Q.1) Define the following terms:-

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1 Q.1) Define the following terms:- 1) A la Catre :- In this style of menu each dish are priced separately. 2) Augratin :- A baked or grilled dish sprinkled with grated cheese or bread crums or both. 3) Baba :- Rich fermented sponge. It was popularized in Paris. Raisins are added to the recipe. 4) Bechamel:- It is one of the mother sauce created by Louis de Bechamel. 5) Bacon :- Boned pork usually the side or belly meat may be smoked or uncooked & cured with salt, sugar & spices. 6) Bain-Marie :- It is an equipment usually made of stainless steel with a small area to fill in water & to keep other containers on it so that the food could be kept warm. It is electrically operated. 7) Bouillon :- A clear soup stronger then broth but not as strong as consomme. Court bouillon is the cooking liquor for fish. 8) Bouquet garni: A bunch of herbs, usually bay leaves, thyme, marjoram and parsley tied together or enclosed in a muslin bag; if fresh bouquet garni is not available, use dried ones. This bunch is removed before serving a dish. 9) Brunoise: A garnish of diced vegetables; also any food cut or diced into small pieces. 10) Caviar: The prepared ripe eggs (ROE) of various species of sturgeon including beluga, osetra and sevruga. Colour ranges from black to white and from golden to orange brown. They are traditionally served in small dishes with a silver spoon accompanied by Melba toast, sour cream, lemon wedges 11) Croutons: small pieces of cubes of bread; fried or toasted. 12) Emulsion: An emulsion is formed from a mixture of two liquids that would normally repel each other (or are immiscible) but are kept together by a substance that is soluble in both. e.g., milk is an emulsion and it contains water and fat which are immiscible; but, both are kept together by the protein present in milk, since the protein can dissolve both in water and fat. 13) Fillet: A thin, tender boneless piece of meat or other foods; a boneless skinless side of a fish. Also spelled FILET. 14) Gluten: An elastic protein substance present in some cereal grains, chiefly wheat and corn. It stretches and absorbs water, giving support and lightness to dough. 15) Julienne: Foods cut into match stick size, thin strips. The term reportedly comes from a 17 th century chef named Julienne. 16) Knead: To manipulate or work dough by hand or machine, folding and pressing until air is incorporated and texture is smooth. 17) Roux: Equal quantity of Butter and refined flour heated and used as a thickener for gravies, sauces etc. It may be blond Roux or White Roux. 18) Biriyani: The most popular rice preparation which is steamed in dum style with the addition of spices and meat. They are slightly yellowish or light greenish in colour. 19) Do Pyazza: It means onions added twice (once ground and then fried) in to the meat curry. 20) Dum: A traditional, Mughalai way of cooking with slow steam to enhance all the goodness in cooking. E.g. : Biriyani and Dum alu. 21) Korma: Very rich thick red or, brown gravy out of Poppy seeds, coconut, spices, red chilly and cashew paste and curd. E.g.: chicken Korma, mutton korma. 22) Shammi Kebab: - Flattened lamb mince is added with ground spices, chopped coriander leaves and green chilies and then shallow fried. 23) Sheek Kebab: Minced lamb, herbs & spices with mashed potatoes are pressed in the skewer and roasted in a tandoor (Indian clay oven)

