Tesda

51問 • 1年前

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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

What is the FIRST CORE COMPETENCY OF BPP NCII?

Prepare and produce baking products

What is the SECOND CORE COMPETENCY OF BPP NCII?

Prepare and produce pastry products

What is the THIRD CORE COMPETENCY OF BPP NCII?

Prepare and present gateaux, tortes and cakes

What is the FOURTH CORE COMPETENCY OF BPP NCII?

Prepare and display petit flour

What is the FIFTH CORE COMPETENCY OF BPP NCII?

Present dessert

What are the MAJOR INGREDIENTS IN BAKING

1. Flour 2. Egg 3. Sugar 4. Shortening 5. Liquid 6. Leavening agent

What is the BASIC INGREDIENT FOR BAKING?

Flour

What is the purpose of ADDING FLOUR INTO THE MIXTURE?

It builds structure and body of the baked products

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

Why do you sift the flour?

1. To remove contaminants 2. To incorporate air 3. To lossen the granules

Give the abbreviation of TABLESPOON, TEASPOON and CUP?

Tablespoon - Tbsp, T Teaspoon - Tsp, t Cup - C

What are the different kinds of sugar?

Granuled sugar Brown sugar Powdered sugar

What is the purpose of ADDING SUGAR INTO THE MIXTURE?

*It gives flavor to the product * It gives bread more tender

Why do you PRE-HEAT THE OVEN?

To achieve right temperature

What is the RIGHT TEMPERATURE FOR PRE-HEAT?

180° C or 375 F

How long should you PRE-HEAT THE OVEN?

10 - 15 minutes

What is the purpose of ADDING YEAST INTO THE MIXTURE?

Allowing the mixture to rise or expand

What is the purpose of ADDING SUGAR INTO THE YEAST?

To help the yeast become active and food for the yeast

What is the example of BIOLOGOCAL LEAVENING AGENT?

Yeast

What is an example of CHEMICAL LEAVENING AGENT?

*Baking soda *Baking powder

What are the 3 leavening gases?

1. Air 2. Water vapor 3. Carbon dioxide

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

What is the purpose of ADDING SHORTENING INTO THE MIXTURE?

*It makes product smooth and tender *It gives product better volume

If the butter is not available, what can be the substitute?

Margarine

What are the difference between BUTTER, MARGARINE and LARD?

Butter - came from COW Margarine - came from PLANT Lard - came from the FAT OF HOGS

How will you know if you creamed the butter well?

If the butter become fluffy and light yellow in color

What is difference between PIE and TART?

Pie - multiple serving Tart - single serving

What method combining sugar and butter or sugar and egg yolk?

Creaming method

What is the CHEAPEST INGREDIENT IN BAKING?

Water

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

How do you PORTION THE DOUGH?

Cut the dough using dough cutter and weigh

What are the MIXING METHOD APPLIED TO YOUR PRODUCTS?

1. Mixing 2. Kneading 3. Folding 4. Sifting 5. Creaming 6. Cutting

Why do you need TO SCRAPE THE REMAINING INGREDIENT?

It is part of measurement

A pan used in baking your sponge?

Jelly roll pan

The 1 hour rest of dough after kneading is called?

Fermentation

A 30 minutes rest of dough after shaping is?

Final proofing

What is the most essential and costly ingredient of baking products?

Egg

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

What is the purpose of adding egg into the mixture?

It gives nutritive value, tender and flavor and add color to the product

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

A technique used in combining cream mixture and egg white mixture?

Cut and fold technique

A term used when you combine the flour and butter?

Cutting in

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

Why do you need to drop your products?

To level it and to let the air out

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

What is the difference between flavor emusion and flavor extract?

Flavor emusion - water based Flavor extract - alcohol based

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

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

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

How will you know if your product is already cooked or done?

If it reaches right time and it has golden brown in color

competence 7

Leodegario Almaden jr. · 27問 · 12ヶ月前