Bread and Pastry Production NC II PDF

Possible/ Sample Questions on Bread and Pastry Production NC II FIVE CORE COMPETENCIES in BREAD and Pastry Production NC II 1. Prepare and produce bakery products (breads). 2. Prepare and produce pastry products (cakes/ pastries). 3. Prepare and present gateaux (a rich or fancy...

Possible/ Sample Questions on Bread and Pastry Production NC II FIVE CORE COMPETENCIES in BREAD and Pastry Production NC II 1. Prepare and produce bakery products (breads). 2. Prepare and produce pastry products (cakes/ pastries). 3. Prepare and present gateaux (a rich or fancy cake), tortes (rich cake in which all or part of the flour is replaced with finely chopped nuts or bread crumbs) and cakes (pastry which is baked, tender, sweet and sometimes frosted). 4. Prepare and display petit fours (any bite-sized cake, pastry or cookie or confection served after a meal or with coffee or tea or a French confection consisting of a small piece of filled sponge cake coated with fondant icing and elaborately decorated). 5. Present dessert. What is Baking? Baking is a process of cooking by dry indirect heat usually in an oven or related equipment. What is the difference between Tart and Pie? Tart is a small or bite size pie while Pie is a big slice/for large serving. What is the difference between Butter, Margarine and Lard? Butter is from milk or cream while Lard is rendered from hog (pig) fat and Margarine is made from vegetable oils. How to separate four egg yolks from four egg whites? Do it one at a time and use three bowls, one for the whole egg, one for egg whites and one for egg yolk (Three Bowl Method) Sugar is the food of the Yeast. Three Methods of Mixing Dough 1. Straight Dough Method- mix all the ingredients at one time to make the dough. The dough is kneaded and set aside to rise (this is the method we use in Loaf Bread) 2. Sponge Dough Method- mix the yeast, flour, and water to make as oft mixture which is set aside to rise until bubbly. Then add flour, water, sugar, butter and the remaining ingredients and the mixture is treated as straight dough. 3. No Knead Method- this method uses batter instead of dough. This makes bread making faster because one does not have to knead and shape the dough. However, the texture of the finished products is not as fine as that of kneaded dough. What is the difference between Batter and Dough? Batter is a pourable mixture of combined ingredients such as flour, sugar, eggs, shortening, milk and etc while Dough is an uncooked mass of combined ingredients used to make bread, rolls, cookies, etc. What is the proper way of getting/carrying or handling heavy equipment in Baking?  Bend your Knee. What is Extract? Extracts are solution of the flavors in ethyl alcohol or other solvent (Alcohol base) What is an Emulsion? An emulsion can use some particles of the real thing or it can be a mixture artificially manufactured, kind of a chemical combination used to make a certain flavor. It can be oil based or water based or have components of both which will give it certain characteristics when you mix it into things. (Acid base) What is Flavorings? Flavorings are flavors which use either propylene glycol or glycerin. (Oil Base) What is 5S Methodology or Workplace Organization? It describes how to organize a work space for efficiency and effectiveness by identifying and storing the items used, maintaining the area and items and sustaining the new order. 1. SORTING (SEIRI) - Eliminate all unnecessary tools and equipment. Keep only essential items and eliminate what is not required and keep them in easily-accessible places. 2. STRAIGHTENING or SETTING in ORDER to FLOW or STREAMLINING (SEITON)- arrange the work, workers, equipment, parts and instructions in such a way that a work flow free of waste through the value added tasks with a division of labor necessary to meet demand. 3. SHINING (SEISO) - Clean the workplace and all equipment and keep it clean, tidy and organized. At the end of each shift, clean the work area and be sure everything is restored to its place. This step ensures that the workstation is ready for the next user and that order is sustained. 4. STANDARDIZE (SEIKETSU) - ensure uniform procedures and set ups throughout the operation to promote interchangeability. 5. SUSTAIN (SHITSUKE) - Make it a way of life. This means commitment. Ensure disciplined adherence to rules and procedures of 5S to prevent backsliding. How will you know or test if the baked products are already cooked? By inserting a toothpick at the middle of the baked product, if the toothpick comes out clean or dry, then the baked product is already cooked. Three Stages of Egg Whites To check, turn your whisk or the mixer’s beaters upside down and observe the peaks formed. a. Soft Peak Stage- the peak is still soft and droops after a few seconds. b.Firm Stage- the peek has more body and keeps its shape more easily. The peak will hold but the tip still bends. c.Stiff Stage- the mixture is thick and the peak holds up straight without collapsing. Stop when you’ve reached this stage to prevent the eggs from breaking apart. Overbeaten eggs will leave a dull and watery mixture with grainy clumps of foam. How can you test if the egg whites are already beaten enough? If the egg whites are already stiff or thick, when it stands on its own and when you invert the  mixing bowl, the egg whites doesn’t flow or drop. Occupational Health and Safety Act (OHSA) is responsible for enforcing its standards on regulated entities. OHSA issue workplace health and safety regulations. These regulations include limits on chemical exposure, employee access to information, requirements for the use of personal protective equipment (PPE) and requirements for safety procedures. Why do we pre-heat oven? We pre-heat oven to reach the required temperature for baking before putting the products to be baked. Possible/ Sample Questions on Bread and Pastry Production NC II 1. How would you know if you have creamed the butter well enough? - The butter is lighter in color. 2. What is the role of each ingredient- flour, shortening, yeast, and sugar? - Flour for gluten development, fat for shortening the gluten strands, yeast for rising the dough and sugar is the food of the yeast. 3. How are you going to measure ¾ cups? - Use ½ cup and ¼ cup. 4. What is the difference between extract and flavor emulsion? Cake flour and all- purpose flour? - Flavor extract is alcohol base while flavor emulsion is oil base. Cake flour has the least amount of gluten and can be used only for cakes and other delicate products while all- purpose flour has more gluten content than cake flour and cake be used for bread, cookies and cakes. 5. How do you know that you have beaten the egg whites to thick peaks? - The peaks of the egg whites stay up even when you inverted the bowl or is of thick consistency. 6. What is the difference between butter and margarine? - Butter is from animals and more expensive while margarine is from vegetable and more affordable 7. What fat substitute can you use for breads? - Margarine, mixture of margarine and butter, and other fat substitute. 8. Why do you pre-heat the oven? - To reach the desired temperature before putting the product to the oven. 9. Why is it important to select the right pan size for baking products? - If pan is too big, batter will spread over a large area, it will cause the cake to be small or thin. If pan is too short, the batter will over flow. 10. How long pre-heating should be done?  - 15 to 30 minutes or until desired temperature is reached. 11. Why do you let the dough rest after kneading? - To undergo fermentation to double the size. 12. How should you portion the dough? - By weight, by scoop/ ladle or by count. 13. How do you check for doneness in any baked products? - By checking the internal temperature of the product or by inserting a toothpick or cake tester in the middle of the products and checking if the batter will still stick to the tester. 14. Where do you stock breads that will be used 2 days from now? - Put breads that will not be used immediately in a tightly sealed bag in the freezer. 15. What’s the difference between pie and tartlet? - A pie is for multiple serving while a tartlet is for a single serving. 16. How should you portion a product in making petit fours? - By weight, by scoop/ ladle or by count. 17. How can you plate a selection of petit fours to a guest? - Put in a plate (depending on enterprise standards) and add garnishes.