問題一覧
1
How will you know if your product is already cooked or done?
If it reaches right time and it has golden brown in color
2
Why do you need to drop your products?
To level it and to let the air out
3
What are the MAJOR INGREDIENTS IN BAKING
1. Flour 2. Egg 3. Sugar 4. Shortening 5. Liquid 6. Leavening agent
4
What are the different kinds of sugar?
Granuled sugar Brown sugar Powdered sugar
5
How will you know if you have beaten the egg white to the peak?
*It has refine, shine and stiff bubbles *If you invert the bowl, it does not flow
6
How do you substitute the all purpose flour to cake four?
1 cup of all purpose flour minus 3 tablespoon substitue by 3 tablespoon of cornstarch and sifted together
7
What are the FIVE CORE COMPETENCY NCII?
1. Prepare and produce baking products 2. Prepare and produce pastry products 3. Prepare and present gateaux, tortes and cakes 4. Prepare and display petit flour 5. Present dessert
8
How will you measure 2 1/4 cups of flour and 2 2/3 cups of flavor?
1. Sift the flour 2. Scoop flour into 1 cup 3. Level it using spatula or edge of knife 4. For 1/4, use 1/4 cup of flour or halp the 1/2 cup and for 2/3, use 1/3 cup and scoop another 1/3 cup
9
What is the purpose of ADDING SUGAR INTO THE MIXTURE?
*It gives flavor to the product * It gives bread more tender
10
What is the FIRST CORE COMPETENCY OF BPP NCII?
Prepare and produce baking products
11
The 1 hour rest of dough after kneading is called?
Fermentation
12
What is the CHEAPEST INGREDIENT IN BAKING?
Water
13
What is the BASIC INGREDIENT FOR BAKING?
Flour
14
What are the differences between bread flour, all purpose flour and cake flour?
Bread flour - has 12-14 % protein content and has strong gluten strength All purpose flour - has 10-11% protein content and has medium gluten strength Cake flour - has 7-8% protein content and has weak gluten strength
15
What is the purpose of ADDING YEAST INTO THE MIXTURE?
Allowing the mixture to rise or expand
16
What is the difference between flavor emusion and flavor extract?
Flavor emusion - water based Flavor extract - alcohol based
17
Why do we need to let the dough rest after kneading?
To let the gluten strand rest so that it will break up during forming
18
How long should you PRE-HEAT THE OVEN?
10 - 15 minutes
19
How will you know if you creamed the butter well?
If the butter become fluffy and light yellow in color
20
If the butter is not available, what can be the substitute?
Margarine
21
What is the SECOND CORE COMPETENCY OF BPP NCII?
Prepare and produce pastry products
22
Why do you glaze the dough?
* To achive the shining performance on top and golden brown in color * It helps to improve the shelf life of product
23
A pan used in baking your sponge?
Jelly roll pan
24
How will you know if the egg is fresh?
*By using candling method *Put the egg into the bowl with water. The fresh egg will sink and the stale egg will float
25
What is the purpose of ADDING SHORTENING INTO THE MIXTURE?
*It makes product smooth and tender *It gives product better volume
26
Give the abbreviation of TABLESPOON, TEASPOON and CUP?
Tablespoon - Tbsp, T Teaspoon - Tsp, t Cup - C
27
What is the RIGHT TEMPERATURE FOR PRE-HEAT?
180° C or 375 F
28
Why it is necessary TO CHOOSE THE RIGHT SIZE OF THE PAN?
*To avoid overflowing of the mixture *To achieve right volume and shape of product
29
How do you PORTION THE DOUGH?
Cut the dough using dough cutter and weigh
30
How should you crack the egg?
1. Wash the egg first 2. Prepare two bowls 3. Crack the egg using spatula or edge of knife 4. Put the egg into bowl and see if the egg is fresh or not, if the egg is fresh put into the another bowl and do the same procedure to the other egg
31
What is the purpose of ADDING FLOUR INTO THE MIXTURE?
It builds structure and body of the baked products
32
What method combining sugar and butter or sugar and egg yolk?
Creaming method
33
What is the THIRD CORE COMPETENCY OF BPP NCII?
Prepare and present gateaux, tortes and cakes
34
Why do you need TO SCRAPE THE REMAINING INGREDIENT?
It is part of measurement
35
A 30 minutes rest of dough after shaping is?
Final proofing
36
What is an example of CHEMICAL LEAVENING AGENT?
*Baking soda *Baking powder
37
A term used when you combine the flour and butter?
Cutting in
38
How will you portion the petit flour?
By cutting it into pieces 1 inch by 1 inch with fully icing and presented on a plate for about 3 pieces
39
Why do you PRE-HEAT THE OVEN?
To achieve right temperature
40
What are the MIXING METHOD APPLIED TO YOUR PRODUCTS?
1. Mixing 2. Kneading 3. Folding 4. Sifting 5. Creaming 6. Cutting
41
What are the difference between BUTTER, MARGARINE and LARD?
Butter - came from COW Margarine - came from PLANT Lard - came from the FAT OF HOGS
42
A technique used in combining cream mixture and egg white mixture?
Cut and fold technique
43
What is the example of BIOLOGOCAL LEAVENING AGENT?
Yeast
44
What is the purpose of adding egg into the mixture?
It gives nutritive value, tender and flavor and add color to the product
45
What are the 3 leavening gases?
1. Air 2. Water vapor 3. Carbon dioxide
46
Why do you sift the flour?
1. To remove contaminants 2. To incorporate air 3. To lossen the granules
47
What is difference between PIE and TART?
Pie - multiple serving Tart - single serving
48
What is the most essential and costly ingredient of baking products?
Egg
49
What is the purpose of ADDING SUGAR INTO THE YEAST?
To help the yeast become active and food for the yeast
50
What is the FIFTH CORE COMPETENCY OF BPP NCII?
Present dessert
51
What is the FOURTH CORE COMPETENCY OF BPP NCII?
Prepare and display petit flour