3.

Briefly describe the following classical and contemporary yeast-raised pastries and
breads including their historical and cultural origins in about 20-40 words each?
Brioche:
Brioche is a bread of French origin that is similar to a highly enriched pastry, and
whose high egg and butter content gives it a rich and tender crumb. Chef Joël
Robuchon described it as "light and slightly puffy, more or less fine, according to the
proportion of butter and eggs."
Bath buns:
The Bath bun is a sweet roll made from a milk-based yeast dough with crushed
sugar sprinkled on top after baking Variations in ingredients include enclosing a lump
of sugar in the bun or adding candied fruit peel, currants, raisins and its origin from
United Kingdom.
Danish:
A Danish pastry, sometimes shortened to just Danish, is a multi-layered, laminated
sweet pastry in the mini-series tradition. The concept was brought to Denmark by
Austrian bakers, and has since developed into a Danish specialty.
4. identify three types of date codes you might find on stock rotation tables?
1.Best before:
Best before' dates relate to the quality of the food, its taste, texture, aroma and
appearance. If food is stored according to package guidelines, it should be at its best
up to and including the 'best before' date.
2.Use by:
'Use by' dates refer to safety and are the required form of date mark for foods
considered to be highly perishable from a microbiological point of view. This largely
means fresh and chilled foods, such as raw meat, poultry, fish, eggs, milk, fruit and
vegetables.
3. Display until:
'Display until' date labels are not a legal requirement. They are used by retailers to
help staff to rotate stock. The Waste and Resources Action Programme (Wrap) does
not recommend the use of 'display until' dates because they often cause confusion.
6.Describe storage requirements (such as temperature, humidity, covering, etc.,) of
the following items in about 10-20 words each.?
Items Storage requirements
Cakes or pastries with fruit or cream If the cake has a cooked fruit filling that
fillings does not contain eggs, it can
be stored at room temperature for up to
2 days. Refrigerate for longer storage. It
is recommended to not freeze
a cake with a fresh fruit filling because
 the fruit may become watering when
thawed.
Baked products such as fruit cake, Storing your bread loaf is an important
bread issue. If done properly, your loaf can
last the longest. Protect loaves from air
movement, which encourages drying of
the crust and consequent staling.
Unfilled cooked pastries you can store plastic wrapped cakes on
the counter for 3-5 days. If it’s hot or
humid, store them in the refrigerator
instead; just make sure to return them
to room temperature for serving.
Dinner rolls Dinner rolls should ideally not
be refrigerated, as they will dry out and
become stale faster than storage at
room temperature.
Re-usable dairy products Store milk and other dairy products in
the coldest part of the refrigerator, never
store milk in the refrigerator door where
it is susceptible to warmer air from
opening and closing the door.
Re-usable portion of sugar Mylar bags can be used to package
your sugar into smaller portions.
Remember oxygen absorbers are not
needed, unless you want to turn the
sugar into a brick.
Left lover fruits Non-cherry stone fruits, avocados,
tomatoes, mangoes, melons, apples,
and pears will continue to ripen if left
sitting out on a countertop, while items
like bell peppers, grapes, all citrus,
and berries will only deteriorate and
should be refrigerated.
Bag of flour A plastic storage container with a tight
lid is ideal, but a large Ziploc bag is totally fine, too. The impermeable container
will keep out pests as well as moisture. Most people find it easiest to keep flour in
the pantry.

7.list 6 general rules for safe handling, storage and labelling of pastry, breads and
cake products?
Pastry products:
1. Cover your pastries individually in plastic wrap
2. Freshly baked cakes, muffins, pastries, biscuits and loaves are best stored
unfrosted.
3. pre-printed labels with blank space that you will later write later
4. Gloves and long sleeves protect your hands and arms pastries exposure.
5. Use a nuisance dust mask if flour dust cannot be controlled
 6. Clean work surfaces throughout the day to prevent from dust.
Breads:
1. it’s important to keep health and safety in mind for your bread
2. First of all, no matter how busy you are, make sure your workplace is clean.
3. Storing your bread loaf is an important issue If done properly, your loaf can
last the longest.
4. Freezing bread is by far the best way to preserve it in the exact state you
bought it in: crusty crust, soft interior.
5. All percentages listed on the label are the percentage of the total product, that
is, the whole loaf of bread.
6. The percentage of any characterising ingredients can be listed in the
ingredients list.
Cakes:
1. List of ingredients in order of predominance by weight.
2. Product name. Manufacturer's name and address
3. Hand Painted & airbrushed cakes should not be refrigerated because as soon
as you take them out of refrigeration, condensation causes the food
colourings to drip and run.

