TUGAS 5

Nama : ............................................................

Kelas : ............................................................

Hari, tanggal :.............................................................

Mapel : Produk Pastry dan Bakery

Kompetensi Dasar: Menerapkan metode pembuatan adonan beragi

1. Jelaskan mengenai fermentation time dengan penggunaan gula yang

dipakai ..................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
............
2. Jelaskan mengenai pengaruh gula terhadap hasil jadi
a. warna kulit roti
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
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b. aroma
roti ........................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
.......
c. keempukan
roti ........................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
.......
d. volume dan berat
roti ........................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
.......
3. apa yang kalian ketahui tentang staling dalam hasil jadi roti??
Jelaskan! ...............................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
. ...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...............

4. jelaskan urutan proses pembuatan roti dengan metode cara cepat (Straight Method)

5. Jelaskan masing-masing proses diatas dengan lengkap!

a. ..........................................................................................................................................
..........................................................................................................................................
b. ..........................................................................................................................................
..........................................................................................................................................
c. ..........................................................................................................................................
..........................................................................................................................................
d. ..........................................................................................................................................
.........................................................................................................................................
e. ..........................................................................................................................................
.........................................................................................................................................
f. ..........................................................................................................................................
.........................................................................................................................................
g. ..........................................................................................................................................
..........................................................................................................................................
h. ..........................................................................................................................................
..........................................................................................................................................
i. ..........................................................................................................................................
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 j. ..........................................................................................................................................
.........................................................................................................................................
k. ..........................................................................................................................................
.........................................................................................................................................
l. ..........................................................................................................................................
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TUGAS 6

Nama : ............................................................

Kelas : ............................................................

Hari, tanggal :.............................................................

Mapel : Produk Pastry dan Bakery

Kompetensi Dasar: Menerapkan metode pembuatan adonan beragi

1. Jelaskan urutan proses pembuatan roti dengan metode sponge

2. Jelaskan masing-masing proses pada bagan diatas!

 a. .........................................................................................................................................
..........................................................................................................................................
.
b. ..........................................................................................................................................
..........................................................................................................................................
c. ..........................................................................................................................................
..........................................................................................................................................
d. ..........................................................................................................................................
.........................................................................................................................................
e. ..........................................................................................................................................
.........................................................................................................................................
f. ..........................................................................................................................................
.........................................................................................................................................
g. ..........................................................................................................................................
..........................................................................................................................................
h. ..........................................................................................................................................
..........................................................................................................................................
i. ..........................................................................................................................................
..........................................................................................................................................
j. ..........................................................................................................................................
.........................................................................................................................................
k. ..........................................................................................................................................
.........................................................................................................................................
l. ..........................................................................................................................................
.........................................................................................................................................
m. ..........................................................................................................................................
..........................................................................................................................................
n. ..........................................................................................................................................
.........................................................................................................................................

3. fungsi dari adanya pengadukan dalam pembuatan roti ada 2,

yakni: ....................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...........
4. hal yang terjadi ketika proses peragian adalah
a. ........................................................................................................................................
........................................................................................................................................
........................................................................................................................................
b. ........................................................................................................................................
........................................................................................................................................
.......................................................................................................................................
5. Apa yang terjadi jika berlebihan dalam menfermentasi adonan?
a. ..........................................................................................................................................
b. .........................................................................................................................................
c. .........................................................................................................................................
d. .........................................................................................................................................
e. .........................................................................................................................................

TUGAS 7

Nama : ............................................................

Kelas : ............................................................

Hari, tanggal :.............................................................

Mapel : Produk Pastry dan Bakery

Kompetensi Dasar: Menerapkan metode pembuatan adonan beragi

1. Proses pengembangan adonan roti

adalah ...................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...........
2. Dalam proses pengembangan adonan terlibat dua kelompok daya, yaitu daya produksi gas dan
daya penahanan gas. Jelaskan mengenai kedua daya
tersebut! .............................................................................................................................................
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............................................................................................................................................................
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3. Setelah adonan selesai ditimbang lalu diberi bentuk bulat-bulat dan diberi waktu istirahat
lagi dengan maksud:
a. ........................................................................................................................................
........................................................................................................................................
b. ........................................................................................................................................
........................................................................................................................................
c. ........................................................................................................................................
.......................................................................................................................................
d. ........................................................................................................................................
.......................................................................................................................................
 e. ........................................................................................................................................
.......................................................................................................................................
4. Yang dimaksud dengan final proofing
adalah ...................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
............cara mendeteksi adonan jika sudah selesai di proofing dan siap di bakar dengan
cara .......................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
........
5. Waktu membakar roti sangat tergantung dari:
a. ........................................................................................................................................
b. .......................................................................................................................................
c. .......................................................................................................................................
6. Sifat roti yang mendapatkan pembakaran yang sempurna adalah:
a. ........................................................................................................................................
b. .......................................................................................................................................
c. ........................................................................................................................................
d. .........................................................................................................................................
e. .........................................................................................................................................
7. Jelaskan mengenai istilah-istilah dalam proses pencampuran dibawah ini!
a. Pick-
up .....................................................................................................................................
.....
b. Clean –
up .....................................................................................................................................
.....
c. Develop ...........................................................................................................................
.............
d. Final .................................................................................................................................
........
e. Let-
down ................................................................................................................................
.........
f. Break-
down ................................................................................................................................
..........
8. Hal-hal yang harus diperhatikan dalam proses pembakaran roti adalah
a. .........................................................................................................................................
b. .........................................................................................................................................
c. .........................................................................................................................................
d. .........................................................................................................................................
 e. ........................................................................................................................................
9. Sebab-sebab roti tidak mau membesar antara lain
a. .........................................................................................................................................
b. .........................................................................................................................................
c. .........................................................................................................................................
d. .........................................................................................................................................
e. ..........................................................................................................................................
f. .........................................................................................................................................
g. ........................................................................................................................................
10. Sebab-sebab warna roti masih pucat antara lain:
a. .........................................................................................................................................
b. .........................................................................................................................................
c. .........................................................................................................................................
d. .........................................................................................................................................
e. ..........................................................................................................................................
f. .........................................................................................................................................