Creative Baking

Question 1

cream puff tips

Answer 1

• cook at a high temperature
• batter should stiff and shiny
• should have an irregular surface on the outside
• golden brown
• walls are rigid but tender
• center is hollow and moist

Question 2

5 ingredients used in yeast dough

Answer 2

• flour
• yeast
• sugar
• liquid
• salt
• fat

Question 3

flour unsuitable for bread making

Answer 3

pastry flour

Question 4

why does the amount of yeast vary

Answer 4

because the amount of time for rising varies

Question 5

too little sugar used

Answer 5

results in a pale crust

Question 6

salt in bread gives a

Answer 6

deeper crust color

Question 7

salt free bread

Answer 7

porous in texture

Question 8

fat improves the

Answer 8

keeping quality of bread

Question 9

butter gives

Answer 9

more color and flavour

Question 10

shortening makes a

Answer 10

whiter loaf

Question 11

why is the temperature of ingredients important in bread

Answer 11

too high a temperature kills the yeast and too low a temp means too slow of rising

Question 12

thorough mixing of bread dough is necessary becasue

Answer 12

it distributes the yeast evenly and develops the gluten

Question 13

the prupose of kneading

Answer 13

further develops the gluten and distriutes the gas produced by the yeast throughout the dough

Question 14

2 methods of making yeast bread

Answer 14

1. straight dough method : most common
   - the mixing of ingredients takes place in one continous operation with 2 or 3 rising periods
2. sponge method: ingredients are mixed in 2 operations: -the liquid and yeast are combined with a little flour to make a batter which is left to rise to from sponge like mixture then the remaining flour is kneaded in and another rising takes place, to be followed by 2 more rising periods

Question 15

what is punching down and why is it done

Answer 15

pushing a fist into the dough and turning in the edges to the centre. this pushes out the large gas bubbles formed before the yeast is growing actively and gives better texture to larger loaves

Question 16

when dough has risen

Answer 16

it should be cut into pieces, the edges cut and turned under to make a smooth ball. cover and rest for 10 min before shaping. after shaping the dough must be left to stand until it has doubled in size

Question 17

what happens if the dough is left for too long

Answer 17

all the sugar will be used up by the yeast, the gluten overstretched, anfd the volume decreased

Question 18

the ‘spring’

Answer 18

sudden expansion of the gas

Question 19

3 tests for bread doneness

Answer 19

• top is golden brown
• it shrinks from the sides of the pan
• it sounds hollow when the crust is tapped lightly with the knuckles

Question 20

when must a cake be taken out of the pan 10 min after cooling

Answer 20

when it has only been greased

Question 21

2 reasons why you use a cake rack to cool a cake

Answer 21

1. protect the countertop

2. allow air to circulate under the cake

Question 22

what is the most important factor of your platter when displaying a cake

Answer 22

that it is sturdy

Question 23

how to prepare a cardboard or wooden board for displaying a cake

Answer 23

-cut tinfoil or paper much bugger than the board
-place board down and turn one edge over and tape it
-continue with the rest of the sides
like a present

Question 24

how to do a scratch coat

Answer 24

• spread a thin coat of icing on the cake
• heat spatula with hot water in a cup or bowl to really soften the icing and have it smooth easier
• the purpose is to seal crumbs so it doesnt look dirty

Question 25

after a scratch coat how long should you wait to apply the second coat

Answer 25

4+ hours or overnight

Question 26

how thick should your second coat be

Answer 26

at least 1cm thick

Question 27

how to make a cream puff

Answer 27

• combine water, butter and salt in a saucepan and bring to a boil
• add flour all at once and stir vigorously until a ball forms and pulls away from the pan
• remove from heat and add eggs one at a time beating thoroughly after each is added. dough should be stiff and shiny
• drop onto a baking sheet, leaving room for expansion
• bake until golden brown and dry