4. Daylight and fluorescent lights can fade the colour of your cake decorations
especially if these are in pink and purple colour.
5. Ensure all cakes are wrapped, packaged or placed in clean containers with
close-fitting lids.
6. Ensure the cakes are transported in clean containers

8.Breify describe the following classical cakes historical and cultural origins and list
at least 2 contemporary variations?
Bath or fruit bun
Fruit buns are a type of sweet roll made with fruit, fruit peel, spices and sometimes
nuts. They are a tradition in Britain and former British colonies including Jamaica,
Australia, Singapore, and India.
Variations: currant bun, Chelsea buns
Carrot cake
The origins of carrot cake are disputed are either England, France or Switzerland.
Most modern carrot cake recipes have a white cream cheese frosting. Sometimes
nuts such as walnuts or pecans are added into the cake batter.
Variations: lemon, kirsch, cinnamon
Lamingtons
A lamington is an Australian cake made from squares of butter cake or sponge cake
coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The
thin mixture is absorbed into the outside of the sponge cake and left to set, giving the
cake a distinctive texture
Variations: Chocolate Fudge Brownie, Lamington Choc-Tops.
9.write down the contemporary variations of the items listed below?
Cakes Contemporary variations
Basic aerated sponge Sponge cake is a light cake made with
eggs, flour and sugar,[1] sometimes
leavened with baking powder.
Variations rice flour

Cold set cake mousse cake A mousse is a soft prepared food that
incorporates air bubbles to give it a
light and airy texture. ... Variations,
Chocolate, vanilla, strawberry, Choco
vanilla etc
Fruit cake Fruitcake is a cake made with candied
or dried fruit, nuts, and spices, and
optionally soaked in ... nuts, spices,
sugars, flour. Variations, Iced fruitcake,
diabetic fruitcake, gluten-free fruitcake,
lactose-free fruitcake. Cookbook:
Fruitcake
Genoise sponge A génoise also known
as Genoese cake or Genovese cake, is
an Italian sponge cake
Variations, Chocolate genoise
Mederia cake Madeira cake is a butter cake The cake
has a firm yet light texture.
variations such as seed cake and
cherry cake.
Meringues
Flavoured meringues-add some vanilla
or other essence of your choice whilst
folding in the cornflour.

Coloured meringues- add some food

colouring of your choice and beat
through before folding in the cornflour.
Riesmuffins you can use any milk you prefer in your
muffin – it doesn’t have to be cow’s
milk. Try coconut milk or almond milk.
Of course, different milk will affect the
flavour
Swiss roll Swiss rolls a type of rolled sponge
cake filled with whipped cream, jam,
or icing. Variations are jelly roll, cream
roll
Pastries croissants are a rich, flaky roll named
for their distinct crescent shape.
Variations are puff pastries, Danish
pastries
Choux pastry Choux pastry pronounced 'shoe
pastry' is a French dough called
pate a choux, Variation: Caramel
Top Choux Cream
Croissant the French version tends to be crispy
and contains a lot of butter, whereas an
Italian cornetto or brioche is usually
softer. variations are pain aux raisins
pain au chocolate
Danish pastry it is a variant of puff pastry made of
laminated yeast-leavened dough that
creates a layered texture.
Since the process of making puff
pastry is generally laborious and time-
Puff pastry intensive, faster recipes are fairly
common: known as "blitz", "rough puff",
or "flaky pastry"
Short crust Shortcrust pastry is a type of pastry
often used for the base of a tart, quiche
or pie. Variations: paprika, gruyere
Sweet pastry It makes for a rich, crumbly, and flaky
pastry, and is perfect for things
like apple pie. It is easy to make, easy
to work with and rolls out beautifully, so
I love it.

Strudel Regional apple varieties prevail with

choice based on firm to semi-firm
texture once baked. Tasting notes are
acidic with apple flavour. Variations
include Belle de Boskoop, Stayman
Winesap,
Sweet and savoury breads Round, thick bread, often with various
sweet or savoury fillings and from pull
a part to sweet banana varieties
Hot cross buns A hot cross bun is a spiced sweet
bun usually made with fruit, marked
with a cross on the top
variations toffee, orange-cranberry,
salted caramel and chocolate,
and apple-cinnamon.
Unleavened breads Unleavened bread is any of a wide
 variety of breads which are not
prepared with raising agents such
as yeast variations Matzo, Lavash
Bread rolls These popular, no-fail French bread
rolls are so light and fluffy and
delicious. variations are Brioche
Sandwich Roll, Hot Dog Bun.
Ciabatta Square Bun.

