Class 11 Food Processing Chapter 1 Artisan Bakery and Patisserie

Class 11 Food Processing Chapter 1 Artisan Bakery and Patisserie Solutions English Medium As Per AHSEC New Syllabus to each chapter is provided in the list so that you can easily browse through different chapters Class 11 Food Processing Chapter 1 Artisan Bakery and Patisserie Question Answer and select need one. Class 11 Food Processing Chapter 1 Artisan Bakery and Patisserie Notes Download PDF. AHSEC Class 11 Elective Food Processing Question Answer English Medium.

Class 11 Food Processing Chapter 1 Artisan Bakery and Patisserie

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Artisan Bakery and Patisserie

Chapter: 1

SESSION 1: BREADS AND BUNS OF ARTISAN BAKERY

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I. Multiple choice Questions:

1. Brioche is a bread of ________ origin.

(a) Italian.

(b) French.

(c) Danish.

(d) German.

Ans: (b) French.

2. An Italian bread made from pizza dough and stuffed with vegetables, meat and cheeses is called:

(a) Cibatta.

(b) Calzone.

(c) Foccaccia.

(d) Stollen.

Ans: (c) Foccaccia.

3. Which of the following is dark, dense, slightly sweet, and made using rye:

(a) Stollen.

(b) Bagel.

(c) Cibatta.

(d) Pumpernickel.

Ans: (d) Pumpernickel.

4. Which of the following is a braided-shaped and sweetened egg bread:

(a) Brioche.

(b) Calzone.

(c) Challah.

(d) Foccaccia.

Ans: (c) Challah.

II. Mark the statement True or False:

1. Bun and breads have same ingredients. 

Ans: False.

2. Pav is originated in England and usually served on Good Friday. 

Ans: False.

3. Bagel is a German bread and is very porous. 

Ans: False.

4. English muffins are popular breakfast item among Americans and Australians. 

Ans: True.

5. Baguettes is an Italian bread. 

Ans: False.

III. Fill in the blanks:

1. ______________is baked in a slipper shape and used for sandwiches. 

Ans: Ciabatta.

2. Proofed dough of __________ bread is boiled or steamed in water prior to baking. 

Ans: Bagel.

3. Drizzling with butter and icing sugar is done in ________. 

Ans: Cinnamon buns.

4. A type of bun widely consumed in India is with bhaji and vada is called ________. 

Ans: Pav.

5. ________has sugar, fruit or fruit peel, spices and nuts in addition to flour and yeast.  

Ans: Fruit bun.

VI. Very short answer type questions:

1. What is Artisan Bread?

Ans: Artisan breads are different from regular breads in technique of preparation, presence of only natural ingredients and with visual appeal. Artisan bread is generally used in marketing and advertising to describe handcrafted bread. Therefore, the term ‘artisan bread’ is somewhat vague and more of a marketing effort by bakers and tell customers why their bread is better than regular breads.

2. Enlist the types of bread and countries where they are popularly consumed?  

Ans: The types of bread and countries  they popularly consumed are as under:

(i) Brioche:  A French bread made using flour, eggs, yeast, butter and glazed with an egg wash. 

(ii) French bread: The bread has crispy crust and a chewy crumb and baked in long lean loaves or baguettes. 

(iii) Calzone: An Italian bread made from pizza dough and stuffed with vegetables, meat and cheeses. 

(iv) Ciabatta: An Italian white bread with a porous crumb. It is baked in a slipper shape and used for sandwiches.   

(v) Focaccia: A flavoured Italian flat bread, brushed with olive oil and topped with fresh herbs, vegetables and cheese. 

(vi) Pumpernickel: A German bread which is dark, dense and slightly sweet. It is made from coarsely ground wholemeal rye. It is also popular as rye bread.

(vii) Stollen: The traditional Christmas bread of Germany, Stollen is a sweet and loaf shaped yeast bread filled with dried fruits and topped with icing and cherries. 

(ix) English muffin: Yeast bread cooked in a round shape on a griddle and very popular as breakfast among Americans and Australians.

(x) Challah: Challah is braided shaped and sweetened egg bread. It is popular among Jews.

(xi) Bagel: Polish bread which is dense, chewy, round and made by boiling or steaming the proofed dough in water prior to baking. 

3. How buns are different from bread?

Ans: A bun is usually made from dough that has been enriched with sugar, butter, milk and egg. Without the addition of any one of these ingredients, the dough will be termed as ‘bread dough’ and not a ‘bun dough’. Buns are generally smaller in size and round in shape.

4. What would you like to prepare among the products discussed in the session? 

Ans: I would like to prepare Focaccia, a flavoured Italian flatbread, because it’s simple to make, takes well to toppings like herbs and olive oil, and works great as a snack or sandwich base.

5. What are the different sections of an artisan bakery and how they are different with each other? 

Ans: The artisan bakery is divided into two broad sections namely bakery and pastry. Bread and buns are the main item for baking in an oven in the bakeries. This is the responsibility of the bread section. The pastry section deals with eggs, dairy products, chocolates, and other high risk food items that need to be protected from bacterial contamination. Therefore, the ambient temperature in the pastry, dessert and chocolate section is controlled. Thus, the artisan bakery may have sections of breads, pastry, dessert, puff and chocolates.

SESSION 2: CAKES AND PASTRIES OF ARTISAN BAKERY

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SESSION 3: TOOLS AND EQUIPMENT

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SESSION 4: INGREDIENTS

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