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Class 12 Food Processing Chapter 2 Essentials of Patisseries
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Essentials of Patisseries
Chapter: 2
| SESSION 1: QUALITY PARAMETERS OF RAW INGREDIENTS |
| Check Your Progress |
A. Multiple Choice Questions:
1. Cake flour which contains _________ percent of protein.
(a) 7–9 %.
(b) 8 to 11 %.
(c) 11–15 %.
(d) None of the above.
Ans: (b) 8 to 11 %.
2. Sugar acts as a __________ agent when agitated with fat.
(a) All of the above.
(b) Moistening.
(c) Flavouring.
(d) Pastry Crafts.
Ans: (a) All of the above.
3. Corn starch percent in icing sugar must not exceed ________.
(a) 3 %.
(b) 2 %.
(c) 5 %.
(d) 10 %.
Ans: (c) 5 %.
4. Leavening agents produce _________ that helps the dough to rise.
(a) Gas.
(b) Flavours.
(c) Water.
(d) All of the above.
Ans: (a) Gas.
5. Sodium bicarbonate is commonly known as.
(a) Baking powder.
(b) Baking soda.
(c) Shortening agent.
(d) None of the above.
Ans: (b) Baking soda.
B. Fill in the Blanks:
1. The egg consists of yolk, white and _________.
Ans: shell.
2. Non-dairy cream is made with hydrogenated vegetable fats and ________.
Ans: stabilizers.
3. Powdered egg yolk (lecithin) is used as __________ in cakes and sponges _________.
Ans: Emulsifier.
4. Packaged condiments must have a shelf life of minimum ________.
Ans: 6 months.
5. Three types of leavening agents used in bakery production are yeast, eggs and __________.
Ans: Chemical leaveners.
C. Mark the statement True or False:
1. Chemical leaveners must be in powder form and free flowing.
Ans: True.
2. Excess use of leavening agents will cause the product loose its volume and collapse.
Ans: True.
3. The white portion in fresh eggs consist of fat.
Ans: False.
4. Dairy cream has less shelf life as compared to non-dairy cream.
Ans: True.
5. Butter contains 50% milk fat.
Ans: False.
Additional:
A. Short Answer Questions:
1. What percentage of protein does cake flour contain?
Ans: It is advisable to use cake flour which contains 8 to 11 % protein.
2. What is the most commonly used fat in patisserie?
Ans: Butter is the most commonly used fat for retaining moisture, imparting flavour and providing texture to the cakes and pastries.
3. Name any two chemical leaveners used in bakery production.
Ans: Ammonium bicarbonate and sodium bicarbonate (baking powder).
4. What is the main composition of egg yolk?
Ans: The yolk is mainly composed of fat in the form of phospholipids, triglycerides and cholesterol.
5. What percentage of fat should cream have to ensure proper whipping?
Ans: Always procure cream with at least 35 % fat content to ensure proper whipping.
B. Long Answer Questions:
1. What are the quality parameters of flour used in patisserie production?
Ans: The type and quality of the flour is consistently maintained in patisserie production. Any change in the type and quality of the flour will result in inconsistency in the final product. The quality of flour used for making pastry products is altered or improved by addition of flour improvers, conditioners and enzymes. White flour free from the husk gives a bright colour and smooth texture to the dough. It is advisable to use cake flour which contains 8 to 11 % protein. If cake flour is not available, APF (all-purpose flour) can be used.
2. What are the quality parameters for sugar?
Ans: (i) Clean and free from any foreign material and insects.
(ii) Properly packed.
(iii) Must be free from any moisture and stored at cool and dry place.
(iv) Liquid sugars like invert sugar, glucose syrup must be clear, clean and free from any foreign particles or residues.
(v) Icing sugar must be free from lumps and percentage of corn starch must not exceed 5 %.
3. State the quality parameters for fats used in patisserie.
Ans: (i) Properly packed when received.
(ii) Free from any dark spots.
(iii) Free from foul smell and rancidity.
(iv) Have a shelf life of minimum 6 months.
(v) Free from any sediments and foreign material.
4. Describe the quality parameters of leavening agents.
Ans: (i) Chemical leaveners must be in powder form and free flowing.
(ii) Chemical leaveners must be free from any moisture.
(iii) Packets of dry yeast and chemical leaveners must be sealed and free from any cuts.
(iv) Must be within expiry date.
(v) Branded leaveners give better and consistent results.
