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Q5 list five generic environmental conditions for

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Q5. List five generic environmental conditions for storing cakes, pastries, breads, desserts and re-usable by-products to ensure their food safety and optimise shelf life.Top of the frightFridge temperature 1-4 degreeLabel the production and expiry dateFifoStore in the resealable containers
ResultSatisfactoryNot SatisfactoryFeedbackQ6. What is meant by a sugar-free dessert?
ResultSatisfactoryNot SatisfactoryFeedbackQ7. What are two nutritional elements that should be avoided when catering for customers with diabetes?
Subject: CC06_Cake & DessertsKnowledge TestsLast updated: March 2021_V1.0Page 6 of 15
ResultSatisfactoryNot SatisfactoryFeedbackQ8. What two groups of ingredients need to be avoided when catering for a vegan?
FeedbackKnowledge Test 3Q1. What is a ‘baguette’?French stick breadResultSatisfactoryNot Satisfactory
FeedbackQ2. What is a ‘bath bun’?
ResultSatisfactoryNot SatisfactoryFeedbackQ3. What is a ‘fruit bun’?
ResultSatisfactoryNot SatisfactoryFeedbackQ4. What is a ‘French roll’?
ResultSatisfactoryNot SatisfactoryFeedbackQ5. What is the name of the traditional, spiced, sweet bun prepared for Easter?Hot cross bunsSubject: CC06_Cake & DessertsKnowledge TestsPage 7 of 15
Last updated: March 2021_V1.0
ResultSatisfactoryNot SatisfactoryFeedbackQ6. What is ‘unleavened’ bread?
ResultSatisfactoryNot SatisfactoryFeedbackQ7. Give an example of historical and cultural derivations of cakes, pastries and breads.CakesPastriesBreadsHistorical examplesMADEIRA, BUTTER ANDPLAINCAKE WERE ALLDERIVED FROM THEBASIC POUND CAKERECIPE.THE NEED FORMINERS TO HAVE ACONVENIENT, EASYTO EAT MEAL WHILEUNDERGROUND GAVERISE TI PASTIESFLAT BREADS ADAPTED TOBECOME WRAPS.Cultural examplesSPONGE ADAPTED TOBECOME LAMINGTONSIN AUSTRALIAAMERICANS ADDEDCREAMED CHEESE,FRUIT ETC TO DANISHPASTRIESHOT CROSS BUNSResultSatisfactoryNot SatisfactoryFeedbackQ8. Briefly describe the yeast fermentation process in bread making.

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Term
One
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Tags
pastry, Cake

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