1.

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5rHow do you measure 2 and 3/4 cups flour?

I simply make sure to scoop my desire amount of flour to a measuring cup, then sift the flour, I usually
scoop an overflowing flouring, to level the flour off. i used a flat edge and “I prefer to used the back of
a knife ”Scale/Weight to get the accurate amount of 352g”.

1cup = 128g, 3/4 cup = 96g

Sift - to add air, to make sure it’s all plain, to avoid lumps

2. If you need 6 pieces of eggs, how should you open them?

First I washed my hands to make sure my hands are clean!

I prefer to used extra bowls, to make sure not to ruin the [Link] holding an egg in each hand. I
simply tap the eggs together (again, tap at the equator, where it’s easiest to break the egg). One egg
will be cracked and to the bowl, then pour the egg from the bowl to a another.

3. How do you know that you have creamed the butter well enough?

It should be off-white in color and have almost doubled in volume. The texture should be thick and
creamy - or light and airy.

Be careful not over-mix the butter and sugar. Once the mixture is pale and creamy, and forms slight,
soft peaks, you should stop beating.

If you keep mixing, it will lose most of the air you worked in and the final product will not rise very
well.

As a guideline, your butter and sugar should be perfectly creamed in about six or seven minutes,
when using a mixer.

4. What is the role of each ingredient - flour, fats, yeast & sugar?

Flour - flour holds wet ingredients such as oils, milk and eggs together. It can do this
because of a protein called gluten, which develops as the wheat is worked.

But the main function of flour in baking is to build structure. It is one of the essential
element or key for the structure of baked goods. In other words! Flour is really
necessary in baking.
 Fat- to tenderize the product and soften the texture.

to add moistness and richness

to increase keeping quality

to add flavor

to assist leavening when used creaming agents or when used to give fairness to puff
pastry, pie dough, and similar products.

Yeast- made the dough rise, it made bread soft, it made bread taste good but most
importantly it made bread last.

Sugar- sweetens and adds flavor

Sugar promotes/contribute browning

Holds onto moisture

Tenderizes

Leavens

Stablizes

Decorates and Garnishes

5. What is the difference between extract and flavour emulsion? Cake fluor and all purpose flour?

- Extracts are alcohol based and Emulsions are water based and not alcohol based. Emulsions are
superior to extracts because when they are exposed to high heat the flavor will not bake out. So you
will end up with a better flavor in anything you bake by using Emulsions. While extracts will not.
Because extracts are in an alcohol base and will affect or damage the freezing point of any application
that you put them into.

- The primary difference between cake flour and all-purpose (AP) flour is the protein content
(which becomes gluten). The protein content of cake flour is lower than the protein content of AP
flour. Cake flour feels smooth and fine compare to (AP) flour. Cake flour stays in a lump when
squeezed in the palm of the hand, while (AP) flour will fall apart much more easily. Cake flour color is
pure white, while (AP) flour is simply not as white as cake flour.
AP FLOUR 10-12%

Cake Flour 7-8%

6. How do you know that you have beaten the eggwhites to thick peaks?

When the peak stand straight-up. Until it looks like a snow.

- Straight dough method: is a single-mix process of making bread. The dough is made from all fresh
ingredients, and they are all placed together and combined in one kneading or mixing session. After
mixing, a bulk fermentation rest of about 1 hour or longer occurs before division. It is also called the
direct dough method.

- The modified straight dough method: is basically for rich sweet dough. This is basically the
modification of the straight dough method to ensure that the fact and sugar are evenly distributed in
the dough. Soften the yeast in part of the liquid, using a separate container. (to make something
better or to change) .

- The sponge method: is a two-step bread making process: in the first step a sponge is made and
allowed to ferment for a period of time, and in the second step the sponge is added to the final
dough's ingredients, creating the total formula.

8. What is the difference between butter and margarine?

Butter is a dairy product, made from milk or cream. ... “Light” butter contains more water, for less fat
and calories. Margarine is an oil-based product. It is typically made of 80 percent vegetable oil and
water and flavored to taste like butter.

9. What fat substitute can you use for breads?

Puree from fruits such as apple puree.

10. Why is it important to select the right pan size for baking products?

- It is important to select the right pan size for baking products so that the product bakes properly. If
you use a pan that is too large for your product, the product will be too thin and will probably over
bake. So having the wrong pan can drastically affect the baking time.

11. Why do you pre-heat?

- The main reason is that when cooking from a recipe, there is a recommended time that the food
needs to be cooked at the right temperature in order to be cooked properly and safe to eat. If the
oven hasn't reached that temperature yet, you may be cooking it for the wrong length of time

- Preheating helps ensure that your food is cooked evenly and in the time allotted by the recipe itself.

12. How long should pre-heating be done?

13. Why do you let dough rest after kneading?

- to develop more flavor in the bread.

14. How do you carry heavy loads?

Well, I usually pay much attenntion to my posture, if possible I get help from my co-worker/classmate,
and use a cart if there’s any… but if I can manage load by myself I will definitely use the proper lifting,
and carrying techniques.

15. How should you portion dough?

- using a the classic bench scraper, I will cut the dough first and then, used a kitchen scale or baking
scale to portion the dough according to the product being made.

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

17. Where do you stock breads that will be use 2 days from now?

- keep them in a room temperature around 20ºC (degrees celsius)/68ºF (fahrenheit). Keep it away
from direct sunlight in a cool and dry place, such as in your pantry or in a bread box.

- If you have high humidity in your house, your bread may mold quickly at room temperature. If that's
the case, you might want to skip straight to freezing it after you've eaten as much as you want while
it's fresh.

18. What’s the difference between a pie an a tartlet?

- A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are slopedIt
can have a just a bottom, just a top, or both a bottom and a top crust. A pie crust is traditionally made
of flour, salt, cold water, and lard (or shortening) but many pie crust recipes use a combination of fats
such as butter, lard, or vegetable shortening, or just butter. The goal is a crisp, flaky crust. Pies are
served straight from the dish in which they were baked.

- A tart is a sweet or savory dish with shallow sides and only a bottom crust. Tart crusts are usually
made from pastry dough: traditionally flour, unsalted butter, cold water, and sometimes sugar. The
goal is a firm, crumbly crust. Tarts are baked in a pan with a removable bottom, or in pastry ring on
top of a baking sheet so that it can be unmolded before serving.

19. How should you portion products in making petits fours?

Trim the top of your pound cake so that it's level . I use a ruler and sharp knife to cut the pound cake
into little cubes. The classic size for petit fours is a 1" cube. I can cut more petit four shapes using
circle and heart cutters as well.

Place the cut cake pieces onto a parchment-lined sheet pan and pop them in the freezer for 15
minutes.
20. How can you plate a selection of petits fours to a guest?

Plating, or presenting, a selection of petits fours