ProStart Level 2
Name ________________________
Chapter 8 Desserts and Baked Goods
Homework Due Date____________
Section 8.1 Bakeshop Basics
Study Questions
1. Complete the Baker’s Ingredient chart. Fill in the common ingredients.
Baker’s Category
Strengtheners
Fats/Shortenings
Sweeteners
Flavorings
Leaveners
Chemical leaveners
Organic leaveners
Physical leaveners
Thickeners
Liquids
Additives
Purpose in Baking
1. Describe cake flour.
2. What happens to gluten when it is mixed, worked and kneaded?
3. Why is gluten important in baking?
Common Ingredients
4. Baker’s Percentages are used to standardize baking recipes. Flour is always given as a proportion of 100% in
the recipe.
You are using 12 # of flour.
Step 1 Change 12 # of flour into ounces first. 12 # flour = 192 ounces.
Step 2 Calculate each ingredient weight using Baker’s Percentages. (round off to an even ounce)
Ingredient
Weight of each ingredient
Recipe amount
Water = 38%
0.38 x 192 ounces (flour) = 72.96 ounces =
73 ounces water
Yeast = 4%
0.04 x 192 ounces (flour)
=
____ ounces yeast
192 ounces (flour)
=
____ ounces flour
Salt = 2.5%
0.025 x 192 ounces (flour)
=
____ ounces salt
Sugar = 4.5%
0.045 x 192 ounces (flour)
=
____ ounces sugar
Dry milk = 4.5%
0.045 x 192 ounces (flour)
=
____ ounces dry milk
Margarine = 9%
0.09 x 192 ounces (flour)
=
____ ounces margarine
Eggs = 4%
0 04 x 192 ounces (flour)
=
____ ounces eggs
Bread flour = 100%
=
_______TOTAL WEIGHT
5. Convert the following recipe to a new yield of 18#.
Remember that each ingredient is based off of flour = 100%.
Conversion formula
Desired yield
= _________ conversion factor
Original yield
Conversion factor is? _____
Original recipe
(same for every ingredient)
4.25 # water
Conversion factor
x ___
=
New recipe
_____ # water
2 oz yeast
x ___
_____ oz yeast
6# bread flour
x ___
_____ # flour
3 oz salt
x ___
_____ oz salt
Section 8.2 Yeast Breads
Study Questions
1. Complete the chart on the differences between lean and rich doughs
Type of Dough
Ingredients
2 examples
Lean dough
Rich dough
2. Why do you knead dough?
3. Describe the straight dough method (also called straight mix method) in one sentence.
4. Describe the sponge method in two sentences.
5. How would you make a starter for sourdough bread?
6. List the 10 basic steps in making yeast breads.
1. __________________________
2. __________________________
3. __________________________
4. __________________________
5. __________________________
6. __________________________
7. __________________________
8. __________________________
9. __________________________
10. __________________________
7. Why do you remove the baked yeast bread from the pan to cool? (look at Essential Skills, p520)
Section 8.3 Quick Breads
Study Questions
1. Quick breads and _________ use the same mixing method.
2. Complete the Methods for Preparing Quick Breads and Cakes chart.
Baker’s Category
Ingredients & Preparation
Texture
Creaming method
Foaming method
Straight-dough method
Two-stage method
3. What are the 3 functions of icing?
4. How do you make a ganache?
5. What might be 1 reason a soufflé might fall or collapse? (look in purple box, p529)
2 examples
Section 8.4 Pies, Pastries, and Cookies
Study Questions
1. What is the recipe for a 3-2-1 pie crust?
2. What is baking blind?
3. Which would you choose to eat, a chocolate chip cookie or a piece of blueberry or apple pie? (read Fast Fact
on p536 before writing your answer)
4. What is another name for rolled-in dough? What would you make with this dough?
5. Of the 7 types of cookies, which one makes the largest quantity of cookies/brownies in the shortest amount of
time?
Section 8.5 Chocolate
Study Questions
1. What are nibs? (referring to chocolate)
2. How do you store chocolate?
3. What is bloom AND how does it occur?
4. How do you temper chocolate?
Section 8.6 Specialty Desserts
Study Questions
1. Complete the chart of Dessert Sauces and Creams
Baker’s
Ingredient
Sabayon
Pastry Cream
Bavarian Cream
2.
When plating desserts what are 2 things you should take into consideration?
Preparation Tech