Bag uettes A baguette French is a long, thin loaf of

French bread that is commonly made
from basic lean dough (the dough,
though not the shape variations are
banhmi
10. In the chart below, fill in the blanks describing the charactertics of each product?
PRODU APPERENCE COLOU COSIST FRESHNESS DESCRIPT
CT R ENCY AND ION OF
AND OR QUALITY FLAVOUR
SHAPE INDICATOR AND
TEXTURE/
MOISTUR
E
CONTENT
LEMON lemon meringue Mostly Store lemon A crispy
MERING pie is a type of round in meringue pie base, tangy
It’s a
UE PIE dessert pie, shape in the fridge, citrus
golden-
consisting of a covered. That centre and
brown
shortened pastry being said, fluffy merin
colour
base filled with lemon gue top
with
lemon curd and meringue pie makes this
cream
topped with is best when a pie to die
meringue. served the for Good
same day, Taste
BREAD Delicious It’s a Ring Properly A term
ROLLS French bread golden- shape stored, hard- referring to
rolls are so easy brown bread crusted dinner the texture
to make and colour rolls rolls or buns of the
rewarding when will last inside of a
buttered then for about 2 to loaf of
enjoyed fresh out 3 days at sourdough
of the oven normal room bread
temperature.
PROFILT A profiterole, Baked they keep them in It has a
EROLES cream puff, or in have a hot oven silky textur
& chou à la crème golden concave- directly from e and a
CHOCO is a filled French brown shaped freezer, they mouth-
LATE choux pastry with colour bottom will be crisp watering
ECLAIR a cream and dipped and fresh as fr caramel fla
 topped with in eshly made. . vour
chocolate icing. chocolat
e eclair
BLACK Black Forest This Different Stored in the This cake i
FOREST gateaux with "Black types of refrigerator, s sweet,
GATEAU whipped cream Forest shapes this cake is yet tangy
X frosting and gateau they are best enjoyed from the
cherry toping. x" heart the day it's sour
graphic shape, made cherries. It
has 4 round is
domina shape an alcohol
ted and cake, yet
colours, square the rum is
which shape subtle and
include pairs
Dark beautifully
Sienna, with the
Seal chocolate
Brown, and the
Baby cherries.
Powder
and
Red
MADEIR Madeira colour w An 8″ Madeira The cake
A CAKE Cake Cakes ith square cake tastes has a firm
Semi-dense plain food col chocolat better the next yet light
sponge cake with ouring o e swirl day. Cakes ca texture. It is
a small and f your cake, n remain safel eaten with
mixture choice trimmed y at room tea or
to create temperature (occasional
a for up to 5 ly) for
book sha days, breakfast
pe and is
traditionally
flavoured
with lemon.
DANISH Danish pastries It’s a This is Danish pastry The texture
PASTIR are a golden- the – Danish pastr is similar to
ES multilayered,lami brown classic s y is best croissant d
nated sweet pastr colour hape for consumed on ough,
y where they are an the day that it but tastes s
often topped with apricot or was ... It is the weeter
a fruit or cream pear Dan (and has
best way to
cheese filling, ish pastr the addition
maintain fresh
y with the of egg in
fruit ness because the dough).
exposed they have a
in the very short ...
middle.
11. briefly describe how yeast leavens dough in about 50-70 words?
As bread dough is mixed and kneaded, millions of air bubbles are trapped and
dispersed throughout the dough. Meanwhile, the yeast in the dough metabolizes the
starches and sugars in the flour, turning them into alcohol and carbon dioxide gas.
This gas inflates the network of air bubbles, causing the bread to rise. During rising,
the yeast divides and multiplies, producing more carbon dioxide. As long as there is
ample air and food (carbohydrates) in the dough, the yeast will multiply until its
activity is stopped by the oven’s heat.

12.list three specific conditions that yest requires to become active?

1.warm water
Fill your cup with the amount of warm water and sprinkle your packet of yeast over
the top of the water. You don’t even need to stir it in.
2.little sugar
Add about a teaspoon of granulated sugar. Yeast is fed by sugar and this will help it
multiply and activate with a little snack in its belly. Basically, it speeds up the process.
3.Give it time

Depending on how warm your house is and how warm your water is, this step may
take longer for some people. this step can take up to 10 to15 minutes

