Review Questions for Assessment

1. How do you measure 2 ¾ cups flour?

A. For 2 cups, spoon flour into measuring cup and level, do these 2 times using 1 cup. For ¾ cup use ½ and ¼
cups, measure and level. OR Three ¼ cups.
2. If you need 6 pieces of eggs, how should you open them?
A. Open eggs one at a time. Crack one egg in a bowl, check if it is ok then transfer to a different bowl and so on.
Use 2 bowls for whole eggs; use 3 bowls if yolk is to be separated.

3. How would you know if you have creamed the butter well enough?
A. The butter is light in color, fluffy, creamy and smooth. OR light and fluffy, smooth and creamy.

4. What is the role of each ingredient in bread making?

A. Flour – gluten development – body and structure for baked products
Fat – shorten the gluten strands. Smoothens and softens the dough
Sugar – food for the yeast, sweetener
Yeast – leavening agent/rising of the dough

5. What mixing methods were demonstrated in baking products?

A.
1 Sifting – sieving using strainer or sifter to remove lumps from flour and powdered sugar. It incorporates the
baking powder/baking soda with flour evenly. It is a form of airing for the flour.
2 Kneading – technique used for the dough. It makes the dough soft and elastic for proper texture of bread.
3 Cutting in – use pastry blender (or 2 forks, 2 knives, wire whisk). In cutting motion.
4 Beating – use wire whisk. In “O” motion. Upward circling motion.
5 Stirring – use wooden spoon, wire whisk or rubber scrapper. In circling motion.
6 Cut and Fold – use rubber scrapper (or hand). Batter is folded by scrapping from bottom going to the top of
the batter delicately. Cut into batter after each fold.
7 Folding – use rubber scrapper (hand). Batter is folded by scrapping from bottom going to the top of the
batter delicately.
8 Whipping – use wire whisk. Faster than beating but in sideways motion.
9 Creaming – use wire whisk or wooden spoon. Mixing of any liquid ingredient until light and fluffy, smooth
and creamy.

6. What is the difference between butter and margarine?

A. Butter – from animal fats, more expensive, color is lighter
Margarine – from vegetable fat, less expensive, color is vibrant

7. What fat substitute can be used for bread aside from lard?
A. Margarine, butter, vegetable oil, shortening

8. Why is it important to select the right pan size for baking products?
A. If the pan is too big, the batter will spread in a large area and it will be overcooked.
If the pan is too small, the batter will overflow.
Ideal height of batter mixture in a pan is 2/3 or ¾ full

9. Why do you pre-heat the oven?

A. So that the oven will achieve its desired temperature before putting in the product.
Bread = 400oF
Cake = 350oF

10. How long pre-heating should be done?

A. 10-15 minutes in standard oven or 15-30 minutes for industrial oven OR until desired temperature is
reached.
 a. Why do you let dough rest after kneading?
A. To let gluten strands, rest so that they will break up during forming. To let the fermentation process takes
place.
To let the dough, rise and double its size.

11. How do you carry heavy loads?

A. Bend your knees, carry the load and lift up. Distribute the weight of the load on your shoulder.

12. How should you portion dough?

A. by weight, by scoop, ladle or by count; in equal size and weight.

13. How do you check for doneness of cake/bread or of any baked products?
A. Cake – insert cake tester or toothpick in the middle of the product. If no more batter sticks to the tester then
the cake is done.
Bread – if the top and bottom of bread turned golden brown.

14. Where do you stock breads that would be used 2 days from now?
A. Place bread immediately in a tightly sealed plastic/bag or container and store in the freezer.

15. What is the difference between a pie and tartlet?

A. Pie – is for multiple serving, bigger and usually round
Tartlet – is for single serving, molder is small, in fancy shapes and sizes.

16. What is the difference between extract and flavor emulsion?

A. Extract - alcohol based e.g. vanilla, orange, lemon, almond
Flavor emulsion – fat based or oil based e.g. mayonnaise, salad dressing, creamy soups

What is the difference between cake flour and all purpose flour?
A. Cake Flour – has the lowest protein content. Used for cakes. White in color, bleached.
All Purpose Flour – higher protein content. Used for cakes and breads. Dirty white in color

17. How do you know that you have beaten the egg white in thick peaks?
A. If the foam doesn’t fall off even if you invert the bowl. If the foam forms soft to stiff peaks.

18. How can you plate a selection of petite fours to your guests?
A. Decorate and garnish your petite fours to make it presentable to your guest.
Cream puff, muffins, cake/brownie slices, cupcakes

19. Q. How do you portion products in making petite fours?

A. Bite size portions. 1-2 bites only

Tips for cream puff:

Pre-bake puff shells for 10 minutes at 425-450 o F to quickly evaporate water and to increase volume.
Then lower temperature to 350o F and continue baking process for 10 minutes or until it is done.

