REVIEWER: BREAD AND PASTRY PRODUCTION NCII ASSESSMENT

How do you measure 2 and ¾ cups of flour?

First, sift the flour to remove the lumps. Then spoon the flour with the use of measuring
cup and let it overflow. Do not shake the measuring cup but level it off with the use of
spatula or a flat sided tool.
Spoon flour into measuring (1 cup) twice cup and level for ¾ cups; use ½ cup and ¼ cup.
If you need 6 pieces eggs, how should you open them?
Open eggs one at a time, cracking open one egg in a small bowl; if okay, transfer to bigger
bowl ; open another egg into the small bowl , transfer to the bowl ; and so on…until you
finish 6 pieces eggs.
How would you know that you have creamed the butter well enough?

The butter is lighter color

What is the role of each ingredient – flour, fat, yeast, sugar?

*Flour-gluten development; *fat-shorten the gluten strands; *yeast-rise the dough;
*sugar- sweetener and food of the yeast
What is the difference between extract and flavor emulsion? Cake flour and all purpose flour?
Flavor extract is alcohol based, while a flavor emulsion is oil based; Cake flour has the least
amount of gluten of all wheat flours, making it best for light, delicate product such as
sponge cakes and some cookie batters, cake flour often comes bleached, which gives it a
bright, white appearance, while all-purpose (or occident) flour is used most frequently.
Cake flour and All- purpose flour? -The main difference lies in where the flavor compounds
are suspended. A flavor extract uses a 35% (approximate) alcohol solution to suspend the
flavor compounds. A flavor emulsion suspends the flavor compounds in water and
vegetable gum.
-Emulsions are oil-free while Extracts are oil-based -Cake flour is a weak or low gluten flour
used for cakes and other delicate baked goods that require low gluten content while the
All Purpose Flour is formulated to be slightly weaker than bread flour so it can be used for
pastries as well
-Cake flour = low protein = less gluten = softest texture = great for cakes
 -All-purpose flour = medium protein = moderate gluten = suitable for anything
How do you know that you have beaten the egg white to thick peaks?
The peaks of the eggs whites stay up even when you invert the bowl, or it is of thick
consistency.
What mixing methods were demonstrated in baking products?
kneading, mixing, creaming, blending and cut and fold
-Creaming method or conventional method
-Two-stage method –
One-Stage method (liquid shortening method)
-Angel food method -Chiffon method
-Straight dough method
-Sponge method
-Beating method

-Kneading method
-Whip method
What is the difference between butter and margarine?
-Butter is a dairy product, made from milk or cream.
-Margarine is an oil-based product. It is typically made of 80 percent vegetable oil and
water and flavored to taste like butter.
-Butter's high fat content is also what gives baked goods their texture.
-Margarine, which can contain more water and less fat, may make thin cookies that spread
out while baking
Butter is from animal fat and more expensive, and Margarine is from plants and more
affordable.
What fat substitute can you use for breads?
Margarine, mixture of margarine and butter, other fat substituted.
Why is it important to select the right pan size for baking products?
If pan is too big; batter will be spread over a large area, it will overcook; if the pan is too
short, the batter will overflow.
Why do you pre-heat oven?
 So oven is in the desired temperature before putting the product inside the oven, to
achieve correct temperature.
How long should pre-heating done?
Can be 15 to 30 minutes or until desire temperature is reached.
Why do you let dough rest after kneading?
To let gluten strands rest so that they will break up during forming, for further
fermentation.
How do you carry heavy loads?
Bend knees, carry load and lift up.
How should you portion dough?
By weight, by scoop/ladle or by count.
How do you check for doneness in any baked products?
By checking the internal temperature of the product, or by inserting a cake
tester/toothpick in the middle of the product and it comes out clean checking if the batter
will still stick to the tester.
Where do you stock breads that will be used 2 days from now?
Put the breads that will not be used immediately in a tightly sealed bag in a freezer.
What’s the difference between a pie and tartlet?
A pie is for multiple serving, while tartlet is for a single serving.
How should you portion products in making petit fours?
By weight, by scoop/ladle or by count.
How can you plate a selection of petit fours to guest?
Put in the plate (depending on enterprise standards) and add garnishing and chocolate
syrup/powder sugar/fruit syrup

Thick peaks - Mixture will fall in ribbons from a spoon

Soft Peaks - Lift the beaters from the whites—the egg white peaks should curl down
Stiff peaks - Lift the beaters from the whites—the egg white peaks should stand straight up and if
you tilt the bowl, the whites should not slide around.
What fat substitute can you use for breads?
-Oil, Shortening, or Lard
Why is it important to select the right pan size for baking products?
-To achieve the right volume
Why do you pre-heat the oven?
-So you've got the right temperature from the get-go and you can start baking immediately
and properly
Why do you let dough rest after kneading?
To allow fermentation to take place
How do you carry heavy loads?
Bend your knee and straight back