13.There are ten basic steps to prepare yeast-based dough according to most
standard recipes. These steps ensure that the dough ferments/develops properly
and is the correct consistency/shape?
1.Measure all wet and dry ingredients by weight.
2. Ingredients are combined into a smooth, uniform dough; the yeast and other
ingredients are evenly distributed through the dough, the gluten is developed, and
fermentation is initiated.
3. The dough is allowed to ferment. Fermentation is the process by which the yeast
acts on the sugar and starches and produces carbon dioxide and alcohol.
4.to allow the gluten to relax a bit; equalize the temperature of the dough; and to
redistribute the nutrients necessary for the yeast’s continued growth.
5.The dough is divided or scaled into the desired individual portions.
6.The portioned dough is loosely shaped into smooth, round balls.
7.This organizes the dough into consistent pieces and makes the final shaping
easier and more efficient.
8. It also stretches the gluten on the outside of the dough and forms a skin that helps
it retain the gases produced by the yeast.
9. resting lasts approximately 20 to 30 minutes and relaxes the gluten, making the
final shaping of the dough easier.
10. The dough is formed into its final shape and placed in the pan or mold that it will
be baked in
14. Explain the process of proving and the conditions best suited for proving in about
In cooking, proofing is also called proving is a step in the preparation of yeast bread
and other baked goods where the dough is allowed to rest and rise a final time
before baking. During this rest period, yeast ferments the dough and produces
gases, thereby leavening the dough.
15.describe five ways you could increase the nutritional value of classical and
contemporary cakes, pastries and breads or their things?
Using wholegrain flour instead of white flour will help to increase the fibre content
and make your baking more satisfying to eat
You use bicarbonate of soda as the raising agent instead of yeast, so it needs to be
eaten fresh, but it’s quick and easy to make
Using fruit and vegetables will also add fibre and sweetness and you won’t need to
add so much sugar.
Use a drizzle of glacé (water) icing rather than butter icing for cake toppings.
Using an unsaturated spread instead of butter has more benefits than simply
reducing the amount of saturated fat

16. list 2 quality points indicating quality and freshness for each of the following
items.?
Dry goods:
1 Shelf stable foods will lose some quality even when stored under ideal conditions.
2.Nuts and seeds contain oil which can go rancid and these are best stored in the
refrigerator or freezer
3.The best advice in the effective use of a dry goods storeroom is: rotate, rotate,
rotate
Dairy and eggs:
1.you might see a large moving shadow in the egg which is the yolk floating about in
the white. In fresh eggs the yolk is small
2.cheeses, made with raw or pasteurized milk, need to be produced under strict
hygienic conditions to prevent any microbial contamination.
Fruits and vegetables:
1.maturity, firmness, the uniformity of size and shape, the absence of defects, skin
and flesh colour

2. vegetables, with the addition of texture-related attributes such as turgidity,

toughness, and tenderness.
17. describe the following preparation methods in about 10-20 words each.
Preparation method
Adding fats and liquid to dry ingredients
Cutting, shaping and molding
Incorporating fat
Description of method
ensures that flour particles are well
coated with fat. This minimizes gluten
formation. allows the combination to
blend thoroughly. It also creates some
structure in the batter.
Moulding is a manufacturing process
that involves shaping a liquid the cutting
method is based on similar principles to
those in the hole-drilling
Skip the bottled, creamy salad dressing
and make your own with heart-healthy
oils, like olive oil, walnut oil or avocado
oil. ...

Kneading In cooking and more specifically

baking, kneading is a process in the
making of bread or dough, used to mix
the ingredients and add strength to the
final product
Whisking Whisking is the same as beating, driving
air into the mixture. As the air is
incorporated into the mixture, it creates
a foam and the volume of the mixture
increases, giving lightness.
Folding Folding is a very precise term
in cooking and baking. It means that
you have to carefully combine two
mixtures of different thickness and
weight into one relatively smooth
mixture.
Preparing and using fillings Fillings are key ingredients in many
bakery products such as creams,
fondants, chocolate, truffles, pralines,
caramels and many more.
Preparing and using pre bake finishes The pre-bake finishes and decorations
that can be used in decorating baked
goods
Decorating Cake decorating is one of the sugar arts
that uses icing or frosting and other
edible decorative elements to make
plain cakes more visually interesting.
Resting A method, which was previously
optimised for the extent of
dye desorption. adsorption is other was
studied for both resting
Rolling the cake gets rolled into the towel as
soon as it comes out of the oven. When
 the cake is rolled while warm, the heat
and moisture will help lead to
a crack free cake
Preparing cake tins and molds Use a clean piece of kitchen towel with
a little butter on it to lightly grease
around the inside of the tin.
Stirring an implement continuously or
repeatedly through a liquid or other
substance in order to cool, mix, agitate,
dissolve, etc.,
Aerating The process of allowing air to be
combined into ingredients to make them
lighter and/or create more volume,
which may also be referred to
as aeration
Weighing or measuring and sifting dry Weighing food is certainly more
ingredients accurate than simply taking a
volume measurement because the
amount of food you can fit in
a measuring cup or spoon varies
greatly.
Piping A piping bag is a kitchen tool used for
decorating cakes, pies, cookies, and
other pastries,
Spreading spread, generally with a knife
onto foods such as bread and
crackers. Spreads are added to food to
enhance the flavour