Lower rate of temperature prevents burning of the crust, prevents sagging of interior.
 Time: 1 ½ hours
RECIPES Ingredients
Prepare and produce Bakery Products: Batter:
SOFT ROLL 1 1/8 cup cake flour
1/2 cup sugar
Yield = 16 pcs
1/2 tbsp baking powder
Ingredients
¼ tsp salt
Dough:
3 pcs egg yolk (Large)
3 Tbsps water
¼ cup + 1/8 cup water
1 tsp sugar 1 1/4 cup oil
1 tsp instant yeast 1 tsp vanilla (omit for assessment)

1/8 cup Evap Milk 3 pcs egg white (large)

1/8 cup egg (1 pc egg (large) ÷2) 2 4 ¼ tsp cream of tartar
1 Tbsp butter – softened ¼ cup sugar

1 1/4 cup bread flour (1/4 cup set aside) Buttercream Icing (Swiss Meringue) - good for 2
4 pcs egg whites (optional)
3 Tbsp sugar 3
1 cup shortening
1/4 tsp salt
1 bar butter
1 tbsp shortening for greasing
1 ¼ cup powdered sugar

Glaze:
Procedure
Milk wash
1. Grease bottom of pan and line with wax paper.
Procedure
2. Sift together flour, baking powder, and salt. Add
1. Ferment yeast by adding together yeast, water sugar.
and sugar.
3. In a separate bowl mix in egg yolk, water, oil and
2. In a small bowl, mix together the milk, egg and vanilla.
butter
4. Add dry ingredients with wet ingredients just
3. In a separate bowl mix together 1 cup bread until no more lump shows.
flour, sugar and salt ingredients.
5. In a different bowl beat in egg white, cream of
4. Make a well and add fermented yeast. Then wet tartar and sugar until firm/stiff peak forms.
mixture. Mix well by hands until it forms into a
dough. Transfer the dough on the table top for
6. Fold and cut egg yolk mixture to egg white
mixture just until color is blended in.
kneading.

5. Knead dough just until texture is smooth and 7. Pour in prepared pan and bake at 350 F for 30-
O

40 mins or until cake springs back when touched

elastic. (use 1/4 cup bread flour for dusting)
and side leaves pan.
6. Place in a greased bowl. Cover with damp cloth
or cling wrap. Let rise for 30 mins-1 hour or until SWISS BUTTERCREAM
double in size. Procedure
7. Punch down to release air then knead. Roll and 1. Mix egg white and sugar just until foamy. Cream
cut into 16 pcs. Form into pingpong size balls. in butter and shortening.
8. Arrange in a slightly greased pan (half pan) and 2. Frost cake.
let stand in a dry place for another 30 mins-1
hour. (or on top of the oven) Prepare and Produce Pastry Products
9. Bake for 25-30 minutes at 350 F. o LEMON TART
Yield: 6 pcs
Time: 1 ½ hours
Prepare and produce Gateaux, Tortes and Cakes:
Ingredients
VANILLA CHIFFON WITH BUTTERCREAM FROSTING
Crust:
Yield = 1 cake
 3/4 cup all purpose flour Cream filling:
1/8 bar + 1 Tbsp butter 1/2 cup fresh milk (or 1/4 evap + 1/4 water)
1/8 cup powdered sugar 1/8 cup sugar+ 1 Tbsp
1/2 tsp lemon zest 1 pc egg yolk
1 egg yolk (Large) 1 1/2 Tbsp All Purpose Flour or Cornstarch
Pinch of salt
Filling: ½ Tbsp butter (optional)
1 pc whole egg
1/8 cup sugar Topping:
62.50 ml all purpose cream (4 tablespoons) Icing Sugar
½ Tbsp lemon juice
½ Tbsp butter (optional)
Procedure for Puff Shell

Streusel:
1. Cook over low fire butter, water and salt. Add
flour. Continue stirring until batter forms into a
1/8 cup sugar
ball. Remove from fire and transfer to a bowl.
1/8 cup butter-chilled
Let it cool completely. Add eggs one at a time.
1/4cup all purpose flour
Stir completely.
1/8 cup skimmed milk (optional)
Lemon zest 2. Spoon into a greased cookie sheet. Prebake for
400oF for 10 minutes to evaporate water quickly
Procedure and to increase volume. Then lower temperature
Filling: to 350oF and continue baking for 10 more
1. Cook in double broiler egg, sugar and lemon minutes or until shell is golden brown.
Procedure for the cream filling
juice by continuous stirring. Remove from heat.
Cool. Add in cream. Mix thoroughly. 1. Mix and cook in double broiler milk, sugar, egg
yolk, flour and salt until smooth and thick in
Pastry Dough/Crust: consistency. Add butter. Set aside to cool.
1. Cut in together flour, butter and sugar to make a 2. Fill puff shells with cream filling. Sprinkle icing
crumbly mixture using a pastry blender. Add egg sugar on top.
yolk and lemon zest. Slightly mix to combine and
form dough. (less handling of dough will make it
crumbly and not hard/bread-like)

2. Divide dough into 6 equal parts and form into a

ball and form in tins. Prebake for 5 minutes.

3. Fill crust with prepared custard filling. Bake for

10 minutes.

4. Top with streusel. Bake for 10 minutes or until

cooked at 350OF

Prepare and Present Petite Fours

CREAM PUFF
Yield: 12 pcs
Time: 1 ½ hours
Ingredients
Puff shell:
1/2 cup water
¼ tsp salt
¼ bar butter
½ cup all purpose flour
1 large egg
1 small egg