Written Quiz Sithccc 019 PDF

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SITHCCC019 Produce cakes, pastries and breads Written Quiz Question 1: Match the functions to the specialized equipment used in the preparation and finishing of pastries, cakes and yeast goods: Pastry scrapers and horns

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Palette knives, spatulas Piping bags and nozzles Cake rings and spring moulds Bread tins in many shapes

9 1 3

Tartlet moulds and rings Fluted and dariole moulds

Cutters Rolling pins

2 8 4 5 7

to allow for piping of softer mixtures and finishing of cream-based desserts and garnishes with different shapes and finishes to assist in bread making used for cakes and sponges can be used for yeast pastes used for making consistent shapes in a wide variety of pastries from fleurons to shortbread biscuits to minimise waste and help you to work hygienically to help you to achieve even thickness and which come in a wide variety, ranging from metal to wood, marble and plastic used for short paste to assist with the removal of pastry and the finishing of cakes

Question 2: The following WHS and hygiene aspects need to be considered when using equipment in pastry production: (Tick the correct box indicating true or false)

Once you have chosen your equipment you need to do a quick visual check to ensure that it is in good working order and ready to use. Before you start using any equipment, you must make sure that you know how to operate it safely. If you are unfamiliar with a piece of equipment you should use it carefully then ask for training. In order to help you operate the equipment safely, your kitchen will have Standard Operating Procedures (SOPs) to ensure that you apply the correct hygiene and WHS procedures for each piece of equipment. Ensure that the electricity is switched off and disconnected when cleaning, assembling or disassembling machinery. Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item, is essential.

True True

False

True False True

True True

Question 3: The provisions to determine and organise the required ingredients to prepare mise en place for pastry products and breads include: (Answer true or false in space provided)

As with all cookery recipes a standard recipe card will show the yield and can be easily multiplied or divided to meet the required quantity. To determine the number of serves to be prepared for service you need to check your existing mise en place, the number of bookings and requirements for special functions. Historical data of previous sales in an establishment provide no indication for potential mise en place requirements for the preparation of pastry products. All mise en place needs must be collated on the requisition form. The ingredients are then collected from stores, or in smaller establishments the ingredients are simply chosen from the dry store or coolroom.

True or False True True

False True

Question 4: The following factors may affect the selection of ingredients when preparing pastry and bread products. Match each factor to the relevant example: Seasonality

4

Price

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Infrastructure

1

Equipment available Quality standards Service requirements

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Stock rotation principles

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3

storage space and preparation space can impact on possible processes such as bread, cake and pastry production differences in menus and expectations between an aged hostel, café, restaurant and 5 star hotel or cruise ship such as FIFO (first-in-first-out) are important to ensure that the oldest product is used up first some fruit may only be available for a limited time, e.g. tropical fruit in winter or wild strawberries in Europe self-service, set menu, à la carte or buffet style it may be cheaper to buy certain fruit and vegetables at specific times of the year, e.g. raspberries can be very expensive out of season specialised cooking equipment like waffle makers and dough breakers may be needed

Question 5: The basic processes which occur in yeast dough from the first stage of sifting the flour to making the final shape include: (Answer true or false in space provided)

The first step in pastry production is to sift all ingredients. Sifting adds small amounts of air to the flour and helps to produce a lighter product, as well as removing any impurities. The added salt supports the development of gluten and the taste. In basic bread dough the gluten strands get developed through extensive proving of the dough. Once the yeast ferments during proving, the gluten is dispersed as fine filaments through the rising dough. Once it is placed in the oven, the gas within the dough is converted to steam to help the product to rise. The protein starts to coagulate and set and this provides stability for the final shape.

True or False False True True True True False True

Question 6: Which processes affect the structure of a dough when fats or eggs are added? (Tick the correct box indicating true or false)

Additions such as fats affect the structure of the crumb and provide richness and softness. This is due to the combination of the hydrophobic (water repellent) nature of shortening and the hydrophilic (water absorbing) nature of gluten. Gluten cannot be developed through the fat and instead, skirts around the fat particles, which provide the softer components in the final product. As fat also helps to incorporate air it is important to use fat that has a melting consistency. Any egg that is added to the mixture such as in bun dough, will lighten the mixture and the egg protein will provide extra structure once heated. Any hard or liquid fat will allow for the incorporation of air. The egg yolk will enrich the dough and the lecithin it contains will assist in dispersing the shortening through the dough.

True True

False

True True False True False True

Question 7: Which natural aeration processes occur during the panary fermentation by yeast? (Answer true or false in space provided)

The principle of panary fermentation by yeast (carbon dioxide production) is also referred to as leavening. The yeast uses glucose contained within the flour to bud and multiply during this process. Carbon dioxide is released forming the bubbles within the dough, making it rise. In chemical terms this means: Sugar + Yeast  Carbon Dioxide + Ethanol (Anaerobic) As the product is baked the yeast is eventually killed and the gas is held in place by the gluten framework. The yeast also provides flavour to the finished product.

