1. How do you know that you have beaten the egg whites to thick peaks?

HOW TO BEAT EGG WHITES WITH A STAND MIXER

Beat the egg whites with cream of tartar and sugar:
1. Place egg whites in a clean, dry spotless mixer bowl of a stand mixer. Make sure there
are no egg yolks or shells in the mixture.

2. With a stand mixer fitted with a whisk attachment, beat egg whites on low to medium-
low until foaming, taking about 1 minute.

3. Keep mixing the egg whites on low to medium-low speed. The egg white foam will
increase in volume and become white and the size of the air bubbles will start to
decrease.
4. When the egg white foam increases in volume with smaller bubbles, immediately add
the cream of tartar at the side of the bowl. Do NOT add in salt.
5. After adding, increase the mixer speed to medium.
The bubbles in the egg white foam will become smaller and more even in size. When it
reaches this stage, increase the mixer speed to medium-high.
6. When the egg whites have increased approximately 4 times in volume, add the sugar
slowly in a steady stream at the side of the bowl.
7. Peak Stages: Your egg whites can now be beaten from soft to stiff peaks.
Sometimes a firm peak stage is called for; it is in between a soft and stiff peak
stage. When the mixer is stopped and the beater lifted, the egg white's peak should hold
and then curl slightly at the end. 
A. SOFT PEAK STAGE
Continue to beat on high until the egg white foam becomes glossy. This is called the soft
peak stage. It is reached when the peaks of the whites droop when the beater is turned
off and lifted. Add the vanilla or any extracts in the final moments of whipping, unless
beating to a stiff peak stage..
B. STIFF PEAK STAGE
Continue to beat on high until the egg whites are white, fluffy, firm and still very glossy
called the Stiff Peak Stage. Add the vanilla or any extracts in the final moments of
whipping.
2. What mixing methods were demonstrated in baking products?

 Beating: This is the process of creating air or gluten by quickly mixing ingredients. You
accomplish this by using a spoon or the paddle attachment on a mixer.
 Blending: This is used to distribute the ingredients in a batter or mixture evenly. Several
tools can be used to blend a mixture. You can use a spoon, rubber spatula, whisk, or the
paddle attachment on a mixer.
 Creaming: This is when you incorporate air while combining softened fats and sugar.
Use the paddle attachment of the mixer on medium for creaming.
 Cutting: This is done to mix fats into dry ingredients such as butter into pie dough.
Depending on your final product, you can cut a mixture with a pastry cutter, your fingers,
or the paddle attachment on your mixer.
 Folding: Folding is used to mix delicate ingredients like whipping cream or whipped
eggs into a dough or batter. When folding in ingredients, use a rubber spatula or a
balloon whisk.
 Kneading: This is done to create gluten in your product. Gluten provides the structure
for your finished product. Use a dough hook for kneading. If you must do it by hand, fold
vigorously in a rhythm to encourage the gluten forming process.
 Sifting: This process removes lumps from dry ingredients and aerate the ingredients. To
accomplish this, my a rotating sifter or mesh strainer.
 Stirring: This is mixing the ingredients by hand using a rubber spatula, spoon, or whisk.
 Whipping: This is when you beat a mixture vigorously to incorporate air. To whip a
mixture such as American buttercream icing (grab our delicious recipe here), use the
whip attachment for your mixer or whisk.

3. What happens if the egg were overbeat?

 dry clumps
4. What is the difference between butter and margarine?
The most important difference between the two is that butter is derived from dairy and is rich
in saturated fats, whereas margarine is made from plant oils. Butter is a dairy product, made
from milk or cream. When the liquid is churned, the butterfat separates from the buttermilk,
making a solid yet spreadable light yellow substance. Margarine is an oil-based product. It is
typically made of 80 percent vegetable oil and water and flavored to taste like butter.
5. What fat substitute can you use for breads?

Types of Fats
 Oil is a liquid fat at room temperature; Shortening is a solid fat at room temperature.
 Butter, margarine, shortening and oil are used in breads.
 Butter or margarine add more flavor than shortening and are often used in the richer
sweet doughs.
 Butter and margarine can be used interchangeably.
 Tub margarine should not be used.
 Fat can be replaced with applesauce or prune puree. The texture of the bread will
be more like a quick bread. A general rule of thumb is to substitute 1 1/2
tablespoons of applesauce/prune puree for 3 tablespoons of fat.

6. Why is it important to select the right pan size for baking products?
The right size baking pan is important because baking times are designed for a specific
batter thickness. If a recipe is meant for a 10-inch pan and you pour the whole batter into an
8-inch pan, it will be much thicker and the middle won't get done before the top burns. It
is important to select the right pan size so that your product will be bake properly
7. Why do you pre-heat?
Preheating an oven is especially important with baking when you use yeast, baking soda
and baking powder as leavenings – which react to heat.Food also cooks faster in a
preheated oven – you’ve got the right temperature from the get-go and your dish can start
cooking immediately and properly.
8. How long should pre-heating be done?
The average time to preheat an oven to 350° is about 15 minutes, but the time varies
depending on the stove. Older stoves may take longer to preheat; some newer stove
models have a fast preheat feature. If you're preheating to 450°, add another five minutes to
the time.
9. Why do you let dough rest after kneading?
Kneading the dough two or three times will help release additional air bubbles. If you have
time, let the dough rest 10 to 15 minutes after punching down and before shaping. ...
This relaxes the gluten and makes the dough easier to roll out and shape.
10. How do you carry heavy lods?
Bend your hips and knees to squat down to your load, keep it close to your body, and
straighten your legs to lift. Never lift a heavy object above shoulder level. Avoid turning or
twisting your body while lifting or holding a heavy object
11. How should you portion dough?
 Turn out dough onto counter and press gently into rough square of even thickness.
 Using bench scraper, divide square into thirds with 2 horizontal cuts, stopping few
inches from sides.
 Pull cut ends of dough away from each other.
 Keep pulling dough to form log of even width.

12. How do you check for doneness in any baked products?

Simply take a toothpick and insert it into the center of the cake. If it comes out clean, or
with only a few moist crumbs attached to it, the cake is done. If the toothpick comes out with
wet batter, you are going to need to add more baking time
13. Where do you stock breads that will be used 2 days from now?
In a room temperature place or in refrigerator
14. What’s the difference between pie and tartlet?
Tart is a bite size while pie can be divided into 8-12 servings. A pie is a sweet or savory
dish with a crust and a filling. · A tart is a sweet or savory dish with shallow sides and only a
bottom crust
15. How should you portion products in making petits fours?
Petit fours are elegant bite sized deserts. They are most often small layered cakes, soaked
in simple syrup and covered with a fondant or a glaze.

16. How can you plate a selection of petit fours to a guest?

Choose the right plate. Choose the right size of plate. Choose a complementary plate color.
Search for what is on trend. Serve odd amounts of food. Don't overcrowd the plate. ...
Think about color contrast. Create height on the plate. Use texture to enhance the dessert.
Choose edible garnishes. Place garnishes purposefully.

17. How to convert APF to Cake Flour

To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for
every cup of all-purpose flour. Make your own - one cup sifted cake flour (100 grams) can
be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons
(15 grams) cornstarch.