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The document contains questions about baking ratios, decorating techniques, food storage best practices and shelf lives. It asks about the ratio of ingredients in frosting, the most common decorating method using fondant, the first step in decorating bakery products, what the process of decorating bakery products is called, what type of packaging cake bases are made from, the shelf life of chocolate and chiffon cakes in the chiller, long fermentation in breadmaking, the best storage place for breads, and what will happen if bread is stored at ambient temperature without packaging.

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SYED RUHULLAH GANIH
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20 views3 pages

Document

The document contains questions about baking ratios, decorating techniques, food storage best practices and shelf lives. It asks about the ratio of ingredients in frosting, the most common decorating method using fondant, the first step in decorating bakery products, what the process of decorating bakery products is called, what type of packaging cake bases are made from, the shelf life of chocolate and chiffon cakes in the chiller, long fermentation in breadmaking, the best storage place for breads, and what will happen if bread is stored at ambient temperature without packaging.

Uploaded by

SYED RUHULLAH GANIH
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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41. What is the ratio of a Frosting?

A. 80% sugar /30% fat /5% water

B. 80% sugar/35% fat/5% water

C. 80%% sugar /20% fat/5 %water

D. 80% sugar/25% fat/5% water

42. What technique is most frequently used with fondant. Lee

The top of the calke with one color fondant, then pipe lines or

Spirals in a contrasting color.

A. Stenciling

B. Marbling

C. Pallete knife pattern

D. Piping jelly

43. What is the first thing to do when we are decorating a

Bakery product?

A. Mise en place

B. Get the tool you needed for decoration

C. Get all the ingredient

D. Do hand washing.

44. What we call the process of garnishing and designing the

Bakery product?

A. Decorating

B. Presenting

C. Plating designing

D. Designing

What do we called the packaging material Made from


45. Corrugated cardboard our cake discs are 100% biodegradable

And made from a renewable resource?

A. Biscuit liner

B. Display box

C. Tube packaging

D. Cake base discs

46. what is the shelf life of chocolate cake in chiller?

A. 6 days

B. 7 days

C. 8 days

D. 5 days

47. What is the shelf life of chiffon cake in the chiller?

A. 1-3 days

B. 1-5 days

C. 1-2 days

D, 1-4 days

48. It is using dough systems that require fermentation before

Mixing. For example, sourdough or yeast preferments like

Sponges and polish.

A. Long fermentation

B. Freezer

C. Enzymes

D. Hydrocolloids

49. what is the best place where we can store the breads,?
A. Freezer

B. Chiller

C. Ambiance

D. Air thigh plastic

50. What will happen if we store the bread in a amnbiance

Temperature without storing in a packaging materials?

A. Too tough

B. Shorting the shelf life

C. Expose to the microorganism

D. Become soggy

40. B

41. C

42. B

43. A

44. A

45. D

46. B

47. C

48. A

49. D

50. C

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