Important Questions

Question 1

Principles of baking

Answer 1

1. To understand the basic process.
2. To understand the various mixing methods used in bakery.
3. To identify and understand the basic cooking method used in bakery and confectionary.
4. To understand the various heat effect on the baking food.
5. To understand the importance of weights and measurement in the baking process.
6. To control the physical and chemical changes that happened during baking process.
7. To understand the importance of temperature in the baking process.
8. To understand the use and handling of the equipment’s that are used in the bakery and confectionary.

Question 2

What are the basic ingredients of baking

Answer 2

Flour
Sugar
Eggs
Fat
Leavener

Question 3

Converting Celsius to Fahrenheit

Answer 3

F=( C x 9 /5) +32

Question 4

Converting Fahrenheit to celcius

Answer 4

C= (f- 32 ) x 5 / 9

Question 5

What are the chemical changes during baking

Answer 5

These are the internal change that takes place during baking process.
Leavening agent or the ingredients are mainly responsible for the chemical changes.
Formation and expansion of gases
Trapping of the gases
Gelatinization of the starches
Coagulation of proteins
Evaporation or loss of Moisture

Question 6

What are the physical changes during baking

Answer 6

These are the physical or the visual changes that occur during the baking process, baking product get change on every stage of its making and baking process.

Change in size
Change in shape
Change in Texture
Change in Color
Formation of Crust

Question 7

Shortcrust pastry

Answer 7

Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight.

Question 8

What are the faults in pastry

Answer 8

Blistered pastry		Ingredients too warm
Over kneading and heavy handling
Oven temperature too cold
Too much flour used for rolling out
Too much water used for mixing

Hard tough pastry
Uneven addition of water
Over temperature too hot
Fats insufficiently and unevenly rubbed in

Pastry soggy in a pie
Steam not allowed to escape during cooking
Sugar next to (under) pie lid in a fruit pie

Pastry fragile and crumbly when cooked
Too much fat used
Over rubbing in of fat
Too little water used

Pastry shrinks during cooking
Pastry over stretched during preparation and rolling

Oily, greasy pastry
Fat too soft
Oven temperature too cool.

Question 9

Choux pastry

Answer 9

Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

Question 10

Pound cake

Answer 10

It is made by creaming butter with sugar until light and fluffy
Eggs are added one by one taking care that the mixture does not curdle
Flour is folded with the hands
Sometimes baking powder is added for aeration can be flavoured with various ingredients such as flavoured citrus fruit zest or juices / artificial flavours or colours
Candied fruits can be used for dry fruit cakes

Question 11

What are the points to be kept in mind while making sponge and cakes

Answer 11

1. Weigh and measure ingredients correctly
2. if using baking or cocoa powder,seive it several times with the flour to ensure even distribution
3. seive flour to aerate and remove impurities
4. remember to get the entire necessary equipment ready before starting to prepare the cake. Whisked mixtures will collapse if left too long before baking
5. cakes that are large and heavy require longer baking time at lower temperature while smaller or low density cakes require shorter baking time at higher temperatures

Question 12

Bread faults external factors

Answer 12

1. Volume
2. Excessive volume
3. Crust colour
4. Wild break or flying tops
5. Blind appearance

Question 13

Bread faults internal

Answer 13

Holes and tunnels in bread
Cores and seams
Condensation marks
Close crumb
Irregularity of shape

Question 14

Steps in bread making

Answer 14

1. Mise en place
   Gather all the ingredients and measure accurately before starting bread making

2 mixing
Mixing varies on the type of bread

3Kneading
Depends on the kind of bread
Doughs without any fat will be kneaded for longer while dough that contains fat will be kneaded for a shorter period of time
4 fermentation
After kneading is the fermentation .
It occurs when the yeast begins to feed on the starches and sugar present in the dough . Carbon dioxide is produced and the dough rises and develops texture and flavours of the bread
5 knock back & shaping
After the dough bulk is fermented it is shaped into rolls or speciality shapes
6. Proofing or proving.
It refers to the rise that happens after the dough is shaped.

7. Baking
   After proofing it should be baked.
   If kept for too long without baking it can overproof and cause sour taste and large holes in the final product