetables.

Vegetable Stock

A stock made from vegetables and aromatic vegetables.

Stock Simmering Purpose

Cooking stock gently rather than boiling rapidly to keep the stock clear and flavorful, maintain natural flavor, and prevent impurities from making the stock cloudy.