1. How to measure 2 and ¾ cup flour?
Spoon flour into measuring cup (1 cup) and level; for ¾ cups; use ½ cup and ¼ cup
2. If you need 6 pieces of eggs, how should you open them?
Open one egg at a time, cracking open one egg in a small bowl if okay transfer it to a bigger bowl. Open another egg into
the small bowl if okay transfer it again into the bigger bowl and so on.
3. How do you know that you have creamed the butter well enough?
When the butter becomes lighter in color.
4. What is the role of each ingredient – flour, fat, yeast, sugar, salt & egg?
Flour- provides bulk and structure to products
Fat- tenderize nd soften the texture.
Yeast- gives rise to the dough
Sugar- add sweetness, and flavor. Acts food for the yeast
Salt- controls the yeast growth
Egg- structure; moisture; flavor; nutritional value
5. What is the difference between all purpose flour & bread flour?
All purpose flour- has the right amount of protein 11.7% protein
Bread flour- has more protein than all purpose 12.7
6. What mixing methods is used for yeast dough?
Straight dough method- combining all the ingredients in a mixing bowl and mix
Modified straight dough method- Mix all dry ingredients in a bowl and another bowl for wet ingredients
Sponge method- combining parts; all of the liquid, yeast, and flour
7. What is the difference between butter and margarine?
Butter is made of dairy fat and is expensive, while margarine is made from vegetable oil and affordable
8. What can you substitute butter?
Margarine
9. Why is it important to select the right pan size for baking products
So that the product will be cooked properly.
If the pan is too big, the batter may spread to a large area that will lead to overcooking. If the pan is too small then
there’s a possibility that the butter will overflow.
10. Why do you pre heat oven?
So that the oven is in the right temperature before putting the products.
11. How long should preheating be done?
15 to 30 mins until we reach the desired temperature
12. Why do you let dough rest after kneading?
To let gluten strands rest in order not to break it while forming.
13. How do you carry heavy loads?
Bend your knees, ipaduol ang load then drag
14. How should you portion dough?
By weight; by serving found in the recipe
15. How do you check for doneness in any bakery products?
Insert a cake tester to the center of the product and if the butter does not stick to the tester then it is already done
16. Proper way for storing cooked breads that will last for weeks?
Cool the bread and store the breads in a sealed plastic bags and place it in a freezer. You can also place it in a cool dark
place in your kitchen, away from heat.
17. Give one possible ways to separate egg yolk and egg whites
Open egg far enough to allow the egg white to drip down into the bowl
18. How to check if eggs is still fresh?
Drop one egg into the glass, if the egg sinks to the bottom and lays on its side, then it is fresh.
19. Difference between instant dry yeast, active dry & fresh yeast
Instant dry yeast- dry granular form of yeast that doesn’t need tobe dissolve in water for use
Active dry- must be rehydrated in 4 times its weight of warm water before use (43° C)
Fresh yeast- is moised and perishable
20. How to check if yeast is still alive?
Mix yeast, water, and sugar in a bowl and let it rest for 15 to 30 minutes. If the mixture is foaming then you can still use
this.
21. How to check if dough is properly knead?
Check elasticity
✔️Check if the dough bounces back after kneading
✔️Check if dough is smooth
22. How to check if dough is properly fermented or proof?
Touch lightly, if the dough springs back slowly, it is done.
Note: if it still firm or elastic then it still needs more proofing
23. Give the two classifications of bread according to its leavening agent
1. Yeast bread – the use of yeast
2. Quick bread- using of chemical agents like baking powder
24. Give the 3 types of yeast products. Explain each
[Link] dough – low in fat and sugar
2. Rich dough – contains higher proportion of fat and sugar
3. Rolled in yeast dough – fat is incorporated in dough using rolling procedure