Reference no: EM133012057

SITHPAT004 Produce Yeast Based Bakery Products

01. What part does liquid play in the process of making yeast based goods?

02. Why do yeast dough's need to be ‘punched down'? Explain your reasoning:

03. Explain what the term ‘Baker Percentage' means?

04. At what temperature does a yeast dough need to be during the mixing process and explain what occurs if the temperature is increased?

05. In your own words, thoroughly answer the following:
(a) Explain what affect fats and oils have on gluten in the production of yeast goods?
(b) Detail the steps you would take incorporating a fat into a dry ingredient?

06. What effect do the varied proofing processes have on yeast dough? List 2 proofing Processes

07. When producing yeast based goods, what affect does dough handling have on the final product?

08. When preparing breads, what are 4 factors that have an impact on the fermentation time?

09. List 3 possible mistakes in the moulding process of yeast based bakery products?

10. List 4 factors which influence gluten development in yeast doughs?

11. For the following yeast based bakery products:
(a) List main the mise en place requirements?
(b) Two examples of cultural derivation of the yeast based bakery product?
(b) And the appropriate baking temperature and cooking times?

12. Thoroughly explain how the following cookery methods are executed when preparing yeast-based bakery products:
Cutting Yeast Doughs
Shaping Yeast Doughs
Using the correct quantity of batter according to desired characteristics of finished product

13. What is the purpose of milk powder in a dough?

14. What affect does sugar have on the speed of fermentation?

15. What is the most important characteristic of wheat flour in dough?

16. What is the function of wheat protein in yeast products?

17. What is yeast? Explain the changes during the preparation and fermentation of yeast products and how it affects the characteristics of the final product being produced?

18. When mixing yeast doughs, what are 4 safety measures when operating a commercial mixer?

19. When making fillings for yeast based bakery products:
a) What are 3 Standard Safety Features on a commercial mixer?
b) What are 3 Essential Features found on a commercial mixer?

20. As flour and sugar are two of the most common ingredients used when baking yeast products:
a) How should they be stored & what is the typical shelf life?
b) What are the indicators of freshness and quality?

21. When weighing ingredients what is the term ‘taring' mean, and what does it achieve?

22. Why is correct waste handling important in the production of yeast doughs?

23. What is oven spring and is this a positive or negative yeast dough attribute?

24. You notice products produced at your bakery products lack crust colour. What are 3 possible causes for this, and explain how you would rectify these problems?

25. List 5 possible causes for excessive product volume in yeast doughs?

26. Which is more important - good fermentation or good baking?
Explain your answer thoroughly:

27. Define and discuss the following yeast based bakery product characteristics, and how each quality element is achieved?
Volume
Crust Colour
Symmetry of Shape

29. How is product evenness achieved whilst producing yeast baked goods?

30. Why is it important to use control points during the production and storage of yeast based products?

31. What affect does baking temperature have on crust colour?

32. What is fermentation tolerance?

33. Why is some humidity good during the baking process?

34. What effect does under proofing have on the final product?

35. List 3 causes for the crust being too dark after baking?

36. When moulding bread doughs, what occurs if it is done too tightly? Thoroughly explain your answer:

37. Define food date code, and state what information should be written on it? Please give an example:

38. List 5 different Classical and 5 different Contemporary yeast based bakery products:

39. What is the Food Safety Act? What does this cover?

40. How does the Food Safety Act effect the production and storage of yeast based bakery products?

41. What is the optimum conditions in which yeast should be stored at in order to optimise its shelf life?

42. Briefly explain the history of yeast and how yeast based products became a staple of today's western diet:

43. What is the difference between stirring and aerating? Explain your answer thoroughly

44. Name 3 different savoury fillings and 3 different sweet filling you could use in the production of yeast products?

45. How do you know how to select and prepare the appropriate moulds in the production of yeast products?

46. What is the difference between a savarin and baba?

47. Define the following methods, including what they are and what they achieve?
Whisking
Folding
Aerating
Piping
Spreading
Stirring
Sifting

48. Should you store yeast products in the fridge or on the counter? Please explain your answer.

49. Explain the process of how dough is rolled out when making a croissant dough?

50. List 3 classical & 3 contemporary fillings when preparing yeast based bakery products?

51. At what temperature is yeast activated and deactivated? Explain your answer thoroughly:

52. When preparing yeast products what is the optimum temperature that the ingredients, work surfaces and work environment should be?

53. In your own words, how are the following used and stored:
(a) Pre-made finishes & decorations?
(b) Pre-bake yeast product?

54. What types of yeast are used in the production of baked goods? Are they the same & do you use the same quantities when following standard recipes? Explain your answer:

55. List 5 types of equipment/tools (inc: fixed, non-fixed, large and small) used in the production of yeast goods, and list their feature/functions and safe operational practices when using this equipment?

56. For each of the cakes / sponges listed below you are to describe the following, Answers could include:

(For Example: Appearance - Round in shape, fruity, iced, cream decorations, etc.
Colour - light, dark, beige, white on the outside and brown inside etc. Consistency - Light, airy, heavy, dense, etc. Moisture Content - Dry, moist, wet, etc. Shape - Rectangular, round, layered, etc. Taste - Fruity, chocolatey, sweet, sour, etc. Texture - Firm, fluffy, spongy, etc. Crumb Structure - Tight, loose, large holes, small holes, etc. Size - all small and round with a 2cm diameter Crumb Stability - too short, too tough, tight, loose etc.).

Attachment:- Produce Yeast Based Bakery Products.rar