Class 11 Food Processing Chapter 2 Elements of Baking

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Class 11 Food Processing Chapter 2 Elements of Baking

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Elements of Baking

Chapter: 2

SESSION 1: PRODUCTION PLANNING AND OVENS FOR BAKING

CHECK YOUR PROGRESS

Multiple choice Questions: 

1. Which of the following is considered suitable for packaging of bakery product?

(a) Airtight, rigid and opaque.

(b) Food grade material.

(c) Moisture resistant.

(d) All of the above.

Ans: (d) All of the above.

2. Third layer of packaging is provided for ease of handling and.

(a) Packaging.

(b) Transportation.

(c) Production.

(d) Cost saving.

Ans: (b) Transportation.

3. Which of the following is not a method of heat transfer in oven.

(a) Convection.

(b) Condensation.

(c) Conduction.

(d) Radiation.

Ans: (b) Condensation.

4. Which of the following leavener is used for raising the volume of the cakes, cookies and biscuits during baking:

(a) Baking powder.

(b) Instant yeast.

(c) Cream of tartar.

(d) Ammonia.

Ans: (a) Baking powder.

5. Gelatinization of starches present in the dough starts at:

(a) 76 °C.

(b) 50 °C.

(c) 40 °C.

(d) 98 °C.

Ans: Not in options — approximately 60 °C.

II. Mark the statement True or False:

1. Yeast and other microorganisms are inactivated at 50 °C.

Ans: False. 

2. A rotary oven is a large oven into which entire racks is loaded for baking.

Ans: False. 

3. In a rack oven, the bakery trolleys are in rotating motion.

Ans: False. 

4. Conveyor ovens used for large production volume.

Ans: True.

5. Brick ovens are traditional version of the deck ovens.

Ans: True.  

III. Fill in the blanks:

1. Caramelization of sugars takes place at ______________ .

Ans: 160 °C. 

2. Temperature is usually measured in degrees Celsius or in _______.

Ans: Fahrenheit (°F). 

3. Enzymes present in the dough gets deactivated during baking at ______°C.

Ans: 80–95 °C. 

4. Denaturation of protein takes place at ______°C.

Ans: 60–70 °C.

5. Two types of production processes used in bakery are batch and __________ production.

Ans: Continuous.  

IV. Very short answer type questions:

1. Enlist the three methods of heat transfer in oven.

Ans: (i) Convection.

(ii) Conduction.

(iii) Radiation. 

2. List down types of ovens employed in craft baking.

Ans: The types of  ovens employed in craft baking are: 

(i) Deck Oven. 

(ii) Rotary or Revolving Oven. 

(iii) Rack Oven. 

(iv) Brick oven.

3. What are the types of convection oven?

Ans: (i) Standard (fan-assisted) convection.

(ii) True/European (fan-forced) convection.

(iii) Combi-steam convection (combi oven).

(iv) Impingement/conveyor convection.

(v) Microwave-convection combo

(vi) Rotary rack convection.

4. Enlist the aspect related to planning for bakery production. 

Ans: (i) Raw Material and Manpower Requirement.

(ii) Equipment.

(iii) Production Processes.

(iv) Packaging material.

(v) Post production activities.

5. Write the formula for converting Degree centigrade into Fahrenheit? 

Ans: °F = (°C × 9/5) + 32

(“Degree centigrade” = Celsius. Example: 25°C → (25 × 9 / 5) + 32 = 77°F.)

SESSION 2: BAKER’S MATH

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I. Multiple choice Questions:

1. Which of the following is used to increase or decrease the number of portions of a recipe?

(a) Baker’s percentage.

(b) Conversion factor.

(c) Ratio.

(d) All of the above.

Ans: (b) Conversion factor.

2. Baker’s percentage calculates the amounts of each ingredient on the basis of:

(a) Flour.

(b) Recipe.

(c) Sugar.

(d) Production.

Ans: (a) Flour.

3. Ciabatta has higher hydration level which is above:

(a) 50 %.

(b) 65 %.

(c) 45 %.

(d) 55 %.

Ans: (b) 65 %.

4. Low hydration level products are:

(a) Non sticky.

(b) Firm and dry.

(c) Wet.

(d) Sticky.

Ans: (b) Firm and dry.

SESSION 3:DOUGH

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