5. List the quality parameters for condiments and herbs used in patisserie.
Ans: (i) Condiments must be free from any bad odour, taste or texture and foreign material.
(ii) Packaged condiments must have a shelf life of minimum 6 months.
(iii) Ensure freshness of the herbs.
(iv) Fresh herbs are crisp and vibrant in color.
(v) Dry herbs must retain original aroma and flavour and must be within the expiry date.
| SESSION 2: TOOLS AND EQUIPMENT IN PATISSERIE PRODUCTION |
| Check Your Progress |
A. Multiple Choice Questions:
1. ___________ has a central mixing wand which rotates around a stationary bowl.
(a) Planetary mixer.
(b) Spiral mixer.
(c) Horizontal mixer.
(d) Continuous mixer.
Ans: (a) Planetary mixer.
2. _______ has a rotating bowl that moves around a spiral-shaped blade.
(a) Planetary mixer.
(b) Spiral mixer.
(c) Horizontal mixer.
(d) Continuous mixer.
Ans: (b) Spiral mixer.
3. __________ have rotors within the barrel.
(a) Planetary mixer.
(b) Spiral mixer.
(c) Horizontal mixer.
(d) Continuous mixer.
Ans: (d) Continuous mixer.
4. Proofing chambers are used for production of.
(a) Yeast leavened pastry.
(b) Biscuits.
(c) Cake.
(d) None of the above.
Ans: (a) Yeast leavened pastry.
5. OTG stands for.
(a) Oven type griller.
(b) Oven, toaster, griller.
(c) Oven, toaster, grinder.
(d) None of the above.
Ans: (b) Oven, toaster, griller.
B. Fill in the Blanks:
1. ___________ are used for quick freezing of patisserie items.
Ans: Blast chillers.
2. Blast chillers blow the cold air of temperature ranging from_________.
Ans: –30 to –50 °C.
3. Chocolate garnishes and fruit puree are stored at temperature between __________.
Ans: 3 to 5 °C.
4. ___________. are used for rolling dough for pastries and fondant.
Ans: Dough sheeters.
5. Planetary mixer has three detachable attachments viz. dough hook, flat beater and a __________.
Ans: Wire whisker.
C. Mark the statement True or False:
1. The deck oven can be used for dry baking as well as steam baking.
Ans: True.
2. Conveyor ovens are used in small and medium sized patisseries.
Ans: False.
3. The white portion in fresh eggs consist of fat.
Ans: False.
4. Dairy cream has less shelf life as compared to non-dairy cream.
Ans: True.
5. Butter contains 50% milk fat.
Ans: False.
A. Short Answer Questions:
1. Why is the use of proper tools and equipment necessary in patisserie production?
Ans: Use of proper tools and equipment makes the task easy, faster and maintains the consistency of the product.
2. What is the planetary mixer used for?
Ans: It is used for mixing frostings, cake batters, and dough for cookies.
3. What does a proofing chamber provide?
Ans: Proofing chambers provide desired temperature and humidity for production of yeast leavened pastry and other bakery products.
4. What is the temperature maintained in a freezer for storing pastries?
Ans: Store it in a freezer below -18 °C.
5. What temperature is maintained for raw ingredients like milk, cream, and butter?
Ans: Raw ingredients like milk, cream, butter, cheese, spreads, sauces, chocolate garnishes, fresh fruits, fruit puree, are stored at 3 to 5° C to avoid spoilage of raw material.
B. Long Answer Questions:
1. Name various tools and equipment used in patisserie production.
Ans: Tools: Measuring spoons, cups and glasses, whisks, silicon spatulas and brushes, palette knife and offset spatula, silicon mats, modeling tools, candy thermometer, probe thermometer, bench scraper, pastry scraper, mixing spatulas, flour duster, flour sifter, parchment paper, pastry bags, decorating nozzles, rolling pin, knife and cutters, cake stand.
Equipment: Dough mixer or kneader, proofing chamber, dough sheeter, oven, cooling equipment, blow torch, sugar mill, weighing scales, refrigerator, food processor, electric blenders.
Utensils etc.: Pans, trays, moulds, baking sheets, wire cooling rack, working tables.
2. Describe different types of dough mixers used in patisserie.
Ans: (i) Planetary Mixer – The mixer has a central mixing wand which rotates around a stationary bowl. It has three detachable attachments viz. dough hook, flat beater and a wire whisker. It is used for mixing frostings, cake batters, and dough for cookies.