2 Q.2) write a note on Introduction to bakery & confectionery? A/s. Most of bakers products are made of the ingredients such as flour, sugar eggs, milk, stabilizers and leaveners. There are two departments in a bakery, namely the bake section & the pastry section. The Pastry Section Although pastry section is part of the kitchen and, under the supervision of the head chef or catering manager, it is considered to be a separate unit in a catering establishment. The main reasons for this are that specialist staff and equipment are required for it to work efficiently and to avoid contamination of sweet goods by the savory smells and flavors of the foods being prepared/stored in the kitchen and larder areas. The purpose of the pastry section is to prepare and serve all hot and cold sweet dishes, pastries, cakes, gateaux, petits fours, ice-cream dishes, confectionery and yeast goods. Often this includes breads and special customer requirements such as celebration cakes. The section has specialist facilities, equipment and staff, and will therefore liaise with the kitchen and larder sections on the production of savoury items; for example, pie coverings, vol-au-vents, sausage rolls, choux paste, cheese straws, fleurons, savoury flans and tartlets, pizzas and pastas. Pastes and other items will be supplied by the pastry section. In some cases they will be prepared and baked by them for completion and service in the main kitchen. Depending on the type of establishment, the section would provide food for lunch, dinner and supper menus, afternoon teas, buffets, banquets and possibly outdoor catering functions. If stewed fruits, croissants and brioche rolls are served at breakfast, these would also be prepared by the pastry section.

3 Q.3) What are the basic principles of bakery & also explain different measurement system used in Bakery? A/s Basic Principles: Most bakers products are made of the same few ingredients - flour, shortening agent, sugar, eggs, water or milk, and leavening agent. The accuracy is important in bakery, since slight variations in proportions or procedures can mean great differences in the final product. Formula: In case of cookery, the ratio of ingredients is called recipe. But here we call it a formula, since the proportion of mix has to be accurate. Measurement in the Metric system: There has always been confusion with the usage of measure; the U.S. System is not much in use in our Indian Bakeries and confectioneries. We use the metric system. In the metric system, there is one basic unit for each type of measurement. gram is the basic unit of weight litre is the basic unit of volume meter is the basic unit of length celsius is the basic unit of temperature. Metric Units Layman s conversion table:

4 1 ounce is approximately 30 ml decilitre is slightly less than 1 a cup centilitre is about 2 teaspoon tea spoon = 5 grams table spoon = 15 grams

5 Q.4) Write a note on various Baking process? A/s Baking process: The changes undergone by a dough or batter as it bakes are basically the same in all baked products, from bread to cookies. Following are the basic Baking process :-. Dough formation Wheat contains proteins called the glutenin and gliadin, which together form gluten, when wheat flour is moistened and mixed. Gluten also is a protein. When wheat flour is mixed with water and kneaded, it forms a sticky and elastic mass called the dough. Gluten is responsible for both the stickiness and the elasticity of the dough. At the time of grinding the grain into flour, gluten quality can be improved by the addition of small quantity of certain substances known as improvers. Gas Formation and leavening Leavening is the production or incorporation of gases into a baked product to increase volume and to produce shape and texture. These gases must be retained in the product until the structure is set. The gases primarily responsible for leavening baked goods are (i) carbon dioxide, which is released by the action of yeast, baking powder and baking soda, (ii) air, which is incorporated into dough and batters during mixing and (iii) steam or hot dry air, which is formed during baking. Acquiring the gases As the gases are formed, they expand and are trapped in a stretchable network formed by the proteins in the dough. The proteins are primarily gluten and, sometimes egg protein. Without gluten or egg protein, most of the gases would escape, and the product would be poorly leavened. Breads without enough gluten are heavy. Gelatinization The starches absorb moisture, expand, and become firmer. This contributes to structure. It begins to gelatinize (i.e., to form a soft some what elastic product like a fruit pulp) at about 65 0 C. Coagulation Like all proteins, gluten and egg proteins coagulate or solidify (i.e., the particles in the proteins gather together into a solid mass), when they reach high enough temperatures. This process gives most of the structure to baked goods. Coagulation begins at about 74 0 C. Correct baking temperature is very important. If it is too high, coagulation will start soon, even before the

