Bread And Pasta

Question 1

What are the 5 stages of break making

Answer 1

Mixing, kneading, rising, knocking back, proving, baking

Question 2

What is yeast?

Answer 2

Single cell organism that gives bread it’s rise

Question 3

What does yeast need to survive?

Answer 3

Food, warmth (10-24 degrees) and moisture

Question 4

3 things that slow yeast down

Answer 4

Fat, sugar, alcohol

Question 5

What kills yeast?

Answer 5

Heat- anything above 60 degrees

Question 6

Name 3 things salt does in bread?

Answer 6

Flavour, controls yeast, strengthen gluten (better structure to trap co2 bubbles)

Question 7

What is gluten strengthened by? (4 things)

Answer 7

Salt, kneading, water, acid (vitamin c)

Question 8

What is gluten weakened by? (3 things)

Answer 8

Fat, sugar, bran

Question 9

What is the main role of salt in a dough?(3 things)

Answer 9

Crust colour, flavour, rate of fermentation

Question 10

What do you need to do to milk before using it in a bread dough? What does it contain?

Answer 10

It contains an enzyme called glutathione which can inhibit gluten development. By scalding milk to 82 degrees it kills the enzyme.

Question 11

What is a biga?

Answer 11

A mix of water, organic flour, small amount of yeast left in fridge overnight

Question 12

What do bigas do for bread?

Answer 12

The wild and commercial yeast in a biga reproduce as they feed off the sugar. It creates a slower fermentation process for the bread overall - which results in a more complex flavour bread, better crust, open texture and good crumb

Question 13

How do you slow down the fermentation of bread?

Answer 13

Add cold water to the yeast, put it in the fridge

Question 14

What is the benefit of a slow fermentation for bread? (4 things

Answer 14

Better flavour, crust, texture and crumb

Question 15

What does enriching the dough to the finished product of a bread?

Answer 15

A softer, finer crumb

Question 16

When might you need to use more yeast than usual for a dough?

Answer 16

If it contains lots of fat/ sugar or alcohol

Question 17

Why is organic flour better for sourdogh making?

Answer 17

It contains lots of wild yeast

Question 18

Why would just using whole meal flour result in quite a dense and heavy load?

Answer 18

Wholemeal flour contains bran and germ. Germ softens the gluten (contains fat) and bran is abrasive so will also soften the gluten.

Question 19

When might you need to knead a dough for longer?

Answer 19

If it has a high bran/ germ (wholemeal flour) content

Question 20

What are key mep points to remember when making enriched bread

Answer 20

-Very accurate measuring. Especially salt
- softer the dough the better
- milk scalded properly
- bowl correct size for the rise and oiled

Question 21

How can you tell when a bread is cooked? (3 things)

Answer 21

Colour, well risen, light for size, hollow, now raw patches

Question 22

Why does oven spring happen?

Answer 22

The heat of the oven in the first ten minutes causes the yeast to activate again

Question 23

What is the test for kneading?

Answer 23

Springback

Question 24

What is the test for checking a dough is accurately proved?

Answer 24

Indent

Question 25

Why would a loaf have a close texture?

Answer 25

If it has been enriched the crumb tends to be finer

Question 26

Why has the bread only risen a little? (Two reasons)

Answer 26

Dough was too dry Loaf not proved for long enough

Question 27

Bread has cakey texture- 3 reasons

Answer 27

Insufficient kneading Plain flour not strong Recipe has lots of fat

Question 28

Bread has yeasty texture three reasons

Answer 28

Dough over risen Too much yeast Stale yeast

Question 29

The dough has oven spring why? Three reasons

Answer 29

Oven too hot Uneven heat in oven Dough not proved enough

Question 30

Dough has uneven texture/ holes (2)

Answer 30

Knocked back insufficiently Overproved

Question 31

Wrinkled crust? (2)

Answer 31

Overproved Cooled too quickly

Question 32

What does yeast produce and how does it improve bread?

Answer 32

CO2 which forms air bubbles to lighten the bread and create texture

Question 33

What are the quantities for different yeasts (3)

Answer 33

5g fast action = 10g dried = 20g fresh

Question 34

Oven and shelf for bread?

