Lesson 5: Bread Making

Question 1

It is a staple food
prepared by baking a
dough.

Answer 1

Bread

Question 2

It is popular around the
world and is one of the
world’s oldest foods.

Answer 2

Bread

Question 2

12 Stages of Bread
Making

Answer 2

1.Gathering everything that you need. (Mise en place)
2. Measuring the ingredients.
3. Mixing the dough to the right consistency.
4. Knead the dough.
5. Benching.
6. Deflating and dividing.
7. Shaping
8. Proofing
9. Pre-heating and preparing the oven
10. Make up and panning
11. Baking
12.Cooling

Question 3

Basic Mixing Process

Answer 3

1. Stirring
2. Blending
3. Creaming
4. Folding
5. Beating

Question 4

8 steps in Bread Baking Process

Answer 4

0. Ingredients
1. Mixing
2. Resting
3. Kneading
4. Rising
5. Shaping
6. Rising
7. Baking
8. Cooling and Eating

Question 5

It is a generic term that pertains stirring, blending, creaming, folding and beating until it becomes one product. Each of the term produce a specific texture and quality to the baked goodies.

Answer 5

Mixing

Question 6

Classification of
Bakery Products

Answer 6

▪ Lean Bread
▪ Rich dough Bread or Viennoiserie
▪ Quick Bread

Question 7

It refers to bread that contains flour, salt
and water.

Answer 7

Lean Bread

Question 8

It refers to a kind of dough that has high
contents of fat, sugar and eggs.

Answer 8

Rich dough Bread or Viennoiserie.

Question 9

It covers a wide range of non-yeasted products.

Answer 9

Quick Bread

Question 9

It is the classic French loaf familiar to most people in north america

Answer 9

Baguette

Question 10

4 Common Lean Bread

Answer 10

1. Baguette
2. Bagel
3. Naan Bread
4. Foccacia

Question 11

It is a ring-shaped and symbolizes life. Made from very stiff dough.

Answer 11

bagel

Question 12

baguette is originated in?

Answer 12

Paris, France

Question 13

A flatbread flavored
with yogurt and black onion seeds sprinkled on top of the bread before
baking.

Answer 13

Naan Bread

Question 14

It is a classic flat bread, rich in olive oil and
flavored with rosemary.

Answer 14

Focaccia

Question 14

naan bread is originated in?

Answer 14

Afghanistan

Question 15

Rich with butter and has 60 percent of the flour weight.

Answer 15

Brioche

Question 16

Classification of Rich Dough Bread or
Viennoiserie

Answer 16

1. Brioche
2. Danish
3. Croissant

Question 17

The flour weight of brioche bread is?

Answer 17

60%

Question 18

Also known as bread of
Vienna.

Answer 18

Danish

Question 19

danish bread is originated in?

Answer 19

Denmark

Question 20

A flaky buttery yeast roll shaped like a crescent
and made from a rolled-in dough.

Answer 20

Croissant

Question 21

A type of bread made
from quick-acting
leavening agents. Spices,
nuts and fruit can also
be added to alter flavors.

Answer 21

Quick Bread

Question 22

Characteristics of Quick Bread

Answer 22

1. Have bread and cake texture. 2. Leaveners are quick compared to traditional leavening agent. 3. Easy to produce and can be made quickly.

Question 23

Mixing Method for Quick Bread

Answer 23

1. Biscuit Method 2. Creaming Method 3. Blending Method

Question 24

It is achieved by cutting a fat into the flour and other dry ingredients and then adding the liquid ingredients and blending incorporation.

Answer 24

Biscuit Method

Question 25

A fat and sugar is rubbed all together until they form a smooth paste.

Answer 25

Creaming Method

Question 26

All dry ingredients are mixed and set aside then same with the liquid ingredients. The liquid ingredients are then poured into the dry ingredients by simply cutting in and keep the mixing to a minimum to prevent excessive development of gluten.

Answer 26

Blending Method

Question 27

Examples of Quick Bread

Answer 27

1. Banana Bread 2. Muffin 3. Scone 4. Blini 6. Crepe 7. Paris brest 8. Cream Puff (french pastry)

Question 28

Three phases of mixing in the production of dough

Answer 28

1. Blending the ingredients 2. Forming the dough 3. Developing the dough