6 expansion of gases has reached its peak. The resulting product will have poor volume or a split crust. If the temperature is too low, the proteins will not coagulate soon enough, and the product may collapse. Evaporation This takes place throughout the baking process. If a baked product of a specific weight is required, allowances must be made for moisture loss when scaling the dough. e.g., a loaf of 400 gram of baked bread shall need about 500 gram of dough. Shortening All fats are shortening agents. Films of fat get in between the layers of gluten in the flour and shorten or break the gluten thereby making the dough tender and flaky. On cooking, different shortening agents release trapped gases at different temperatures. The product when consumed melts in the mouth; e.g., biscuits. Proper shortening agent should be selected for each product. Browning A crust is formed as water evaporates from the surface and leaves it dry. Browning occurs when sugar caramelizes and, starch and sugar undergo certain chemical changes caused by heat. This contributes to flavour. Milk, sugar and egg increase browning. Staling Staling is the change in texture and aroma of baked goods due to a change of structure and a loss of moisture by the starch granules. Stale baked goods have lost their fresh baked aroma and are firmer, drier, and more crumbly than fresh products. Prevention of staling is major concern of the baker, because most baked goods loose quality rapidly. Staling begins almost as soon as the backed items are taken from the oven. There are apparently two factors for staling. The first is loss of moisture or drying. This is apparent, for example, when slices of fresh bread are left exposed to air. The bread becomes dry. The second factor is a chemical change in the starch structure. Bread should never be stored in a refrigerator; either it should be stored at room temperature for a short period or frozen for a long term storage.

7 Q.5) Name basic ingredients used in bakery? A/s The usual ingredients in Bakery are as follows: Wheat flour Starches Sugars Syrups Fats Shortenings Margarine Oil Lard Milk and cream Cheese Eggs Leavening Agents Nuts and fruits Chocolate and Cocoa Salt and spices

8 Q.6) Explain different types of Leavening Agent used in Bakery? A/s Yeast: Yeast is the leavening agent in breads, dinner rolls, Danish pastries, and similar products. Yeast causes fermentation of sugar into carbon dioxide gas and alcohol. This release of gas produces the leavening action in yeast products. The alcohol evaporates completely during and immediately after baking. Fermentable sugar in bread dough comes from two sources. It is added to the dough It is produced from flour by enzymes that breakdown the wheat starch into sugar. These enzymes are present in the flour and are added in the form of malt. Yeast is a microscopic plant that accomplishes this fermentation process by producing enzymes. Some of the enzymes change complex sugar (sucrose and maltose) into simple sugars (glucose and fructose). Others change the simple sugars into carbon dioxide gas and alcohol. Yeast is a living organism; it is sensitive to temperatures as shown below: At 1 0 C Yeast is inactive 15 0 C 20 0 C Yeast has slow action 20 0 C 32 0 C Best for growth of yeast 38 0 C Yeast reacts 60 0 C Yeast dies Yeast is available in two forms - compressed and active dry. Two chemicals used in bakery for releasing carbon dioxide. Baking Soda: Baking soda is the chemical, sodium bicarbonate. If moisture and an acid are present, baking soda releases carbon dioxide gas, which leavens the product. Heat is not necessary for the reaction.

9 Baking powder: Baking powders are mixtures of baking soda plus an acid to react with it. They also contain starch, which prevents lumping and brings the leavening power down to a standard level. The baking powder requires only moisture to be able to release gas. Like baking soda, baking powder can be used, only if the product is to be baked immediately after mixing.

10 Q.7) Describe the role of Fats & Oils in Bakery? A/s. Fats: There are many different varieties of fats available in the market. These fats have varying properties that make them suitable for different purposes. While selecting a fat for a specific use, a baker must consider the following properties; its melting point, it softness or hardness at different temperatures, its flavour and its ability to form emulsions. Earlier, under baking process, we mentioned regarding the ability of a fat to act as a shortening agent; films of fat get in between the layers of gluten in the flour and shorten or break the gluten thereby making the dough tender and flaky. We generally use the word shortening to mean any of a group of solid fats, usually white and tasteless, that have been especially formulated for baking. Shortenings may be made from vegetables oils (hydrogenated) and animal fats. There are two main types: Regular shortenings Emulsified shortenings Butter Any fresh butter consists of about 80% fat, 15% water and about 5% milk solids. Butter is available salted and unsalted. Unsalted butter is more perishable, it is hard when cold, very soft at room temperature and it melts easily. Butter is having high flavour when compared to the shortenings. Butter also has the melting qualities. Margarine: It is a butter substitute, cheaper than butter and less in cholesterol content. The flavour in margarine is less than that of Butter. It contains 80-85% fat, 10-15% moisture and 5% salt and milk solid. Usually this is made out of vegetable fat. Sometimes, animal fat is also used. Oil: It is liquid fat and used less for shortening. The main use of oil in the bakeshop is for greasing, deep frying, and as a wash for some kinds of Rolls. Lard: Lard is the rendered fat of pigs. Because of its plastic quality, it was once highly valued for making flaky pie crusts. Since the development of modern shortenings, however, it is not often used in the bakeshop.

