Sai 6
Sai 6
Sai 6
Briefly describe the following classical and contemporary yeast-raised pastries and
breads including their historical and cultural origins in about 20-40 words each?
Brioche:
Brioche is a bread of French origin that is similar to a highly enriched pastry, and
whose high egg and butter content gives it a rich and tender crumb. Chef Joël
Robuchon described it as "light and slightly puffy, more or less fine, according to the
proportion of butter and eggs."
Bath buns:
The Bath bun is a sweet roll made from a milk-based yeast dough with crushed
sugar sprinkled on top after baking Variations in ingredients include enclosing a lump
of sugar in the bun or adding candied fruit peel, currants, raisins and its origin from
United Kingdom.
Danish:
A Danish pastry, sometimes shortened to just Danish, is a multi-layered, laminated
sweet pastry in the mini-series tradition. The concept was brought to Denmark by
Austrian bakers, and has since developed into a Danish specialty.
4. identify three types of date codes you might find on stock rotation tables?
1.Best before:
Best before' dates relate to the quality of the food, its taste, texture, aroma and
appearance. If food is stored according to package guidelines, it should be at its best
up to and including the 'best before' date.
2.Use by:
'Use by' dates refer to safety and are the required form of date mark for foods
considered to be highly perishable from a microbiological point of view. This largely
means fresh and chilled foods, such as raw meat, poultry, fish, eggs, milk, fruit and
vegetables.
3. Display until:
'Display until' date labels are not a legal requirement. They are used by retailers to
help staff to rotate stock. The Waste and Resources Action Programme (Wrap) does
not recommend the use of 'display until' dates because they often cause confusion.
6.Describe storage requirements (such as temperature, humidity, covering, etc.,) of
the following items in about 10-20 words each.?
Items Storage requirements
Cakes or pastries with fruit or cream If the cake has a cooked fruit filling that
fillings does not contain eggs, it can
be stored at room temperature for up to
2 days. Refrigerate for longer storage. It
is recommended to not freeze
a cake with a fresh fruit filling because
the fruit may become watering when
thawed.
Baked products such as fruit cake, Storing your bread loaf is an important
bread issue. If done properly, your loaf can
last the longest. Protect loaves from air
movement, which encourages drying of
the crust and consequent staling.
Unfilled cooked pastries you can store plastic wrapped cakes on
the counter for 3-5 days. If it’s hot or
humid, store them in the refrigerator
instead; just make sure to return them
to room temperature for serving.
Dinner rolls Dinner rolls should ideally not
be refrigerated, as they will dry out and
become stale faster than storage at
room temperature.
Re-usable dairy products Store milk and other dairy products in
the coldest part of the refrigerator, never
store milk in the refrigerator door where
it is susceptible to warmer air from
opening and closing the door.
Re-usable portion of sugar Mylar bags can be used to package
your sugar into smaller portions.
Remember oxygen absorbers are not
needed, unless you want to turn the
sugar into a brick.
Left lover fruits Non-cherry stone fruits, avocados,
tomatoes, mangoes, melons, apples,
and pears will continue to ripen if left
sitting out on a countertop, while items
like bell peppers, grapes, all citrus,
and berries will only deteriorate and
should be refrigerated.
Bag of flour A plastic storage container with a tight
lid is ideal, but a large Ziploc bag is totally fine, too. The impermeable container
will keep out pests as well as moisture. Most people find it easiest to keep flour in
the pantry.
7.list 6 general rules for safe handling, storage and labelling of pastry, breads and
cake products?
Pastry products:
1. Cover your pastries individually in plastic wrap
2. Freshly baked cakes, muffins, pastries, biscuits and loaves are best stored
unfrosted.
3. pre-printed labels with blank space that you will later write later
4. Gloves and long sleeves protect your hands and arms pastries exposure.
5. Use a nuisance dust mask if flour dust cannot be controlled
6. Clean work surfaces throughout the day to prevent from dust.
Breads:
1. it’s important to keep health and safety in mind for your bread
2. First of all, no matter how busy you are, make sure your workplace is clean.
3. Storing your bread loaf is an important issue If done properly, your loaf can
last the longest.
