1. How do measure 2 and ¾ cup of flour?

2 1 cup + ½ cup + ¼ cup

2. If you need 6 pcs. Of eggs. How should you open them?

Open them one by one in a bowl.

3. How will you know if you already cream the butter well enough?

When the color becomes white. The texture becomes thick and creamy with an increased in
volume.

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

Flour provides structure for the product. The gluten or protein in flour combines to form a web
that traps air.

Fats coat the gluten product, contributing to the finish product tenderness.

Sugar adds sweetness, as well as contributing to the products browning. Sugar also holds
moisture in the finish product.

Yeats belongs to the family of fungi. It ferments carbohydrates (sugar) to produce a carbon
dioxide gas which aerates yeasted products, giving its volume and texture.

5. What is the difference between extract and flavored emulsions? Cake flour and all-purpose
flour?

Extract is suspended in alcohol solution (35%) WHILE emulsion they’re suspended in water and
vegetable gum.
all-purpose flour: 10-12% *bread flour – 12-14%
cake flour: 7-8%

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

Lift up the beater – the peaks should stand straight, and if you tilt the bowl the mixture should
not slide around.

7. What mixing methods were demonstrated in baking products?

8. What is the difference between butter and margarine?

Butter: made of cow’s milk contains of saturated fats and natural cholesterol, expensive.
Margarine: vegetable oils. Less fat, less cholesterol and cheaper.

9. What fat substitute u can use for breads?

Solid fats (purico) and oil in place of butter.

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

To make sure that the food is cooked properly or evenly.

11. Why do you pre-heat?

Allowing to reach the correct temperature before you put anything in it. If you don’t pre heat
oven the temperature won’t be enough and result may be an undercooked mess.
12. How long should pre-heating done?

Most ovens have an indicator lights that shows when the temperature that you set as it is
reached. At that point, it has reached the desired temperature, but is not pre heated. Give it
another ten minutes or so for the heat to spread through and be absorbed by all of the metal.
When the entire oven gets up the right temperature, you get more even cooking temperature
throughout. If you throw something in too soon, it may get a blast of heat from the thermostat
trying to adjust the oven temperature.

If your thermostat works properly, you won’t have to worry about getting “too hot”. If you are
not sure about the oven temperature, and perhaps getting bad results when following a recipe,
it may be time to get yourself an oven thermometer from grocery store and check to see if the
temperature on the oven dial is the same as the temperature in the oven.

13. Why do you let dough rest after kneading?

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

14. How do you carry loads?

Bend your knees slightly as you carry the item.

15. How do you portion the dough?

Portion the dough by cutting and weighing.

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

When the sides pull away: the cake is usually done when you see the sides of the cake just start
to pull away from the pan. The outer edge will look dry and you’ll see a gap in between edges of
the cake and the side of the pan.

When the cake is pillowy: the middle of the cake should feel springy or pillowy if you gently
press your finger against it. One of my baking instructors used that cakes are done when they’re
so pillowy that you could take a nap on it.

When a cake tester comes out clean. Any skewer can be used as cake tester but many bakers
just use simple toothpick. If you insert it into the center of the cake, it should come out clean,
with no streak of batter. A few small crumbs are okay.

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

Refrigerator or freezer.

18. What’s the difference between a pie and tart?

A pie is a sweet or savory dish with a crust and filling. The sides of pie dish or pan are sloped. It
can be having just bottom, just a top, or a both bottom and top crust. A pie crust is traditionally
made of flour, salt, cold water, and lard, or vegetable shortening or just butter. The goal is a
crisp, flaky crust. Pies are served straight from the dish in which they are baked.

A tart is a sweet or savory dish w/ shallow sides and only a bottom crust. Tart crust is usually
made from pastry dough; traditional flour, unsalted butter, cold water, and sometimes sugar.
The goal is firm, crumbly crust. Tarts are baked in pan with a removable bottom or in pastry ring
or top of a baking sheet that it can be unmolded before serving.
19. How should you portion products in making petit fours?

First, make the sponge cake. Chill the cake for serving for several hours to overnight. Remove
from the refrigerator and crust out small square, rounds, diamond, oval, rectangle ect. be exact
with your cuts, and make sure your does not exceed 1 ¼. Prepare the fondant icing. The
fondant should be heated to 100 F and thin with some simple syrup, corn syrup, and a little egg
white for shine. The fondant should be a consistency where it coats in very thin layer. The
fondant may be also tinted in pastel colors. Place the petit fours on a glazing pack about 1 ¼
inches apart. Place the glazing rack over a parchment line sheet pan, using spoon, piping bag or
fondant funnel, pour the fondant over each piece. Make sure that the top and side of each piece
are covered completely. Ideally you should faintly see the cake layers through the fondant. Do
not recoat or the fondant will look clumpy.

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

Plating or presenting a selection of petit fours to guest can be very simple to 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 petit fours arranged simply on that. A lacy paper or foil
doily can disguise a less than a beautiful plate. Plan for two or three cakes per guest, plus three
extra so the plate will not be empty. Another excellent presentation might use two or three
tiered dessert tray, in which case no doily is needed either type of plate with or without doily,
may be garnished with mint leaves, few perfect strawberries or other tiny colorful fruit.

MEMORIZE THE GLUTEN CONTENT OF FLOUR.

MEMORIZE MEANING OF GATEAUX TORTE.
MEMORIZE MEANING OF PETIT FOURS.
MEMORIZE CORE COMPETENCIES.