Bread Making

Self-Check Quiz 1.1-1

Multiple choice. Write the letter of your choice one the blank provided before each number item.

_______ 1. As a safe worker the following procedures should be observed except

a. Learn to operate equipment properly always use guards and safety devices.
b. Use the right tool on the right job
c. Clean up spills later there are lots of other things to do

______ 2. The first trait which all bakers should have is

a. good leadership
b. good planning skills
c. positive attribute of creativeness

______ 3. Which of the following is not a specific duty of a baker ?

a. ordering of necessary baking supplies
b. hiring assistants and monitoring their work
c. in-charge of sales and promotions of finished products

______ 4. The general rule of thumb is that pastry chefs work mainly with sweetened dough,
while bakers work with unsweetened.
a. True
b. False
c. Maybe

______ 5. He/ She focuses on almost the entire dessert platter.

a. Baker
b. Pastry chef
c. Commis
 Self-Check 1.1-2

Test 1. Write T if the given device is a tool, U for Utensils and E for Equipment.

_______ 1. Baking pans _______ 6. Wire whisk

_______ 2. Electric mixer _______ 7. Colander

_______ 3. Knife _______ 8. Blender

_______ 4. Proof box _______ 9. Pastry blender

_______ 5. Mixing bowls _______ 10. Spatula

 Self- Check 1.1-3

True or false. Write true if the statement is correct or true and false if it is incorrect.

__________ 1. Salt improves flavor & texture of breads and inhibits yeast
Growth.

_________ 2. Milk is also used alone or in combination with water

And it improves browning in breads and seems to delay
Staling

_________3. Compressed yeast has a very short shelf life and should not
be refrigerated or frozen

_________ 4. Active dry can be added directly to dry ingredients in a

bread formula without rehydrating

_________ 5. Eggs leaven, flavor, thicken, enrich and tenderize yeast and
extend shelf life of some baked goods.
".
_________ 6. The English word for "flour" is originally a variant of the word
flower.

_________ 7. Flour is a powder which is made by grinding cereal grains,

beans, or other seeds or roots

_________ 8. Flavors provide flavor and color and tenderize

food for yeasts

_________ 9. Gelatins are thickeners derived from collagen

_________10. Yeast ferments best between 20-32C (70- 90F). For best results, dough should
be kept in this temperature range during fermentation.
 Self-Check 1.1-4

1. Enumerate the 12 Production Stages for Yeast Bread

2. Name the two types of yeast dough

3. Five examples of Filled breads

4. Five Examples of Quick Breads

5. Six examples of yeast breads

 Self- Check 1.1-5

Multiple Choice. Write the letter of your choice on the blank provided before each
number item.

__________ 1. In making muffins shortenings should be

a. Creamed
b. Liquid form
c. Solid and cut-in with flour

__________ 2. What leavener is used for Quick breads?

a. Yeast
b. Baking powder or baking soda
c. Cream of Tartar

__________ 3. In making biscuits shortenings must be

a. Creamed
b. Liquid form
c. Solid and cut-in with flour

__________ 4. What method is used for cake batters?

a. Stirring method
b. Creaming Method
c. Biscuit method

__________ 5. What is not synonymous to Quick bread method?

a. Creaming method
b. Muffin Method
c. Stirring method
 Self-Check 1.2-1

1. Give 5 examples of Frostings and Icings

2. Give 5 examples of Glazes
 Self- Check 1.3-1

TRUE OR FALSE: Write T if the statement is True and F if the statement is false.

______1. To freeze baked fruit pies, bake and cool the pie completely.
Place it in a freezer bag, seal, label, and freeze for up to 12
months

______2. Cream and egg filled pastry and bread spoils easily without
proper refrigeration.

______3. Leftover pizza left at room temperature overnight is still safe to

eat.

______4. Fruit pies may stand at room temperature for 24 hours

______5. To bread from staling, protect it from air.

 SELF-CHECK 1.3-2

Test 1. Fill in the Blanks

1. ___________________ is used to ensure products are correctly packaged and

date coded

2. Plastic packaging being used is usually ___________________.

3. _______________________are used to monitor products shipped in a cold

chain and to help validate the cold chain.

4. __________________________ Small items are typically grouped together in

one package to allow efficient handling.

5. ___________________________plays a vital role in preserving food throughout

the distribution chain
 Pastry Making

Self-Check 2.2-1

MULTIPLE CHOICE. Write and letter of the correct answer on the space provided before the
number.

1. An icing which are the combination of cream cheese, butter and icing sugar makes a
delicious fluffy, cream-coloured icing.

a. cream cheese icing c. fondant icing

b. royal icing d. meringue

2. Which of the following is a mixture of custard, jelly or fruits and nuts mixture placed between
layers of cake?

a. filling c. frosting

b. flavoring d. ingredients

3. The following are the kinds of fillings except one.

a. fresh fruit b. salt

c. nuts d. jam

4. A good filling has these qualities except one.

a. excellent flavour

b. thick consistency to avoid soaking the layer

c. contrast in color and flavour to the frosting

d. spread between layers

5. To mix ingredients in circular motion.

a. stirring b. spreading

c. boiling d. frosting
 Self-Check 2.2-2

MULTIPLE CHOICE. Write and letter of the correct answer on the space provided before the
number.

