Written Quiz SITHCCC041 Produce cakes, pastries and breads

Written Quiz

Question 1:

Match the functions to the specialized equipment used in the preparation and finishing of pastries,
cakes and yeast goods:

Pastry scrapers and horns to allow for piping of softer mixtures and finishing of cream-
based desserts and garnishes with different shapes and
finishes
Palette knives, spatulas to assist in bread making
Piping bags and nozzles used for cakes and sponges
Cake rings and spring moulds can be used for yeast pastes
Bread tins in many shapes used for making consistent shapes in a wide variety of
pastries from fleurons to shortbread biscuits
Tartlet moulds and rings to minimise waste and help you to work hygienically
Fluted and dariole moulds to help you to achieve even thickness and which come in a
wide variety, ranging from metal to wood, marble and
plastic
Cutters used for short paste
Rolling pins to assist with the removal of pastry and the finishing of
cakes

Question 2:

The following WHS and hygiene aspects need to be considered when using equipment in pastry
production:

(Tick the correct box indicating true or false)

True False
Once you have chosen your equipment you need to do a quick visual check to
ensure that it is in good working order and ready to use.
Before you start using any equipment, you must make sure that you know how to
operate it safely.
If you are unfamiliar with a piece of equipment you should use it carefully then ask
for training.
In order to help you operate the equipment safely, your kitchen will have Standard
Operating Procedures (SOPs) to ensure that you apply the correct hygiene and WHS
procedures for each piece of equipment.
Ensure that the electricity is switched off and disconnected when cleaning,
assembling or disassembling machinery.
Hygiene is a key factor during any job and regular cleaning and sanitation of
equipment during usage or when changing a food item, is essential.

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Question 3:

The provisions to determine and organise the required ingredients to prepare mise en place for
pastry products and breads include:

(Answer true or false in space provided)

True or False
As with all cookery recipes a standard recipe card will show the yield and can be
easily multiplied or divided to meet the required quantity.
To determine the number of serves to be prepared for service you need to check
your existing mise en place, the number of bookings and requirements for special
functions.
Historical data of previous sales in an establishment provide no indication for
potential mise en place requirements for the preparation of pastry products.
All mise en place needs must be collated on the requisition form. The ingredients
are then collected from stores, or in smaller establishments the ingredients are
simply chosen from the dry store or coolroom.

Question 4:

The following factors may affect the selection of ingredients when preparing pastry and bread
products. Match each factor to the relevant example:

Seasonality storage space and preparation space can impact on possible processes
such as bread, cake and pastry production
Price differences in menus and expectations between an aged hostel, café,
restaurant and 5 star hotel or cruise ship
Infrastructure such as FIFO (first-in-first-out) are important to ensure that the oldest
product is used up first
Equipment available some fruit may only be available for a limited time, e.g. tropical fruit in
winter or wild strawberries in Europe
Quality standards self-service, set menu, à la carte or buffet style
Service requirements it may be cheaper to buy certain fruit and vegetables at specific times
of the year, e.g. raspberries can be very expensive out of season
Stock rotation principles specialised cooking equipment like waffle makers and dough breakers
may be needed

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Question 5:

The basic processes which occur in yeast dough from the first stage of sifting the flour to making the
final shape include:

(Answer true or false in space provided)

True or False
The first step in pastry production is to sift all ingredients.
Sifting adds small amounts of air to the flour and helps to produce a lighter product,
as well as removing any impurities.
The added salt supports the development of gluten and the taste.
In basic bread dough the gluten strands get developed through extensive proving of
the dough.
Once the yeast ferments during proving, the gluten is dispersed as fine filaments
through the rising dough.
Once it is placed in the oven, the gas within the dough is converted to steam to help
the product to rise.
The protein starts to coagulate and set and this provides stability for the final shape.

Question 6:

Which processes affect the structure of a dough when fats or eggs are added?

(Tick the correct box indicating true or false)

True False
Additions such as fats affect the structure of the crumb and provide richness and
softness.
This is due to the combination of the hydrophobic (water repellent) nature of
shortening and the hydrophilic (water absorbing) nature of gluten.
Gluten cannot be developed through the fat and instead, skirts around the fat
particles, which provide the softer components in the final product.
As fat also helps to incorporate air it is important to use fat that has a melting
consistency.
Any egg that is added to the mixture such as in bun dough, will lighten the mixture
and the egg protein will provide extra structure once heated.
Any hard or liquid fat will allow for the incorporation of air.
The egg yolk will enrich the dough and the lecithin it contains will assist in
dispersing the shortening through the dough.

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Question 7:

Which natural aeration processes occur during the panary fermentation by yeast?

