BREAD AND PASTRY PRODUCTION

PRE TEST

1. What is bread and pastry production?

2. What are the five (5) core competencies of bread and pastry
production?
1.
2.
3.
4.
5.
3. Are bread and pastry the same? How and why?

4. What are the career opportunities in bread and pastry production?

 BREAD AND PASTRY PRODUCTION

POST TEST

1. How do you measure 2 and ¾ cups of flour?

2. If you need 6 pcs of egg, how should you open them?

3. How do you know that you have cream the butter well enough?

4. What is the role of each ingredients – flour, fat, yeast, sugar?

FLOUR –

FAT –

YEAST –

SUGAR –

5. What is the difference between extract and flavor emulsion? Cake flour and all
purpose flour?
EXTRACT –

FLAVOR EMULSION –

ALL PURPOSE FLOUR –

CAKE FLOUR –

6. How do you beat the egg whites to thick peaks?

7. What mixing methods were demonstrated in baking products?

8. What is the difference between butter and margarine?

9. What fat substitute can you use for breads?

10. Why is it important to select the right pan size for baking?

11. Why do we need to pre heat the oven

12. How long be pre heating should be done?

13. Why do you let the dough rest after kneading?

14. How do you carry heavy loads?

15. How should you portion the dough?

16. How do you check the doneness in any baked products?

17. Where do you stock breads that will be use two days from now?

18. What is the difference between pie and tartlets?

19. How should you portion products in making petit fours?

20. How can you plate a selection of petit fours to a guest?