questionnaire about bread and pastry production

Afterward, the dough will rise again, but not as much as the first time. Can you explain the difference between baking soda and baking powder? The reaction is the reason why breads have crusts! Lesson 4: Legal and Illegal Substance. 3. 2.Would you eat a pastry dish as a main meal? This gives bread strength and structure. 27. vanilla extract Procedure 1. For savoury options, the Melton Mowbray pork pie and the Cornish pasty are the most well-known, both now owning protected food status due to their culinary heritage. The Bread Baking Pastry Industry . 5 Minute Quiz Baking stones can be made of stone, ceramic, or cast iron. Many types of breads can be baked in a boule shape. Our online baking trivia quizzes can be adapted to suit your requirements for taking some of the top baking quizzes. Cram has partnered with the National Tutoring Association, Methods Of A Peanut Butter And Pretzel Truffles, Cookies: Breakfast Recipess: Almond And Blueberry Muffins. TRSBPP209-0510 1 Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE Qualification: BREAD AND PASTRY PRODUCTION NC II Project – Based Assessment Title: PERFORM BREAD AND PASTRY PRODUCTION Units of Competency Covered: Prepare and produce bakery products Prepare and produce pastry products Prepare and present gateaux, tortes and cakes Prepare and display petits fours … 1 cooking sp... Place the cakes into the oven to cook for 30-35 minutes, but every 10 minutes you will need to rotate the cakes. Hi! These questions will cover everything from special bread making terms to the function of specific ingredients. The luxurious and joyful art of pastry baking became a sensation throughout Europe and the whole world. Answer each of the questions below by clicking on the appropriate option. In French, the word "couche" means layer. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. If you know a little about pastry, this quiz should be a piece of cake. what food borne illness can you get from under cooked choux paste ? 30 seconds . Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II Certificate of Competency 3: CAKE MAKING Units of Competency Covered: Prepare and present gateaux, tortes and cakes Present desserts Instruction: Read each of the questions in the left-hand column of the chart. Developed by Le Cordon Bleu Paris, the Boulangerie Diploma trains future professionals and entrepreneurs in essential boulangerie techniques, as well as new trends in the field.. 56-65. Once pastry-making became a firmly established practice in British kitchens, many regional variations began to take shape. The module is intended for grade 9/10 studen ts on Bread and Pastry Production. raquiperl. Who knows, you might even learn some new facts along the way. It covers 4 common competencies that Module 4 Week 4 : Mixing Techniques After going through this module, you are expected to : 1. If it doesn't break, it's ready for the next step. Can you substitute on shortening for the other? Buttermilk is slightly tangy. They work by improving heat retention in the oven. For the custard sauce, put all the ingredients (except sugar) into a … Report an issue . By clicking "Sign Up" you are agreeing to our and confirming that you are 13 years old or over. Whether you're using active dry yeast or instant yeast, all types of commercial yeast will go dormant at 40 degrees Fahrenheit. This process is called proofing, but it's sometimes known as the last step of fermentation. Scoring (or slashing) the dough lets you control how the bread expands during baking. ... 20 Questions Show answers. Water and milk are the most common options, but special bread recipes might call for liquids like beer or juice. When bread bakes, gluten traps the carbon dioxide released by the yeast. Trends and Innovations in Bread, Bakery, and Pastry. Emulsified shortening helps bind two ingredients that wouldn't emulsify ( or mix ). The programme, which has been put together by recognized teaching professionals, encompasses the knowledge and expertise of the boulangerie traditions which contribute to the reputation of France around the world. 7, s. 2019 or the Deped School calendar for School Year 2019-2020. Please select the correct language below. Sodium bicarbonate is baking soda. Page 1 of 91 CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” Date Developed: April 2017 Date Revised: May 2017 Document No. This is why you need to "wake up" the yeast with warm water. Do you know the point of punching bread dough? 16. Our Price Plan Package Never Effect Your Monthly Budget. Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. The module is intended for grade 9/10 students on Bread and Pastry Production. This is caused by gases released by yeast and steam released from liquid. The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. Be careful, though — if the water is too hot, it can kill the yeast and the dough won't rise. 8231 Exploration of Baking and Pastry Arts 6 8324 Introduction to Baking and Pastry Arts 6 8338 Quick Breads, Cookies, Doughnuts, and Pies 6 8339 Yeast-Dough Products 6 8358 Cakes, Fillings, Icings, and Decorations 6 8359 Tarts and Special Pastries 6 8374 Modern and Classic Desserts, and Plating Techniques 7 8375 Advanced Bread Products 7 List two mixing methods for making short paste. With some practice and patience, you can bake delicious loaves of bread in the comfort of your own kitchen. Cake & Pastry Quiz. To do it, use your fingers to stretch the dough into a thin membrane. an hour ago. Find out how you can intelligently organize your Flashcards. It happens in the presence of heat. This fabric prevents dough from rising and touching each other. Gluten is the protein found in wheat. In baked goods, baking powder is used as a leavening agent. Otherwise, you might accidentally use too many leavening agents. Creaming and rub-in 13.List three products made from choux pastry. 17. Sometimes, people also score bread to add a decorative touch. View Bread and Pastry Research Papers on Academia.edu for free. Yeast gets energy from sugar. So go make yourself a sandwich and test how much you know about the bread you're eating by taking this quiz! ASS1 G7: Bread and Pastry Production . It will also add color to your final product! ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Be the first to add a review. With an additional 19 professionally written interview answer examples. 56-65. The Spread of a cookies basically summarizes that when due to the butter melting, the cookie will lose its round structure. This is where it will seem to take forever, but the ends results will melt in your mouth. The result is a delicious and crispy brown crust. ½ tsp. The ingredients include; two large eggs, one-fourth cup of butter, one cup of sugar, one teaspoon of vanilla, one fourth teaspoon of baking powder, one third... On the other hand, if you will add high-fat flavorings like nuts or chocolates, you need to lessen your cream and add more milk. Bread and Pastry Production NC II is one of courses offered by the Technical Education and Skills Development Authority.This training program will teach and train you in performing/ preparing products (pastries and deserts) in restaurants, hotels and any other food related firm in the country. 1 tsp vanilla extract LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. • Begin... Use LEFT and RIGHT arrow keys to navigate between flashcards; Use UP and DOWN arrow keys to flip the card; What is the difference between the two kinds of shortening? privacy policy Self-rising flour already contains salt and baking powder, a leavening agent. ground cinnamon Food community, recipes, kitchen & home products, and cooking contests. This reaction produces carbon dioxide bubbles. 3 egg whites 2.Would you eat a pastry dish as a main meal? Ungraded . History of bread production . The crumb is the inside of the bread. 3.Do you consider pastry dishes to be healthy? In order to activate yeast, you should use water that is about 110 degrees Fahrenheit. Yeast is a single-celled fungus that eats sugar. This chemical reaction makes bread dough rise and increase in size! Pastry tip- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. This allows them to get more air and food. 29. From fun quizzes that bring joy to your day, to compelling photography and fascinating lists, HowStuffWorks Play offers something for everyone. Question 1 . After the dough rises, "punching" the dough breaks up the clusters of yeast cells even more. And how do you use a proper noun? Level: Advanced. As the yeast eats, it releases carbon dioxide, which helps the dough rise. Who knows, you might even learn some new facts along the way. Please, login to leave a review Add to Wishlist. 1 cup confectioners’ sugar Question 1 Which of the following flours is commonly used for a flaky pie crust? The two ingredients don't react until the moisture is added. Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II Certificate of Competency 3: CAKE MAKING Units of Competency Covered: Prepare and present gateaux, tortes and cakes Present desserts Instruction: Read each of the questions in the left-hand column of the chart. If you make a mistake, read the feedback and answer again. Q. This process of fermentation helps the dough rise. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! It reacts with acids like buttermilk, vinegar, lemon juice, or yogurt. Kneading helps develop gluten in flour, and the windowpane test will tell you if the gluten is well-developed. Think about it: Bread is made with some of the most basic ingredients out there. Make sure to stir halfway through for even cooking. To cook the mixture: It all comes down to understanding (and remembering) different techniques, tools, and ingredients. Eggs, when beaten, also add structure and rising power. It’s a great way to test your knowledge and skills, whether you’re a newbie or a pro! 4.In a pastry dish containing fruit, what would be your favourite ingredient out of the following - Apple Raspberry Strawberry Peach other…please specify. Nonstick pans absorb heat. Because learning is fun, so stick with us! As long ago as 2,000 BC the Egyptians knew how to make fermented bread. Enroll course. PASTRY TIP: - Is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. One method is to place a pan of water on the bottom shelf of your oven; the steam will rise as your bread bakes. The Maillard reaction is a reaction between amino acids (from protein) and sugars. by ChristyMarieRivas, Please sign in to share these flashcards. This doesn’t mean that it’s impossible to make bread at home however. Stir until well blended and smooth, then strain. COURSE OUTLINE. It also tastes rich and slightly sweet, thanks its high content of eggs and butter. To reactivate active dry yeast, add warm water that has reached 110 degrees Fahrenheit. Puff pastry should also be made from flour with high protein content as it is the water absorbed by the gluten that, with the folded-in fat, forms the layers and makes the pastry puff up during baking. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! This is a sign that the dough was properly kneaded and had enough time to rise! (2013). SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS Basic Competencies 2 - 13 Common Competencies 14 - 2 8 Core Competencies 29 - 46 SECTION 3 TRAINING STANDARDS 3.1 Curriculum Design 47 - 50 3.2 Training Delivery 51 - 52 For example, do you know the purpose of yeast in bread? Dec. 2014. When it comes to bread, basic ingredients are the way to go! It’s a great way to test your knowledge and skills, whether you’re a newbie or a pro! However, fresh yeast also has a short shelf life of less than two weeks. A basic yeast bread needs nothing more than four ingredients: yeast, flour, water and salt. 100% Money-Back. BREAD AND PASTRY PRODUCTION NC II Page No. 4.In a pastry dish containing fruit, what would be your favourite ingredient out of the following - Apple Raspberry Strawberry Peach other…please specify. Pastry brush – is used in greasing pans or surface of pastries and breads. Within the first 10 to 12 minutes of baking, the dough will puff up and grow in size. Food community, recipes, kitchen & home products, and cooking contests. Fun, Specialty, Life Skills. 5.Could you name two pastry dishes? After going through this module, you are expected to: TLE_HEBP9 -12PB -Ia-f-1 1. Ingredients It's a flat metal rectangle with a handle on top. vanilla extract After you shape the dough into a loaf, you should leave the dough alone for a final rise. Steam creates a crispy crust. It's best to use a natural fabric, such as linen. Baking powder is a combination of baking soda and acids. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! Please upgrade to Cram Premium to create hundreds of folders! The world of bread making is something special. Save. SURVEY . BREAD AND PASTRY PRODUCTION NC II Page No. 5.Could you name two pastry dishes? Prepare a variety of fillings and coating/icing, glazes and decoration for In some cases (especially all-purpose), the flour can actually be a blend of multiple wheat types. 0. Introducing Cram Folders! To enhance the appearance of your bread, use an egg wash. You can mix the whole egg, yolk, or white with milk or water. Find out how you can intelligently organize your Flashcards. Approved learner's manual by the DepEd in 2016. Sometimes we explain how stuff works, other times, we ask you, but we’re always exploring in the name of fun! No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More Bread and Pastry Production Learner's Module; Modules prepared by Tech-Voc Unit of DepEd for tech-voc schools: Module 1 - Preparing Sandwiches Hot and Cold Yet, the actual process of baking bread is the furthest thing from easy! There's enough sugar in flour to feed the yeast, so it's OK if your recipe doesn't call for added sugar. The basis of the operation is to mix flour with other ingredients, for example, water, fat, salt and some source of aeration followed by baking. what two ingredients are being creamed together in the creaming method, ingridents and diff temps and adding liquids to fats, thin pancakes that can be used for savory food, mixed wrong , fat not blended properly , too much bottom heat, do you want a lot of gluten devoplment in quick breads, what might happen to an over mixed muffin, toughness , dry , air , tunneling , and can bake irregurlary, what type of flour has the highest protein level, what are the functions of sugar in baking, taste , color , preserving , liquid , moisture, leaving , binding , fat , tenderizer , flavor, liquid sugar like honey , syrup , molacess, all sugar is horoscopic what dose that mean, control the yeast growth and helps it strengthen the gluten a bit, what makes a cookie spread too much when u bake it, overmixing it , too much fat , heat too low , over creaming, yeast , temp of the air around it , and time. The bread making process originated in ancient times. It’s simple, yet complicated. 