1.How to open eggs? To open eggs, open one egg at a time.

2.How will you know if the butter is well creamed? It has lighter color and fluffy consistency.
3.What are the role of flour, yeast, sugar and fat?
Flour- for gluten development. Fat- shorten the gluten strands. Yeast- rise the dough. Sugar-food of the yeast
4.What are the 3 types of bread?
Lean Bread-is made with basic ing. For bread flour, yeast a little sugar and shortening. Ex. Pandesal
Rich bread-contains of added ing. Such as sugar, butter, nuts, fruits, eggs and milk. Ex soft roll
Quick bread- made with leaving agents that permits immediate baking. Ex Muffins
5.What are the steps in dough production?
1. Scaling ing. 2.Mixing 3.Fermenting 4.Punching 5.Scaling 6.Rounding 7.Benching 8.Making up and Panning 9.Proofing 10.Baking
6.What are the 3 methods of yeast leaven bread?
Straight Dough- method of producing dough where in all ing. Are placed in a mixer bowl and are then mixed with dough hook.
Sponge method- composed of 2 stages a sponge is first made from combining water, flour and yeast. Then the sponge is allowed to
ferment afterwards, the rest of the ing. Added to it to form a dough.
No knead method- is faster method bcos bread is made from batter instead of dough. Kneading and shaping is eliminated.
7. What is the difference between flavor emulsion and flavor extract? Flavor extract is alcohol based, while Flavor emulsion is oil based.
8. What is the difference between cake and all purpose flour?
Cake flour is least amount of protein content commonly used in baking cakes. Sponge and chiffon cakes
All purpose flour used most frequently as thickeners or binders for sauce and bread recipe.
9. How will you know if the egg white is in its peak form?When you invert the bowl the peaks of the egg white stays up or it is thick
consistency.
10.What are the mixing method?
Bread- creaming, blending and kneading.
Chiffon and Sponge- whipping and beating in preparing the meringue, folding mixing and blending in combining batter mixture and
meringue mixture creaming for preparing the batter mixture.
Pastry- cutting in and mixing preparing pastry dough.
11. What is the difference between margarine and butter?Margarine- is from plants. Butter- is from animals and expensive.
12.What is the substitute for butter? We can use fat as substitute for butter and margarine.
13.What is the importance of using right pan for baking? Selecting the right pan size for baking is if the pan is too small the batter will
overflow and if too big the batter will spread over a large area of the pan and it will be over cooked.
14. Why do we need to pre heat the oven? We need to pre heat the oven before putting the product were going to bake so that it is
already in the desired temperature to prevent from denoration and to kill the bacteria present in the oven.
15.Why do we need to rest the dough after kneading?
We need to rest the dough after kneding so that the glutens strand will break up during forming.
16.How do you carry heavy loads?To carry heavy loads we should bend our knees then carry the loads and lift up.
17.What is the proper way in portioning the dough? A proper way of proportioning the dough is by weigth or by count.
18.How you should kow the doneness of the cake? We must check the internal temperature of the product or by inserting a cake
tester/toothpick in the middle of the product if it comes out clean its already done or by touching a finger if it bounced back its already
cooked.
19.How to store bread? Store the bread in lightly sealed bag insinde the freezer to preserve the moisture if it will used 2days from now to
prevent from drying.
20.What is the difference between pie and tartlet? Pie is for multiple serving while a tartlet is for single serving.
21.How to portion a baked products?
To portion a baked product like petit four is to count or by weight, or it will depend om enterprise standards of serving.
22.How to do the platting?The proper way of platting a selection of petit four to guest is arrange it in a serving plate depending on
enterprise standards and garnish with chocolate syrup powdered sugar or fruit.
23.How to measure flour? To measure flour, sift first and spoon the flour into a cup level.
24.How to handle hot pans? Used pathholder or palette.
25.What is the right proportion of all purpose flour if it is substitute to flour? To substitute all purpose flour for cake flour, sift all purpose
flour then less 2tbsp of every cup of it.
26.What is the purpose of folding the beaten egg whites to batter mixture? Is to retain the air bubbles created during whipping.
27.What is the importance of greasing the pan?The purpose of greasing the paper to line the pan is to avoid the cake from sticking to the
pan.
28.Why do we need to store cakes in the freezer? To reduce from dying and preserve moisture.
29. What are the different ways of making cakes? Cream method, sponge method, 1 step method(one bowl) 3 step method (muffin)
30. How do chocolates differ from each other?
Unsweetened pure chocolate liquor plus 50% cocoa butter
Semi sweet has the same ing. As bittersweet with the addition of more sugar
Bitter sweet 35% liquor with as much as 50% cocoa butter, sugar and vanilla.
Milk chocolate which contains about 10% chocolate liquor takes the process a step further by adding about 12% solids
31.Why is it called shortening? Because it shortens the protein strands making products with higher shortening softer as cpmpared with
products with less shortening.
32.How to check freshness of eggs? Shell should be rough not fine, an egg in shell will sink to the bottom when dropped in bowl of water,
an egg against the light will be cleared not dark, and an eggwhen opened in a plate will have the yolk in the center rather than of center.