18.list 3 production method for short pastes and explain the key points of care in
about 20-40 words each?
Creaming method:
the sugar and shortening fat are blended together first and then creamed by added
mixing. During creaming, small air cells are formed and then incorporated into the
mix. This mix becomes larger in volume and softer in consistency
whipping method:
whipping' method and is usually used for sponges, egg whites for meringue, pavlova
cakes, and for chiffon products.
Classic method
This is the classic method for making a cake from scratch, starting with creaming
together butter and sugar, adding eggs, and alternately adding flour and liquid.
19.when preparing dough, it’s important to keep it cool so it’s easier to knead, roll
and cut list two ways to do this?
Rolled-In Dough
Rolled-in doughs are those in which fat is incorporated into the dough in many layers
using a rolling, folding procedure. The alternate layers of fat and dough give the
baked product a flaky texture.
Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring
lactobacilli and keeping qualities.
Brioche dough
Brioche is a bread of French origin that is similar to a highly enriched pastry, and
whose high egg and butter content gives it a rich and tender crumb.
20.give three reasons why it’s important to shift dry ingredients such as flour, baking
powder, cocoa, etc., when producing cakes pastries and breads?
1.Sifted flour, which is much lighter than unshifted flour, is easier to mix into
other ingredients when forming a cake batter or making dough
2.When flour is sifted with other dry ingredients, such as cocoa powder, this helps to
combine them evenly before they are mixed with other ingredients.
3. This process helps to combine everything evenly before they are mixed with
other ingredients, such as eggs and butter
4. Sifting not only eliminates clumps and foreign objects, but it also aerates the flour,
making it light and fluffy.
21.why is it important to use the correct amount of batter in a tin when baking a
cake?
A cake made with cake flour and an emulsifying agent is “amount” because
the ratio of sugar to flour can now be higher than 1:1 without compromising the
structure or ensure that the cake batter fills the tin to half its depth so that
the cake will rise, but not over the top.

22. why is it particularly important to weigh ingredients correctly when preparing

cakes, pastries and breads?
By accurately weighing your ingredients, you can ensure waste is less, as you have
precisely the amount of ingredients you need. A weighing scale has a bright, clear
reading on a digital display so the error risk is removed. If you take the weight of
each ingredient and proportionately apply it, you can increase the portion size
without affecting consistency.
23.list 2 types, culinary character tics and uses of following savoury fillings for
pastries of breads?
Savoury fillings Types culinary character tics and uses
Bacon 1.Club sandwich 1. sandwich with bacon and
2.Hot Brown others meats like chicken, as
well as vegetable toppings such
as lettuce and tomatoes.
Mayonnaise is spread on the
bread, which is toasted. 2.
The Hot Brown is an open-
faced sandwich of turkey and
bacon, covered in Mornay or
cheese sauce
Cheese 1.Grilling bread cheese 1. Grilling bread cheese until it
2. Puff Pastry Cheese gets smoky and gooey is a
Pockets great way to create a bread-
less grilled cheese
2. Puff Pastry Cheese Pockets
are flaky, buttery, crispy
miniature cheese pockets pies
that are a crowd-pleaser
appetizer or snack
Fish 1.Fish pie topped 1.A golden crusted, creamy
2. fish bread roll mashed potato topping. A filling
loaded with flakes of fish
smothered in a beautiful creamy
white sauce.
2.fish bread roll are crunchy and
juicy with fish topped with
parsley
Ham 1.Smoked ham and 1. Spread the two slices of
Taleggio Panino bread with the mayonnaise. Top
2.ham and cheese puff one of the slices with the ham.
pastry Place the tomato slices on top
of the ham
2. delicious buttery and flaky
puff pastry enveloping a
mixture of hot ham, melty
swiss cheese, and fresh
spinach.
Meat 1.meat bun 1. On the outside, these golden
2.aussie meat pie buns resemble ordinary dinner
rolls. But one bite reveals the
tasty,
2. The pies are often sold from
food trucks at outdoor fairs and
markets, and they are eaten
hand-held and wrapped in
paper, sometimes with ketchup
 on top.
Poultry 1. BRAIDED CHICKEN 1. bread stuffed with a
BREAD chicken filling that's been
bathed in creamy white
2. Chicken puff pastry sauce and earthy
coriander goodness
2. Chicken puff pastry mad
e with buttery, flakey
puff pastry dough
and chicken in cream
sauce
Vegetable 1. Snuggle up with pots of
1. Curried vegetable pot saucy vegies topped with
pies flaky pastry.
2 Caramelised sweet 2.Just a little bit fancy, this
potato tart golden caramelised sweet
potato tart is encased in flaky
puff pastry.

