L2 Bread and Dough Products (245)

Which two of the following checks should be carried out in order to ensure that ingredients meet dish requirements?

• Supplier’s contact details and correct quality of ingredients.

• Correct quality of ingredients and correct type.

• Correct type and suitable storage conditions.

• Suitable storage conditions and supplier’s contact details.

Which one of the following is an indicator of good quality fresh yeast?

• Fresh smell and slightly sticky.

• Dark grey colour and crumbly.

• Fresh smell and crumbly.

• Heavy smell and cream colour.

Which one of the following people should problems with the ingredients be reported to first?

• Store keeper.

• Restaurant manager.

• Customers.

• Chef in charge.

Which one of the following is the most appropriate way to use a prover?

• For the bulk fermentation time.

• For the final prove.

• For the sponge and dough process.

• For all proving stages.

Which one of the following is the main problem if incorrect tools and equipment are used during the production of dough products?

• Food hygiene is at risk.

• Damage to equipment.

• Personal safety.

• Not cost effective.

Dough products should be kneaded until

• the chef becomes tired.

• all ingredients are fully combined.

• all liquid has been absorbed.

• all air has been knocked back.

Which one of the following checks will ensure that bread loaves have been baked correctly?

• Loaves are golden brown.

• Loaves have doubled in size.

• Loaves sound hollow when tapped at the bottom.

• Loaves have been probed with a thermometer.

Which one of the following types of flour promotes healthy eating?

• Soft flour.

• Whole meal flour.

• Strong flour.

• Cake flour.

When is the correct time to apply bun wash to bun dough products?

• Before proving the product.

• Before baking the product.

• After baking while still hot.

• After baking when cooled down.

During the final proving stage, dough products should be held until

• double the size.

• triple the size.

• 10 minutes.

• 15 minutes.