True or False True True True True True True

Question 8: What is the principle of lamination? How is this applied for a single or double (book fold) turn? (Tick the correct answers) Lamination refers to the rolling and folding of a paste so that a laminated structure is obtained. By doing a series of turns with the paste you will end up with alternating layers of paste and fat. A single turn means that the rolled pastry sheet is folded over once to create 2 layers. A single turn means that the rolled pastry sheet is folded over by one third, then folded again to create 3 layers. A layer of fat, e.g. butter is added before the lamination process is started. A double turn means that both sides are brought into the centre and then folded together so it resembles a book, resulting in 3 layers.

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Question 9: There are different types of yeast available, which have various properties for storage and use which include: (Tick the correct box indicating true or false) True Fresh yeast needs to be stored in the fridge and will last approximately 2 months. Cream yeast is used in large scale baking. Instant yeast is concentrated, quite porous and can be added with the wet

False False

True False

ingredients when producing dough; it requires about double of the amount of fresh yeast. Dried yeast is used in the home market and in smaller restaurants; it is concentrated and requires only ½ of the yeast in a recipe. All yeast types require food, moisture and warmth in order to be active.

True True

Question 10: Economic reasons for using convenience products in pastry cookery often include: (Answer true or false in space provided)

The small number of ingredients required for pastry. The limited shelf life of products. The labour costs of production. The high costs of ingredients. The stringent food safety aspects which apply to pastry products. The requirements for mass production.

True or False True True True True True True

Question 11: Match the healthy alternatives which can be incorporated into the products of pastries, cakes and yeast goods to the relevant aspects: Low-fat alternatives

2

Sweeteners 4

Increased dietary fibre 1

Celiac disease and allergies

3

The addition of bran or other dietary fibre to white flour helps with digestion and promotes a healthier diet. For special diets you can adjust recipes to leave the skin on apples and pears to increase fibre or make a wholemeal sweet paste with rhubarb filling. Yoghurt and buttermilk, skim milk and goats’ milk form good low-fat alternatives that you may want to use. Polyunsaturated fats can be used instead of butter but they will change the final taste. You need to be very careful in the preparation and use of products containing any wheat, barley and rye-based product. For example, ensure that cornflour is not wheaten cornflour, which is based on wheat starch! Avoid artificial varieties. It is preferable to use fresh fruit as a sweetener.

Question 12: Match the production methods for short pastes to the key points of care for each method: The rub-in method

3

The creaming method

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The hot water method 1

is used for pies or as a lining paste for pâté en croûte. Boil the water and lard and add to the flour and salt. Work quickly into a paste and use while hot. It has a firmer texture and will contain pie ingredients within a mould. is used to produce a light and airy product. There are 2 types of creaming methods, but only 1 is used for pastries; the other is used for cakes. In the pastry method the fat and sugar are creamed together until smooth. The eggs or liquid is added gradually until it is emulsified and then the flour is worked in quickly. is used to achieve firm pastry bases with greater density which helps retain the shape, e.g. for a quiche or pie base. This firm base will prevent any liquids added to the base leaking or soaking through the paste.

Question 13: Calculate the answer to the following question: A recipe for Pâte à Foncer yields 3.000kg. How many tartlet bases weighing 0.040kg each will you obtain from this recipe if the total trimming losses are 12%? Ans- 9

Question 14: The following statements relating to the requirements for baking and blind baking short paste products are: (Tick the correct box indicating true or false)

For even heat in a normal oven the product should be baked in the middle of the oven. In a baker’s oven use mixtures of top and bottom heat depending on the product, e.g. with shortbread biscuits a mixture of 60% top and 40% bottom heat may be used. The reason for blind baking pastry first is that the pastry and the filling require different cooking temperatures – hotter for the pastry and cooler for the filling. Custard products should be baked at 190-200°C and slightly lower for fan forced ovens. Blind baking will ensure that the pastry is fully baked by the end of the baking process and it also helps prevent liquid soaking into the dough.

True True

False

True

True False True

Question 15: Common faults which could occur during the preparation of short pastes include: (Answer true or false in space provided)

If the flour is not mixed properly with the fat it can absorb the liquid more easily and start to develop the gluten, which leads to shrinkage. If too much liquid is added the paste needs to be worked longer, also leading to gluten development and subsequent shrinkage. Higher levels of fat will lead to toughness in the final product. Soft flour will produce a tougher product. If the paste is not mixed properly, spots will form within the finished product, e.g. liquid added bit by bit will form doughy spots within the paste. Excessive moisture in the paste will reduce the baking time required and can lead to over-baking of the paste.

True or False True True False True True False

Question 16: Connect the preparation steps for a choux paste in correct order: Step 1

5

Step 2

4

Step 3 6 Step 4

1

Step 5

2

Step 6 3

Once a white layer is formed at the bottom of the pot, remove the mixture from the heat and cool to below 45°C. Add the eggs one at a time, or gradually if you use mixed eggs, until the mixture reaches dropping consistency Pipe onto a greased tray but leave some room for it to spread. Bake large items such as choux buns at 200°C and smaller items such as profiteroles at up to 220°C Once the liquid boils and all fat is melted, remove it from the heat and then add the sifted flour immediately! Boil the liquid and butter together – chopping the fat into smaller pieces speeds up the melting process Work the mixture through with a wooden spoon and return to the heat to “burn off” the mixture. This term is used to describe the gelatinisation of the starch in the panada

Question 17: Match the faults in choux paste to the possible causes: Flat product

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If eggs are added when the water is too hot

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If the product is too brown

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it is due to excessive heat, extended baking time or too much sugar in the mixture. is usually caused by a lack of baking time, opening the oven, or baking the choux paste at the wrong temperature. All of these prevent the steam being able to cause the product to rise. the protein will coagulate and the egg will not be able to form enough steam during baking to make the product rise.