24.list 2 types, culinary character tics and uses of following sweet fillings for cakes,
pastries of breads?

Sweet fillings Types culinary character tics

Chocolate 1. Charlotte 1.Sweet Bread, sponge
2. Moorkop cake are used to line a
mold, which is then filled
with a fruit puree
2. A moorkop is a pastry
consisting of cream puff
filled with whipped cream.
The top of the profiterole
is glazed with white
or dark chocolate.
Cream 1.calssic cream pastry 1.filling for cakes, pies or
2.bread cream roll pastries. To make a
lighter filling, fold in plain
whipped cream.
2.Take the bread slices
and trim off their crusts. ·
With a rolling pin roll out
each slice to make them
Custard 1.Soft custard milk 1. good flaky and soft
cake crusted cake have
2. custard buns a tender crust and
the custard which
is creamy and
 smooth.
2. Soft Fluffy Buns
filled with creamy
custard cooked in
a fry pan
Fresh or crystallised and 1. Apple strudel 1. Sliced apples and
fruit purees 2.Avocado cake other fruit are
wrapped and
cooked in layers of
filo pastry. The
earliest known
recipe is in Vienna,
2. The avocados can
be mashed, and
may be used as an
ingredient in
cake batter, in
cake toppings and
alone atop a
cake.
Meringue 1.strawberry meringue 1. strawberry meringue
cake cake features layers of
2. chocolate meringue sweet cream and fresh
bread pudding strawberries sandwiched
between thin rounds of
meringue
2.The sweet chocolate
layer and pretty golden
meringue set this bread
pudding apart from the
rest.
Whole or crushed nuts 1. Walnut cake 1. It is a light,
2. Banana nut bread fluffy sponge
cake, a bit like
eating clouds,
and to get a
lovely fluffy
texture and
accommodate
the walnuts
inside the cake.
2. Banana Nut
Bread is an ultra-
moist and tender
quick bread
topped with
crunchy toasted
walnuts
25.provide one example of a baked product you could fill with each of the following
Filling Baked products
Bacon Bacon & Chocolate Chip Cookies
Cookies are crispy & salty bacon with
the chewy sweet cookie.
Cheese Camembert Straws
Soft and creamy, Camembert is a
surface-ripened cow’s milk cheese with
a thin edible rind
Fish Salt Crusted Baked Snapper
Tender fish topped with a delicious
sauce with flavours of lemongrass and
jaggery
Ham Baked Ham and Cheese Rollups
Just toss your ham and cheese onto a
batch of stretched out pizza dough, roll
it up tight, and pinch the edges to seal.
In under an hour, it crisps up into a
beautifully golden, gooey loaf

Meat Savoury meat muffins

Perfect for a bite between meals, for a
breakfast, or a main meal with a salad,
Poultry Chicken nuggets
A chicken nugget is a chicken product
made from chicken meat that is breaded
or battered, then baked
Vegetables Pumpkin cookies
fruit-sweetened, just tasty enough to
satisfy those afternoon snack urges and
sweet tooth cravings.

26.identify the fillings of the following baked goods

Black forest cake
This Black Forest Cake combines rich chocolate cake layers with fresh cherries,
cherry liqueur, and a simple whipped cream frosting.

Fruit flan
Filling with cream together the cream cheese, sugar, and vanilla. Spread over the
cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
Quiche

A quiche is a savoury custard. Made with a combination of eggs and cream or milk
and can be made with a variety of different fillings ranging from meats,
vegetables, cheeses, and seafood.

Mile feuiles
This delicious mile feuille composed of three layers of light as air puff pastry filled
with creamy vanilla pastry cream and topped with chocolate and vanilla icing.
meringue
lemon meringue pie! With a delicious pie crust, tart and smooth lemon filling, and a
fluffy toasted meringue topping.
27 a customer on a low-fat, high -fibre diet has asked you to recommend the
healthiest option for them on your menu. Which of the following has the highest
nutritional value and is suitable for your customer apple pie, fruit danish pastry,
banana bread, mixed grain bread?
I would recommend mixed grain bread which contains low fat 1.1grams,
fiber1.9grams calories 69 calcium 27 grams and 0%carbohydrates comparing to
other recipes mixed grain bread is suitable for customer.
28. list 2 types, culinary characteristics and uses of following decorations for cakes,
pastries or bread?
- Types culinary characteristics
and uses
Chocolate 1.chocolate cake and 1. Transfer the
cage melted chocolate
2. chocolate loaf cake into a frosting bag
with round tip.
Start piping your
design within the
lines, making sure
it's thick enough to
stand.
2.decorated with
chocolate chips

