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WorksheetsWeek 7 Proving baking and frying
Total questions: 10
Worksheet time: 15mins
Which piece of equipment provides both radiated heat and conducted heat?
Fryer
Convection oven
Deck oven
Hot plate
What is the correct temperature for frying doughnuts?
120 degrees Celsius
180 degrees Celsius
220 degrees Celsius
300 degrees Celsius
What products would you cook on a hotplate?
Crumpets
Pancakes
Drop scones
White bloomers
Croissants
What is the ideal temperature and humidity for the prover?
37 degrees 0% humidity
37 degrees 80% humidity
15 degrees 80% humidity
45 degrees 40% humidity
Tick the faults from the prover being set too hot and with no humidity.
The product has proved up too quickly.
There is a skin on the dough.
The dough has become really sticky.
The product has not risen very much.
The product has risen and then collapsed.
Select the likely faults from the baking temperature being set too high.
The product is too dark.
The product is raw in the middle.
The product is pale and dry.
The product tastes burnt.
The product will go stale quicker.
Your loaf was scaled at 1 kilogram and you expect an 150 gram baking loss. What percentage will the baking loss be?
15%
25%
30%
5%
In the workplace what systems can be put into place to ensure that correct baking specifications are achieved?
Let everyone just get on with it. Do it the best you can.
Casually tell people as they are working.
Have a chart with an acceptable colour guideline on it. Place in a convenient place like by the oven or at the packing station.
Have times and temperatures written in recipe books.
Have charts and "cheat sheets" displayed in convenient places. Like by the baking equipment.
You had a special order at work where you made chilli flavoured savoury bites. They were fried. You now need to make doughnuts for the shop. What do you need to do?
Change the oil before you proceed.
Scoop out any bits from the oil then proceed.
Nothing until the end of the day so just do the doughnuts in the oil but only for today.
Use the same oil and pick off any bits if they are stuck.
When working at a baking station we need to check what in regards to contamination?
Do we have correct PPE and is it clean?
Where are we going to store the finished product?
Do we have the correct equipment for the job and is it clean?
Has the work surface been cleaned and is it free from clutter?
It's going to be hot do I have a drink with me?