(Answer true or false in space provided)

True or False
The principle of panary fermentation by yeast (carbon dioxide production) is also
referred to as leavening.
The yeast uses glucose contained within the flour to bud and multiply during this
process.
Carbon dioxide is released forming the bubbles within the dough, making it rise.
In chemical terms this means: Sugar + Yeast  Carbon Dioxide + Ethanol
(Anaerobic)
As the product is baked the yeast is eventually killed and the gas is held in place by
the gluten framework.
The yeast also provides flavour to the finished product.

Question 8:

What is the principle of lamination? How is this applied for a single or double (book fold) turn?

(Tick the correct answers)

Lamination refers to the rolling and folding of a paste so that a laminated

structure is obtained.
By doing a series of turns with the paste you will end up with alternating layers of
paste and fat.
A single turn means that the rolled pastry sheet is folded over once to create 2
layers.
A single turn means that the rolled pastry sheet is folded over by one third, then
folded again to create 3 layers.
A layer of fat, e.g. butter is added before the lamination process is started.
A double turn means that both sides are brought into the centre and then folded
together so it resembles a book, resulting in 3 layers.

Question 9:

There are different types of yeast available, which have various properties for storage and use which
include:

(Tick the correct box indicating true or false)

True False
Fresh yeast needs to be stored in the fridge and will last approximately 2 months.
Cream yeast is used in large scale baking.

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Instant yeast is concentrated, quite porous and can be added with the wet
ingredients when producing dough; it requires about double of the amount of
fresh yeast.
Dried yeast is used in the home market and in smaller restaurants; it is
concentrated and requires only ½ of the yeast in a recipe.
All yeast types require food, moisture and warmth in order to be active.

Question 10:

Economic reasons for using convenience products in pastry cookery often include:

(Answer true or false in space provided)

True or False
The small number of ingredients required for pastry.
The limited shelf life of products.
The labour costs of production.
The high costs of ingredients.
The stringent food safety aspects which apply to pastry products.
The requirements for mass production.

Question 11:

Match the healthy alternatives which can be incorporated into the products of pastries, cakes and
yeast goods to the relevant aspects:

Low-fat alternatives The addition of bran or other dietary fibre to white flour helps
with digestion and promotes a healthier diet. For special diets
you can adjust recipes to leave the skin on apples and pears to
increase fibre or make a wholemeal sweet paste with rhubarb
filling.
Sweeteners Yoghurt and buttermilk, skim milk and goats’ milk form good
low-fat alternatives that you may want to use. Polyunsaturated
fats can be used instead of butter but they will change the final
taste.
Increased dietary fibre You need to be very careful in the preparation and use of
products containing any wheat, barley and rye-based product.
For example, ensure that cornflour is not wheaten cornflour,
which is based on wheat starch!
Celiac disease and allergies Avoid artificial varieties. It is preferable to use fresh fruit as a
sweetener.

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Question 12:

Match the production methods for short pastes to the key points of care for each method:

The rub-in method is used for pies or as a lining paste for pâté en croûte. Boil the
water and lard and add to the flour and salt. Work quickly into a
paste and use while hot. It has a firmer texture and will contain
pie ingredients within a mould.
The creaming method is used to produce a light and airy product. There are 2 types of
creaming methods, but only 1 is used for pastries; the other is
used for cakes. In the pastry method the fat and sugar are
creamed together until smooth. The eggs or liquid is added
gradually until it is emulsified and then the flour is worked in
quickly.
The hot water method is used to achieve firm pastry bases with greater density which
helps retain the shape, e.g. for a quiche or pie base. This firm
base will prevent any liquids added to the base leaking or
soaking through the paste.

Question 13:

Calculate the answer to the following question:

A recipe for Pâte à Foncer yields 3.000kg. How many tartlet bases weighing 0.040kg each will you
obtain from this recipe if the total trimming losses are 12%?

Question 14:

The following statements relating to the requirements for baking and blind baking short paste
products are:

(Tick the correct box indicating true or false)

True False
For even heat in a normal oven the product should be baked in the middle of the
oven.
In a baker’s oven use mixtures of top and bottom heat depending on the product,
e.g. with shortbread biscuits a mixture of 60% top and 40% bottom heat may be
used.
The reason for blind baking pastry first is that the pastry and the filling require
different cooking temperatures – hotter for the pastry and cooler for the filling.
Custard products should be baked at 190-200°C and slightly lower for fan forced
ovens.
Blind baking will ensure that the pastry is fully baked by the end of the baking
process and it also helps prevent liquid soaking into the dough.