Coloured and flavoured 1.Panda bread 1.A white sandwich loaf,

sugar 2.rainbow cake and with a coloured
flavoured fun panda
inside the bread cut the
 slices and serve
2.rainbow cake topped
with 7 rainbows colour
fruits and 7 layers of
rainbow colour cake

Fresh, preserved or spread the flat side of one

crystalised fruits Rose-scented cake with layer of the cake with jam,
crystallised flowers spread the other with
Crystallized-Ginger whipped cream and
Gingerbread sandwich them together.
Spread the top with more
cream, and decorate with
crystallised flowers as
you like.
Cut the slices and
sprinkle with sugar

Sauce 1.bread pudding with once you invert the

caramel sauce pudding onto the serving
2. chocolate drip sauce plate, you will end up with
cake the gooey caramel sauce
on top,
topped with drip sauce
Glazes 1.chocolate mirror glazes
cake. 1.Pour the glaze over the
2. glazed orange bread cake and be mesmerised
by the glistening curtain
of chocolate that
cascades across and
down the sides of your
cake.

2. Make the glaze, then

drizzle it over the warm
bread.

Icings 1.Buttercream 1. Buttercream is made

2.FONDANT by creaming butter until
pale with icing sugar,
vanilla and milk. This soft,
buttery icing can be
spread over a cake or
piped into patterns
2.
This stiff and shiny icing
can be kneaded and
rolled out to cover fruit or
chocolate mud cakes,
 often over a layer of
marzipan
Jellies 1.Cathedral jelly 1. Place chunks of jelly
2.Jelly cake into a jello ring or similar
and pour cream mix over
the jelly and allow to set.
2. Spread the raspberry
jelly over the cake while it
is warm, but not hot, so it
will soak into the cake.
Powdered sugar 1.donut monkey bread 1.Whisk together
2. monkey bars powdered sugar, milk,
and vanilla in a medium
bowl until smooth, 1 to 2
minutes. Drizzle glaze
over top of donut monkey
bread.
2.after baking the bars
sprinkle with sugar
powder.
Nuts 1.chocolate hazelnut cake 1. Rich chocolate cake is
2. banana walnut bread paired with fluffy whipped
cream and hazelnut
spread frosting!
2. buttery banana bread
loaded with banana
flavour and walnuts. Top
it off with the yummy,
crunchy walnut

29.select the approximate cooking temperature and time for the following baked
goods and tick in the corresponding box
Baked goods 180 to 190 c 200 to 210c 220 to 240 c Cooking time
Genoise correct Cooking time
sponge 45min
Preparation
time 25 min

Apple or correct Cooking time

vegetable 1hr
strudel Preparation
time 20 min
Thick puff correct Approximately
pastries 1 hour 40 min
Croissants correct It will take
13hrs and 40
minutes
Sausage rolls correct Cooking time
20minutes
Preparation
time less than
30minutes

Danish pastry correct Cooking time

products 08minutes
Preparation
time 2hrs

Madeira Cooking time

Correct I hr 15
minutes
Preparation
time 20min

Dinner rolls correct Approximately

3 hrs 45 min
Bath buns Correct It will take
02hrs and 15
minutes

30. identify five ways to display cakes, pastries and breads in a safe way that retains
freshness and quality?
1.Organoleptic traits:
Organoleptic traits are those of or pertaining to the sensory properties like taste,
colour, and feel of a particular food. Involve your sense organs to know the freshness
of your cake.
2.Vacuum sealed
Most of the breads are vacuum sealed last longer than open and manual packing.
Their shelf life is longer than manual ones. These items have good packing which
means that they also have an expiry date.
3.Dryness or Moisture:
The cakes which have creams. They are easy to detect because cream dries. You
can feel and literally see how fresh a cake is
4.Flavor
If a bread claims to make a good flavoured bread, you should be able to smell that
flavour before you even bite into a piece. Any decent bread should have a good
flavour.
5. Texture or Appearance:
If the cake is decorated with dark icing colours, then an older stored cake will have
spread colours onto the white portions.