(ii) Spiral Mixer – Spiral mixer is used to gently and efficiently mix the dough, allowing proper development of the gluten structure without overworking the ingredients. It has a rotating bowl that moves around a spiral-shaped blade.
(iii) Horizontal Mixer – Horizontal mixer is one of the most popular mixers for industrial production as it allows bulk processing of flour, sugar, dough etc. in a short duration. It is so configured that when the dough is mixed, the next batch is continually fed into the machine. The dough easily exits the machine into a trough for convenient transport after the mixing process is complete.
(iv) Continuous Mixer – Continuous mixers have rotors within barrel, where the ingredients are incorporated at one end of the mixer and the dough leaves the mixer at the other end in a continuous flow.
3. What is the function of a dough sheeter?.
Ans: Dough sheeters are used for rolling dough for pastries and fondant for decorating cakes. Rolling the fondant manually for big cakes may give inconsistent results. Hence dough sheeter can ease the task and saves man power. It is also used in laminating croissant and Danish pastry doughs for maintaining right thickness of the dough and even spread of butter resulting in smooth and uniformly rolled dough.
4. Explain the working of a deck oven and convection oven.
Ans: Deck Oven – Deck ovens are so named because they have individual decks or compartments for baking. These ovens can be of single or multiple decks. Usually the baking surface is made of stone or ceramic where the food items can be directly placed for baking. The oven can be used for dry baking as well as steam baking. It uses three methods of heat transference i.e., conduction, convection and radiation.
Convection Oven – This oven has a fan that circulates pre-heated air around the baking chamber thereby creating uniformly distributed heat. These ovens eliminate any cold or hot spots and bake the product faster with a color uniformity.
5. What are cooling requirements in patisserie and how do blast chillers help?
Ans: A variety of items used in preparation of cakes and pastries require freezing to keep it in usable condition for a longer period of time. Raw ingredients like milk, cream, butter, cheese, spreads, sauces, chocolate garnishes, fresh fruits, fruit puree, are stored at 3 to 5° C to avoid spoilage of raw material. Semi-processed products like puff pastry sheets, phyllo pastry sheets, cakes, desserts and pastries are also stored at temperatures between -18 °C – 22° C to maintain freshness. Pastry shops, hotels, and cafes etc. freeze the produce to avoid waste and supply the products on demand. For faster freezing of patisserie items, blast chillers are used. These chillers allow quick cooling of the items by blowing cold air (-30 to -50 °C). The low temperature of the blast chiller stops enzymatic action, oxidative reactions and microbiological growth due to less availability of free water.
| SESSION 3: PACKAGING AND STORAGE OF PATISSERIE PRODUCTS |
| Check Your Progress |
A. Multiple Choice Questions:
1. Packaging material should be __________.
(a) Non-toxic.
(b) Free from odour.
(c) Food grade quality.
(d) All of the above.
Ans: (d) All of the above.
2. Fruit-filled tarts, pies, and pastries are stored at.
(a) 3–5 °C.
(b) 1–3 °C.
(c) 11–18 °C.
(d) 13–15 °C.
Ans: (a) 3–5 °C.
3. Breads, buns etc. are commonly packed in _________packaging material.
(a) Vapor proof.
(b) Heat proof.
(c) Oil proof.
(d) None of the above.
Ans: (a) Vapor proof.
4. Preservatives and additives are used to prevent.
(a) Growth of mould.
(b) Gas production.
(c) Vapour formation.
(d) None of the above.
Ans: (a) Growth of mould.
5. Cake bases can be stored for 4 months when stored in.
(a) Refrigerator.
(b) Freezer.
(c) Ambient temperature.
(d) None of the above.
Ans: (b) Freezer.
B. Fill in the Blanks:
1. FIFO stands for ________.
Ans: First-In, First-Out.
2. FEFO stands for _____________.
Ans: First-Expired, First-Out.
3. MAP stands for ____________.
Ans: Modified Atmosphere Packaging.
4. Packaged condiments must have a shelf life of minimum ___________.
Ans: 6 months.
5. The FIFO method avoids the problem of __________ and losses to the firm.
Ans: Dead stock.
C. Mark the statement True or False:
1. FIFO and FEFO are the two popular inventory management methods.
Ans: True.
2. The FIFO method avoids the problem of dead stock and losses to the firm.
Ans:True.
3. MAP uses CO2 (Carbon dioxide) and N2 (Nitrogen).
Ans: True.
