eQuizShow

Yeast Goods

Yeast Products

Question: This item is enriched with soft butter added at the end of preparation
Answer: Brioche

Question: This item is soaked in a flavoured alcoholic stock syrup
Answer: Rum Baba

Question: This item is deep fried with a hole in the center
Answer: Ring Doughnut

Question: This item is poached then baked
Answer: Bagel

Question: This item is rolled with spices and dried fruits
Answer: Chelsea buns

Religion

Question: Which product has a Christian theme
Answer: Hot Cross Bun

Question: which religion offers bread and wine
Answer: Christian

Question: Matzo (unleavened flat bread) is served during passover which religion would this be?
Answer: Judaism

Question: Roti an Indian bread used during various festivals but in which religion
Answer: Hinduism

Question: which country does Anpan (a sweet roll) sometimes ate during buddhist feasts hale: Japan, Mongolia, or China
Answer: Japan

Countries

Question: Which Italian product can be thick or thin
Answer: Pizza

Question: what bread and which country does an unleavened flat bread (which is usually split then stuffed with meats) come from?
Answer: Pitta bread, Geece

Question: Which country does Bara Brith hale
Answer: Wales

Question: Which country does Panettone come from
Answer: Italy

Question: Which country does curry bread come from
Answer: Japan

Yeast

Question: True or False: Bread Yeast is a living micro organism
Answer: True

Question: Yeast needs four elements:
Answer: food, moisture, warmth and time

Question: What shaping techniques are used for the following products: Swiss Buns, Chelsea Buns and ring doughnuts and finishing technique
Answer: Swiss - roll into a bread roll then roll into a sausage roll pressing on palm of hand to correct length-dip in fondant
Chelsea - using rolling pin, roll out to an oblong/rectangle add dry fruits/spices on to the dough, then roll into roulade then slice-brush with sugar glaze whilst warm
Ring-- roll into a bread roll then whilst passing through index finger and thumb apply pressure to center until a hole forms continue until desired hole size is reached or use a round cutter on rolled dough (one large one small) for desired size/shape-dip in cinnamon sugar

Question: What is the ideal temperature of the liquid yeast can be dissolved in
Answer: 37c

Question: Yeast feeds on sugar, what is also naturally found in flour to help yeast to work/feed
and what are the quality points of fresh yeast?
Answer: Protein

Quality points:
- Wrapped properly and in date
- Moist clay-like texture, not dry or too crumbly
- Pungent fresh aroma
- Light brown colour
- No seepage
- Refrigerated

Maths/English?

Question: Define 'scale a recipe'
Answer: to weigh, multiply or divide precisely

Question: If I had one kilo of dough and it produced sixteen rolls what would I need to scale my dough to?
Answer:
1000g divided by 16 = 62.5g

Question: Each team member must correctly name and spell the following bread types:

Enriched Bread served with Pate....................
Italian bread finished with Olive oil, Rosemary and sea salt or olives................
French stick usually known as ...................



Answer: Brioche
Focaccia
Baguette



Question: If there was three hundred guests wanting bread rolls and each roll weighed sixty grams how many kilos of dough would I need?
Answer: 300 x 16 =18,000 (18 kg)

Question: Name and spell the following terms associated with the following definitions:

This is what the yeast does when it starts to release its gases.......................
This French laminated dough (in a horse shoe shape) is often eaten at breakfast and can be messy when eaten.................
This is gas is released which makes the bread rise during proving and baking................

Answer: Fermentation
Croissant
Carbon Dioxide