Bakery skills/methods/processes

What is the one process you WOULD perform with a BFP dough that you wouldn't with an MDD or CBP dough

• Rest the dough for 5 minutes

• Let the dough prove for 1 hour at room temperature

• 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 Cake mixes all mix for the same time?

• Yes

• No

What is your favourite product to produce?

• Bread

• Cake

• Pastry

• Doughnuts

• Meringue

Which type of dough on the level 2 course takes a little longer to mix?

How long should I leave my shaped, tinned/trayed up 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

• Cool with some flexibility

• Room temperature

• Very soft

Which one of the following describes the correct 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 eggs and sugar on fast speed for 5 minutes and then slowly fold in sieved flour..