SITHCCC019.docx - Student Name Student ID Task Trainer...

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Student Name: Student ID: Task: Trainer: Course: Unit:
Written Questions Q1. Name four different types of pastry:
Q2. What are the two methods used to make shortcrust pastry? 1 ___________________________________________________________________ 2 ___________________________________________________________________ Q3. What are the main ingredients for Choux paste?
Q4. Name two pastry items prepared with Choux paste:
Q5. Name two pastry items prepared with yeasted pastry:
Q6. Name two pastry items prepared with puff pastry:
Q7. When beating egg whites for cakes why is it important for there to be no traces of egg yolk left in the egg whites?
Q8. How should butter cakes be cooled? ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ Q9. What are two leavening agents used in cake making? 1 ___________________________________________________________________ 2 ___________________________________________________________________ Q10. How can you check when a ‘Butter Cake’ is cooked?
Q11. What are the two basic types of cakes?
Q12. Briefly describe what yeast is:
Yeast is an fungus that feed on sugar to create carbon dioxide which causes bread and yeast product to rise. Yeast comes in two forms; dried and fresh. When using dried yeast, use half the amount of fresh yeast. Q13. How does yeast work as a leavening agent? ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ Q14. What are the two different types of yeast? 1 ___________________________________________________________________ 2 ___________________________________________________________________ Q15. What three things must yeast have to grow? 1 ___________________________________________________________________ 2 ___________________________________________________________________ 3 ___________________________________________________________________ Q16. Name two yeast good foods: 1 ___________________________________________________________________ 2 ___________________________________________________________________
Breads Q17. Briefly describe what Brioche is: ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ Q18. Briefly describe what Panettone is: ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ Q19. Briefly describe what Ganache is:
Q20. Briefly describe what Buttercream is:
Decorating Q21. Give five items or ingredients that can be used to decorate a cake or pastry item:
5 baking powder Q22. Describe one way ‘chocolate’ can be used to decorate cakes, pastries or yeast goods:

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