Chp 1 & 2
Baking temperature for jam tarts is _____ degrees centigrade.
Pastry dough should not be _____ well to get crispy pastry dough biscuits.
_____ area is more suitable for making biscuits.
Biscuits made of egg white mixture are _____ in texture.
_____ when added to biscuit mixtures are generally ground well.
Baking temperature for jam tarts is 180 degrees centigrade.
Pastry dough should not be kneaded well to get crispy pastry dough biscuits.
Cool area is more suitable for making biscuits.
Biscuits made of egg white mixture are light in texture.
Nuts when added to biscuit mixtures are generally ground well.
Butter sponge is cake _________ icing.
Sugar used in caramel cake is _____ sugar.
Madeira cake can be eaten at _________ time with a cup of coffee.
A layer of ______ is applied on Swiss Roll before rolling.
_________ cake is decorated with chocolate flakes.
Butter sponge is cake without icing.
Sugar used in caramel cake is grain sugar.
Madeira cake can be eaten at snack time with a cup of coffee.
A layer of jam is applied on Swiss Roll before rolling.
Black forest cake is decorated with chocolate flakes.
The process of kneading helps in gluten development. _____
A living organism used in the bread-making process is yeast. _____
Kneading is not a necessary step in bread måking. _____
Zest refers to energy used for kneading. _____
Sugar is essential for bread making. _____
The process of kneading helps in gluten development. True
A living organism used in the bread-making process is yeast. True
Kneading is not a necessary step in bread måking. False
Zest refers to energy used for kneading. False
Sugar is essential for bread making. True
Doughnuts are flavoured with clove powder. ______
A Danish pastry is a yeast- based rich puff dough. ______
The method of adding fat to croissants is similar to that in puff paste. ________
Danish pastries are eaten at breakfast time. ______
Brioche contains very little burter. _________
Doughnuts are flavoured with clove powder. False
A Danish pastry is a yeast- based rich puff dough. True
The method of adding fat to croissants is similar to that in puff paste. True
Danish pastries are eaten at breakfast time. True
Brioche contains very little butter. False
Proving chambers are cabinets with ___________ and _________ control.
Cocoa powder is _____ in fat and sugar.
________ egg floats on water.
_______ yeast gives better products.
Proving chambers are cabinets with temperature and humidity control.
Cocoa powder is low in fat and sugar.
Stale egg floats on water.
Fresh yeast gives better products.
Butter sponge is the base for preparing butter icing cake. ____
A palette knife is used for applying icing on the cake. ______
Turntable is used for the service of cake. _______
Icing sugar is a very finely powdered form of sugar. _______
Royal icing is usually for birthday cakes. _____
Butter sponge is the base for preparing butter icing cake. True
A palette knife is used for applying icing on the cake. True
Turntable is used for the service of cake. False
Icing sugar is a very finely powdered form of sugar. True
Royal icing is usually for birthday cakes. True
Lemon juice is added to get _________ in products made out of puff paste.
Vegetable patties can be made from ___ or _____ paste.
Flaky is another name for ______ pastry.
Chocolate eclairs is made from ______ pastry.
______ is an elastic protein mass found in flour.
Lemon juice is added to get elasticity in products made out of puff paste.
Vegetable patties can be made from flaky or puff paste.
Flaky is another name for puff pastry.
Chocolate eclairs is made from choux pastry.
Gluten is an elastic protein mass found in flour.
__________ is the language of the business.
__________ is the gross profit minus overhead.
A trial balance is prepared from balances of ________ accounts.
Gross Profit is the difference between the selling price and material cost.
Final accounts are prepared from the _________
Accounting is the language of the business.
Net Profit is the gross profit minus overhead.
A trial balance is prepared from balances of ledger accounts.
Gross Profit is the difference between the selling price and material cost.
Final accounts are prepared from the Trial balance.
How would you rectify a curdled mixture ?
How would you rectify a curdled mixture ?
Answer - We would rectify a curdled mixture by adding flour gently and little at a time. The flour will bind the mixture together.
Name any five cake faults.
Name any five cake faults.
Answer- 5 cake faults are
Shape faults
Structural faults
Texture faults
Crust Faults and
Colour Faults.
