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1
How do you measure 2 and 3/4 cups of flour?
Spoon flour into a measuring 1cup and level to 1/2 cup, using 1/2 cup and 1/4 cup.
2
If you need 6 pieces eggs, how should you open them?
Open the egg one at a time, either in a small bowl, or transfer it to a bigger bowl if necessary.
3
How would you know that you have creamed the butter well enough?
When the butter is lighter color
4
What is the role of each ingredients - flour,fat, yeast,sugar?
Flour - gluten development Fat(Butter/Oil) - shorten the gluten strands Yeast - use the dough Sugar - food of the yeast
5
What mixing methods were demonstrated in the product?
For bread making creaming, blend, mix and fold -For cake, creaming, whipping, folding and blending
6
What is the difference between butter and margarine?
- Butter is from animals and more expensive, and margarine is from plants and more affordable.
7
What fat substitute can you use for breads?
Margarine, mixture of margarine and butter, oil and other fat substitute
8
Why is it important to select the right pan size for baking bread?
If pan is too big the batter will be spread over a large area, it will over cook, if pan is too short it will over flow.
9
Why do you pre-heat the oven?
To meet the desired temperature before putting the products inside the oven.
10
How long should pre-heating be done?
It should be 15mins – 30mins or until the desired temperature is reached.
11
Why do you let dough rest after kneading?
To let the gluten strands to rest so that they will break up during forming
12
How do you carry heavy loads?
Bend the knees, carry load and lift up.
13
How should you portion dough?
By weight, by scoop/ladle or by count
14
How do you check the doneness of bread?
The product's internal temperature or desired texture and color can be checked.
15
Where do you stock breads that will be used 2 days from now?
Put bread that will not use immediately in a tightly sealed bag in a freezer
16
Give 2 varieties of bread products? And discuss its characteristics?
Buns and Spanish bread
17
What is the difference between extract and flavor emulsion
Flavor extract is alcohol based, while a flour emulsion is oil based.
18
What is the difference between Cake flour and All purpose flour?
Cake flour is ideal for light, delicate products like sponge cakes and genoise due to its low gluten content and bright white appearance, while all-purpose flour is commonly used.
19
How do you know that you have beaten the egg whites to their peaks?
The egg whites' peaks remain intact even when the bowl is inverted or the consistency is thick.
20
How do you check the doneness of cake?
Insert a cake tester/toothpick into the middle of the product to check if the batter remains adherent to the tester.
21
What is the diefference between a pie and a tartlet?
A pie is for multiple serving while tart is for single serving
22
How should you porion in making petit fours?
By cutting into bite-size pieces
23
How can you plate a selection of petit fours to a guest?
Place on a plate, garnish with chocolate syrup/powder sugar/fruit syrup.
24
How do you check egg freshness?
Shell should rough not fine -An egg will sink to the bottom
25
How do you handle hot pans?
Use a pot holder
26
Why do you fold the egg whites with another ingredients?
To retain the air bubbles created during the whipping step.