Baking 101

Question 1

Basic Bread Dough

Answer 1

500g Strong white flour
2 tsp salt
7g fast-action yeast
3 tbsp olive oil
330ml water

Question 2

Victoria sponge

Question 3

Custard

Answer 3

Serves 8
200ml double cream
700ml whole milk
4 large egg yolks
3 tbsp cornflour
100g caster sugar
1 tsp vanilla extract

Question 4

Jelly

Question 5

Jam

Question 6

Basic sponge

Question 7

Shortcrust pastry

Question 8

Génoise sponge

Question 9

Dacquois sponge

Question 10

Choux pastry

Question 11

Crème Anglaise

Question 12

Macron

Question 13

Meringue

Question 14

Curd

Question 15

Jam

Question 16

Enriched dough

Question 17

Temper point of dark chocolate

Answer 17

31 - 33 Celsius

Question 18

Temper point of white chocolate

Answer 18

28-29 Celsius

Question 19

Temper point of milk chocolate

Answer 19

29-30 Celsius

Question 20

Temper point of Ruby chocolate

Answer 20

28.5-29.5 Celsius

Question 21

Boiling temperature for jam

Answer 21

104-105 Celsius

Question 22

Caramel

Question 23

Shortbread recipe

Question 24

Chantilly cream

Answer 24

300ml chilled double cream
2 tbsp caster sugar
1 tsp vanilla extract

Question 25

Frangipane

Answer 25

100g Butter
100g Caster Sugar
2 Eggs
140g Ground Almonds
75g Plain Flour
Beat the butter until fluffy
Add sugar keep beating
Gradually add eggs the stir in almonds and flour