11 Q.8) Write a note on milk & milk products? A/s Milk and Milk Products Milk and milk products are also highly utilized in bakery:- Types: Whole milk is fresh milk as it comes from the cow, with nothing removed and nothing added. Fresh whole milk is available in several forms. Pasteurized milk: Milk has been heated to kill bacteria at 72 o C for 15 seconds. Raw milk: Raw milk is that has not been pasteurized. It is not often used and, in fact, is generally not allowed to be sold. Homogenized milk: Homogenized milk is processed such that the cream does not separate out. This is done by forcing the milk through very tiny holes, which break up the fat into particles so small that they stay distributed in the milk. The above terms apply not only to the whole milk but also to skim and non - fat milk. Cream Various types of fresh cream, differing primarily in fat content, are available. Whipping Cream: Has fat content of 30-40%; within this category, you may find light whipping cream (30-35%) and heavy whipping cream (36-40%). Light Cream: It is also called table cream or coffee cream and contains 16 to 22% fat, usually about 18%. Half and Half: Has a fat content of 10-20%, too low for it to be called cream. You need to know about evaporated and condensed milk also.

12 Evaporated Milk: Milk, either whole or skim, is evaporated to remove about 60% of the water. It is then sterilized and canned. Evaporated milk has a somewhat cooked flavour. Condensed milk: Condensed milk is richer than evaporated milk, because more water has been removed. It can be sweetened or unsweetened. It is available canned and in bulk. Let us now study regarding fermented milk products. Fermentation means breakdown of an energy-rich compound like carbohydrate into simpler compounds using enzymes. Let us give two applications of fermentation in food preparation: (i) We shall study shortly how yogurt, a curd like food, is prepared from milk fermented by the action of bacteria, lactobacillus bacteria. (ii) Also, you will see the role of yeast, a living micro-organism as a leavening agent in breads based on its fermenting ability of sugars. Fermented Milk Products: Buttermilk: Buttermilk is fresh liquid milk, usually skim milk, which has been cultured or soured by bacteria. It is usually called cultured butter milk to distinguish it from the original buttermilk, which is the liquid left after butter making. Sour cream: Sour cream is cultured or fermented by adding lactic acid bacteria. This makes it thick and slightly tangy in flavour. It has about 18% fat. Yogurt: Yogurt is a curd like food and is prepared from milk fermented by the action of bacteria, lactobacillus bacteria. Various types of yogurts are prepared with varying amounts of fat, flavour and sweetness. Cheese Two types of cheese are used in the bakeshop, primarily in the production of cheese fillings and cheese cakes. Baker s cheese is a soft; un-aged cheese with a very low fat content. It is dry and pliable and can be kneaded somewhat like dough, generally available in packs. It can be frozen for longer time. Cream cheese is also soft cheese; un-aged, but has a high fat content, about 35%. It is mainly used in rich cheese cakes and in a few speciality products.

