1. HOW DO YOU MEASURE 2 AND 2/3 CUP OF FLOUR?

Sift first the flour and using a 1 and 1/3 cup, spoon the flour into the measuring cup. Let the flour
overflow and level off the excess flour evenly to the rim of the measuring cup with the used of a spatula
or with the straight back of a knife.

2. If you need 8 pieces of eggs in your chiffon cake, how should you open them?

Be sure the eggs are clean before you open it to avoid the diseases like salmonella and others. Open the
egg one at a time, best is to crack it in between and let it stand by holding the lower part and gently
open the top, let the egg white slide into the bowl to let the yolk and white to separate and transfer it
into another bowl. Repeat the process with the remaining eggs.

Tips in opening an egg:

If a piece of shell falls in the egg, use the tip of a knife or a bigger piece of eggshell to nudge it up the
side of the bowl and out. Eggs also help the cake to rise so the best to used an egg is in a room
temperature because if the egg are cold when they added, the cake will not rise as much.

3. How would you know that you have creamed well enough?

The butter creamy, fluffy and lighter in color.

4. What is the role of each ingredients flour, fat, yeast, sugar?

Flour is the ingredient on which most baked products are based. Flour is made up of starch, protein,
sugar and minerals. The protein content decides what the end use of the flour will be.

The structure of gluten development of the product

Fats and oils

Generally, fats are solid while oils are liquid. Fats come from a variety of animals and plants. Oils mostly
come from plants.

In baking, butter, margarine, shortening and oils are commonly used. Their main functions are to
shorten or tenderize the product, to trap air during creaming and so aerate the cake during baking to
give good volume and texture, to assist with layering in puff pastry, to help prevent curdling by forming
an emulsion, and to add flavor.

They also provide some nutritive value. It is important to add the correct amount of fat as too much far
will make the baked product greasy and unpleasant to eat, while too little fat will leave you with a
product that lacks flavor and stales quickly.

1
Yeast belongs to the fungi family.

It ferments carbohydrates (sugars) to produce carbon dioxide gases and alcohol, which aerate bread and
other yeasted products, giving it volume and texture. These by-products of yeast also contribute to the
color and aroma of bread and other yeasted products. Rise the dough.

Sugar gives cakes and other baked products sweetness and is used in many forms and many ways. In
yeast raised products, sugar acts as food for the yeast. In cakes, sugar assists with the aeration and
stabilizing of batters. Sugars improve the crust color of baked products, improve flavor and help to
retain moisture, keeping products softer for longer and so reducing staling.

Examples of sugar forms are granulated sugar, castor sugar and icing sugar. Sugar also comes in liquid
forms such as syrup, treacle, corn syrup, honey and caramel.

Salt is usually only added in very small amounts to baked products, but it has a noticeable effect on the
flavor of baked products. It not only provides its own flavor but brings out the natural flavor of other
ingredients.

In bread dough, salt strengthens gluten and improves the consistency of the dough. Carbon dioxide
given off by the yeast is more easily trapped by the strengthened gluten, which makes a better loaf of
bread.

Salt is also a good preservative as it absorbs water so there is less free water for bacterial and fungal
growth.

Milk is used in baked products to improve texture and mouth feel.

The protein in milk also gives a soft crumb structure in cakes, and contributes to the moisture, color and
flavor of a baked product.

Cakes that contain milk also tend to have a longer shelf life.

Baking powder is probably the most common aerating agent in baked products like cakes. It is made up
of bicarbonate of soda and cream of tartar. Baking powder is a chemical aeration agent.

Baking soda has only one ingredient: sodium bicarbonate.

Sodium bicarbonate is a base that reacts when it comes into contact with acids, like buttermilk, yogurt
or vinegar. This reaction produces carbon dioxide (CO2) in the form of bubbles, like a liquid foam.

When making baked goods, the process is called “chemical leavening,” because the trapped CO2 gas
makes the dough or batter rise.

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

2
Cake flour and all purpose flour?

Flavor extract is the real thing, extracted from that which the flavor name describes and subject to a
certain level of that actual thing being used in the process example a vanilla bean being set in alcohol to
make vanilla. Is alcohol based

Flavor emulsion can use some particles of the real thing or it can be a mixture artificially manufactured
by a flavorist, kind of a chemical combination used to make a certain flavor. It can be oil based or water
based or have components of both which will give it certain characteristics when you mix it into things.

