18.List 3 possible mistakes in the moulding process when producing Cakes, Pastries and Breads.?

Answer text

21.What effects would you have if you use chilled ingredients and work surfaces when preparing yeast products? Why is this different from preparing cakes and short pastry?

29.How would you choose and prepare the tin/mould for the following items?

Madeira cake

Mini Quiche

Hot cross buns

36.How do you prepare choux pastry?

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

53.What is the standard bread dough temperature when mixing yeast products? What happens if this is increased?

Answer text

01.For each of the yeast-based products 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 2 cm diameter Crumb Stability - too short, too tough, tight, loose etc.).

Bath Buns	Moisture
Texture & Consistency
Colour, Appearance & Shape
Taste
Rosemary Baguette	Moisture
Texture & Consistency
Colour, Appearance & Shape
Taste
Hot Cross Bun	Moisture
Texture & Consistency
Colour, Appearance & Shape
Taste
Unleavened Zaatar Bread	Moisture
Texture & Consistency
Colour, Appearance & Shape
Taste

^{53.What is the standard bread dough temperature when mixing yeast products? What happens if this is increased?}