Bread Preparation 1

Name three 3 baking equipment that are used when making breads.

• Safety shoe

• Dough scrapper

• Mixing bowl

• Rolling pin

• Hat

What can you do with a scraper?

• Cut Birthday cake

• Scatch your skin

• To cut dough

• Scrape off dough from work surface.

Name two ingredients that are required to make bread.

• Chocolate

• Flour

• Nuts

• Water

Give two 2 uniqueness of flour.

• Taste like an egg

• Creamy white colour.

• Give Sweetness to the product

• Contains proteins that form gluten when mixed with water

Give one purpose of yeast.

• Give bread the unique flavor of Egg Tart

• Gives bread the unique fermentation flavor

• Give bread the unique taste of Gelatine

• Give bread the unique taste of cook rice

Give one problem when the ratio or amount of liquid to flour is too high.

• The dough may become wet and sticky, making it difficult to knead.

• The dough may become oily and slippery making it difficult to knead.

• The dough may become dry and rough, making it difficult to knead.

• The dough may become firm and tough, making it difficult to knead.

State one reason why baker’s mathematics is important.

• It allows bakers to share / compare equipment using a common ‘language’.

• It allows bakers to share / compare formulas using a common ‘language’.

• It allows bakers to share / compare packaging methods using a common ‘language’.

• It allows bakers to share / compare mixing method using a common ‘language’.

State one reason why it is important to sift dry ingredients.

• Introduce color to the dough mixture.

• Introduce dust to the dough mixture.

• Introduce air to the dough mixture.

• Introduce water to the dough mixture.

State one reason why it is important to rest dough.

• Gives yeast money to work.

• Gives yeast time to work.

• Gives yeast memory to work.

• Gives yeast calmness to work.

Explain why it is important to control time and temperature at different stages of the bread making process.

• Time and temperature will affect the weight, texture and fluffyness of the finished bread products.

• Time and temperature will affect the taste, texture and quality of the finished bread products.

• Time and temperature will affect the shape, texture and sharpness of the finished bread products.

• Time and temperature will affect the mood, texture and packaging of the finished bread products.