Exploring Bakery and Confectionery

What are the main types of bread?

• White bread, whole grain bread, sourdough, rye bread, flatbreads

• baguette

• banana bread

• pita bread

Describe the process of making puff pastry.

• Puff pastry is prepared by baking a single layer of dough without any butter.

• Puff pastry is made by layering dough and butter through a series of folds and rolls to create flaky layers.

• Puff pastry is made by mixing flour and water to create a dough.

• Puff pastry is created by frying dough in oil until crispy.

What is the difference between fondant and buttercream icing?

• Fondant is a type of cake, while buttercream is a type of pastry.

• Fondant is used for baking, while buttercream is used for decorating.

• Fondant is a smooth, pliable icing, while buttercream is a creamy, spreadable icing.

• Fondant is a whipped icing, while buttercream is a solid icing.

Name three types of chocolate used in confectionery.

• hazelnut chocolate

• bitter chocolate

• caramel chocolate

• dark chocolate, milk chocolate, white chocolate

What are the key health and safety standards in a bakery?

• Using expired ingredients

• Ignoring personal hygiene

• Proper food handling, cleanliness, equipment safety, allergen management, temperature control.

• Storing raw and cooked food together

List three essential baking tools and their uses.

• whisk, for stirring ingredients

• oven mitt, for handling hot dishes

• sifter, for aerating flour

• Mixing bowl, measuring cup, baking sheet

What is sourdough bread and how is it made?

• Sourdough bread is a type of cake made with sugar and eggs.

• Sourdough bread is made with instant yeast and does not require fermentation.

• Sourdough bread is a flatbread made from cornmeal and water.

• Sourdough bread is a fermented bread made using a starter of flour and water that captures wild yeast and bacteria.

Explain the technique of lamination in pastry making.

• Lamination is the technique of folding layers of dough and fat together to create a flaky texture in pastries.

• Lamination involves mixing flour and water to create a dough.

• Lamination is the process of baking pastries at high temperatures.

• Lamination refers to the use of gelatin to create a smooth pastry filling.

What are the characteristics of a classic sponge cake?

• Moist and sticky texture; made with flour, sugar, eggs, and milk; uses yeast as a leavening agent.

• Light, airy texture; made with flour, sugar, eggs, and butter; no leavening agents.

• Dense and heavy texture; made with only flour and sugar; uses baking powder.

• Rich chocolate flavor; includes cream and fruit; requires refrigeration.

How do you temper chocolate for confectionery?

• Mix chocolate with water to create a smooth texture.

• Freeze chocolate to harden it quickly.

• Melt, cool, and reheat chocolate to stabilize cocoa butter crystals.

• Add sugar directly to melted chocolate for sweetness.