Reference no: EM133077318

1. Describe the appearance of pastry products when:

a. The oven temperature is set too high? 

b. The oven temperature is set to low?

2. What is the optimal temperature for ingredients and work surfaces areas when producing pastries? Explain your answer thoroughly, minimum answer, including exact temperatures:

3. For the following Classical and Contemporary pastries and pastry products:

(a) Thoroughly describe the type of pastry? Answers should include but are not limited to:

(b) What country the product originates from? Answers must include:

(c) List 2 cultural derivation for each of the below pastries and pastry products?

Shortcrust (Sweet & Savoury)	(a) Description:
(b) Origin
(c) Cultural Derivations:
Linzer Torte	(a) Description:
(b) Origin
(c) Cultural Derivations:
Scotch Shortbread	(a) Description:
(b) Origin
(c) Cultural Derivations:
Paris-Brest	(a) Description:
(b) Origin
(c) Cultural Derivations:
Palmiers	(a) Description:
(b) Origin
(c) Cultural Derivations:
Gateaux Pithiviers	(a) Description:
(b) Origin
(c) Cultural Derivations:
Quiche	(a) Description:
(b) Origin
(c) Cultural Derivations:
Filo Pastry	(a) Description:
(b) Origin
(c) Cultural Derivations:

4. Why is it important to have thorough knowledge & understanding of your oven in creating a quality pastry product? (Minimum 2 answer)

5. Answer the following:

(a) List 2 types of pastries you could make from the production of suet dough items, answers could include:

(b) What is a common method of cookery used when cooking suet pastries?

6. When finishing and presenting pastries and pastry products:

(a) Why is presentation important in the production of pastry products?

(b) List 3 basic finishing methods used in the patisserie industry?

7. When filling pastries and pastry products:

(a) Why is it important not to overfill them?

(b) Give 1 example of a product that this is particularly important for?

8. Fill in the blanks for the Quality and Freshness Indicators for the following ingredients commonly used in the production of pastries and pastry products:

INGREDIENT	QUALITY & FRESHNESS INDICATORS	INDICATORS OF DETERIORATION
For example: Green apples	Firm,no bruise, bright colour	Bruised, soft, dull in colour
Cake Flour
Unsalted Butter
Soft Brown Sugar
Baking Powder
Frozen Raspberries
Full-Cream Milk

9. What temperature should pie dough be kept at during mixing and makeup? Explain why this is important (Minimum 2 answer):

10. In relation to baking pastries and pastry products:

(a) What is 'Soggy Bottom'? 

(b) Give 2 explanations of why this occurs? :

(c) Give 4 techniques that assists in the prevention of a soggy bottom?

11. Thoroughly explain the following cookery methods used when producing pastries and pastry products (Minimum 2 answer):

12. What is the best temperature for baking puff dough products?And why? Minimum 2 answer:

13. When preparing dough's and pastries:

(a) Why do they need to be rested before being baked?

(b) How long should it be rested for and in what conditions? Include time and temperatures:

14. You notice poor lift / rising during the baking of your pastries, give 3 possible causes for this?

15. List 5 aspects of the filling and forming process that should be monitored to ensure quality standards are met?

16. Describe a method for correcting a shortcrust paste that has cracked or split whilst being rolled out?

17. Why is it important to select the correct settings on equipment according to workplace procedures when preparing fillings?

18. When reworking pastry, why is it important to ensure:

(a) It's not contaminated by filling materials?

(b) List 3 filling materials which could potentially be hazardous?

19. What is the purpose of adding a glaze before adding the filling into products?

20. When making savoury pies:

(a) What sort of pastry would you use as the pie base?

(b) Would you use the same pastry on top, or is it a different type of pastry? Thoroughly explain your answer (Minimum 1 answer)?

21. List 3 different types of pastries you can produce out of a puff pastry dough?

22. Explain why time and temperature is important when preparing pastries and pastry products?

23. You find that a cooked pastry is too tough:

(a) What is the likely cause of this occurring?