Question 18: What needs to be considered when baking puff pastry items? (Answer true or false in space provided)

Bake the paste at 200-210°C but not hotter, as excess heat will make the pastry rise too quickly and then collapse. Bake it for the minimum amount of time then check that steam is coming out and that you cannot see the individual layers. For any products with moist fillings such as an apple turnover (chausson aux pommes), make sure that you use enough bottom heat to prevent the base being soggy. For filled puff pastry products the oven temperature may be raised by 10-20 degrees after 5 minutes to reduce baking time. Do not disturb the pastry for the first 10-15 minutes in the baking process and do not knock the tray.

True or False True False True

False True

Question 19: The following relating to the production methods of cakes are: (Answer true or false in space provided)

Basic cake mixtures have a ratio of 1:1:1:1, of butter, sugar, egg and flour. There are two production methods. In both cases the ingredients need to be at room temperature ~25°C. For the sugar batter method the butter and sugar are creamed; then the egg is added and emulsified. The flour is folded under, the mixture deposited into a tin and baked at 175°C. For the flour batter method the flour is creamed with the soft butter and the sugar and eggs are whisked to the sabayon stage. The two mixtures are folded together and then placed into a tin and baked at 175°C.

True or False True True True

True

Examples like marble cake may use a varied ratio of 1:1:1:2. The extra flour added True is self raising flour which gives a light texture; some milk is added to make up for the extra dryness in the mixture. Pastry cooks use formulas to calculate ratios in detail. High ratio cakes produced in True cake shops use special flour and fat to allow for adaptation of recipes and bulk production. Menu examples of cakes using the 1:1:1:1 ratio are pound cake (1 pound of each True ingredient), Madeira cake and marble cake.

Question 20: Connect the faults in puff pastry to the possible causes: Product doesn’t rise

3

Fat has run out of the paste 5 1 2 Uneven rise Wrong colour/unevenly cooked 4 Texture too firm/pastry not flaky

Paste was not rolled evenly; egg wash has run down the side of the paste Temperature too low – product won’t brown; not enough bottom heat – bottom will be too moist; temperature too high (>230°C) – outside will brown and inside will not cook Oven not hot enough to set the pastry quickly Too much flour used during lamination Layering not even or too much pressure applied during pinning out; butter is too cold when rolling

Question 21: Connect the production steps for a Genoese sponge into the correct order: Step 1 Step 2 Step 3 Step 4

3 4 2 1

For additional moisture, butter is added. The flour is folded under. The eggs and the sugar are whipped over a bain-marie to blood temperature The mixture is placed into a machine and whipped to sabayon stage

Question 22: Connect the production steps for cold sponge method into the correct order: Step 1 Step 2 Step 3 Step 4 Step 5

2 5 1 3 4

The yolks are whipped with the remaining sugar until stiff The eggs are separated and the whites are 3/4 whipped The meringue mixture is folded carefully into the egg yolk mix The flour is folded under Half the sugar is folded under and the mixture is whipped until it forms a meringue

Question 23: Quality indicators for a good sponge should include the following aspects: (Tick the correct answers) Sponge should have a golden crust and be fairly level. The bubbles in the finished sponge should be even and airy and not large. A good quality sponge is dense and heavy in weight. An excellent sponge product is dome shaped. The texture should be “springy to the touch” and retain moisture.

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Question 24: Connect the production steps for yeast doughs in correct order: Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10 Step 11

3 6 5 9 1 2 10 7 11 8 4

Rounding and recovery period Shaping Weighing Cooling Dough (gluten) development Mixing Final proofing Baking Knockback, dividing and scaling Intermediate proof Moulding

Question 25: Match the explanations to the correct type of pastry products: Currant buns Chelsea buns

3 5

Bath buns 1 Hot cross buns 2 Doughnuts or Berliners 4

similar to currant buns but using mixed fruit renowned as an Easter speciality. Made like Bath buns with spices added and finished with a cross on the top. This may be made with paste currants are added to the basic dough which is then rolled into small balls, proven and baked, then finished with bun wash (light stock syrup) made from bun dough formed into balls ~5cm diameter and then proven. Deep-fried until golden on both sides. Eaten filled with jam and rolled in sugar spiced with ground cinnamon the dough is rolled out, brushed with butter, sprinkled with sugar and clean mixed fruit, rolled and cut into 4cm pieces, baked and glazed

Question 26 Match the descriptions to the correct type of yeast products: Savarins

4

Baba au rhum 3

Marignans 1

Brioche 2

are piped into barquette moulds, proven and baked, then soaked in syrup. After baking an incision is...