TLE 9 Bread and Pastry Production

Provide Structure of the Bakery and Pastry Products

• Leavening Agent

• Fats

• Egg

• FLour

It is usually a dry decorative cookie or biscuit added to any dessert to make it crunchy

• The Main Item Component

• The Sauce Component

• The Garnish Component

• The Crunch Component

Tina is instructed to measure 2tsp. Of baking soda in the preparation of ingredients for cookies. Which of these tools is the right to use?

• A.Measuring cup (liquid)

• B. Measuring spoons

• C. Measuring cup (dry)

• D. Scale

_____________ are treated as continuations of the dining experience, not simply as an unrelated sweet course tacked on at the end.

• Plating styles

• Petit four

• Dessert Menus

• Baking

Buffet dessert should have a smaller portion

• TRUE

• FALSE

This emphasizes the visual and creative expressions of a dessert continue to bring customers back.

• To complement the venue’s theme

• To make a dessert that is affordable in the terms of the restaurant

• To complement the venue’s theme

• To make the customer satisfied

It means ensuring that the right quantity of food is prepared and served every time a customer orders a menu item. Dishes can be served in different profile.

• Portion control

• Serving

• Packaging

• Cutting

It is the way in which a certain substance, typically liquid, holds together; thickness or viscosity.

• Freshness

• Quality

• Consistency

• Proper mixing

Single dessert should have a smaller portion.

• TRUE

• FALSE

This emphasizes flavor above all else.

• To complement the venue’s

• To satisfy the customer

• To make a dessert that is affordable in the terms of the restaurant

• To make the costumer happy.