Sweet Yeast Quiz

4. What should you do to eliminate electrical hazards before cleaning any bread baking equipment in your bakery?

• Don’t worry about spillages because you are cleaning and not baking.

• Isolate power to the equipment about to be cleaned

• Don’t tell anyone that you are cleaning because they can see you doing it

5. What documents do you refer to, to ensure that you know how to make each sweet yeast product including, processing requirements and the time it will take to make them?

• Production Schedule

• Food safety Code

• Recipe Book

• Supplier contact list

6. Hygiene and food safety are major factors in producing Sweet Yeast Products. Select the food safety legislation that food handlers in Queensland must always comply to.

• Queensland Food Act 2005

• Queensland Food Act 2007

• Queensland Food Act 2008

• Queensland Food Act 2006

7. The danger Zone refers to the temperature zone where bacteria multiply rapidly. It ranges from: (select the correct answer)

• -4°c to +2°c

• +5°c to +60°c

• +10°c to +88°c

• +3°c to +65°c

Serving Temperature - Cold sweet products – fresh cream filled buns

• 1. 1°C - 5°C

• 1. 5°C - 20°C

Storing Temperature -Sweet filled scrolls-premix custard

• 1. 1°C - 5°C

• 1. 5°C - 20°C

• 1. 15°C - 50°C

Which type of dough is considered as Sweet Yeast dough?

• The Dough that has more than 5% sugar and increased level of fats

• The dough that has more than 5 % salt.

• The that has more than 8% Yeast

• The dough that has more than 70 % water

What are the benefits of conditioning dried fruit before it is to be used in sweet yeast products?

• It helps to ripen the fruit

• The fruit won’t draw any moisture out of the final baked product, which stop it from drying out

• It develops the dough more quickly.

How and when should the dried fruit be added to the dough?

• After the dough has mixed to its correct FDT

  It should be mixed through on slow speed only.

• It should be mixed through on fast speed

• The fruit should be added at the start of the mix with all other ingredients

How can you make sure that the sweet yeast dough has mixed properly, and that the gluten has developed fully?

• It’s ready when the bowl stops.

• Conduct a window test

  FDT is at 28°C

• Touch the dough with your fingers