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Question 15:

Common faults which could occur during the preparation of short pastes include:

(Answer true or false in space provided)

True or False
If the flour is not mixed properly with the fat it can absorb the liquid more easily
and start to develop the gluten, which leads to shrinkage.
If too much liquid is added the paste needs to be worked longer, also leading to
gluten development and subsequent shrinkage.
Higher levels of fat will lead to toughness in the final product.
Soft flour will produce a tougher product.
If the paste is not mixed properly, spots will form within the finished product, e.g.
liquid added bit by bit will form doughy spots within the paste.
Excessive moisture in the paste will reduce the baking time required and can lead to
over-baking of the paste.

Question 16:

Connect the preparation steps for a choux paste in correct order:

Step 1 Once a white layer is formed at the bottom of the pot, remove the mixture from
the heat and cool to below 45°C.
Step 2 Add the eggs one at a time, or gradually if you use mixed eggs, until the mixture
reaches dropping consistency
Step 3 Pipe onto a greased tray but leave some room for it to spread. Bake large items
such as choux buns at 200°C and smaller items such as profiteroles at up to
220°C
Step 4 Once the liquid boils and all fat is melted, remove it from the heat and then add
the sifted flour immediately!
Step 5 Boil the liquid and butter together – chopping the fat into smaller pieces speeds
up the melting process
Step 6 Work the mixture through with a wooden spoon and return to the heat to “burn
off” the mixture. This term is used to describe the gelatinisation of the starch in
the panada

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Question 17:

Match the faults in choux paste to the possible causes:

Flat product it is due to excessive heat, extended baking time or too much
sugar in the mixture.
If eggs are added when the is usually caused by a lack of baking time, opening the oven, or
water is too hot baking the choux paste at the wrong temperature. All of these
prevent the steam being able to cause the product to rise.
If the product is too brown the protein will coagulate and the egg will not be able to form
enough steam during baking to make the product rise.

Question 18:

What needs to be considered when baking puff pastry items?

(Answer true or false in space provided)

True or False
Bake the paste at 200-210°C but not hotter, as excess heat will make the pastry rise
too quickly and then collapse.
Bake it for the minimum amount of time then check that steam is coming out and
that you cannot see the individual layers.
For any products with moist fillings such as an apple turnover (chausson aux
pommes), make sure that you use enough bottom heat to prevent the base being
soggy.
For filled puff pastry products the oven temperature may be raised by 10-20
degrees after 5 minutes to reduce baking time.
Do not disturb the pastry for the first 10-15 minutes in the baking process and do
not knock the tray.

Question 19:

The following relating to the production methods of cakes are:

(Answer true or false in space provided)

True or False
Basic cake mixtures have a ratio of 1:1:1:1, of butter, sugar, egg and flour.
There are two production methods. In both cases the ingredients need to be at
room temperature ~25°C.
For the sugar batter method the butter and sugar are creamed; then the egg is
added and emulsified. The flour is folded under, the mixture deposited into a tin
and baked at 175°C.
For the flour batter method the flour is creamed with the soft butter and the sugar
and eggs are whisked to the sabayon stage. The two mixtures are folded together

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and then placed into a tin and baked at 175°C.
Examples like marble cake may use a varied ratio of 1:1:1:2. The extra flour added is
self raising flour which gives a light texture; some milk is added to make up for the
extra dryness in the mixture.
Pastry cooks use formulas to calculate ratios in detail. High ratio cakes produced in
cake shops use special flour and fat to allow for adaptation of recipes and bulk
production.
Menu examples of cakes using the 1:1:1:1 ratio are pound cake (1 pound of each
ingredient), Madeira cake and marble cake.

Question 20:

Connect the faults in puff pastry to the possible causes:

Product doesn’t rise Paste was not rolled evenly; egg wash has run down the
side of the paste
Fat has run out of the paste Temperature too low – product won’t brown; not enough
bottom heat – bottom will be too moist; temperature too
high (>230°C) – outside will brown and inside will not cook
Uneven rise Oven not hot enough to set the pastry quickly
Wrong colour/unevenly cooked Too much flour used during lamination
Texture too firm/pastry not Layering not even or too much pressure applied during
flaky pinning out; butter is too cold when rolling

Question 21:

Connect the production steps for a Genoese sponge into the correct order:

Step 1 For additional moisture, butter is added.

Step 2 The flour is folded under.
Step 3 The eggs and the sugar are whipped over a bain-marie to blood temperature
Step 4 The mixture is placed into a machine and whipped to sabayon stage

Question 22:

Connect the production steps for cold sponge method into the correct order:

Step 1 The yolks are whipped with the remaining sugar until stiff
Step 2 The eggs are separated and the whites are 3/4 whipped
Step 3 The meringue mixture is folded carefully into the egg yolk mix
Step 4 The flour is folded under
Step 5 Half the sugar is folded under and the mixture is whipped until it forms a
meringue

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Question 23:

Quality indicators for a good sponge should include the following aspects:

(Tick the correct answers)

Sponge should have a golden crust and be fairly level.