4. Freezing bread is by far the best way to preserve it in the exact state you
bought it in: crusty crust, soft interior.
5. All percentages listed on the label are the percentage of the total product, that
is, the whole loaf of bread.
6. The percentage of any characterising ingredients can be listed in the
ingredients list.
Cakes:
1. List of ingredients in order of predominance by weight.
2. Product name. Manufacturer's name and address
3. Hand Painted & airbrushed cakes should not be refrigerated because as soon
as you take them out of refrigeration, condensation causes the food
colourings to drip and run.
4. Daylight and fluorescent lights can fade the colour of your cake decorations
especially if these are in pink and purple colour.
5. Ensure all cakes are wrapped, packaged or placed in clean containers with
close-fitting lids.
6. Ensure the cakes are transported in clean containers
8.Breify describe the following classical cakes historical and cultural origins and list
at least 2 contemporary variations?
Bath or fruit bun
Fruit buns are a type of sweet roll made with fruit, fruit peel, spices and sometimes
nuts. They are a tradition in Britain and former British colonies including Jamaica,
Australia, Singapore, and India.
Variations: currant bun, Chelsea buns
Carrot cake
The origins of carrot cake are disputed are either England, France or Switzerland.
Most modern carrot cake recipes have a white cream cheese frosting. Sometimes
nuts such as walnuts or pecans are added into the cake batter.
Variations: lemon, kirsch, cinnamon
Lamingtons
A lamington is an Australian cake made from squares of butter cake or sponge cake
coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The
thin mixture is absorbed into the outside of the sponge cake and left to set, giving the
cake a distinctive texture
Variations: Chocolate Fudge Brownie, Lamington Choc-Tops.
9.write down the contemporary variations of the items listed below?
Cakes Contemporary variations
Basic aerated sponge Sponge cake is a light cake made with
eggs, flour and sugar,[1] sometimes
leavened with baking powder.
Variations rice flour
Cold set cake mousse cake A mousse is a soft prepared food that
incorporates air bubbles to give it a
light and airy texture. ... Variations,
Chocolate, vanilla, strawberry, Choco
vanilla etc
Fruit cake Fruitcake is a cake made with candied
or dried fruit, nuts, and spices, and
optionally soaked in ... nuts, spices,
sugars, flour. Variations, Iced fruitcake,
diabetic fruitcake, gluten-free fruitcake,
lactose-free fruitcake. Cookbook:
Fruitcake
Genoise sponge A génoise also known
as Genoese cake or Genovese cake, is
an Italian sponge cake
Variations, Chocolate genoise
Mederia cake Madeira cake is a butter cake The cake
has a firm yet light texture.
variations such as seed cake and
cherry cake.
Meringues
Flavoured meringues-add some vanilla
or other essence of your choice whilst
folding in the cornflour.
Depending on how warm your house is and how warm your water is, this step may
take longer for some people. this step can take up to 10 to15 minutes
13.There are ten basic steps to prepare yeast-based dough according to most
standard recipes. These steps ensure that the dough ferments/develops properly
and is the correct consistency/shape?
1.Measure all wet and dry ingredients by weight.
2. Ingredients are combined into a smooth, uniform dough; the yeast and other
ingredients are evenly distributed through the dough, the gluten is developed, and
fermentation is initiated.
3. The dough is allowed to ferment. Fermentation is the process by which the yeast
acts on the sugar and starches and produces carbon dioxide and alcohol.
4.to allow the gluten to relax a bit; equalize the temperature of the dough; and to
redistribute the nutrients necessary for the yeast’s continued growth.
5.The dough is divided or scaled into the desired individual portions.
6.The portioned dough is loosely shaped into smooth, round balls.
7.This organizes the dough into consistent pieces and makes the final shaping
easier and more efficient.
8. It also stretches the gluten on the outside of the dough and forms a skin that helps
it retain the gases produced by the yeast.
9. resting lasts approximately 20 to 30 minutes and relaxes the gluten, making the
final shaping of the dough easier.