4. Packaging does not affect shelf life, storage, transportation and branding of patisserie products.
Ans: False.
5. Information about expiry date of patisserie product is not required on packaging material.
Ans: False.
Additional:
A. Short Answer Questions:
1. What does packaging protect patisserie products from?
Ans: Packaging also protects the products from spoilage, direct contact with dirt and hostile effects of the environment.
2. At what temperature are pastry products like cream cake and mousse cake stored?
Ans: Products such as cream cake, mousse cake, fruit-filled tarts, pies, and pastries are stored at 3 °C to 5 °C.
3. What gases are used in modified atmosphere packaging (MAP)?
Ans: Modified atmosphere packaging (MAP) using CO₂ (Carbon dioxide) and N₂ (Nitrogen).
4. What does FIFO stand for?
Ans: FIFO stands for First-In, First-Out.
5. What is the shelf life of cookies when stored in a refrigerator?
Ans: Cookies – 2 months.
B. Long Answer Questions:
1. What are the salient aspects of packaging?
Ans: The four salient aspects of packaging are:
(i) Non-toxic and food grade quality.
(ii) Labelled with information about price, ingredients, storage conditions, method of use, manufacturing and expiry dates.
(iii) Special nutritional information, if any.
(iv) Free from the odour of the packaging material.
2. List the factors considered before deciding the packaging requirements of bakery and pastry products.
Ans: Appropriate packaging materials for the patisserie product is selected considering the following factors:
(i) Weight and shape of the product.
(ii) Needs of the consumer.
(iii) Cost effectiveness.
(iv) Sealing method.
(v) Storage time of the product.
(vi) Bio-degradability and recycling potential of the packaging material.
3. How are pastry products stored and protected from contamination?
Ans: Pastry products are stored under controlled refrigeration to maintain their shelf life as they tend to spoil faster. For example, products such as cream cake, mousse cake, fruit-filled tarts, pies, and pastries are stored at 3 °C to 5 °C. Packaging material for these items are rigid enough to hold and protect the delicacy and decoration of the product against physical damage. Pastry products are stored in an air tight container or wrapped with food grade biodegradable plastic wrap to keep out air and other contaminants.
4. Explain modified atmosphere packaging (MAP) and its benefits.
Ans: Further improvements in shelf life are achieved through modified atmosphere packaging (MAP) using CO₂ (Carbon dioxide) and N₂ (Nitrogen). MAP drastically prevents the growth of microorganisms by minimizing the oxygen content within the food packet. This extends the shelf life of the product and increases the overall profits. For example, tea cakes, muffins, cookies, chocolate bars etc. are generally packed using MAP.
5. Describe the FIFO and FEFO methods used in inventory management in patisserie.
Ans: FIFO – Under the FIFO method we sell the products which have arrived first in the store. Therefore, older products are placed at the front of the shelf and newer products behind them. The FIFO method avoids the problem of dead stock and losses to the firm.
FEFO – This method is particularly helpful for perishable patisserie products. It is the expiry date which is of central concern. Therefore, such items with the shortest shelf life are placed near to the front, if not directly at the front. This is likely to entice the customer to buy them first. The benefit of the FEFO method is that it allows guarantee of product quality, customer satisfaction and reputation.
| SESSION 4: POST – PRODUCTION OPERATIONS |
| Check Your Progress |
A. Multiple Choice Questions:
1. Machineries and tools are divided into _________. categories.
(a) One.
(b) Three.
(c) Five.
(d) Two.
Ans: (d) Two.
2. Spiral mixer is a _____________.
(a) Open equipment.
(b) Closed equipment.
(c) Small equipment.
(d) None of the above.
Ans: (a) Open equipment.
3. Equipment which cannot be dismantled and needs to be cleaned in place are called.
(a) Open equipment.
(b) Closed equipment.
(c) Light equipment.
(d) None of the above.
Ans: (b) Closed equipment.
4. Clean-in-place method is employed for equipment which can.
(a) Be dismantled.
(b) Not be opened and moved.
(c) Be lifted.
(d) None of the above.
Ans: (b) Not be opened and moved.
5. Which of the following can be cleaned using the clean-out-of-place method?
(a) Cutters.
(b) Choppers.
(c) Attachment of spiral mixer.
(d) All of the above.
Ans: (d) All of the above.
B. Fill in the blanks:
1. CIP stands for ____________.
Ans: Clean-in-Place.
