#1.
List five food production requirements you need to confirm prior to producing cakes, pastries and breads.
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#2.
Match the definitions to the correct culinary terms from the box below:
Muille fuille Sabayan Pate sucree Croissant Petit fours Folding Filo Genoese Roulade G?teau Marzipan Mud cake Tiramisu Choux pastry Sables
Definition Culinary term
Refers to folding a pastry dough
Crescent moon shaped pastry that can be served with sweet or savoury fillings
French term for sweet pastry
The French term for 1000 leaves or in culinary terms a vanilla slice referring to the pastry being like a thousand leaves
Paper thin pastry used in the production of strudels and many other products
A traditional egg raised sponge cake
Literally translates to ‘small baked,’ an assortment of bite-sized sweet items served at the end of a meal, usually with coffee.
Also known as zabaglione, this Italian dessert is made with egg yolks, sugar and sweet wine and whipped to incorporate large amounts of air. It can be served either hot or cold.
The word roulade originates from the French word ‘rouler’ meaning ‘to roll’. It is a flat piece of sweet or savoury food that is spread with a filling and then rolled up into a tube.
French term for ‘cake’. G?teaux is the plural form meaning more than one cake
Commercially prepared paste made from almonds and sugar. It has a fine texture and is pliable enough to be easily shaped.
This is a rich, dense chocolate cake with a soft centre and mud-like texture.
An Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur with powdered chocolate and mascarpone cheese
A light pastry dough containing only butter, water, flour and eggs.
Dessert made by building alternating layers of sweet pastry biscuit shapes with fruit and cream. The sable is usually like a pyramid in that each layer reduces in size as it gets higher
#3.
Explain the following culinary terms related to cakes, pastries and breads in about 10 – 20 words each.
Culinary term Response (10-20 words)
Leaveners
Extracts
Flour
Macerate
Lard
Proof
Thickeners
Artificial sweeteners
#4.
Write down the contemporary variations of the items listed below.
Cakes Contemporary variation
Basic aerated sponge
Cold set cake and mousse cake
Fruit cake
Friands
Genoise sponge
Madeira cake
Meringues
Muffins
Swiss Roll
Fruit cake
Pastries: Choux pastry
Pastries: Croissant
Pastries: Danish pastry
Puff pastry
Pastries: Short crust
Sweet pastry
Pastries: Strudel
Sweet and savoury breads: Hot cross buns
Unleavened breads
Bread rolls
#5.
Briefly describe the historical and cultural origins of the following classical cakes and list at least 2 contemporary variations.
Cake or pastry Historical and cultural origin (In 30-40 words Contemporary variations (any two)
Bath or fruit bun
Sacher torte
Lamingtons
Black forest
Croissant
#6.
Identify three stock date codes and rotation labels you should read when selecting ingredients from stores to ensure you’re rotating stock properly. Describe the contents of each one.
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#7.
Why is it important to check use by dates on product labels? (In about 40- 50 words)
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#8.
Briefly describe how the following factors affect the selection of ingredients when preparing dishes?
Seasonality
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Price
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Infrastructure
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Equipment available
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Quality standards
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#9.
List two quality points indicating quality and freshness for each of the following items.
Dry goods
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Dairy and eggs
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Fruits and vegetables
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#10.
What are the factors that are to be considered while determining the quantities of ingredients required to prepare a dish? Choose the correct answer.
Standard recipe and the dietary requirements
Standard recipe and number of portions required
Number of portions and menu list
Ingredients list and preparation process
#11.
What information should you confirm prior to starting food preparation? Give three examples.
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#12.
Briefly describe in 10-20 words, the function of the following equipment used in the preparation of cakes.
Piping bags with wide variety of nozzles
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Cake rings and spring moulds
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Cutters
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Cooling rack
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Rolling pins
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#13.
Match the correct task (from the options given below) with the equipment given in the table below:
Equipment Task
Circular blade cutter
Spatula or spoon
Mixer with beater attachment
Ladle
Serrated knife
Whisk
Mixer with dough hook attachment
#14.
Describe the essential features and functions of a palette knife, (In about 20-40 words).
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#15.
List three things you should check for while assembling and disassembling equipment to ensure they are safe to use.
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#16.
List 3 safety requirements which must be followed when using an equipment:
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#17.
Identify 5 mise en place tasks you may complete when assembling ingredients for cakes, pastries and breads according to food production sequencing.
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#18.
Why is it particularly important to weigh ingredients correctly when preparing cakes, pastries and breads? (In about 10-20 words)
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#19.
Explain the process of ‘proving’ and the conditions best suited for proving. (In about 20-40 words).
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#20.
How does yeast work in principle? What is its role in the bread-making process?
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#21.
How does yeast work in principle? What is its role in the bread-making process?
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#22.
Briefly describe how yeast leavens dough.
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#23.
Identify and match the following types of yeast to its function.
Yeast function Yeast type Answer
Yeast that produces more alcohol than carbon dioxide A. Fresh yeast
Yeast that exists in solid blocks using molasses, starch oil or water. B. Dried yeast
Yeast that produces more carbon dioxide than alcohol C. Brewer’s yeast
More concentrated yeast available in dry form with nearly 95% of moisture removed D. Baker’s yeast
Yeast function Answer
Yeast that produces more alcohol than carbon dioxide
Yeast that exists in solid blocks using molasses, starch oil or water.