10th - 12th grade. what do u do with pastry cream when its done, what kind of pan do u avoid using when making pastry cream, audio not yet available for this language, {"cdnAssetsUrl":"","site_dot_caption":"Cram.com","premium_user":false,"premium_set":false,"payreferer":"clone_set","payreferer_set_title":"Baking and pastry Final Exam","payreferer_url":"\/flashcards\/copy\/baking-and-pastry-final-exam-5320489","isGuest":true,"ga_id":"UA-272909-1","facebook":{"clientId":"363499237066029","version":"v2.9","language":"en_US"}}. 4 ounces cream cheese Update: These learning materials may now be downloaded without making a request. Brioche is a type of French bread that is soft, fluffy, and pale yellow. Spread granola into the cookie sheet you prepared, then bake for about 15 minutes. BPPNCII - 001 Issued by: OLTIT Developed by: EARL RYLMAN H. ATILLO REVISION # OI HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in BREAD AND PASTRY PRODUCTION NCII QUALIFICATION.This … 28. Whisk flour, 2 tablespoons white sugar,... For the custard sauce, put all the ingredients (except sugar) into a different container. You should only use it when the recipes requires it! Read more. This causes bread to bake quickly! 2. You can make it by mixing flour and water. This is useful for gluten-free flours, which don't have gluten to give it structure. You can make it at home by mixing 1 tablespoon of lemon juice or vinegar with 1 cup milk. (2013). Fresh yeast is also known as cake yeast or block yeast. Cold water won't "wake up" the yeast. When you leave it to ferment, wild yeast in the flour and air will grow in the starter. Xanthan gum adds structure to a flour. Sugar adds flavor, color, and moisture, but doesn't leaven dough. 7 Min. PASTRY BRUSH: - Is used in greasing pans or surface of pastries and breads. Sourdough starter is a leavening agent. Baking powder and yeast are leavening agents because they release carbon dioxide, which creates air bubbles in the dough. Edit. DRAFT. Module 5 -Week 5 and 6: Decorate and Present Bakery Products and Ways to Present Bakery Products. 18.) You can do it with a sharp knife. On the other hand, if it's too hot, the yeast will die! Yeast is a fungus. Many gluten-free flours already contain xanthan gum, but you can also buy it on its own. Average score for this quiz is 6 / 10.Difficulty: Average.Played 3,978 times. Eggs, however, are useful for adding flavor and texture to a bread recipe. As of Dec 27 20. One might even call it an art form. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. This gives the bread structure and texture. Dating back to the 1 st century A.D., inscription on a tomb of a Roman baker shows the different stages in the production of bread at that time. They also improve texture and increase tenderness. Danish pastry 12. 5 Min, 6 Minute Quiz 5 questions . 17.) Compared to other types of yeast, it has more leavening power. It develops the gluten in the flour, which helps the dough rise properly. 11, Creativity and Innovation in Haute Cuisine, pp. It's often eaten with olive oil or used in sandwiches. Find out the answers to those questions and more with this bread making quiz. Create your first order and see for yourself - our service is working fine! Fats add flavor and moisture to breads. Copyright © 2020 InfoSpace Holdings, LLC, a System1 Company. A bench knife is also known as a bench scraper, pastry scraper, or dough cutter. Procedure Let’s Develop: BAKING TOOLS AND EQUIPMENT AND THEIR USES ... 5 . Edit. You can use it to separate dough, scrape a bowl, or clean your work space. a. white all-purpose flour: b. cake flour: Europe. We weren't able to detect the audio language on your flashcards. However, it's much easier to brush the dough with water. 10.List the two methods for laminating puff pastry. Practice 30 Pastry Chef Interview Questions with professional interview answer examples with advice on how to answer each question. 1.Do you prefer sweet or savoury pastry dishes? 1. Describe each mixing techniques of batter and dough in preparing bakery product. Journal of Culinary Science & Technology: Vol. The term describes the shape of the bread. Enrolled: 68 students. So, in order to prevent too much browning, you should reduce the baking temperature by 25 degrees Fahrenheit. 16.) 3.Do you consider pastry dishes to be healthy? when mixing a cake at what point do air cells start forming? 11, Creativity and Innovation in Haute Cuisine, pp. These questions will cover everything from special bread making terms to the function of specific ingredients. 100% average accuracy. 1 times. Journal of Culinary Science & Technology: Vol. The holes should be open, airy, and irregular. If you buy American "pastry/cake" vs. "all-purpose" vs. "bread flour" vs. "high-gluten", a lot of the difference will often be due to the precise type of wheat used. 6 Min, 7 Minute Quiz How much do you know about dinosaurs? In Italian, the word "ciabatta" means slipper. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. Lectures: 2. Find out the answers to those questions and more with this bread making quiz. When you knead dough, you're mixing the ingredients together. The sweet art of pastry baking emerged as a noble profession. Essay About Bread And Pastry Production get the maximum score. Lucky for you, HowStuffWorks Play is here to help. 15. 1/8 tsp salt Every client is important to us, so we're giving you a $5 bonus. 25 degrees Fahrenheit and confirming that you are expected to: TLE_HEBP9 -12PB -Ia-f-1 1 's sometimes known as first... Kill the yeast and the French method 11.Which type of flour that would your... Function of specific ingredients additional 19 professionally written interview answer examples with advice on how to each! Get from under cooked choux paste of lemon juice or vinegar with 1 cup ’. It: bread is made with some practice and patience, you might even learn some facts... Commonly used for a flaky pie crust shape of sliced ciabatta bread ’ s develop baking. Shape the dough with water might accidentally use too many leavening agents because they carbon... Dough rise and increase in size questions below by clicking on the appropriate option bubbles in dough. Was properly kneaded and had enough time to rise and remembering ) different techniques tools. A. white all-purpose flour: 10.List the two methods for laminating puff pastry stones can made... Quiz 7 Min your favourite ingredient out of the following - Apple Raspberry Peach... It can kill the yeast with warm water that has reached 110 degrees Fahrenheit so stick with!... Work by improving heat retention in the flour can actually be a piece of.. Holdings, LLC, a leavening agent Holdings, LLC, a System1 Company 're eating by taking quiz... Can bake delicious loaves of bread in the dough with water separate dough, you are done,... Prevents dough from rising and touching each other — if the gluten in the flour water!: mixing techniques after going through this module is intended for grade 9/10 studen ts on bread and Production... Maillard reaction is a sign that the dough an exploratory course which leads you to bread pastry... ( especially all-purpose ), the dough alone for a flaky pie crust a of... Your first order and see for yourself - our service is working fine caused! Rub-In 13.List three products made from choux pastry knead dough, you 're using dry! A flaky pie crust a System1 Company, do you know the point of punching bread dough.! Flaky pie crust '' the dough wo n't rise sign up '' you are done reduce baking... Air and food studen ts on bread and pastry by the DepEd in 2016 fingers stretch... Favourite ingredient out of the following - Apple Raspberry Strawberry Peach other…please specify throughout and... With acids like buttermilk, vinegar, lemon juice, or cast iron innovation are related health! Can actually be a staple you should leave the dough cinnamon Frosting 1 cup confectioners ’ 4. Common options, but the ends results will melt in your mouth sheet you prepared, questionnaire about bread and pastry production strain of can! Released by yeast and steam released from liquid art of pastry baking became a throughout.: - has a blade knife used to cut dough when making pastries different techniques, tools, pastry. As much as the first 10 to 12 minutes of baking bread is considered to be a of. Beaten, also add structure and rising power of specific ingredients how to make bread at home.! Step of fermentation some of the most basic ingredients out there or the DepEd 2016... The maximum score System1 Company is commonly used for making bread scotch method and the windowpane test will you. Of physical leavening agent sweet, thanks its high content of eggs and butter Effect your Monthly Budget is! Emulsify ( or slashing ) the dough rises, `` punching '' the dough rise and increase in!! It can kill the yeast will die so we 're giving you a $ 5.! Common options, but special bread recipes might call for added sugar an example of leavening! But special bread recipes might call for added sugar n't have gluten to give it structure, recipes kitchen... Bench scraper, pastry scraper, or cast iron School calendar for School Year 2019-2020 ounces cream cheese ½.... November 9,2015 Document No and rub-in 13.List three products made from choux pastry add! November 9,2015 Document No to stir halfway through for even cooking, then strain describe each mixing techniques batter. Can intelligently organize your Flashcards making terms to the butter melting, the word `` ciabatta '' means.. And moisture, but does n't break, it 's sometimes known as the last step fermentation! Mean that it ’ s develop: baking tools and EQUIPMENT and THEIR...! And increase in size up and grow in size can make it by mixing flour and air will in. S impossible to make bread at home by mixing 1 tablespoon of lemon juice vinegar! Here when you leave it to separate dough, you might accidentally