2. COP stands for ______________.
Ans: Clean-out-of-Place.
3. There are ______________ steps of CIP.
Ans: Two.
4. Pipes, mixing tanks, pumps and valves are cleaned using __________method.
Ans: Clean-in-Place method.
5. COP requires lower investment than __________.CIP
Ans: CIP.
C. Mark the statement True or False:
1. Post production cleaning is not necessary.
Ans: False.
2. Open equipment are the ones which can be cleaned in a specific place.
Ans: False.
3. Closed equipment needs dismantling before cleaning.
Ans: False.
4. Clean in place method is carried out using rinsing with water, hot caustic and/or acid.
Ans: True.
5. COP uses the same cleaning solutions as CIP.
Ans: True.
Additional:
A. Short Answer Questions:
1. What are post-production operations?
Ans: After the desired quantity of patisserie item has been produced, the workplace along with the equipment and tools is required to be cleaned. These activities are collectively called post-production operations.
2. What are machineries and tools divided into?
Ans: Machineries and tools are divided into two categories i.e. open equipment and closed equipment.
3. Which cleaning method is used for open equipment?
Ans: Such equipment is cleaned using the COP (clean-out-of-place) method.
4. What is CIP?
Ans: Clean-in-place method is carried out using rinsing with water, hot caustic and/or acid recirculation, rinsing with temperatures for disinfection, and turbulence to clean grime and bacteria from the inside shells of food production equipment like pipes, mixing tanks, pumps, valves, storage unit.
5. Which method is used for equipment and utensils that cannot be cleaned where they are used?
Ans: COP methods are used for equipment and utensils that cannot be cleaned where they are used and must be disassembled.
B. Long Answer Questions:
1. Why are post-production operations necessary in a patisserie unit?
Ans: These activities are carried to prevent contamination in future batches and maintain the different tools and equipment. During the production cycle the food material residues like flour, fat, sugar syrup etc. tend to remain in the crevices, spaces of the tools, machines used, which results in growth of microorganisms. This biological contamination may put the risk of cross contamination during the next batch of production. Hence, one must wash, rinse, sanitize and air-dry various parts of the equipment to get rid of all the dirt and grime.
2. Explain the difference between open and closed equipment.
Ans: Open equipment, are the ones which cannot be cleaned in a specific place, they must be manually dismantled, like attachments of spiral mixer, attachment of food processing machine, cutters, choppers, scales, proofers, conveyer belts, etc. Such equipment is cleaned using the COP (clean-out-of-place) method.
Closed equipment are the ones which come with securely fitted components that cannot be opened to avoid any entry of dust, foreign particles etc. Such machines must be opened only by qualified engineers and maintenance personnel. For such purpose a periodic cleaning schedule is maintained and followed where these machines are serviced as per the SOPs.
3. List the advantages of a CIP system.
Ans: Advantages of a CIP System:
(i) Minimizes Mistakes: Automating cleaning reduces the chance of human error that can contribute to an unsafe product.
(ii) Keeps Employees Safe: Reduces chemical exposure by containing cleaning solutions within the system.
(iii) More Production Time: As less production time is lost to cleaning, more time is spent making products.
(iv) Product Quality: Reliable and repeatable cleaning means sustainable product quality and consistency. Less contamination means fewer product recalls and higher brand confidence.
(v) Utility Savings: Water and energy usage is reduced through repeatable cycle control.
4. Describe the Clean-out-of-Place (COP) method and its advantages.
Ans: COP methods are used for equipment and utensils that cannot be cleaned where they are used and must be disassembled, and for pieces of equipment and parts that are not easy for cleaning in place. COP uses the same cleaning solutions as CIP. Automated COP requires less labor and leaves less room for human error than manual cleaning.
Advantages to COP systems:
(i) Usually, lower investment than CIP systems.
(ii) Delivers consistent results.
(iii) Provides a cost savings over manual cleanings, saves on time, chemical, and water usage.
(iv) Minimizes operator exposure to high temperatures and strong chemical concentration.
5. Explain the purpose and process of the Clean-in-Place (CIP) method.
Ans: Clean-in-place method is carried out using rinsing with water, hot caustic and/or acid recirculation, rinsing with temperatures for disinfection, and turbulence to clean grime and bacteria from the inside shells of food production equipment like pipes, mixing tanks, pumps, valves, storage unit. It provides a straight solution for cleaning, rinsing and sanitizing.
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