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    Please Familiarize Yourself To The Following

    Uploaded by

    Aries Manlulu
    This document provides guidance on various baking techniques and terms: 1. It explains how to measure different amounts of flour and separate eggs. 2. It describes signs that butter has been sufficiently creamed and the roles of various ingredients like flour, fat, yeast and sugar in baking. 3. It distinguishes between extract and emulsion flavors, cake and all-purpose flour, and beaten egg whites. 4. It also covers mixing methods, butter vs margarine, fat substitutes, pan size selection, pre-heating, dough resting, portioning, doneness checks, bread storage, pie vs tart, portioning for petits fours, and plating petits fours.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Please Familiarize Yourself To The Following

    Uploaded by

    Aries Manlulu
    96 views1 page
    This document provides guidance on various baking techniques and terms: 1. It explains how to measure different amounts of flour and separate eggs. 2. It describes signs that butter has been sufficiently creamed and the roles of various ingredients like flour, fat, yeast and sugar in baking. 3. It distinguishes between extract and emulsion flavors, cake and all-purpose flour, and beaten egg whites. 4. It also covers mixing methods, butter vs margarine, fat substitutes, pan size selection, pre-heating, dough resting, portioning, doneness checks, bread storage, pie vs tart, portioning for petits fours, and plating petits fours.

    Original Title

    ORAL QUESTIONNING

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    This document provides guidance on various baking techniques and terms: 1. It explains how to measure different amounts of flour and separate eggs. 2. It describes signs that butter has been sufficiently creamed and the roles of various ingredients like flour, fat, yeast and sugar in baking. 3. It distinguishes between extract and emulsion flavors, cake and all-purpose flour, and beaten egg whites. 4. It also covers mixing methods, butter vs margarine, fat substitutes, pan size selection, pre-heating, dough resting, portioning, doneness checks, bread storage, pie vs tart, portioning for petits fours, and plating petits fours.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    96 views1 page

    Please Familiarize Yourself To The Following

    Uploaded by

    Aries Manlulu
    This document provides guidance on various baking techniques and terms: 1. It explains how to measure different amounts of flour and separate eggs. 2. It describes signs that butter has been sufficiently creamed and the roles of various ingredients like flour, fat, yeast and sugar in baking. 3. It distinguishes between extract and emulsion flavors, cake and all-purpose flour, and beaten egg whites. 4. It also covers mixing methods, butter vs margarine, fat substitutes, pan size selection, pre-heating, dough resting, portioning, doneness checks, bread storage, pie vs tart, portioning for petits fours, and plating petits fours.

    Copyright:

    © All Rights Reserved
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    PLEASE FAMILIARIZE YOURSELF TO THE FOLLOWING

    1. How do you measure 2 and ¼ cups of flour?


    A: Spoon flour into measuring (1 cup) cup and level for ¾ cups, use ½ cup and ¼ cup
    2. If you need 6 pieces eggs, how should you open them?
    A: Open eggs one at a time, cracking open one egg in a small bowl; if okay, transfer to bigger
    bowl, if okay, transfer to bigger bowl, open another egg into the small bowl; if okay transfer to
    the bigger bowl and so on..
    3. How would you know that you have creamed the butter well enough?
    A: The butter is lighter color
    4. What is the role of each ingredient- flour,fat, yeast, sugar?
    A:
     Flour- gluten development
     Fat- shorten the gluten strands
     Yeast- rise the dough
     Sugar- food of the yeast
    5. What is the difference between extract and flavour emulsion? Cake flour and all purpose flour?
    A: Flavor extract is alcohol based, while a flavour emulsion is oil based; cake flour has the least
    amount of gluten of all wheat flours, making it best for light, delicate products such as sponge
    cakes.
    6. How do you know that you have beaten the egg whites to peaks?
    A: The peaks of the eggwhites stay up even when you invert the bowl, or it is of thick
    consistency.
    7. What mixing methods were demonstrated in baking products?
    A: Extract is alcohol based, while a flavour emulsion is fat based
    8. What is the difference between butter and margarine?
    A: Butter is from animals and more expensive, and margarine is from plants and more
    affordable.
    9. What fat substitute can you use for breads?
    A: Margarine, mixture of margarine and butter, other fat substitutes
    10. Why is it important to select the right pan size for baking products?
    A: if pan is too big, batter will be spread over a large area it will overcook if pan is too short the
    butter will overflow.
    11. Why do you pre-heat?
    A. So oven is in the desired temperature before putting the product inside the oven
    12. How long shoud pre-heating be done?
    A. Can be 15-30 minutes or until desire temperature is reached
    13. Why do you let dough rest after kneading?
    A. To let gluten strands rest so that they will break up during foming
    14. How do you carry heavy loads?
    A. Bend knees , carry load and lift up
    15. How should you portion dough?
    A. By weight , by scoop/ladle or by count
    16. How do you check for doneness in any baked products?
    A. By checking the internal temperature of the product , or by inserting a cake tester/
    toothpick in the middle of the product and checking if the batter will still to the tester.
    17. Where do you stock breads that will be used 2 days from now ?
    A. Put breads that will not be used immediately in a tightly sealed bag in a freezer.
    18. What’s the different between a pie and tarter?
    A. A pie is for multiple serving , while a tarter is for a single serving.
    19. How should you portion products in making petits fours?
    A. By weight , by scoop/ladle or by count.
    20. How can you plate a selection of petits fours to a guest?
    A. Put in a plate (depending on enterprise standards) and add garnishing and chocolate
    syrup/fruit syrup)

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