31. Identify 5 mise en place tasks you may complete when assembling ingredients
for cake, pastries and breads according to food production sequencing?
1.Sanitize counters and work stations.
2. Check that all equipment is clean before food preparation
3. Preheat ovens, prepare pans, set out small utensils, and other necessary
equipment.
4. Pre-measure all ingredients into prep cups and bowls.
5.chop all nuts, fruits and arrange sauce and whipping cream.
32.describe the function of the following equipment used in the preparation of cakes?
Piping bags with wide variety of nozzles:
A pastry bag or piping bag is an often cone- or triangular-shaped bag made
from cloth, paper, or plastic that is squeezed by hand. to pipe semi-solid foods by
pressing them through a narrow opening at one end often fitted with a shaped
nozzle, for many purposes including in particular cake decoration and icing. Many
differently shaped nozzles are used to produce cross-sections such as star, leaf, and
flower-petal shapes.

Cake rings and spring moulds:

A mould is a container used in various techniques of food preparation to shape the
finished dish and Cake rings are usually used for construction purposes, like it is in
the original imgur recipe. You get a solid wall of metal that will help to contain
the cake, creams, fillings, mousses, etc., and for that reason they are smooth at the
ends, for easy removal -- no messing up the cake's construction.
Cutters:
cutters are used in turning, shaping, planing and similar operations, and remove
material by means of one cutting edge
Cooling rack:
A kitchen utensil that is used for placing cooked foods onto a surface that will enable
the food to be cooled on all sides after being baked, either food still in a hot pan or
food removed from a baking sheet or pan and placed directly onto the rack.
Rolling pins:
A rolling pin is a cylindrical food preparation utensil used to shape and flatten
dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a
thick cylinder with small handles at each end; rod type rolling pins are usually thin
tapered batons.
33.list three things you should check for while assembling and disassembling
equipment’s to ensure they are safe to use?
1.Place the bowl onto the stand and make sure it is firmly in place
2. Check the speed setting is turned to zero (0) before you start.
3. Put in the attachment you need. This attachment is the balloon whisk, used for
beating things like cream, batter or eggs.
4. This equipment also needs to be disassembled correctly after you have used it so
it can be cleaned and stored
34.list 3 safety requirements which must be followed when using an equipment
Do not operate any equipment without proper instruction and training
Do not clean any blades or attachments while the machine is running
Make sure all guards are in place and that the emergency button, or the OFF switch,
are easily accessible
Equipment should be installed or placed on a level, hard surface that is attached to a
sturdy platform
35
Equipment Task
Circular blade cutter Cutting cake
Spatula or spoon Hand beating mouses
Mixer with beater attachment Mechanically mixing bread dough
Ladle Saucing cake
Serrated knife Folding ingredient in to a sponge cake
Whisk
Mixer with dough hook attachment
Check the answer I hope it’s not correct
36.describe the essential features and functions of a palette knife in about 20-40
words?
A palette knife is a wide, flat knife with a rounded tip. It has no sharp edges. It
is not meant for cutting — it is meant for lifting, spreading, and smoothing,
making it more like a spatula in terms of its purpose in life. The blade allows you
to swipe a layer of colour onto the canvas in a motion that recalls a baker smoothing
frosting over a cake.

37 research and write down the nutritional values per 100 g of the following?
Chocolate Cheese cake Fruit cake Sponge cake
 cake with
frosting
Kilojoules(k) 367 321 324 187

Protein 4.1 grams 5.5grams 2.9g 4.6g

Fat 16.4 grams 22.5grams 9.1g 2.71g
(21%)
Total 54.6grams 25.5grams 61.6g 36.35g
carbohydrate (20%)
including
sugar
Dietary fiber 1.6grams 0.4grams 3.7g 0.5g
sugar 40grams 22grams 27g 31g

38 research and write down the nutritional values per 100 g of the following pastry
product?
Apple pie Eclairs Apple strudel Fruit danish
pastry
Kilojoules(k) 101 262 274 371
Protein 0.1g 6.4g 3.3g 5.4g
Fat 0.1g 15.7g 11.2g 18.5g
Total 26.2g 24.2g 41.1g 47.8g
carbohydrate
including
sugar
Dietary fiber 1.6g 0.6g 1.2g 1g
sugar 17g 0.7g 26g 7g

39 research and write down the nutritional values per 100 g of the following bread?
French bread Mixed grain Banana bread Dinner roll
bread (made with
margarine)
Kilojoules(k) 269 251 326 300
Protein 7.56g 1.g 4.3g 8.4g
Fat 1.02g 3.8g 10.5g 7.3g
Total 56.1g 46.4g 54.6g 50.4g
carbohydrate
including
sugar
Dietary fiber 1.9g 7.4g 1.1g 3g
sugar 1g 6.4g 1g 2.62g