The bubbles in the finished sponge should be even and airy and not large.
A good quality sponge is dense and heavy in weight.
An excellent sponge product is dome shaped.
The texture should be “springy to the touch” and retain moisture.

Question 24:

Connect the production steps for yeast doughs in correct order:

Step 1 Rounding and recovery period

Step 2 Shaping
Step 3 Weighing
Step 4 Cooling
Step 5 Dough (gluten) development
Step 6 Mixing
Step 7 Final proofing
Step 8 Baking
Step 9 Knockback, dividing and scaling
Step 10 Intermediate proof
Step 11 Moulding

Question 25:

Match the explanations to the correct type of pastry products:

Currant buns similar to currant buns but using mixed fruit

Chelsea buns renowned as an Easter speciality. Made like Bath buns with spices
added and finished with a cross on the top. This may be made
with paste
Bath buns currants are added to the basic dough which is then rolled into
small balls, proven and baked, then finished with bun wash (light
stock syrup)
Hot cross buns made from bun dough formed into balls ~5cm diameter and then
proven. Deep-fried until golden on both sides. Eaten filled with
jam and rolled in sugar spiced with ground cinnamon
Doughnuts or Berliners the dough is rolled out, brushed with butter, sprinkled with sugar
and clean mixed fruit, rolled and cut into 4cm pieces, baked and
glazed

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Question 26:

Match the descriptions to the correct type of yeast products:

Savarins are piped into barquette moulds, proven and baked, then soaked
in syrup. After baking an incision is made into the top it is opened
and filled with cream. Fruit garnish is then added.
Baba au rhum is a classical French breakfast speciality. It is a rich yeast dough
with a high content of eggs and butter. It can be produced as a
loaf, rolls or the classical brioche à tête (Parisienne) fluted mould
shape with a topknot. It is often filled, or served with an entrée
such as chicken liver pâté.
Marignans baba mixture is a savarin paste with added currants. The mixture
is placed into greased dariole moulds and once proven, they are
baked. As the name implies, the finished baba are soaked in a
stock syrup containing rum, then garnished with cream and fresh
fruit.
Brioche are made from a rich yeast paste containing a high proportion of
butter and a mixture of equal amounts of egg and milk. The
finished goods are soaked in stock syrup. When plated they are
garnished with Chantilly cream and fresh fruit or compote.

Question 27:

The production steps for Danish paste including points of care include:

(Answer true or false in space provided)

True or False
Danish is a rich paste that uses a base of flour, yeast and milk, mixed and kept warm
to promote yeast activity and to enhance proving.
The butter is worked into a block with some flour to stabilise it and then rolled out.
The internal temperature of the butter mixture should not rise above 32°C while
resting.
The butter mixture is enveloped into the paste using 3 single turns.
The production of Danish differs from puff paste, as the gluten needs less
development to keep the Danish light, due to the natural aeration.
The ingredients have to be kept cold to prevent the yeast from developing too
quickly.
When laminating the paste, roll it evenly without too much pressure to prevent any
butter from squeezing out and to form even layers.
When proving the product keep the prover temperature at 38°C to prevent the
butter from melting.

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Question 28:

Match the descriptions to the relevant commodities or techniques used for decorating pastry
products:

Dusting spun, blown or pulled, piped when using fondant

Feathering using icing sugar and cocoa powder – this can be used on dessert items
such as a profiterole or sponge, or on the plate – stencils can be used to
add variety
Filigree mixture of melted sugar and almonds. The ratio depends on its use
Sugar these include flavoured varieties including coffee or citrus as well as
variants like Royal Icing to cover e.g. fruit cakes. Icings need to be applied
for a smooth seamless finish and some can be used for piped decorations
Tempered use fondant or chocolate to pipe a wide variety of shapes
chocolate
Icing these can be cooked from fruit juice and slightly thickened with arrowroot
or gel, or they can be cooked from jam and stock syrup, e.g. apricot glaze
and strawberry glaze. Stock syrup can also be used to brush items and
provide additional gloss
Glazes this technique is used with sauces, chocolate and icing. You pipe
contrasting liquid or chocolate on a plate or item and then draw it
through with a paring knife or skewer to create patterns and shapes
Nougat moulds, shapes, stencils and pralines

Question 29:

Examples of different types of sauces, custards and syrups which could acoompany various pastries,
cakes or yeast goods could include:

(Answer true or false in space provided)

True or False
Fruit-Based Sauces
Flavoured syrups including reduced, blended fruit sauces
Anglaise sauce
Various custards
Sabayon
Syllabub
Sauce Mousseline

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Question 30:

The presentation of pastry items will vary according to service style and occasion and may include
the following:

(Answer true or false in space provided)

True or False
In a restaurant, most dishes will be served on plates or in bowls.
When using plates, the plate should be chosen so that it suits the overall
presentation of the dish.
For high tea, petits fours and small pastry varieties may also be offered as a varied
selection of all types on a tiered stand for each table.
Pastries are usually served on simple plates or platters without any garnish.
For sweet buffets arrangements include showpieces on each platter, glass or
crystalware and it is important to ensure an appealing flow and design when
arranging these.
Pastry selections presented on glassware or platters need to be arranged with
consideration to shapes, consistencies and colours arranged to highlight contrasts
and textures.

Question 31:

Which aspects must be considered when storing or displaying patisserie products in refrigerated and
closed-in cabinets?

(Tick the correct box indicating true or false)

True False
Refrigerated units keep perishable items below the danger zone and protect the
cakes from dust, bacteria and viruses (e.g. from sneezing) and accidental spills.
The cabinets have to be emptied at the end of the day, cleaned and sanitised
before any product is returned. Check for iced-up refrigeration cells.
Closed-in units house dry varieties of cakes or slices.
Refrigerated units are used for any items containing cream and/or custard and the
temperature must not exceed 12°C.
The storage time in closed-in units should not exceed 2 hours.
Closed-in units have to be emptied at the end of the day, cleaned and sanitised
before any product is stored the next day. Any leftover cakes have to be
refrigerated.

Question 32:

General rules for the safe storage and labeling of cakes and pastry products include:

(Tick the correct box indicating true or false)

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 True False
Perishable items such as dairy products have to be refrigerated between 0°C and
5°C
Soft and ripe fruit should be kept at room temperature
Opened cans, jars and buckets must be well sealed and are best placed in the
coolroom
Semi-perishable items like couverture and marzipan have to be checked for use by
date and rotated when new stock comes in – use FIFO procedures
All items intended for storage must be labelled stating the product or contents,
the production date and the name of the person responsible
Airtight containers will seal in flavours and freshness and prevent product
deterioration
Base cakes can be refrigerated or frozen, so wrap tightly to prevent freezer burn
and drying out

Question 33:

Calculate the answer to the following question:

The ingredients for a fruit cake cost $5.40. The cake yields 10 slices. How much will the selling price
of a slice be if the food cost for the whole cake is 27%?

Question 34:

Calculate the answer to the following question:

A recipe uses 1 egg yolk and a ratio of 1 part sugar, 2 parts fat and 2.5 parts flour. The sugar weighs
30g. What are the required quantities expressed in grams for fat and flour?

Question 35:

The preparation methods for filo and strudel paste and products made from these include:

(Answer true or false in space provided)

True or False
Both pastes use ratios of Flour (10): Water (5) : Oil (1) but strudel dough usually
has 1 part egg added.
Filo paste originates from Greece, Middle Eastern countries and Turkey, where it is
traditionally handmade in a labour-intensive process and used fresh.
Strudel paste is nowadays mainly identified with Austrian cuisine. Both pastries
are very similar as they have to be rolled or stretched very thin before they are
used.
Filo paste is traditionally brushed with olive oil in between layers to prevent the
product rising. It is suitable only for savoury products.
Strudel dough can also be used for savoury applications such as vegetable or

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seafood fillings.
For Strudel, any filling used needs to be reasonably dry to achieve a crisp pastry. If
you have a moist filling such as apples, you can add some roasted and buttered
cake crumbs to soak up the surplus liquid.
Baklava is a typical Austrian type of strudel.

Question 36:

The following processes must be considered to ensure a clean and hygienic workplace:

(Tick the correct box indicating true or false)

True False
Tidy your work area frequently, in particular between different tasks.
When changing to different tasks and commodities, the workplace and equipment
need to be cleaned and sanitised.
The purpose of cleaning is to remove dirt, food particles, grease, grime, scum, etc.
from a surface.
The purpose of sanitations is to reduce or kill the amount of bacteria present on
any surface area.
Sanitation should occur each time after cleaning a work area or equipment that
comes into contact with food.
In order for a workplace to be hygienic it must be sanitised before the cleaning
process can commence.
At the end of a shift it is essential to clean all areas of your workspace. This
includes stovetops, the oven, walls, floors, cupboards and other parts of the
kitchen and service area.

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