Be clean and carefuloWash and dry your hands thoroughlyoStop hair, clothes, jewelry or phone touching food or surfaces (e.g., tie hairback, remove loose jewelry, cover open sores)odon’t touch ready-to-eat food with your bare hands - use tongs or glovesowear clean clothing and apronsodo not eat, spit, smoke, sneeze, blow or cough over food or surfaces thattouch food.2.There are lighter more healthy alternatives when it comes to pastry, cakes and breads. Tolower fats, you can use yoghurt, skim milk, goats, milk. Polyunsaturated fats can be used inplace of butter, but this is going to affect the final taste of the product.In place of flours, almond meal can used in some products, but it won't hold pastriestogether such as puff pastry and it won't rise.Wholegrain and other flours containing bran or the busk of cereals add extra fiber suchPumpernickel, sourdough bread and other homemade and bread variates provide ratherusing white bread.3.(a)Yeast is natural leavening agent (raising agent). It works by natural aretion.This refers to the principle of pantry fermentation by yeast (carbon dioxide production). Thisalso referred to as leavening. The yeast uses glucose contained within the flour to bud andmultiply during this dough, making it raise.In the chemical terms this means:Sugar + Yeast = Carbon Dioxide + Ethanol (Anaerobic, in the presence of air)(b)Yeast needs 3 things to activate and grow. These are:Food (Sugar and Starch)Warmth (around 35°C)Moisture(c)Below is a table of the temperature ranges and yeast activity:Yeast remains dormantSlow growthSteady growthRapid growthMaximum temperature and growth are inhibitedYeast dies2
