Bread and Dough

K1 Which two of the following checks should be carried out in order to ensure that ingredients meet dish requirements?1. Supplier’s contact details.

2. Correct quality of ingredients.

3. Correct type.

4. Suitable storage conditions.

• a. 1 and 2.

• b. 2 and 3.

• c. 3 and 4.

• d. 4 and 1.

K2 Which one of the following is an indicator of good quality fresh yeast?

• a. Fresh smell and slightly sticky.

• b. Dark grey colour and crumbly

• c. Fresh smell and crumbly.

• d. Heavy smell and cream colour.

K3 Which one of the following people should problems with the ingredients be reported to first?

• Store keeper.

• Restaurant manager.

• Customers

• Chef in. charge

K4/K5 Which one of the following is the most appropriate way to use a prover?

• For the bulk fermentation time.

• For the final prove.

• For the sponge and dough process

• For all proving stages

Which one of the following is the main problem if incorrect tools and equipment are used during the production of dough products?

• Food hygiene is at risk

• Damage to equipment

• Personal safety

• Not cost effective

Dough products should be kneaded until

• the chef becomes tired

• all ingredients are fully combined

• all liquid has been absorbed

• all air has been knocked back

Which one of the following checks will ensure that bread loaves have been baked correctly?

• Loaves are golden brown.

• Loaves have doubled in size.

• Loaves sound hollow when tapped at the bottom.

• Loaves have been probed with a thermometer.

Which one of the following types of flour promotes healthy eating?

• Soft flour.

• Whole meal flour.

• Strong flour.

• Cake flour.