10. The dough is formed into its final shape and placed in the pan or mold that it will
be baked in
14. Explain the process of proving and the conditions best suited for proving in about
In cooking, proofing is also called proving is a step in the preparation of yeast bread
and other baked goods where the dough is allowed to rest and rise a final time
before baking. During this rest period, yeast ferments the dough and produces
gases, thereby leavening the dough.
15.describe five ways you could increase the nutritional value of classical and
contemporary cakes, pastries and breads or their things?
Using wholegrain flour instead of white flour will help to increase the fibre content
and make your baking more satisfying to eat
You use bicarbonate of soda as the raising agent instead of yeast, so it needs to be
eaten fresh, but it’s quick and easy to make
Using fruit and vegetables will also add fibre and sweetness and you won’t need to
add so much sugar.
Use a drizzle of glacé (water) icing rather than butter icing for cake toppings.
Using an unsaturated spread instead of butter has more benefits than simply
reducing the amount of saturated fat
16. list 2 quality points indicating quality and freshness for each of the following
items.?
Dry goods:
1 Shelf stable foods will lose some quality even when stored under ideal conditions.
2.Nuts and seeds contain oil which can go rancid and these are best stored in the
refrigerator or freezer
3.The best advice in the effective use of a dry goods storeroom is: rotate, rotate,
rotate
Dairy and eggs:
1.you might see a large moving shadow in the egg which is the yolk floating about in
the white. In fresh eggs the yolk is small
2.cheeses, made with raw or pasteurized milk, need to be produced under strict
hygienic conditions to prevent any microbial contamination.
Fruits and vegetables:
1.maturity, firmness, the uniformity of size and shape, the absence of defects, skin
and flesh colour
18.list 3 production method for short pastes and explain the key points of care in
about 20-40 words each?
Creaming method:
the sugar and shortening fat are blended together first and then creamed by added
mixing. During creaming, small air cells are formed and then incorporated into the
mix. This mix becomes larger in volume and softer in consistency
whipping method:
whipping' method and is usually used for sponges, egg whites for meringue, pavlova
cakes, and for chiffon products.
Classic method
This is the classic method for making a cake from scratch, starting with creaming
together butter and sugar, adding eggs, and alternately adding flour and liquid.
19.when preparing dough, it’s important to keep it cool so it’s easier to knead, roll
and cut list two ways to do this?
Rolled-In Dough
Rolled-in doughs are those in which fat is incorporated into the dough in many layers
using a rolling, folding procedure. The alternate layers of fat and dough give the
baked product a flaky texture.
Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring
lactobacilli and keeping qualities.
Brioche dough
Brioche is a bread of French origin that is similar to a highly enriched pastry, and
whose high egg and butter content gives it a rich and tender crumb.
20.give three reasons why it’s important to shift dry ingredients such as flour, baking
powder, cocoa, etc., when producing cakes pastries and breads?
1.Sifted flour, which is much lighter than unshifted flour, is easier to mix into
other ingredients when forming a cake batter or making dough
2.When flour is sifted with other dry ingredients, such as cocoa powder, this helps to
combine them evenly before they are mixed with other ingredients.
3. This process helps to combine everything evenly before they are mixed with
other ingredients, such as eggs and butter
4. Sifting not only eliminates clumps and foreign objects, but it also aerates the flour,
making it light and fluffy.
21.why is it important to use the correct amount of batter in a tin when baking a
cake?
A cake made with cake flour and an emulsifying agent is “amount” because
the ratio of sugar to flour can now be higher than 1:1 without compromising the
structure or ensure that the cake batter fills the tin to half its depth so that
the cake will rise, but not over the top.
24.list 2 types, culinary character tics and uses of following sweet fillings for cakes,
pastries of breads?
Fruit flan
Filling with cream together the cream cheese, sugar, and vanilla. Spread over the
cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
Quiche
A quiche is a savoury custard. Made with a combination of eggs and cream or milk
and can be made with a variety of different fillings ranging from meats,
vegetables, cheeses, and seafood.
Mile feuiles
This delicious mile feuille composed of three layers of light as air puff pastry filled
with creamy vanilla pastry cream and topped with chocolate and vanilla icing.
meringue
lemon meringue pie! With a delicious pie crust, tart and smooth lemon filling, and a
fluffy toasted meringue topping.
