SITHCCC019 E-learning #2

You’re making 104 servings of apple pie. Your recipe yields 1 pie of 8 portions and each pie requires 250 g sweet pastry. How much pastry do you need to make?

• 3kg

• 3.25kg

• 3.125kg

• 4kg

What are the two most important things to keep in mind when using equipment??

• Hygiene and reducing energy costs

• Speed and efficiency.

• Safety and hygiene.

• Safety and productivity.

What preparation methods are common to nearly all cakes, pastries and breads?

• Weighing or measuring and sifting of dry ingredients

• Kneading, knocking back and shaping

• Piping, icing and spreading

• Rolling and cutting

You may need to make food quality adjustments within the scope of your responsibility. What quality points do you need to check ?

• You need to check whether the dish is too salty, bitter, sweet, or sour.

• If you followed the standard recipe properly, you shouldn’t need to check quality points or make any adjustments at this stage.

• You need to check for freshness, nutritional value, appearance, and taste

• You need to check for appearance, taste, texture, consistency, and temperature.

Where is the best place to cool cakes, pastries and breads to retain optimum freshness and product characteristics?

• Leave them in their baking trays or tins and place them in the fridge

• Leave them in their baking trays or tins and place them on the bench.

• Place them on a wire rack on the bench

• Place them on a wire rack in the fridge.

What kind of serviceware should you use to attractively present cakes, pastries and breads according to most organisational standards? Choose the best answer.

• Choose serviceware based on displayed photos of finished menu items if they’re available. If they aren’t available, use plates or platters which are warm and fresh out of the dishwasher.

• Use clean, white, overly large plates to create an artistic effect.

• Use serviceware that’s clean and undamaged as well as the right size, shape and colour for specific baked item and how it’s served

• It’s not your responsibility to choose serviceware. Leave this up to your supervisor or more experienced colleagues.

What is flour?

• A mixture of Gluten and Sugar

• Finely milled wheat or other grains.

• Finely blended vegetables.

• Naturally occurring powder from plants

Which kind of flour has the higher protein %?

• Plain Flour

• All-Purpose Flour

• Self-Raising Flour

• Bread Flour

Give an example of a Gluten-Free Flour

This is a family of proteins found in grains, including wheat, rye, spelt, and barley.

• Flour

• Gluten

• Grains

• Glutenin