Yeast that produces more carbon dioxide than alcohol
More concentrated yeast available in dry form with nearly 95% of moisture removed
#24.
There are ten basic steps to prepare yeast-based dough according to most standard recipes. These steps ensure that the dough ferments/develops properly and is the correct consistency/shape. List the steps in order.
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#25.
How will the addition of fats affect the structure of dough? (40-60 words)
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#26.
When preparing dough, it’s important to keep it cool so it’s easier to knead, roll and cut. List two ways to do this.
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#27.
What is the function of eggs when added to a dough mixture? Choose the correct answer.
Lightens the mixture
Add structure and texture
Tenderises the final product
All the above
#28.
Describe five ways you could increase the nutritional value of classical and contemporary cakes, pastries and breads or their fillings.
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#29.
Describe the following preparation methods (In about 10-20 words each).
Preparation methods Description of method
Adding fats and liquids to dry ingredients
Cutting, shaping and moulding
Incorporating fat
Kneading
Whisking
Folding
Preparing and using fillings
Preparing and using pre-bake finishes
Decorating
Resting
Rolling
Preparing cake tins and moulds
Stirring
Aerating
Weighing or measuring and sifting dry ingredients
Piping
Spreading
#30.
List and describe 3 production methods used for short pastes and explain the key points of care (In about 20-40 words each).
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#31.
Give three reasons why it is important to sift dry ingredients such as flour, baking powder, cocoa, etc., when producing cakes, pastries and breads.
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#32.
Why is it important to use the correct amount of batter in a tin when baking a cake? (In about 25-35 words)
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#33.
Select the approximate cooking temperature and time for the following baked goods and tick in the corresponding box.
Baked goods 180 to 190 ºC 200 to 210 ºC 220 to 240 ºC Cooking time
Génoise sponge
Apple or vegetable strudel
Thick puff pastries
Croissants
Sausage rolls
Danish pastry products
Madeira
Dinner rolls
Bath buns
#34.
List 2 types, culinary characteristics and uses of following savoury fillings for pastries or breads.
Savoury fillings Types Culinary characteristics and uses
Bacon
Cheese
Fish
Ham
Meat
Poultry
Vegetable
#35.
List 2 types, culinary characteristics and uses of following sweet fillings for cakes, pastries or breads.
Sweet fillings Types Culinary characteristics and uses
Chocolate
Cream
Custard
Fresh or crystallised fruit and fruit purées
Meringue
Whole or crushed nuts.
#36.
Provide one example of a baked product you could fill with each of the following:
Filling Baked product
Bacon
Cheese
Fish
Ham
Meat
Poultry
Vegetable
#37.
Identify the suitable fillings for the following baked goods.
Black Forest cake –
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Fruit Flan –
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Quiche –
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Mille Feuilles –
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Meringue –
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#38.
List 2 types, culinary characteristics and uses of following decorations for cakes, pastries or breads.
Question Types Culinary characteristics and uses
Chocolate
Coloured and flavoured sugar
Fresh, preserved or crystallised fruits
Sauce
Glazes
Icings
Jellies
Powdered sugar
Nuts
#39.
Fill in the table below with the description of the characteristics of each product:
Product Appearance, colour, consistency and/or shape Freshness and quality indicators Description of flavour and texture/moisture content
Lemon meringue pie
Bread rolls
Profiteroles & chocolate éclair
Black forest gateaux
Madeira cake
Danish pastries
Focaccia
Sourdough bread
Sweet pastry
Friands
#40.
List 5 criteria typically used to evaluate the eating and flavour characteristics of breads
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#41.
Identify five product characteristics you should evaluate prior to displaying your finished cakes, pastries and breads.
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#42.
List any four checks that you should perform to ensure appearance of the cakes for plating as per the customer expectations.
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#43.
How do you ensure the appropriate texture and consistency of the pastries? (20-40 words)
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#44.
A customer on a low-fat, high-fibre diet has asked you to recommend the healthiest option for them on your menu. Which of the following has the highest nutritional value and is suitable for your customer?
A. Apple pie,
B. Fruit Danish pastry
C. Banana bread
D. Mixed grain bread
#45.
Identify five ways to display cakes, pastries and breads in a safe way that retains freshness and quality.
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#46.
Describe storage requirements (such as temperature, humidity, covering, etc.) of the following items. (In about 10-20 words each).
Item Storage requirements
Cakes or pastries with fruit or cream fillings
Baked products such as fruitcake, bread
Unfilled cooked pastries
Dinner rolls
Re-usable dairy products
Re-usable portion of sugar
Leftover fruits
Bag of flour
#47.
List 6 environmental conditions and general rules for safe handling, storage and labelling of pastry, breads and cake products.
Pastry products:
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Breads
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Cakes
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#48.
Which of the following factors should be considered to optimise shelf life of the ingredients of cakes, pastries and fillings?
Temperature and moisture
Oxygen levels
Light
All the above
