Form and Shape Quiz

Why do we form and shape in the bakery?

• mix it thoroughly

• make product look rough

• easier

• To seal and finish a product before baking

What are the benefits of finishing bakery products?

• Improved flavor, texture, appearance, and extended shelf life.
• Limited variety of flavors
• Reduced nutritional value
• Increased baking time and cost

Give an example of what foods we use in the bakery we need to handle as little as possible.

• Freshly baked bread
• Homemade cookies
• Bulk grains
• creamed sponge sandwhich

Who should you do and report to if equipment is faulty?

What would happen if you didn’t clean equipment or store it correctly?

• Failure to clean and store equipment correctly can result in contamination, damage, and reduced lifespan.
• Increased safety and reliability
• No impact on performance
• Equipment will become more efficient

Explain why do we form and shape products?

• To limit consumer choices.
• To create more waste in production.
• To increase the cost of manufacturing.
• To fulfill consumer needs and improve usability.

Name different forming and shaping operations

• hand crimping

  depositing

  icing

• iced

  Mixing

  Depositing

• hand moulding

  blocking

  crimping

• Bending

  rolling

  twist

How do we look after tools and equipment?

• Storing tools in a damp place
• Ignoring rust and corrosion
• Using tools without checking for damage
• Regular cleaning, proper storage, routine maintenance, and careful handling.

How do you avoid contamination in the bakery

• Use the same utensils for raw and cooked foods
• Maintain strict hygiene, separate raw and cooked foods, and regularly sanitize equipment and surfaces.
• Ignore cleanliness in the baking area
• Store all ingredients together without labeling

How can you extend the shelf life of bakery products?

• By not using any packaging.

• By using preservatives, proper packaging, and maintaining optimal storage conditions.

• By storing them in a warm place.

• By leaving them exposed to air.