Cake Receipe Questions

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1. Two types of fire protection that can be found in the classroom are?

2. Two ways to thaw frozen chicken are?

3. Two Sanitation rules that should be followed while working as a food handler are?

4. Describe the type of shoes that should be worn in the kitchen?

5. What are the 5 safety rules that everyone should follow in the kitchen?

6. When using a knife; what are the four points that you should remember to keep you safe?

Knife, Quick Breads, Yeast Bread and Flour

1. Explain how to carry a knife safely?

2. List 5 safety rules for handling knives?

3. Quick breads are called this, because they use ____ and _____ to make them rise?

4. What 2 types of quick bread dough's are there and give example?

5. What is the most important thing to remember when making quick breads?

6. What purpose do eggs have in Quick breads?

7. How do you add fat, when making tea biscuits? Why?

8. Give an example of a lean yeast dough, and why it is called a lean yeast dough?

9. What is fermentation of yeast bread?

10. When can you tell that fermentation is complete?

11. Name 2 ways to control fermentation?

12. Why do we use a wash in baking?

13. From which plant is All purpose flour made from?

14. What is the elastic substance in flour called?

15. What type of flour in class has the least amount of this substance?

16. Name 3 functions of flour in bakeing?

17. What is the best type of flour for making bread?

18. Why is all purpose flour usually used in class?

19. For the following definitions, give the name to them:

a) ½ cm x ½ cm x ½ cm cuts

b) ¼ cm x ¼ cm x ¼ cm cuts

c) The most important knife in a chefs toolkit

d) Used to trim off a thin layer from fruits or vegetables

e)

f) The blade is toothed like a saw

g) Food is cut into very small pieces

h)

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