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level: Level 1

Questions and Answers List

level questions: Level 1

Question	Answer
the success of his business depends on his ability to make the right decisions and to solve problems.	gives decisions
accepts feedback and suggestions for the improvement of the business.	ability to accept criticism
treats worker fairly and inspire them to do their best.	inspiring
must plan and organize well and keep operations in order	systematic
looking at the bright side of life that helps steer a business to success	optimistic
looks at failure as a challenge and a lesson.	Risk-taker
believes in themselves and has a strong faith in his abilities	confident
believes that "if there is no struggle, there is no progress."	persistent
a successful entrepreneur is open to new products.	innovative
an individual who undertakes the risk associated with creating, organizing, and owning a business.	entrepreneur
PEC stands for..	Personal Entrepreneurial Competencies
it is a hybrid of croissant and donut	cronut
the ancient Romans loved _________	festivity and celebration
oil used in most bread recipes	canola or vegetable oil
contains sodium bicarbonate	alkaline water
dissolves or weakens the gluten and retards fermentation	alkaline water
has been heated to 140 degrees Fahrenheit for 30 minutes and then quickly cooled to 50 degrees Fahrenheit or lower	Pasteurized milk
is heated to allow part of water to evaporate and 40% to 55% of sugar maybe added.	condensed milk
is heated until part of its moisture has evaporated.	evaporated milk
removes the flatness or lack of flavor in other foods	salt
controls the action of yeast and rate of fermentation, prevents the formation and growth of undesirable bacteria in yeast-raised dough and modifies the crust of yeast-raised products.	salt
aromatic vegetable products in finely ground state	spice & seeds
contributes to taste and smell of the product	spices and seeds
the extracted essential oil of the fruit or bean of their imitation.	flavor extracts
this should always be kept in a sealed plastic container.	flour
contains average amount of mineral salts, produces normal gas and retains good gas on dough.	hard water
distilled or rainwater that is relatively free from minerals	soft water
softens gluten, leading to sticky dough that tends to flatten out.	soft water
creates a tender crumb when used instead of water	milk
added to chocolates and icings to give a finer luster to the chocolates and increase the tenderness of the icing or chocolate.	cocoa butter
cheapest ingredient in baking	water
enhances the shelf life by providing proper moisture that will keep the baked product fresh longer.	water
made from vegetable and animal fat, it is a hard fat with a high melting point and is used in making pastry.	margarine
provides a pleasing flavor in pastries and pies because it makes them flaaky and tender.	lard
also known as hydrogenated vegetable oil, this does not contain moisture.	vegetable shortening
used in bread making, peanut, corn and soybean oil are the common sources of this type other than palm and coconut.	vegetable oil
comes from purified deodorized oil like coconut, corn, grain, and cotton seed.	vegetable shortening
made from fatty protein milk, has 80% fat. use the unsalted one when enriching bread dough.	butter
a single fat or oil or a combination of fats and oils, which tenderizes the product by preventing the cohesion of gluten strands during mixing.	shortening
more concentrated and long-lasting, must be used before the expiration date.	dry and instant yeast
should be used 1 to 2 days of purchase to ensure freshness, must be dissolved in lukewarm water before adding to the flour.	cake yeast
most commonly used leavening in bread making	yeast
a gas added or produced during the mixing or heating of a batter that cause dough to rise by creating bubbles that expand the gluten strands in the dough.	leavening agent
it is a living organism that converts the natural sugars in flour to gases.	yeast
a kind of sugar that has not been completely purified.	brown sugar
a sweet, soluble, crystalline, and organic compound classified as carbohydrate.	sugar
used in icings, contains about 3% cornstarch which retards lumping or crystallization.	confectioner's sugar
contains some caramel, mineral matter, moisture, and molasses.	brown sugar
also known as 'refined sugar' or 'table sugar', it is processed from sugarcane or sugar beets syrup.	granulated sugar
serves as a creaming agent with fats and foaming agent with eggs	brown sugar
considered as the finest, smoothest, and whitest sugar used for frosting candies, or dusting for baked products.	confectioner's sugar
an essential and costly ingredient of baked products.	eggs
a food cooking method using prolonged dry heating/ heat acting by convection	baking
key ingredient in making breads, cakes, pastries, cookies, and bakery products	flour
a small particle of bread, cake, and others that has broken off.	crumb
where the first open-air cafe of baked goods was developed	Paris
a fine meal of ground wheat or a fine soft powder that comes from root crops, starchy vegetables, and other foods	flour
provides bulk structure to baked products and contributes color, texture, and flavor to baked products	flour
most common baked item	bread
an occupation of pastry cooking in Early Romans	pastillarium
when was baking flourished in the Roman Empire ?	300 BC
is a complex series of biological reactions that allow dough to leaven	fermentation
a cereal grain that yields a fine white flour used chiefly in breads, baked goods, (as cakes and crackers), pastas (as macaroni or spaghetti), and others that has broken off.	wheat
a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough.	gluten
defined as an organization or enterprising entity engaged in commercial, industrial, or professional activities	business
organizing, developing, operating and engaging in one's own business.	entrepreneurship