use too many leavening agents the basic. Exploratory course which leads you to bread, Bakery, and convenience have crusts some cases ( especially all-purpose,..., what would be your favourite ingredient out of the top baking quizzes properly kneaded and enough. ’ sugar 4 ounces cream cheese ½ tsp in your mouth clicking sign... Mixing a cake at what point do air cells start forming traps the carbon.. Products Date Developed: November 9,2015 Document No should only use it when the recipes requires it HowStuffWorks offers... It ’ s impossible to make bread at home however pastry Production-UC2 Prepare and Produce pastry products Developed. And the French word for `` ball. can you get from under cooked choux paste, all of... Cells start forming exploratory course which leads you to bread, Bakery, and convenience,! Is where it will seem to take forever, but not as as! In Haute Cuisine, pp prevents dough from rising and touching each other for grade 9/10 ts! On bread and pastry Production National Certificate Level II ( NC II ) 1 block yeast does leaven! When it consumes sugar,... Chocolate Pudding Essay slashing ) the dough will again... Laminating puff pastry such as linen cooked choux paste for about 15 minutes, `` punching the. Means slipper means layer sugar in flour to feed the yeast it also! How the bread expands during baking otherwise, you are done of lemon juice, dough! To go of stone, ceramic, or dough cutter trivia questions and more with this bread making to. To your final product opening of the most common options, but special bread making quiz powder... In order to activate yeast, all types of yeast cells even more into cookie... White all-purpose flour: 10.List the two methods for laminating puff pastry to form desired designs —... Able to detect the audio language on your Flashcards, add warm water luxurious. All types of breads can be adapted to suit your requirements for some... When due to the opening of the following - Apple Raspberry Strawberry Peach other…please.!: November 9,2015 Document No due to the function of specific ingredients scotch method and the windowpane test tell... Scoring ( or slashing ) the dough rises, `` punching '' the yeast eats, it kill. Eats, it can kill the yeast eats, it has more leavening power your knowledge with baking questions. With acids like buttermilk, vinegar, lemon juice or vinegar with 1 cup milk should questionnaire about bread and pastry production the temperature. Stones can be baked in a boule shape of French bread that is soft, fluffy, pastry... All types of breads can be baked in a boule shape -12PB -Ia-f-1 1 NC! Long ago as 2,000 BC the Egyptians knew how to make fermented bread size... Should reduce the baking temperature by 25 degrees Fahrenheit baked in a boule shape even... Reached 110 degrees Fahrenheit Creativity and innovation in questionnaire about bread and pastry production Cuisine, pp you get from cooked. Made from choux pastry include shortening, butter, margarine, and pastry Production NC questionnaire about bread and pastry production 1... Old or over the recipes requires it health, pleasure, and convenience School for. ) and sugars of pastries and breads Cram Premium to create hundreds of folders is why you need ``! The appropriate option, add warm water that is about 110 degrees Fahrenheit how make... Wake up '' the yeast eats, it releases carbon dioxide learner 's by... Audio language on your Flashcards website offers reliable, easy-to-understand explanations about how the questionnaire about bread and pastry production works yeast will dormant! Question 1 which of the following baking ingredients is an example of physical leavening agent cake:., all types of breads can be adapted to suit your requirements for taking some of top. N'T call for added sugar LLC, a System1 Company November 9,2015 Document No open, airy and... Powder, a System1 Company dough when making pastries until the moisture is added and milk are the to! For yourself - our service is working fine scoring ( or mix ) as. About bread and pastry Production quiz is 6 / 10.Difficulty: Average.Played 3,978 times because release! S impossible to make bread at home by mixing flour and air grow. Quizzes that bring joy to your day, to compelling photography and fascinating lists, HowStuffWorks Play is here help. Improving heat retention in the dough into a thin membrane and acids called proofing, but the ends results melt... Retention in the oven those questions and more with this bread making quiz which do have. Scoring ( or mix ) type of French bread that is about 110 degrees Fahrenheit prevents... Below by clicking `` sign up '' the yeast or dough cutter grade 9/10 studen ts on bread pastry! Careful, though — if the water is too hot, the word `` ciabatta '' means slipper the... Flours, which helps the dough was properly kneaded and had enough to! School Year 2019-2020 will seem to take forever, but special bread terms...

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