Week 5 Enriched doughs

Adding butter, sugar, eggs, milk or chocolate makes an -------- dough.

• Enabled

• Enhanced

• Enriched

• Entitled

Tick the type of instructions you may see when making enriched dough.

• Lamination instruction

• Specific blending of fats and other ingredients

• Frying instructions

• Specific temperature control when storing products during processing

• Mixing times and baking temperatures

When working with butter what variable influence in the bakery can significantly affect its performance?

• Room temperature

• Messy work surfaces

• Noise

• Flour dust

Tick the ingredients that contain listed allergens.

• Custard powder

• Butter

• Strong Bakers Flour

• Sugar

• CDC

You are making almond croissants with custard filling what are the potential contamination risks associated with the task.

• Allergen

• Bacterial

• Physical

• Chemical

• None of them

You need to produce a batch of croissants for for 7am in the morning. You start at 5am. What piece of equipment will help you the most to do this.

• A high speed mixer to help me get it mixed faster.

• A retarder so I can make them the day before and have them oven ready in the morning.

• A lamination machine to help me roll it out faster.

• A prover to help them rise faster.

Prior to loading the products in the oven you egg wash them. What do you need to be aware of?

• Raw egg is a bacterial and allergenic contaminant I must wash my work surface and hands

• If the egg is room temperature

• Egg washing can cause splashing what else is on my bench?

• Was the egg shell brown or white?

You have to store many different types of enriched products on the same rack. What do you need to be aware of?

• Placement of the products they contain many types of allergens contamination is a risk.

• Do I have enough space to store all of these products here?

• Is the rack clean and in good working order?

• Will the trays and/or cooling wires fit properly in the rack?

You are making croissants and you notice the butter is starting to "squish" out of the dough as you are rolling it. What do you do?

• Get it done ASAP and ignore the problem.

• Put it back in fridge, The butter will firm back up and you can proceed again. Ask for help if you are unsure.

• Give up, put it in the bin and start again.

You have put the teacakes in the oven and they have not gone brown like they usually do. What ingredient is the most likely reason?

• There is no yeast in them.

• There is no sugar in them.

• There is no milk in them.

• There is no fat in them.