Week 7 Proving baking and frying

Which piece of equipment provides both radiated heat and conducted heat?

• Fryer

• Convection oven

• Deck oven

• Hot plate

What is the correct temperature for frying doughnuts?

• 120 degrees Celsius

• 180 degrees Celsius

• 220 degrees Celsius

• 300 degrees Celsius

What products would you cook on a hotplate?

• Crumpets

• Pancakes

• Drop scones

• White bloomers

• Croissants

What is the ideal temperature and humidity for the prover?

• 37 degrees 0% humidity

• 37 degrees 80% humidity

• 15 degrees 80% humidity

• 45 degrees 40% humidity

Tick the faults from the prover being set too hot and with no humidity.

• The product has proved up too quickly.

• There is a skin on the dough.

• The dough has become really sticky.

• The product has not risen very much.

• The product has risen and then collapsed.

Select the likely faults from the baking temperature being set too high.

• The product is too dark.

• The product is raw in the middle.

• The product is pale and dry.

• The product tastes burnt.

• The product will go stale quicker.

Your loaf was scaled at 1 kilogram and you expect an 150 gram baking loss. What percentage will the baking loss be?

• 15%

• 25%

• 30%

• 5%

In the workplace what systems can be put into place to ensure that correct baking specifications are achieved?

• Let everyone just get on with it. Do it the best you can.

• Casually tell people as they are working.

• Have a chart with an acceptable colour guideline on it. Place in a convenient place like by the oven or at the packing station.

• Have times and temperatures written in recipe books.

• Have charts and "cheat sheets" displayed in convenient places. Like by the baking equipment.

You had a special order at work where you made chilli flavoured savoury bites. They were fried. You now need to make doughnuts for the shop. What do you need to do?

• Change the oil before you proceed.

• Scoop out any bits from the oil then proceed.

• Nothing until the end of the day so just do the doughnuts in the oil but only for today.

• Use the same oil and pick off any bits if they are stuck.

When working at a baking station we need to check what in regards to contamination?

• Do we have correct PPE and is it clean?

• Where are we going to store the finished product?

• Do we have the correct equipment for the job and is it clean?

• Has the work surface been cleaned and is it free from clutter?

• It's going to be hot do I have a drink with me?