1. What is the secret of a delightful pastry?

a. dough b. filling

c. ingredients d. pie crust

2. These are either one-crust or two-crust pie made for individual servings.

a. tarts b. turn overs

c. pies d. bread

3. To make pastry shiny or glossy by coating with syrup or clear gelatin.

a. jam b. jelly

c. glaze d. meringue

4. The following are the tips for making pies, except one.

a. Use butter that is cold.

b. Add enough water to form a ball of dough.

c. Don’t handle the dough too much because this will develop the gluten and crust will not be
tender and flaky.

d. Dust the dough with much flour.

5. Which of the following is a good example of a double crust pie?

a. buko pie b. durian tart

c. hopia d. pressed cookies

 Self Check 2.3-1

Put a check on the blank if the statement is true and correct.

_______ 1.Fruit pies may stand at room temperature for 24 hours butf or longer storage cover
and refrigerate.

_______ 2. Plastics are ideal for food packaging because they are resistant to breakage;
relatively inexpensive; corrosion resistant; lightweight; and waterproof.

_______ 3. Freeze cream or custard pie.

_______ 4. Apple pie can be fully assembled and frozen before baking

_______ 5. Double-crust and lattice-topped fruit pies such as apple, peach, blueberry, or cherry
can safely be stored at room temperature
Cake making

SELF-CHECK 3.1-1

TRUE or FALSE: Write TRUE if the statement is true, otherwise, write FALSE.

_________________ 1. gelatine is a translucent, colorless, brittle (when

dry), nearly tasteless solid substance, derived
from the collagen inside animals' skin and bones
_________________ 2. Cream is a raw or processed food produced from
the seed of the tropical Theobroma cacao tree.
Cacao has been cultivated for at least three
millennia in Mexico, Central and South America,
with its earliest documented use around 1100 BC.
_________________ 3. Chocolate is a dairy product that is composed of
the higher-butterfat layer skimmed from the top
of milk before homogenization. In un-
homogenized milk, over time, the lighter fat rises
to the top.
_________________ 4. Nut normally means the fleshy seed-associated
structures of certain plants that are sweet and
edible in the raw state, such as apples, oranges,
grapes, strawberries, juniper berries and
bananas.
_________________ 5. Fruits are a composite of the seed and the fruit,
where the fruit does not open to release the seed.
Most seeds come from fruits, and the seeds are
free of the fruit, unlike nuts like hazelnuts,
hickories, chestnuts and acorns, which have a
stony fruit wall and originate from a compound
ovary.
 SELF-CHECK NO 3.1-2

IDENTIFICATION: Fill in the blanks.

_______1. Adding this will mean an increase in flavor, example, more red color
to a drink increases its sweetness with darker colored solutions being
rated 2–10% higher than lighter ones even though it had 1% less sucrose
concentration.
_______2. A thin, flat piece cut from something: a slice of bread part, portion, or
share: a slice of land. any of various implements with a thin, broad blade or
part, as for turning food in a frying pan, serving fish at the table, or taking up
printing ink; spatula.
_______ 3. This is the sensory impression of a food or other substance, and is
determined mainly by the chemical senses of taste and smell
_______ 4. A substance used to fill something: a substance used to fill the space
inside something, pad it, or add bulk to it

__________5. simply, flavorants, are engineered and composed in similar ways

as with industrial fragrances and fine perfumes
 SELF-CHECK NO 3.1-4

IDENTIFICATION: Fill in the blanks.

____________1. is a thermally insulated chamber used for the heating, baking or
drying of a substance is most commonly used for cooking.
________________2. Because it’s flexible, you can scrape dough from the sides of
the bowl without scratching it.
________________3. A reliable tool for shaping and rolling dough
________________4. Especially important to measure the resting time of dough
precisely.
________________5. Keep on hand to cover the dough as it rises. Plastic wrap
should be sprayed with non-stick shortening; towel should be damp.
 SELF-CHECK NO 3.1-5

Enumeration:

1. Give instruction on how to store cake yeast.

2. Enumerate the things needed to keep cake moist.
Petit Four Making

SELF CHECK 4.1-1

INSTRUCTION: Read and understand each question. Write your answers on the answer
sheet provided. When you’re done, present your work to your trainer.

1. What is the literal translation of the term petit fours?

2. Give the three traditional types of petit fours.
 SELF CHECK 4.1-2

INSTRUCTION: Read and understand each question. Write your answers on the answer
sheet provided. When you’re finished, present your work to your trainer.

1. Give three examples of bases for iced petit fours.

2. Give two examples of fillings for iced petit fours.
3. Give three examples of glaces for petit fours.
4. Give two kinds of shapes of petit fours.
 SELF CHECK 4.3-1

INTRODUCTION: Read and understand each statement. Write T if the statement is true; write F
otherwise. Write your answers on the answer sheet provided. When you’re finished, present your
work to your trainer.

1. Marzipan is also known as almond paste.

2. Marzipan can be modeled or shaped.
3. Marzipan needs a lot of moisture to be pliable.
4. Marzipan can be shaped using hands or modeling tools.
5. Utmost importance to hygiene must be observed when working with marzipan.
Present Dessert

SELF CHECK 5.1-1

INSTRUCTION: Read and understand each question. Write your answers on the answer
sheet provided. When you’re done, present your work to your trainer.

1. Name 4 things that need to be considered when plating desserts.

2. When designing dessert plate, name 2 things that will need to be considered?
 SELF CHECK 5.2-1

INSTRUCTION: Read and understand each question. Write your answers on the sheet provided.
Present your work to your trainer when you’re done.

1. Name 4 things that need to be considered when planning a dessert display?

2. How do you determine amount required for service period?
3. When would you serve more cold desserts?
4. When making garnishes what is the major requirement?
5. Name 4 hot sauces that can be made