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 about 7.5 to 8% while the protein content of All
purpose flour is about 10.5 -11%.

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

The peaks of an egg whites stays up even when you invert the bowl or of thick consistency.

7. What mixing methods were demonstrated in baking products

Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and
folding. In mixing, two or more ingredients are evenly dispersed in one another until they become one
product. Each mixing method gives a different texture and character to the baked good. The implements
used, such as blades, whisks, spoons, etc., themselves make a difference. They have a great impact on
what happens during mixing.

STIR: This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually
a spoon, using a circular motion.

BEAT: The ingredients are moved vigorously in a back and forth, up and down, and around and around
motion until they are smooth. An electric mixer is often used to beat the ingredients together.

BLEND: Ingredients are mixed so thoroughly they become one.

BIND: Ingredients adhere to each other, as when breading is bound to fish.

CREAM: Fat and sugar are beaten together until they take on a light, airy texture.

CUT IN OR CUTTING IN: To distribute solid fat in dry ingredients by Bench Scraper, two knifes (in a
scissor motion), a pastry blender, your fingertips or with a food processor fitted with a steel blade, until
finely divided.

WHIP OR WHISK: Air is incorporated into such foods as whipping cream and egg whites through very
vigorous mixing, usually with an electric mixer or whisk.

FOLD: One ingredient is gently incorporated into another by hand with a large spoon or spatula. It
creates little aeration.

3
8. What is the difference between butter and margarine?

What Is Butter?

Butter is the dairy product made from churning milk or cream. The churning process separates the
butterfat (the solids) from the buttermilk (the liquid). The butter we most often buy is made from cow's
milk, although other varieties — made from the milk of sheep, goat, yak, or buffalo — are also available.
While typically pale yellow in color, butter can range from white to deep yellow, depending on the
animal's diet. More expensive than margarine

9. What fat substitute can you use for bread?

You can replace butter with any of a variety of other solid fats. Margarine, shortening, lard or coconut oil
can all take the place of butter. Consider flavor when you swap out one of these fats for butter.
Margarine may not alter the flavor substantially, but lard or coconut oil will. While lard adds a slight
meaty, salty flavor to your bread, coconut oil will add a bit of sweetness and a slight nutty [Link] can
replace the butter in your bread recipe with vegetable or olive oil. Replace the butter with equal
amounts of a liquid fat. Canola oil has a mild, neutral flavor that works well with many types of bread,
including sweeter loaves.

Try olive oil in flat breads, pizza crusts or garlic and herb breads. Olive and canola oil are both heart-
healthy choices, ideal if you're avoiding saturated fat

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

The right pan size is important for the baked product to cook properly. Dough or batter will spread out
in a pan that is too large, resulting in a thin, over-baked product. If the pan is too small, the product
might spill over, or fail to bake properly in the [Link] batter to put in the pan should be ¾ full of
the pan.

11. Why do you pre heat the oven before you used?

Preheating your oven and allowing it time to reach the correct temperature before you put anything in it
is possibly the single most important thing you can do when you are baking. If you don’t preheat your
oven the temperature won’t be hot enough and the end result may be a heavy, undercooked mess –
obviously a great reason to turn on your oven as early as possible!

Good recipes will ask you to preheat your oven before you actually start any of the preparation and
remember that the average oven will take at least 20 minutes to heat to the correct temperature so
make sure you allow time for this.

4
12. How long should pre heating be done? 15 to 2o minutes

13. Why do you let the dough rest after kneading?

After kneading the dough, some people think that letting it rest will make it easier to actually shape the
dough into various shapes. This is because you are enabling the gluten bonds the ability to relax and
enabling the dough to rise.

14. Do you carry heavy load?

How to lift safely: It is easier to prevent back problems than to cure them. Whenever possible, let your
legs do the work—not your back. Use leg muscles—not back muscles—when lifting. When you lift
objects or children from the ground, kneel or squat to pick them up rather than bending over. Keep your
back, shoulders, and neck as straight as possible. Do not lift or carry heavy objects during pregnancy or
right after childbirth. Get someone to help you lift heavy objects. It may seem quicker to lift something
by yourself. But later on you may lose time because of a back injury.

How to carry safely:

Carry objects close to your body. If possible, carry objects on your back rather than on the side of your
body. This way the muscles on one side of your back do not need to do all the work. Carrying loads on
your side also makes your spine twist too much. This can cause back strain.

