Institutional Assessment ( Underpinning Knowledge)

Bread And Pastry Production NC II

Units of Competency: * Prepare and produce bakery products

* Prepare and produce pastry products
* Prepare and present gateaux, tortes and cakes
* Prepare and display petit fours
* Prepare desserts

• How do you measure 2 cups and ¼ cups of flour?

Answer:By the measuring cups and the measuring spoon that is what we are
going to use.

• If you need 6 pieces of eggs, how should you open them?

Answer: If I need 6 pieces of eggs I would open each egg by cracking the shells
carefully so the yolk wouldn't break.

• How do you know that you have creamed the butter well enough?
Answer:To test the softness,use the butter knife to cut into the butter.

• What is the role of a flour ingredient?

Answer:Flour provides the structure in baked goods. Wheat flour contains
proteins that interact
with each other when mixed with water, forming gluten. It is this elastic gluten
framework which stretches to contain the expanding leavening gases during
rising. The
protein content of a flour affects the strength of a dough.

• How do you handle hot pans?

Answer:I would never use wet materials to handle hot objects and I use clean
towel to handle it.

• How do you know that you have beaten the egg whites to thick peaks?

Answer:Beat egg whites with an electric mixer on medium speed until they are
thick and white. To test for soft peaks, lift the beaters from the whitesthe egg
white peaks should curl down. For best results, make sure the bowl and beaters
 are free from oil and the egg whites contain no specks of yolk.

• What mixing methods were demonstrated in baking bread products?

Answer: The Whipping Methods and the Straight Dough Method

• What is the difference between butter and margarine?

Answer:The difference between the butter and margarines is the butter is from
to dairy and is rich in saturated fats, whereas the margarine is made from plant
oil

• What is it important to select the right pan size for baking products?
Answer:The right size baking pan is important because baking times are
designed for a specific batter thickness.

• What is the difference between cake flour and all purpose flour?
Answer:The main difference between the two flours comes down to the protein
content. Some wheat is harder than others, and the harder the wheat, the higher
the protein contents.

• Why do you preheat the oven?

Answer:Preheating an oven is especially important with baking when you use
yeast, baking soda and baking powder as leavenings which react to heat.Food
also cooks faster in a preheated oven you've got the right temperature from the
get-go and your dish can start cooking immediately and properly.

• Why do you let the dough rest after kneading?

Answer:Kneading the dough two or three times will help release additional air
bubbles. If you have time, let the dough rest 10 to 15 minutes after punching
down and before shaping. Cover with an inverted bowl and let sit on counter.
This relaxes the gluten and makes the dough easier to roll out and shape. Some
doughs are quite elastic and will pull back at first when rolling out.

• How do you check doneness in any baked products?

Answer:A toothpick inserted in the center of the cake will come out either clean
or with only a few crumbs clinging to it. If there is uncooked batter or many
damp crumbs on the toothpick, return the cake to the oven and continue baking.
Remember to set the timer again! We usually check after 3 to 4 minutes if the
 cake isn't quite done when we first test it.

• What is the role of sugar in baked products?

Answer:Sugar serves to help leaven baked goods in a variety of ways. But
sugar doesnt just help leaven when it is creamed with butter. Sugar also leavens
baked goods even when creaming.

• Describe a correct kitchen attire?

Answer:
• Apron: An apron serves many purposes in the kitchen, which is why its
the standard part of every restaurant employee's uniform, even if they are
not cooking.
• Shoes: It's more comfortable if you use the necessary kitchen shoes attire.
• Kitchen Towel: It's an important accessory to have on hand on the kitchen
• Hair Restrains: It keeps hair out of your food

• When should you wash your hands?

Answer: You should wash your hands everytime after it gets used or you
touch\hold something or even after cooking.

• What kind of soap should be used for handwashing?

Answer:There is no evidence that antibacterial soaps are more effective than
plain soap for preventing infection under most circumstances in the home or in
public places. Therefore, plain soap is recommended in public, non-health care
settings and in the home (unless otherwise instructed by your doctor).

• How long should be pre-heating be done?

Answer:The average time of praheating an oven is about to 15 minutes.

• What mixing methods were demonstrated in baking pastry products?

Answer:
• The whipping method
• The roll-in method
• The egg foam method
• The straight dough method
 • How should you open 20 eggs?
Answer:Breaking the shell gently.

ESSAY TYPE: Answer briefly the following statements given below:

• How Cinnamon Bread is being prepared with their components and

methodologies?
Answer:First is the tools and the supplies for the tools the baking ban, frying
pan, mixer kneader, dough cutter and the measuring tools for the dough we
need 300 grams milk 200g milk and 100g of water 20 grams yeast instant 625
grams bread flour 60 grams white sugar 1pc egg 10g salt 60g butter/margarine
Cinnamon filling 100g brown sugar 30g cinnamon 20g grain raisins Cinnamon
syrup 50g grams brown sugar 20g cinnamon 100g water.

• Components of Sweet Dough Pie and their methods.

Answer:
Pies and tarts are pastries that consist of two components: the first, relatively thin
 pastry (pie) dough, when baked forms a crust (also called pastry shells) that
holds the
Second, the filling. Pie crusts were developed in the Middle Ages, but not for fruit
fillings.
*Flaky and Crisp Pie Dough (flaky) crusts are made from short dough containing
few
ingredients, being flour, fat, salt and water.
* Pâte Brisée (compact and crumbly) sometimes called mealy pie dough is one of
the
more useful and popular pie dough and makes a good choice when making
decorated
fluted edges.
* Pâte Sucrée (compact and crumbly) translates from French to English as
"sugar
dough " or short dough.
* Pâte Sablée (compact and crumbly) is another example of a tart dough used
mainly
for desserts.

• The components of preparing a Custard Cake and its methodology.

In a separate bowl, using a hand mixer beat egg yolks while gradually adding
the sugar, stop beating if light lemon color is achieved and combined well. Sift
flour and baking powder together then gradually add flour alternately with the
milk into the yolk mixture. Add the lemon juice and gently mix until smooth.