(b) How can one adjust their technique and/or ingredients to avoid this from occurring again?

24. Some recipes require an initial hotter oven temperature (e.g. 220 degrees Celsius) before reducing the temperature. Thoroughly explain why this is, and what pastries this refers to? (Minimum 2 answer):

25. Why is it important to ensure clean piping tips?

26. List 4 main ingredients found in icings?

27. List the storage requirements, including temperatures, of dairy products and what ingredients this includes?

28. Detail the step-by-step directions of rolling out shortcrust pastry, including time and temperature(s):

29. Explain the importance of obtaining the correct consistency of icing when decorating cakes and pastries and pastry products? Minimum 2 answer:

30. How can you maximise the shelf life of glazed pastries and pastry products?

31. How long after baking should you wait before icing is applied? Explain the importance of this process (Minimum 2 answer):

32. Explain the importance of gluten and the affect it has in the production of pastry products? (Minimum 2 answer):

33. Explain the step-by-step process of making Profiteroles?

34. When preparing icings for pastries and pastry products:

(a) How can you determine whether or not the consistency of your icing is correct?

(b) How does one avoid forming lumps in icing when it's being piped out?

35. For the following:

(a) List 2 examples of Pre-Bake finishes and/or decorations?

(b) And 2 examples of Post-Bake finishes and/or decorations?

36. When icing cakes and pastries:

(a) At what angle should the icing bag be held at?

(b) Does the angle change dependant on what's being iced? Please explain your answer:

37. Provide an example of a food date code that is used on your ingredients:

38. List the 8 ingredients used in the production of pastries and pastry products?

39. What is the purpose of eggs in choux pastry?

40. Does the type of shortener used in pastries effect the final product? Explain your answer thoroughly (Minimum 2 answer):

41. What is the difference between bread flour and cake flour? (Minimum 2 answer):

42. What attributes would you look for when assessing the quality of a Choux pastry product?

43.  In regard to WHS, what are the main ways to control a workplace hazards?

44. Discuss:

(a) Why you shouldn't over ride safety settings on equipment?

(b) Why is correct waste handling important in the production of pastry products?

Explain your answer thoroughly (Minimum 2 answer):

45. For the following equipment used in the production of pastries and pastry products:

(a) List the main functions and features?

(b) List 3 safe operational practices you should follow when using the equipment?

Pastry/Dough Break (Aka: Dough Sheeter)

Dough Proofer (Aka: Proofing Oven)

Saccharometer

46. When referring to a control point:

(a) What is a control point?

(b) How is it monitored? Give 1 example of monitoring a CCP:

(c) Why are control points in baking important to the final product?

47. Define the below product characteristics of Classical and Contemporary pastries and pastry products:

Appearance
Colour
Consistency
Crust Stability
Crust Structure
Moisture Content
Shape
Taste
Texture

48. Define and answer the following in detail:

a) Stirring and what it achieves?

b) Aerating and what it achieves?

c) In your words explain what the difference between stirring and aerating?

50. How should pastry be stored? You must include specific time and temperatures

51. Explain what happens when we rest dough and why it is so important?

 

52. For each of the cakes / sponges listed below you are to describe the following:

(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, looses etc.).

Apple Strudel	Shape & Size
Appearance & Color
Consistency
Taste & Texture
Moisture Content & Crumb Structure
Crust Stability
Pithivier	Shape & Size
Appearance & Color
Consistency
Taste & Texture
Moisture Content & Crumb Structure
Crust Stability
Sable Biscuits	Shape & Size
Appearance & Colour
Consistency
Taste & Texture
Moisture Content & Crumb Structure
Crust Stability
Quiche Lorraine Tartlets	Shape & Size
Appearance & Colour
Consistency
Taste & Texture
Moisture Content & Crumb Structure
Crust Stability

54. When preparing ingredients in the production of pastries and pastry products:

(a) Why is it important to sieve flour?

(b) Why is it important to weigh ingredients properly?