Pastry 1
Who introduced the pastry to the grand cuisine?
Julia Child
Thomas Gugler
Marie Antoinette
Gordon Ramesy
Marie Antoinette
What is the origin of the following quick breads.
Madeleines
Mahamari
Scones
Dough nuts
France
Coast mostly Tanzania
Scotland
Dutch
What ingredients can be used as extras in pastry?
Mention four of them.
Sprinkles
Chocolate chips
Nuts of choice
Mixed peels
Mention the types of sugar used in the pastry section.
Granulated Sugar
Caster Sugar
Brown Sugar
Confectioners Sugar
Caster Sugar
How can a pastry Chef maintain hygiene?
Covering the hair
Cutting finger nails
Coughing in the elbow
Clean uniform
Using a three container system.
What dairy products are used in the pastry section?
Butter
Cheese
Milk and cream
Eggs
What's the term pastry in French
Patisserie
These are the different techniques used in making quick breads apart from-------
Creaming method
Frying method
Biscuit method
Muffin method
Double boiling
Frying method
Double boiling
Mention five duties of a pastry Chef.
Establish priority items for the day.
Creates visually appealing plate presentation and garnish set up for all pastry dishes.
Stays updated with trends and techniques in the pastry industry.
Should have deep knowledge in techniques and ingredients while having a strong sense of flavor combinations.
Trains and supervises staff. Might be responsible for hiring, training and managing the section.
Manages budgets, supplies and costs. This is related to controlling expenses related to ingredients, equipment and supplies.
Receives feedback form management and customers and reacts accordingly.
What is HACCP in full. Define it.
Hazard Analysis Critical Control Points.
is a food safety management system applicable to pastry sections in bakeries
List 10 tools used in the pastry section and their uses
Oven
Pastry brush
Baking pans
Scrapper
Rubber spatular
etc
What skills should a pastry chef have?
Knowledge on the fundamental baking techinques.
Knowledge of different types of pastry
Expertise in decorating and presentation
Creativity and innovation. Developing new and exciting recipe
Effective communication with the team:
What is pastry?
Variety of doughs as well as sweet and savory baked goods made from them.
Which one these can be used as leavening agent?
Eggs
Flour
Baking powder
Salt
Baking powder
Mention 5 terms used in pastry and describe them.
Rubbing in
Incorporate
Bani Marie
Consistency
Curdling
Creaming
Fondant
Whisiking
Any is correct.
Who are the different chefs found in the pastry section? ( names should be given in French)
Boulanger
Chocolatier
Decorator
Glacier
Confectioner
What is the use of flavors?
Flavorings are used to enhance, add to or change the taste of the base product.
Mention different sauces and glazes used in the pastry section.
cream angalsie sauce
Chocolate sauce
Royal icing
mirror glaze
Caramel sauce
Fruit sauces
What cooking method does baking use?
Boiling
Frying
Smoking
Dry heat
Dry heat
When you cut in, what do you mix with the flour?
Oil
Sugar
Fat
Solid fat
Solid fat
What is a cake mixture called?
Batter
Define, biological Hazards, Chemical Hazards and physical hazards.
Biological Hazards.
These refer to micro- organisms like bacteria, fungi, and viruses. They can’t be seen with our naked eyes and can’t affect the taste and look of food.
Chemical Hazards.
Food is contaminated with chemicals and it’s called food poisoning
Physical Hazards.
This refers to objects that may be toxic and can cause injury or discomfort.
A flavor is a quality of something that affects the sense of taste."
What things can be used to enhance flavor in pastry?
Essences
Seeds
Citrus peels and juices
Powder
Emulsions
Oils
Extracts
Liquors & Liqueurs
Coffee
What are quick breads?
They're called quick because they're relatively quick to make and don’t require extended rising time associated with yeasted breads.
The community that was introduced by the Romans was referred to as the ------
Bakers Guild
When kneading the dough you are?
Incorporating a solid fat into flour
Incorporating air and distributing flour
Distributing ingredients evenly
Folding and pressing dough to develop the gluten.
Folding and pressing dough to develop the gluten.
What is another name for double boiling
Bain- Marie
What are the critical elements and safety practices related to storing, cleaning and maintaining tools, equipment and supplies. Bakeries can maintain HACCP by;
Traceability of production and preparations.
Labelling of preparations in order to provide information to the users.
Monitoring of baked goods storage temperatures.
Hygiene of baked goods, production areas and staff.
Establishing effective record keeping.
Having a cleaning procedure for equipment and storage.
When is the biscuit method used?
To make
Cupcakes
Manadzi
Scones
Biscotti
Scones
what is the difference between doughs and batters?
can be shaped by hand
it keeps its shape as a mass
can be kneaded
main ingredient is flour
best mixed with hand or wooden spoon
Batter
Main ingredient is flour, egg, water & milk
Thin to be dropped from a spoon
Coating on fried food
needs to be shaped by a baking tin
Can usually be mixed with an electric mixer or stand mixer.
What do the French pride themselves in adding to the culinary world.
Creation of different techniques and decorations.
What is a sign of too much leavening agent in quick breads?
Sweet flavor
Pleasant flavor
Bitter after taste
Brittle taste
Bitter after taste
What are the essential ingredients used in the pastry section and their uses.
Leavening agents
Flour
Sugar
Fat/ Diary products
Extras
What is are leavening agents
These cause chemicals reactions by filling the batter and dough with gas bubbles which help baked goods to rise.
What are the different types of flour?
What are the diffrent types of sugar?
Rye flour,
All purpose
Self rising flour
Whole wheat flour
Cake flour
Castar
brown
icing sugar
granulated sugar
Isomalt sugar
What spices, herbs and seed can be used in pastry section?
Cinnamon
Cardamom
Nutmeg
Mixed spices
black seeds
sesame seeds
cardamom
mint
etc