Commercial Baking Advanced

Midterm

 

 

The Midterm will be due next Monday, 10/4/04 at 7:30 a.m. Any questions,  please email me or come by the office. Thank you.

 

  1. The baking process is important to all bakers. Explain the steps of this process, then determine which one of the steps is most important to you and explain why.

 

 

 

 

 

  1. Explain the difference between strong and weak flours?

 

 

 

 

  1. Flours can be identified by hand. Explain the difference between cake, pastry and bread.

 

 

 

 

  1. Your book refers to three starches. Explain how you would use one starch verse another in preparing a baked product of your choosing.

 

 

 

  1. List three of the major functions of fats in a baked  product.

 

 

 

  1. Compare and contrast the differences in fats that are used in baking and why some bake shops have an assortment of fats for use.

 

 

 

  1. Leavening agents play an important role in the bake shop. Define two different leavening agents and why only these leavening agents work in specific products.

 

 

 

  1. Explain the difference between pure, bittersweet and semi-sweet chocolate.

 

 

 

 

  1. We have discussed categories of cakes, take one category and explain the process and skills necessary to make a cake of your choosing from that section.

 

 

 

  1. Explain the steps that are critical to production of a genoise cake.

 

 

 

  1. What are the three most important ingredients of a cake batter?

 

 

 

  1. List the steps of the cake making process.