Answer 34

200c top third

Question 35

Loaf tin prep?

Answer 35

Oiled lightly, baking parchment strip

Question 36

How much salt per litre to season pasta water?

Answer 36

10g to 1 litre

Question 37

Ratio for pasta

Answer 37

1 egg, 100g flour, 1 tsp oil

Question 38

Why do we use 00 flour for pasta?

Answer 38

Finely milled durum wheat- silky smooth texture high gluten content

Question 39

Name three rice suitable for risotto

Answer 39

Carnaroli, arborio, vialone

Question 40

Why is it important to use hot stock when making risotto?

Answer 40

Because you are making an emulsion between the stock and the starch in the rice. Cold stock would set the starch (making it stodgy)

Question 41

Why would a bread have a course texture (2)

Answer 41

Too little salt Overporved

Question 42

MEP for choux (3)

Answer 42

Four sieved three times Shoot made with parchment Cubed butter Oven 300 degrees

Question 43

MEP for cheese soufflé (3

Answer 43

Cheese grater Oven on 220 Baking sheet in Soufflé dish prepped double butter

Question 44

4 egg hollandaise

Answer 44

Vinegar and water Reduction 4 yolks 200g unsalted butter Lemon juice

Question 45

6 egg choux (3)

Answer 45

450 water 210 flour 170 butter

Question 46

MEP cold lemon soufflé (6)

Answer 46

Zest and juice lemon Bain Marie Whip cream lightly Eggs seperated Ice bath Moulds prepped

Question 47

250g pate sucrée

Answer 47

250g plain flour 2 yolks (65g) 125 butter 125 sugar Vanilla extract Salt

Question 48

Crème anglais 4 told quantity

Answer 48

4 yolks 150ml 150ml cream and milk 2 tbsp sugar

Question 49

600ml mayo quantity

Answer 49

4 yolks

Question 50

Mep for eggs benefit

Answer 50

Poach eggs Soften butter Reduction for hollandaise

Question 51

Shelf and temp for crème caramel

Answer 51

150c middle shelf

Question 52

Beer bread temp and shelf

Answer 52

200c top third

Question 53

Temp and shelf for pate sable

Answer 53

190 top third

Question 54

Temp and shelf for orange soufflé

Answer 54

210 down to 200 top third

Question 55

Vicky sponge temp and shelf

Answer 55

180 middle

Question 56

Leek and Gruyère quiche shelf and temp

Answer 56

150 middle

Question 57

Blind bake of quiche case? Temp and shelf

Answer 57

200 Top third

Question 58

Temp for beef? First 20 mins? Then what temp after per 500g

Answer 58

220 first 20 mins 170 thereafter

Question 59

Yorkshire pjs temp and shelf?

Answer 59

220 top third

Question 60

Result of a dry dough?

Answer 60

Dense and heavy (not enough water yeast to grow)

Question 61

Result of sorbet with too much sugar/ alcohol?

Answer 61

Doesn’t set

Question 62

Result of icecream with high fat content

Answer 62

Crumbly/ fudgy

Question 63

1 September to 31st Jan game season for?

Answer 63

Woodcock

Question 64

12 august to 10 December season for?

Answer 64

Groupes

Question 65

1 October to 1 Feb?

Answer 65

Pheasant

Question 66

Choux buns have stick to tray?

Answer 66

Great proof used instead of parchment

Question 67

Thin espagnole?

Answer 67

Flour skimmed off

Question 68

Soda bread heavy and dense?

Answer 68

No raising agents or mix too wet

Question 69

Prep of liver?

Answer 69

Remove membrane Remove tubules

Question 70

Enriched pasta recipe Leiths?

Answer 70

225 00 flour, 2 eggs, 2 yolks

Question 71

Three things to remember when making filled pasta

Answer 71

Medium firm dough Fillings well seasoned Filled finely chopped to avoid trapped air Small amount of water to seal Rest on semolina

Question 72

Name three pasta shapes

Answer 72

Garganelli - like penne but ridges around the shape Orecchiette- ear shaped pasta Agnolotti - half money shaped ravioli

Question 73

What is a suitable hydration for focaccia

Answer 73

66%