Oven unit quiz

Which one of the following is a common releasing agent?

• Tincle

• Treacle

• Tincol

• Tootsie

What type of lining is most commonly used in Bakery?

• Greaseproof paper

• Silicone paper

• Foil

• Clingfilm

What type of oil is Tincol made with?

• Vegetable oil

• Cod liver oil

• Lard

• Oil of olay

Which is NOT a type of oven used in a bakery?

• Deck oven

• Rotary oven

• Wood fuelled oven

• Clay oven

When was the first Rack oven invented?

• 1948

• 1958

• 1968

• 1978

What are the two main types of heat energy used in bakery?

• Retention & Robuster

• Conduction & Convection

• Contradition & Relaxation

• Contribution & Petition

Which one of these products does NOT require steam injection?

• Crusty bread

• Tiger bread

• Sub rolls

• Sour dough bread

Which product is baked at the lowest temperature?

• Victoria sponge

• Crusty sticks

• French Meringue

• Swiss roll

What is another form of Convection heat energy used commonly in bakery?

• Wrapping a potato in foil and putting it in a deck oven

• Putting your hand on a hot plate

• Lying in the sun and getting a tan

• Stirring butter & Milk/Water together on a hob for Choux pastry

What does the 'Oven bottom baking' method mean?

• Baking products without a tray

• Only having the base heat element active

• Baking the products in the bottom deck of the oven

• Turning the product over half way through so the bottom is pointing up