Power Players
What is the role of flour in baking?
Gluten development
If you have six eggs, how should you open them?
Open eggs one at a time, cracking one into a smaller bowl to check for impurities, if the egg is okay, transfer into the mixing bowl. Then repeat the process for the number of eggs.
Why do you preheat the oven?
So oven is the desired temperature before putting the product inside the oven
What is the difference between butter and margarine?
Butter is from animals and more expensive, and margarine is from plants and more affordable
Where do you store breads that will be used two days from now?
Put breads that will not be used immediately in a tightly sealed bag, in a freezer. L.S.S method = Label, Seal and Sort.
What is the role of sugar in bread baking?
Food of the yeast
How do you measure 2 and 3/4 cup of flour?
Spoon flour into measuring (2 cup) cup and level; for 3/4 cups, use 1/2 cup and 1/4cup.
How long should preheating be done?
Can be 15-30 minutes or until desired temperature is reached
What is the difference between cake flour and all purpose flour?
Cake flour often comes bleached, which gives it a bright, white appearance. It also has the least amount of gluten of all wheat flours, making it best for light, delicate products such as sponge cakes, geneoise, and some cookie batters. White all-purpose (or occident) flour is used most frequently as it has the middling amount of gluten.
How do you carry heavy loads?
Bend knees, carry load and lift up
What is the role of fat in bread baking?
Shortens the gluten strand
How should you portion dough?
By weight, by scoop/ladle or by count
Why do you let the dough rest after kneading?
To let gluten strands rest so that they will break up during forming
What is the difference between flavor extract and flavor emulsion?
Flavor extract is alcohol based; while a flavor emulsion is oil based
How can you plate a selection of petits fours to a guest?
Put in a plate (depending on enterprise standards) and add garnishing and chocolate syrup/powder sugar/fruit syrup)
What is the role of yeast in baking?
Leavening
How should you portion products in making petit fours?
By weight, by scoop/ladle or by count
How do you check for doneness in any baked product?
By checking the internal temperature of the product, or by inserting a cake tester/toothpick in the middle of the product and checking if the batter will still stick to the tester
What's the difference between a pie and a tartlet?
A pie is for multiple serving, while a tartlet is for a single serving.
How do you know that you have beaten egg whites into thick peaks?
The peaks of the egg whites stay up even when you invert the bowl, or it is of thick consistency.
What fat substitute can you use for breads?
Margarine, mixture of margarine and butter, other fat substitutes
What mixing methods are demonstrated in baking products?
Blending (Chiffon cake, Dinner Roll)
Folding (Chiffon Cake)
Kneading (Dinner Roll)
Whipping(Chiffon Cake, Swiss Butter Cream)
Why is it important to select the right pan size for baking products?
If pan is too big, batter will spread over a large area, it will overcook, if pan is too short, the batter will overflow
How would you know that you have creamed the butter well enough?
The butter is lighter color