DAY 2 Complex Questions Bread and Pastry Production

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TLE_HEBP9- 12PB-Ia-f-1

Prepare bakery products 1.1 Select, measure and weigh required ingredients according to recipe or production requirements 1.2 Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired product characteristics 1.3 Use appropriate equipment according to required bakery products and standard operating procedures 1.4 Bake bakery products according to techniques and appropriate conditions 1.5 Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications

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Q 1/8
Score 0
Sort the following ingredients in baking if it's Main ingredients or Minor Ingredients
20
sorting://Main Ingredients|Egg,Sugar,Leavening Agent:Minor Ingredients|Vanilla,Vinegar,Cinnamon
Q 2/8
Score 0
Match the following tools and equipment to their usage
30
linking://Measuring|Liquid Mesuring Cup:Mixing|Rubber Scraper:Cutting|Chef Knife

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DAY 2 Complex Questions Bread and Pastry Production

Quiz by JARRELL LACSON

Customize this quiz to suit your class

Instantly translate to 100+ languages

Measures 1 skill from