13 Q.9) Describe the role of sweeteners in bakery & confectionery? A/s Sugars Sugar occurs naturally in nearly all plant structures - fruits, leaves and stems; however sugar for general commercial use is obtained from two major sources, sugarcane and sugar beet. 60% of the world's supply of sugar is obtained from sugar cane and 40% from sugar beet. Cane contains approximately 18% sugar, while, beet contains approximately 15% sugar. Classification: Source - Beet and Cane Country - West Indies, Guyana, England, India. Catering uses - Specific types of sugar should be purchased for particular purposes. E.g.: Cube sugar would usually be purchased for table use to serve with tea and coffee; icing sugar would usually be purchased for dusting or royal icing. Chemical group Monosaccharide and Disaccharides Functions: To sweeten, cakes, pastries, sweet drinks etc. To act as preservative. To soften the gluten in flour and to make the baked product more tender to eat and lighter in texture. To colour the cooked product. e.g., the addition of sugar will assist bread and cakes having a good colour. Action of Heat on Sugar: 115ºc - Soft ball. Making of marzipan and fondant 121ºc - Hard ball. Making nougats, petit fours etc. 138ºc - Soft crack. Making Italian Meringue 143ºc - Pulled sugar. Making 01 baskets, ribbons, roses, bows, etc. 154ºc - Hard crack.

14 163 c - Caramel. Making for cream caramel. Sugars or sweetening agents have the following purposes in baking: To increase keeping qualities by retaining moisture. To give crust colour. To act as creaming agents with fats and as foaming agents. To tenderize and impart fineness of texture, partly by weakening the gluten structure. To make any dish sweeter and flavoured. Types of Sugars: Following are the variety of sugar used in bakery & confectionery:- Granulated Sugar: Very fine and ultra fine sugars are finer than regular granulated sugar. They are used for making cakes ad cookies, because they make a more uniform batter and can support higher quantities of fat. Sanding Sugar: These are coarser and are used for coating cookies, cakes, and other products. Coarse sugar, can be used in syrups, where its mixing properties are not a factor. Even a very coarse sugar will dissolve readily when boiled in water. Invert Sugar: When a sucrose solution is heated with an acid, cane sugar (sucrose) breaks down in to equal parts of two simple sugars, glucose and fructose. A mixture of glucose and fructose is called invert sugar. Invert sugar has two properties :- It holds moisture well and thereby helps to keep cakes fresh and moist. It resists crystallization Invert Sugar is produced commercially, and it is also present in honey.

15 Dehydrated Fondant: It is a soft creamy preparation of sugar, water, and glucose that is used as a basis for candies or icings. Recipe: Brown Sugar: Brown sugar is mostly sucrose (80-90%). It also contains varying amounts of caramel, molasses, and other impurities, which give flavour. Keep brown sugar in an air tight container to prevent it from drying out and hardening. Syrups: Few syrups used in bakery:- Molasses: It is concentrated sugar cane juice. It contains large amounts of sucrose and other sugars, including invert sugar. It also contains acids, moisture, and other constituents that give it its flavour and colour. Darker grades are stronger in flavour and contain less sugar than lighter grades. Molasses retains moisture in baked goods and therefore prolongs freshness. Malt Syrup: Malt is available in two forms. Dried malt extract is simply malt syrup that has been dried. It must be kept in an air tight container to keep it from absorbing moisture from the air. Malt flour is the dried, ground, malted (softened by steeping in water and allowed to germinate) barley that has not had the malt extracted from it. It is obviously a much less concentrated form of malt.

16 Q.10) What are the applications for enzymes in baking? A/s The Action of enzymes has been noted for as long as bread has been baked. The ancients attributed fermentation to a magical life force but today we understand it as a result of the way of enzymes change the make up of other ingredients. In breads it make the bread springy or some breads fresh for longer. They have application through out baking process, improving volume, texture & colour, making crumb soft & ensure the last long life of bread. Their unique modes of action not only reduce production cost & increase profit but also improve sustainability. Enzyme work same way as the catalyst. Enzyme has a structure which is called active site. Enzyme has optimum temperature at which they are most active. Below which there activity decrease and above also it donot work. In baking both yeast & sugar are used. Yeast cell contain enzymes that ferment sugar by an aerobic respiration producing Carbon dioxide which cause the dough to rise.