Introduction To Bakery

Question 1

What is baking

Answer 1

Baking is a cooking process of food by dry heat. The food is baked in the oven by dry heat and by convection heat transfer to the food.

Question 2

Define convection

Answer 2

convection refers to amethod of heat transferwhere food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan

Question 3

Principles of baking

Answer 3

1. To understand the basic process.
2. To understand the various mixing methods used in bakery.
3. To identify and understand the basic cooking method used in bakery and confectionary.
4. To understand the various heat effect on the baking food.
5. To understand the importance of weights and measurement in the baking process.
6. To control the physical and chemical changes that happened during baking process.
7. To understand the importance of temperature in the baking process.
8. To understand the use and handling of the equipment’s that are used in the bakery and confectionary.

Question 4

What are the basic ingredients of baking

Answer 4

Flour
Sugar
Egg
Fat
leavener

Question 5

Types of flour

Answer 5

All-Purpose Flour.
Cake Flour.
White Bread Flour.
Whole Wheat Flour.

Question 6

All-purpose flour, also known as ______

Answer 6

refined flour or simply flour,

Question 7

How is all purpose flour made

Answer 7

is made from wheat grains after removing the brown covering.

Question 8

Types of sugar

Answer 8

Dark brown sugar
Icing sugar
Granulated sugar
Caster sugar
Golden caster sugar
Light brown sugar

Question 9

What is shortening

Answer 9

Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products.

Question 10

Must have pastry items

Answer 10

Spatula
Scraper
Pastry brush
Whisk
Scissors
Rolling pin
Fine- mesh seive
Chef's knife
Paring knife
Baking pans
Muffin pan
Wire rack
Hand mixer

Question 11

Use of pastry brush

Answer 11

It can be used to grease a pan before pouring in cake batter, to coat dough with melted butter or egg wash, or to “paint” milk on top of a piecrust.

Question 12

Use of whisk

Answer 12

it’s one of the best ways to thoroughly mix together dry ingredientsand is also great for stirring together a homemade custard.

Question 13

Rolling pin

Answer 13

useful for rolling out piecrusts, cookie dough, and puff pastry, For example, if you don’t have a food processor and need to crush cookies, chips, or crackers for a recipe, just put them in a sealable bag, then use your rolling pin to smash them to pieces.

Question 14

Fine- mesh seive uses

Answer 14

useful for sifting dry ingredients or adding a dusting of powdered sugar to a finished pan of brownies or cookies.

Question 15

Use of chef’s knife

Answer 15

This all-purpose knife is great for slicing, dicing, chopping, and mincing just about any ingredient your recipe calls for.

Question 16

Use of pairing knife

Answer 16

this smallest knife in your drawer. It’s great for peeling and coring foods like apples,

Question 17

Use of wire rack

Answer 17

This handy tool allows air to circulate around baked goods as they cool, so they’ll taste just as great at room temperature as they did fresh out of the oven.

Question 18

Hand mixer

Answer 18

It makes mixing up doughs and batters much easier and quicker, and it’s by far the best way to mix ingredients into a thick, stiff cookie dough without tiring out your arm.

Question 19

_______’ is the basic unit of weight.

Answer 19

Gram

Question 20

Basic unit of volume?

Answer 20

Litter

Question 21

The ‘meter’ is basic unit of ___.

Answer 21

length

Question 22

The ‘_______’ is basic unit of temperature

Answer 22

degree Celsius

Question 23

What are the physical changes a product undergoes during baking

Answer 23

Change in size
Change in shape
Change in Texture
Change in Color
Formation of Crust

Question 24

What are the chemical changes a product undergoes during baking

Answer 24

Formation and expansion of gases
Trapping of the gases
Gelatinization of the starches
Coagulation of proteins
Evaporation or loss of Moisture

Question 25

What is a bread improver

Answer 25

Bread improver is a mix of various acids and enzymes that help activate the gluten in the flour and feed the yeast. It improves the kneading and fermentation of bread dough.

Question 26

Why do we use bread improvers?

Answer 26

An improver is used to improve the bread in texture (in baking terms, the tenderness of the bread), colour, taste and composition.

Answer 27

Why do we use bread improvers?
An improver is used to improve the bread in texture (in baking terms, the tenderness of the bread), colour, taste and composition.

Question 28

Why does bread bake with gluten?

Answer 28

As bread bakes, the gluten protein coagulates. This sets the gluten so that it is no longer elastic and determines the bread size and shape. This change does not reverse when bread is cooled. The end result after removal from the oven and cooling, should be a firm but open and light textured loaf of bread.

Question 29

Why are additives used in breads

Answer 29

Additives are used in commercial breads for various reasons. Antioxidants prevent spoiling and extend shelf life; dough conditioners achieve a desired texture; sweeteners are used for flavor enhancement and to retain moisture.