Bpp week 11-20 n shirz dfagagag PDF

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Direction: Choose the best answer for each statement below.This is the manipulation of a dough until the correct consistency is achievedAnswer 1These skills are required so even balance is achieved in the decoration Answer 2This skill is required when producing gateaux so even portions are achievedA...

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Direction: Choose the best answer for each statement below.

This is the manipulation of a dough until the correct consistency is achieved

Answer 1

These skills are required so even balance is achieved in the decoration

Answer 2

This skill is required when producing gateaux so even portions are achieved

Answer 3

This is the blending of whipped cream and melted chocolate together so minimal air is lost so the light properties of a delicious chocolate mousse is achieved.

Answer 4

This refers to kneading until the dough takes on the smooth characteristics of a well develop gluten structure inside the dough

Answer 5

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Question text Direction: Choose the best answer for each statement below.

Used as a base for Gateau St Honore. Gateau Mille Feulle is layered together with flavoured Crème Patisserie and then glazed with feathered fondant for visual impact.

Answer 1

Ideal for gateau making, can be plain, made with nuts or different colors. Easy to slice.

Answer 2

Used to support gateau base when extra strength is needed. Needs to be very thin to make the eating sensation more refined. Can be fragile when using.

Answer 3

Gateau St Honore is the classic that uses balls of choux pastry filled with flavored crème.

Answer 4

A gateau that has meringue style base and top with flavoured cream between. The name has also become synonymous with the meringue base on its own. Direction: Choose the best answer for each statement below.

Produce them as needed to maintain ____________ in your petit fours.

Answer 1

A bowl of _______________ is the advisable commodity to have nearby when you are coating petit fours with caramelized sugar.

Before or after ____________ can glazes be added to petit for sec.

Answer 2

Answer 3

Cool, dry, low _____________ is the best environment to store petit fours.

Answer 4

Arranged neatly and in rows, neat uncluttered, clean and _____________ display

Answer 5

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Question text Direction: Choose the best answer for each statement below.

‘Petit four sec’ means small ___________ product from the oven.

Answer 1

______________ can also be added to add to flavor.

Answer 2

_______________ water content is best type of filling for petit four sec.

Answer 3

Before or after _____________ can glazes be added to petit for sec. Roasted ________________ like almonds, hazelnuts, walnuts, peanuts can be added whole or chopped

Answer 4 Answer 5

irection: Choose the best answer for each statement below.

The sponge and filling layers should be of __________ thickness

Answer 1

Use a decoration that depicts the __________ of the gateau

Answer 2

A finished gâteau should not be higher than ________ cm without the decoration

Answer 3

A gâteau of 21 cm could be divided into at least ____________ pieces if used as a dessert

Answer 4

A gâteau has generally __________ layers of sponge and 2 layers of filling

Answer 5

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Question text Direction: Choose the best answer for each statement below.

__________________ is a mixture that varies in actual composition but it is usually Crème Patisserie and Italian Meringue mixed in varying proportions. Mixture of crème _____________ and Italian meringue.

Answer 1 Answer 2

A finished ____________ should not be higher than 5 cm without the decoration

Answer 3

_________________ can be used as filling for some gateaux, flavours and other ingredients can be added as needed.

Answer 4

A filling should add ____________ and flavor to the product. It will also bond layers together.

Answer 5

Direction: Choose the best answer for each statement below.

____________ and cleanliness is most important when working with

Answer 1

marzipan. _____________ and Sugar are the two main ingredients in marzipan.

Answer 2

Chocolate, __________, Fondant, Jam and Food Lacquers are four preparations that can be used to glaze marzipan.

Answer 3

It must have a ___________ surface when condition must marzipan be for the glaze applied to the surface of the marzipan.

Answer 4

On large platters, mirrors or on small plates ways ___________ are normally displayed.

Answer 5

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Question text Direction: Choose the best answer for each statement below.

_____________ is sugar that is cooked until it reaches a temperature of 156°C when it begins to color.

Answer 1

______________ sugar can be used to 'glaze' petit fours before they are served.

Answer 2

To dip in caramel product and _______________ needs to be prepared before the making of the caramel.

Answer 3

Product needs to be ___________ and intact with no broken surfaces.

Answer 4

______________ with low moisture content type of fruit is best for dipping in caramel.

Answer 5

Direction: Choose the best answer for each statement below.

A finished ____________ should not be higher than 5 cm without the decoration Mixture of crème _____________ and Italian meringue.

Answer 1 Answer 2

_________________ can be used as filling for some gateaux, flavours and other ingredients can be added as needed.

Answer 3

A filling should add ____________ and flavor to the product. It will also bond layers together.

Answer 4

__________________ is a mixture that varies in actual composition but it is usually Crème Patisserie and Italian Meringue mixed in varying proportions.

Answer 5

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Question text Direction: Choose the best answer for each statement below. What is the important rule to remember when displaying product?

Answer 1

_________________ - Placing gateaux and tortes into boxes when sold is the best way of ensuring that the product travels to the place on consumption intact. _______________ will have a drying effect on products.

Answer 2 Answer 3

Care needs to be taken that edges and top ______________ are not damages when packages do not get damaged

Answer 4

Temperature required - ____________ products like gateaux and tortes should only be in freezer for weekly periods

Answer 5

Direction: Choose the best answer for each statement below.

_____________ filling needs to be chilled to be able to be cut.

Answer 1

Make sure the _________ the sponge sheet was baked on is removed. ____________ needs to stand, while being weighted down for at least 2 hours.

Answer 2

_____________ need to be dry and have smooth sharp edges.

Answer 4

__________ is the most efficient shape to cut your petit four glace.

Answer 3

Answer 5...