If you must carry objects on one side, try to switch sides often. This way the muscles on both sides of
your back are working the same amount, and your spine twists both ways. Or split the load and carry it
on both sides. Try to avoid using head straps. They can strain your neck muscles.

Bending

Bending forward for long periods of time—which women often do when washing, farming, or with other
chores—can cause back strain. If you must work this way, try to stretch often. If you start to feel pain in
your back, it can help to try some different positions, like squatting or kneeling. Change positions
[Link] not bend over at the waist to reach things on the ground. Instead, squat down by bending your
knees and keeping your back straight.

15. How should you portion dough? By weight, by scoop/ladle, by count

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

CAKES
How to tell when the cake is done baking - shortened (butter) and unshortened (foam) cakes:

SHORTENED CAKES doneness: If you insert a wooden skewer or toothpick in the middle and remove,
there should be a few moist crumbs attached, but not batter. A metal cake pick or plastic toothpick will

5
slide in and out of the cake and crumbs will not stick to it as readily, but will stick to a wooden skewer or
toothpick.

Testing should be reserved for the last 5 to 7 minutes of baking, and done as infrequently as possible.
Opening the oven door causes drops in oven temperature and may even cause the cake to fall in the
middle.

UNSHORTENED CAKES:
In addition, when cakes are nearing doneness, they start to "wrinkle" at the pan edges. They should be
removed before a gap forms between the cake and the pan.

Another way to test for doneness is to touch the top of the cake lightly with a fingertip. You will hear a
few air bubbles popping and it should spring back a little bit, indicating the cake is done. But, the
skewer / toothpick test is the most reliable.

The unshortened cake is baked when its surface is lightly browned and springs back when touched or
feels firm. Using a toothpick to test for doneness does not work. Some will sound when tapped on the
side of the pan with the handle of a wooden spoon.

BREAD
How to tell when the bread is done baking: Always insert the Instant Read Thermometer or probe into
the center of the loaf through the bottom. It is the last place to receive heat from the oven and will be
the coolest part of the bread. You can also tap the bottom of the loaf and listen for a hollow sound, and
the sides should be firm and golden brown. But, the thermometer test is the most reliable. Hard, crusty
bread is baked until the center of the loaf registers 200 to 210 degrees F (212 degrees F when steam is
used). Soft bread, such as enriched dinner rolls and sandwich bread, is baked until the center of the loaf
registers about 180 to 190 degrees F.

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

Put bread that will not be used immediately in a tightly sealed bag, in a freezer.

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

A pie is multiple serving, while a tartlet is for a single serving.

19. How you portion products in making petit fours? By weight, by scoop/ladle, by count or the used of
a cookie cutter

Prepare 3 layers of cakes with 1/4 inches thick and thin layer of filling of your choice like of jam,
ganache, buttercream, etc. Wrap the entire cake w/ plastic and place a flat sheet pan on top, weigh this
sheet pan down. This procedure assures the layers are firmly sealed together, and will make cutting into
portions easier. Chill the cake for several hours to overnight.

Remove from the refrigerator, and cut out small squares, rounds, diamonds, ovals, rectangles, etc. Be
exact with your cuts, and make sure your size does not exceed 1 1/4".

6
Prepare the poured fondant for icing.

The fondant should be heated to 100° F, and thinned with some simple syrup, corn syrup, chocolate for
shine. The fondant should be of a consistency where it coats in very thin layers. The fondant may also be
tinted in pastel colors.

Place the petits fours on an glazing rack about 1 1/2 inches apart. Place the glazing rack over a
parchment lined sheet pan. Using a spoon, piping bag, or fondant funnel, pour the fondant over each
piece. Make sure that the tops and sides of each piece are covered completely.

When the icing has set, use writing chocolate, piping gel, buttercream, nuts, candied violets and fruit, to
decorate the tops of the individual petits fours.

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

Plating, or presenting, a selection of petits fours to guests can be very simple or very elaborate.

A single lovely plate can be sprinkled with powdered sugar or any edible flower petals (such as
miniature rose petals or violets) and the petits fours arranged simply on that.

A lacy paper or foil doily may be used on the plate, and a larger lacy napkin or doily can disguise a less
than beautiful plate.

Plan for two or three little cakes per guest, plus three extra so the plate will not empty.

Another excellent presentation might use a two- or three-tied dessert tray, in which case no doily is
needed.

Either type of plate, with or without doily, may be garnished with mint leaves, a few perfect
strawberries or other tiny colorful fruit.