Question1

Name four different types of pastry

Question2

What are the two methods used to make shortcrust pastry?

Question3

What are the main ingredients for Choux paste and how do you check it for their freshness?

Question4

Name two pastry items prepared with Choux paste

Question5

Name two pastry items prepared with yeasted pastry

Question6

Name two pastry items prepared with puff pastry

question 7

When beating egg whites for cakes why is it important for there to be no traces of egg yolk left in the egg whites?

Question8

How should butter cakes be cooled?

Question9

What are two leavening agents used in cake making?

Question10

How can you check when a 'Butter Cake' is cooked?

Question11

What are the two basic types of cakes?

Question12

Briefly describe what yeast is

Question13

How does yeast work as a leavening agent?

Question14

What are the two different types of yeast?

Question15

What three things must yeast have to grow?

Question16

Name two yeast good foods

Question17

Briefly describe what Brioche is

Question18

Briefly describe what Panettone is

Question19

Briefly describe what Croquembouche is

Question20

Briefly describe what Buttercream is

Question21

Give five items or ingredients that can be used to decorate a cake or pastry item

Question22

Describe one way 'chocolate' can be used to decorate cakes, pastries or yeast goods

Question23

Provide an example of how nuts can be used to decorate cakes, pastries or yeast good

Question24

If a Croissants recipe makes 20 croissants. How can I calculate the cost of food cost of one croissant?

Question25

If the Croissant recipe in the above question cost $12.25 in ingredients, what is the cost of one croissant?

Question26

If a recipe calls for 500gm of butter and we need to make a triple recipe. How much butter do we need? How will you check its freshness?

Question27

If a recipe calls for 800gm of flour and we need to make a double recipe. How much flour do we need? How will you check its freshness?

Question28

If a recipe makes 1 kg of pastry and each flan uses 100gm of pastry. How many flans can be obtained from one recipe?

Question29

If a recipe makes 5 kg of pizza dough and each pizza uses 120 gm of dough. How many pizzas will that recipe make?

Question30

How can a cook safely hold hot items from the oven?

Question31

What kitchen equipment used in making pastry, cakes and yeast goods would typically have a safety guard?

Question32

Describe an example of 'Cross Contamination'

Question33

Describe what a saturated fat is and give an example

Question34

What is meant by the term portion control?

Question35

Briefly explain under what conditions you would store the following items and what would you write on the labels?

1)Cream cakes and chocolate clairs.

2)Croissants and Danish pastries

Question36

When considering cakes, pastries and breads, what are Carbohydrate and give an example