Bakery skills/methods/processes

What is the one process you WOULD perform with Crusty Cobs that you WOULDN'T with soft Cobs

• Rest the dough for 5 minutes

• Score the product

• Steam the product

• Scale the dough

What comes latest in the dough making process?

• Scaling the dough

• Resting the dough

• Shaping the product

• Getting the tin or tray ready

Which takes longer to bake?

• Soft breaded product

• Crusty breaded product

Which takes longer to cool before packing?

• Soft breaded product

• Crusty breaded product

Do all Cake mixes actually mix for the same time?

• Yes

• No

What is your favourite product to produce?

• Bread

• Cake

• Pastry

• Doughnuts

• Meringue

--------- dough mixes longer on 2nd speed. It actually mixes for 7 mins on 2nd speed.

How long should I leave my shaped bread for before putting it in the proofer?

• About 30 mins

• About 5 mins

• You should try and get it in straight away

• Until a skin starts to form on it

What condition should your butter be in before locking it in the dough when making laminated Pastry

• Very cold, feels really hard and brittle

• Cold but with some flexibility

• Room temperature

• Softend in the microwave for 20 seconds

Which one of the following describes production of a Victoria sponge batter?

• Mix all ingredients for 1 minute slow and 3 minutes med/fast

• Cream butter and sugar until light and fluffy, then add egg and mix slowly, finally add flour and mix again..

• Whisk egg whites with sugar and egg yolks with icing sugar and combine the 2 with flour in stages