1. What is trencher bread?

2. What does a 'Mille-Feuille' look like?

3. Research and provide baking temperature and cooking times for the following (you should reference your source for assessor verification):

White bread rolls

Hot cross buns

Croissants

Kuchen.

4. Provide three indicators that ingredients are fresh and of good quality.

5. What is yeast and how does fermentation work?

6. Provide three mise en place requirements that you may wish to do for yeast-based baking.

7. How should you store pastries that contain fresh cream?

8. How can you maintain product freshness of breads?

9. How can you make sure that you use equipment safely and appropriately?