BREAD AND PASTRY PRODUCTION REVIEWER

1. How to portion petit four?

- By weight, count, scoop or ladle
2. How to plate and display petit fours?
- Put in plate then add garnish and dessert sauces like chocolate syrup, fruit syrup
and powdered sugar
3. What is the difference between pie and tartlet?
- A pie is for multiple serving while tartlet is for single serving
4. How to stock bread?
- Put breads in airtight container or tightly sealed bag
5. How to check the doneness of baked products?
- By its color, it will turn to golden brown
- When it springs back when you touch it
- By inserting a cake tester/toothpick when it comes clean or will not stick to the
cake tester/toothpick it is done
6. How to portion dough?
- Portion by weigh and count
7. How to carry heavy loads?
- Bend knees, carry load and lift up. Do not bend your back
8. Why do you let dough rest after kneading?
- To let gluten strands rest so that they will break up during forming
- To bulk ferment/double in size
9. How long to preheat oven?
- 10-15 minutes for gas tank oven
- 20-3- minutes for electric oven
10. Why do we need to pre-heat oven before baking?
- To kill microorganisms inside the oven
- To achieved the desired oven temperature of the bake products
11. Why is it important to select the right pan size for baking?
- To achieve the correct texture and shape of the bake products
12. What fat an you use for bread?
- Margarine, lard, and other fat substitutes
13. What is the difference between butter and margarine?
- Butter is made from animal fat, has milk solids and more expensive while
margarine is made from vegetable oil/plants and more affordable
14. What mixing method were demonstrated in baking products?
- For yeast leavened bread, straight dough method and sponge method
- For pie crust, biscuit method
- For cakes, single/one stage methos, creaming method, sponge method chiffon
method
15. How do you know that you have beaten egg white’s thick peaks?
- When egg whites stay up even when you invert the bowl and has a thick
consistency
16. What is the difference between extract and flavor emulsion?
- Flavor extract is alcohol-based while flavor emulsion is oil-based.