Which one do you expect would require a higher frying temperature? Why?
Richer formulas require a lower temperature to avoid excessive browning.The formula
with the lower quantity of sugar will use a higher frying temperature.
Why is it important to carefully control the mixing time when making cake doughnuts?
Undermixed doughs result in a rough appearance and excessive fat absorption. Overmixed
doughs result in tough dense doughnuts.
List seven rules for maintaining frying fat to produce good quality fried foods
1)Use good quality, flavorless fat.
2)Fry at the proper temperature
3)Maintain the fat at the proper level in the fryer
4)Do not fry too many doughnuts at a time
5)Keep the fat clean
6)Discard spent fat.
7)Keep the fat covered when not in use
Why does waffle batter often contain less liquid than pancake batter?
 Keep the waffle crispy
What are the steps in this method? Muffin method-
Step1- Sift together the dry ingredients
Step 2-Combine all liquid ingredients
Step 3- Add the liquids to the dry ingredients and mix just until all the flour is
moistened. Step
4- Pan and bake immediately
What makes cookies crisp? How can you keep them crisp after they are baked?
A: Cookies will be crisp if they are low in moisture. To keep them crisp after they are baked
you must make sure they are properly stored so they don’t become soft from being
exposed to air. 2.What makes cookies soft?
Cookies become soft when they are high in moisture, and lower in sugar and fat.
What factors contribute to spread?

A: Sugar content, baking soda content, creaming, oven temperature, thickness of batter,
gluten activation, and greasing of pans all contribute to spread.
Describe the sponge method?
A: The sponge method has you make a meringue with egg whites and sugar, or creamy
mixture of whole eggs/egg yolks and sugar and then fold in the remaining ingredients.
Describe briefly the difference between the creaming method and one stage method.
A: The difference in the creaming method vs. the one stage method is that the one stage
method just puts all the ingredients into the mixing bowl and mixes them together. The
creaming method has you mix together the butter and sugar and spices first, then add the
liquid, and lastly the dry ingredients.
Besides cost control, why is accurate scaling and uniform sizing important when making up
cookies?
A: Accurate scaling is important because if you scale something wrong it will affect your
dough, and in turn affect your final product. Uniform sizing is important to ensure that all
of your cookies cook at the same time.
7.What are the purposes of folding a fermented dough?
-Release carbon dioxide -Help develop gluten structure -Equalize the temperature
throughout the dough -Deflate the dough
List five advantages of the sponge method for mixing bread doughs
-Shorter fermentation time
-Scheduling flexibility
-Increased flavor
-Stronger fermentation of rich doughs
-Less yeast is required
What is the importance of water temperature in mixing yeast dough?
To have the dough ferment at the proper rate.Temperature is affected by shop temp, flour
temp, water temp, and friction from mixing.
Describe the procedure for rounding rolls?
Step 1 – Scale the dough to 1.5 oz per roll
Step 2- Holding the palm of the hand flat, roll the dough in a tight circle. Use only a little
flour for dusting.

Step 3-As the ball of dough takes on a round shape, gradually cup the hand
Step 4-Check for a smooth surface except for a pucker on the bottom
Step 5- Place rolls 2in apart sprinkle with cornmeal
Step 6-Proof, wash with water, and bake with steam
Describe the procedure for makeup of baguettes?
Step 1- Place the dough cylinder on the table and flatten gently with the palm of hands
Step 2-Lift the far edge of the dough and fold it into the middle
Step 3- Lift the near edge of the dough and fold it into the middle just barely overlapping
the edge folded from step 2.
Step 4- Starting at one end, fold the far edge over to meet the near edge, sealing the seam
with the palms of the hands as you work your way to the other end of the dough. Step 5-
Start at the center of the dough, and using both hands, roll the dough on the bench under
the palms of the hands to even it out and stretch it to the desired shape and length.
Why is it of particular importance for recipes to be carefully followed when makingthese
products?
It is very important so that you will have consistent results every time you make it. And it
also help you avoid having mistakes in doing these products. 2.
List 10 bread and/or roll varieties that might be be baked in commercial kitchen.
• Potato
• Organic
• Sourdough
•Scotch bop
• Lepiner • Pamper
• Pane
• Ciabatta
• Chai
• Soy
• Olive
Why is it advisable, when making cakes, to use eggs that have been out at room temperature and
which have, preferably, reached a temperature of 35 degree Celcius?

If your using cold eggs it will reduce the volume of your finished product. It is good to use
ingredients that are on the same temperature so that it will cook evenly.
What is yeast, what is it used for and how is it activated?
Yeast is a living microorganism, a fungus that multiplies and produces ferments by
converting starch and sugar into carbon dioxide and ethyl alcohol. To activate it you should
have sugar which and warm water.
Describe the proving procedure and explain why it is necessary for yeast dough to be proved.
Proving is a procedure that you must rest the bread in a warm dry places so it will double
its size so that the gluten that has been damaged from the kneading and working your
dough will be hard. After proving you can easily shape your dough to your desired shape.
And proving can help your bread to be soft.
What are standard recipes?
These are recipes that was made carefully and was tested to make sure when you make
the product it will always be consistent.
You are expected to bake 6 chocolate mud cakes ready for the morning service period. How will
you identify and calculate the ingredient requirements?
 Take the recipe so you will know what things you will need and use, and in a recipe card it
usually make one portion just multiply the ingredients by 6 so it will much easier.
How can you ensure that the products you take from stored are fresh Nd good quality?
To ensure thar the products are fresh from the stores you must check the expiry date on
the the products. And when you pick vegetables or fruits you must check if they are
starting to change color. Always put labels on the fresh good so that you will know when
they were delivered.
What does First in First out mean and why is it important?
First in First out is a food rotation system is a front-loading shelving unit that organizes and
rotates food on a first in first out basis. It is important to pre ent foodborne illness and
controlling commercial kitchen costs.