27 a customer on a low-fat, high -fibre diet has asked you to recommend the
healthiest option for them on your menu. Which of the following has the highest
nutritional value and is suitable for your customer apple pie, fruit danish pastry,
banana bread, mixed grain bread?
I would recommend mixed grain bread which contains low fat 1.1grams,
fiber1.9grams calories 69 calcium 27 grams and 0%carbohydrates comparing to
other recipes mixed grain bread is suitable for customer.
28. list 2 types, culinary characteristics and uses of following decorations for cakes,
pastries or bread?
- Types culinary characteristics
and uses
Chocolate 1.chocolate cake and 1. Transfer the
cage melted chocolate
2. chocolate loaf cake into a frosting bag
with round tip.
Start piping your
design within the
lines, making sure
it's thick enough to
stand.
2.decorated with
chocolate chips
29.select the approximate cooking temperature and time for the following baked
goods and tick in the corresponding box
Baked goods 180 to 190 c 200 to 210c 220 to 240 c Cooking time
Genoise correct Cooking time
sponge 45min
Preparation
time 25 min
30. identify five ways to display cakes, pastries and breads in a safe way that retains
freshness and quality?
1.Organoleptic traits:
Organoleptic traits are those of or pertaining to the sensory properties like taste,
colour, and feel of a particular food. Involve your sense organs to know the freshness
of your cake.
2.Vacuum sealed
Most of the breads are vacuum sealed last longer than open and manual packing.
Their shelf life is longer than manual ones. These items have good packing which
means that they also have an expiry date.
3.Dryness or Moisture:
The cakes which have creams. They are easy to detect because cream dries. You
can feel and literally see how fresh a cake is
4.Flavor
If a bread claims to make a good flavoured bread, you should be able to smell that
flavour before you even bite into a piece. Any decent bread should have a good
flavour.
5. Texture or Appearance:
If the cake is decorated with dark icing colours, then an older stored cake will have
spread colours onto the white portions.
31. Identify 5 mise en place tasks you may complete when assembling ingredients
for cake, pastries and breads according to food production sequencing?
1.Sanitize counters and work stations.
2. Check that all equipment is clean before food preparation
3. Preheat ovens, prepare pans, set out small utensils, and other necessary
equipment.
4. Pre-measure all ingredients into prep cups and bowls.
5.chop all nuts, fruits and arrange sauce and whipping cream.
32.describe the function of the following equipment used in the preparation of cakes?
Piping bags with wide variety of nozzles:
A pastry bag or piping bag is an often cone- or triangular-shaped bag made
from cloth, paper, or plastic that is squeezed by hand. to pipe semi-solid foods by
pressing them through a narrow opening at one end often fitted with a shaped
nozzle, for many purposes including in particular cake decoration and icing. Many
differently shaped nozzles are used to produce cross-sections such as star, leaf, and
flower-petal shapes.
37 research and write down the nutritional values per 100 g of the following?
Chocolate Cheese cake Fruit cake Sponge cake
cake with
frosting
Kilojoules(k) 367 321 324 187
38 research and write down the nutritional values per 100 g of the following pastry
product?
Apple pie Eclairs Apple strudel Fruit danish
pastry
Kilojoules(k) 101 262 274 371
Protein 0.1g 6.4g 3.3g 5.4g
Fat 0.1g 15.7g 11.2g 18.5g
Total 26.2g 24.2g 41.1g 47.8g
carbohydrate
including
sugar
Dietary fiber 1.6g 0.6g 1.2g 1g
sugar 17g 0.7g 26g 7g
39 research and write down the nutritional values per 100 g of the following bread?
French bread Mixed grain Banana bread Dinner roll
bread (made with
margarine)
Kilojoules(k) 269 251 326 300
Protein 7.56g 1.g 4.3g 8.4g
Fat 1.02g 3.8g 10.5g 7.3g
Total 56.1g 46.4g 54.6g 50.4g
carbohydrate
including
sugar
Dietary fiber 1.9g 7.4g 1.1g 3g
sugar 1g 6.4g 1g 2.62g