Bread and Pastry Production NC II National Competency Assessment Interview Reviewer

Interview Questions:

1. What are the PPE needed before baking?

* The personal protective equipment before baking are apron, hairnet, pot holder, mask and gloves.

2. How do you preheat the oven?

I pre heat the oven by turning on the gas (turn it down). I turn the oven knob on and then I immediately hold the igniter safely near the burner tube of the oven and lit it. I make sure that all of them are lit up. I adjust the amount of fire by adjusting the knob and wait until it reach the desired temperature setting.

(Should the initial lighting fail, turn to its "off" position immediately and allow the accumulated gas to be dispersed before reignition)

3. What are the ingredients in the yeast mixture?

Yeast, warm milk, 2 tsp sugar

What are the tools needed in preparing the yeast mixture?

bowl, spoon, measuring cup, measuring spoon

How do you prepare the yeast mixture?

4. What are the ingredients in the egg mixture?

2 eggs, 4 Tbsp melted butter

What are the tools needed to prepare the egg mixture?

bowl, egg beater/ fork

How do you prepare the egg mixture?

5. What ingredients are included in the flour mixture?

Flour, sugar, salt

6. What mixing method did you use in preparing soft roll? Explain the process in the method used.

Straight dough method.All ingredients are mixed at a time, there's only one fermentation.

7. What is the purpose in kneading the dough?

To distribute the ingredients, to develop gluten

8. How long did you let the dough rise?

1 hour

9  What is fermentation? How long did you ferment the dough?

Fermentation is the process of converting sugar into alcohol to produce carbon dioxide.( This is when the yeast consumes sugar and produce gas causing the dough to rise)

1 hour.

10. What is proofing? How long did you proof the dough? (Resting)

Allowing the dough to regain lost carbon dioxide during punching. Resting may be done for at least 20 minutes.

11. How long did you bake the dough? To what temperture did you set the oven?

20-25 minute at 375degree F or 150 degree C

12. What are the characteristis of a good and quality soft roll.

External: * Well proportioned, rounded top * Large but not airy in proportion to weight, golden brown in color (uniform), Crust is tender slightly rough and shiny.

Internal: * Creamy white in color or slightly yellow, free from streaks * Has even cells, free from tunnels, ;* tender, moist, light and springs back.* Has pleasing flavor no bitterness * Attractive

13. What did you add in presenting the soft roll?

Add edible stuff such as nuts, sessame seeds

14. What are the mixing method used in mixing dough? Differenciate straight dough from sponge dough method.

Straight dough method- mix all ingredients together at 1 time

Sponge dough method-there are 2 mixing and 2 fermentation

15. What is the purpose of kneading the dough?

To mix the ingredient, to develop gluten

16. How do you measure 1/3 cup.

1/2 and 1/4 cup

17. What are the kinds of bread?

Yeast bread, quick bread

18. What are the main ingredients in bread making?

Flour, shortening, eggs, sugar, yeast, water milk

19.  What are the foods for the yeast?

sugar, milk, shortening (butter)

20. What are the types of yeast?

active dry yeast

compressed yeast

21. What are the kinds of flour that may be used for bread making?

APF, bread flour, combination of APF and bread flour

22. What are the foods for the yeast?

sugar, milk, shortenings

23. What are the forms of eggs?

unopened, frozen, fresh

24. Give examples of flavoring agents?

vanilla, lemon , nutmeg, cinnamon

25. What are the uses of water in baking?

to activate the yeast

to help develop gluten in the dough

to dissolve other ingredients.

26. What are the uses of milk in baking?

increase nutritive value of bread

it contributes good texture and flavor

it helps dissolve other ingredients.

it serve as food for the yeast during fermentation process

27. What are the uses of sugar in baking?

acts as food for the yeast during fermentation.

improves flavor of the bread

gives color to the crust

28. What are the uses of salt in bread making?

Gives desirable flavor to the bread

controls fermentation period

29.What are the uses of shortening in bread making?

Serves as food for the yeast during fermentation

makes the dough easy to handle during kneading.

contributes to the elasticity of the dough

improves bread texture amd flavor.

30. What are the methods of mixing bread dough?

Straight dough method- mix all ingredients together ar 1 fermentation

Sponge dough method- 2 mixing and 2 fermentation.

31. What are the advantages  of using sponge dough method over straight dough method?

softer baked products.

dough has more tolerance

finer texture

retain shape better

32. Why is mixing process important in baking?

*Mixing distributes the yeasts cells uniformly in the dough.

* Distributes sugar which is food food for the yeast

*Make dough smooth and free from lumps .

* Develops gluten properly

33. Explain what happens in the fermentation process.

Fermentation starts when yeast is activated. When yeast reacta chemically with sugar, carbon dioxide is released. This gas is trapped in the gluten making the dough to rise.

34. Why do we punch the dough?

To release some carbon dioxide gas trapped inside.This will also relax the expanded dough.

35. Why do we need to rest the dough before baking?

To allow dough to regain the lost carbon dioxide released during punching.

Attain proper volume.

To improve the grain and texture of the bread.