Name the 5 basic pastes.
Name the 5 basic pastes.
Answer- The basic pastes are
Shortcrust paste
Flaky paste
Puff paste
Choux paste
Danish paste.
Describe any three types of accounts.
Describe any three types of accounts.
Answer- 1) Personal account- A separate account is opened in the name of each person or business institution with whom the business has dealings.
2) Real account- These are accounts of things or property that your business has purchased such as furniture, machinery , goods etc.
3) Nominal account- These are items of income or loss. For example, rent, salary, etc. These are abstract and cannot be seen or felt.
`
What points should you keep in mind while preparing biscuits from the creaming method?
What points should you keep in mind while preparing biscuits from the creaming method?
Answer - The points that we should keep in mind while preparing biscuits from the creaming method are :
1. Creaming is the most important step as it aerates the mixture by adding air bubbles. Creaming should be carried out properly so that the mixture increases in volume and becomes light and fluffy.
2. While adding eggs, sometimes the mixture might look curdled. Add flour. It will bind the mixture together.
3. Add flour gently and little at a time.
4. Avoid over kneading the dough as it would make the gluten stronger, and the dough will become hard when baked.
Name seven types of icing.
Name seven types of icing.
Answer - The 7 types of icing are :-
Butter Icing
Cream Icing
Marzipan
Royal Icing
Glaze Icing
Fondant Icing and
Chocolate Icing.
List five factors to judge the bread quality
List five factors to judge the bread quality
The five external characteristics for checking bread quality are :
Volume
Symmetry of shape
Bloom and crust colour
Evenness of bake
Oven spring
What is a Trial balance ?
What is a Trial balance ?
Answer- Trial balance is a statement which is prepared with the balances of the ledger accounts to check if the entries made by the Accountant in the Journal and posted into the ledger are correct. The total of the debit side must be equal to the credit
side.
List and mention the uses of any five heavy equipment used in the bakery.
List and mention the uses of any five heavy equipment used in the bakery.
Proving chambers - These are cabinets with temperature and humidity control.
Oven - Dough or batter is surrounded by a heat and becomes baked and transformed into bread, cookies, or other products.
Storage Cabinets - These should be good sized food cupboards to store provisions and smaller equipments
Dough Mixer - To stir dough ingredients together
Deep Freezers - ensure freshness and help prevent the formation of mold,
What is marzipan? Discuss the process of making it?
What is marzipan? Discuss the process of making it?
Answer -
Marzipan is a clay like paste made out of ground almonds and a mixture of sugars
The process of making marzipan is:
1. Grind the almonds to a paste. Do not allow oil to come out.
2. Stir almond paste, castor and icing sugar till evenly mixed.
3. Make a well in the center and add lemon juice, almond flavoring and egg to make a soft but firm dough.
4.Form the marzipan into a ball. Dust the table top with icing sugar and knead lightly.
5. Dust the table top with icing sugar and roll the marzipan with a rolling pin.
Discuss the two types of bread diseases.
Discuss the two types of bread diseases.
Answer - Two common diseases of bread are
1) Rope - caused by bacteria. It comes into bread from improperly washed wheat. When the bread gets this disease, it develops a +peculiar smell, gets discoloured and becomes sticky. To prevent rope on bread, we should maintain general cleanliness, good ventilation, and increase the acidity of the dough.
2) Mould - Mould is caused by spores. Spores grow on bread under suitable conditions of temperature and moisture. The 3 kinds of mould are white, greenish or bluish and black. To prevent mould on bread, we should maintain general cleanliness, good ventilation, avoid warm and humid conditions by cooling the bread and increase the acidity of the dough.
Write a short note on ‘stages of accounting’
Write a short note on ‘stages of accounting’
Ans: Accounting is divided into 3 steps
1. Primary entry
2. Secondary entry or classification
3. Final accounts.
1. Primary Entry: Here the entry is first recorded into the journal so that no transaction is forgotten to be recorded.
2. Secondary entry or classification: In order to know the position of different accounts in the business we post the entries from the journal into the ledger.
3. Final accounts: From the balances of each ledger accounts we prepare the final accounts for a given period, e.g. one year, in order to know our profit or loss and the assets and liabilities we possess on the last day of the year.